John Myers
Indian: Besan-Laddu – Chickpea Balls
The perfect indian: besan-laddu – chickpea balls recipe with a picture and simple step-by-step instructions.
- 250 g Ghee
- 400 g Chickpea flour
- 200 g Powdered sugar
- 10 Pc. Cardamom pods (seeds finely ground)
- 1 tsp Cinnamon
- 50 g Nuts / kernels (roasted)
- Melt the ghee over medium heat.
- Sprinkle in the chickpea flour and fry slowly and with constant stirring (wooden spoon!) For about 10-15 minutes until it is light brown.
- Brush the mass through a metal sieve to remove any lumps.
- Mix in the spices and powdered sugar well with the hand mixer.
- Then mix in the nuts / kernels well. (Traditionally blanched almonds or cashew nuts. Peanuts also taste very good.)
- Let the mass cool down until it is malleable. Use a spoon or ice cream scoop to divide walnut into large portions and roll the balls. Put these on a plate and let them cool completely in the refrigerator.
- The laddu can be kept for about a month in a freshness box in the refrigerator.
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