Besan Ke Ladoo
 
Prep time
Cook time
Total time
 
Melt in your mouth besan ke ladoo that are filled with cashews, pistachios and fennel. These chickpea flour energy bites are perfect in winter!
Author:
Recipe type: Dessert
Cuisine: Indian
Serves: 14-16 ladoos
Ingredients
  • 1 cup besan/chickpea flour
  • 1 tablespoon rava/sooji/semolina flour
  • ½ cup powered sugar
  • ⅓ cup + 1 tablespoon ghee, melted
  • 1 tablespoon gondh/edible gum
  • 2 tablespoon cashew, chopped
  • 2 teaspoon pistachio, chopped
  • 1 teaspoon sounf/fennel seeds
  • ½ teaspoon cardamom powder
Method
  1. Start by dry roasting the nuts and fennel on medium heat for 2-3 minutes, mixing frequently. Remove from heat and reserve for later.
  2. Dry roast the besan and rava on medium low heat until the flour is fragrant and starts turning darker in color. Remove from heat and reserve for later.
  3. In the same pan add a tablespoon of ghee and fry the edible gum until it pops and almost doubles up in size. Drain on a paper towel and keep aside.
  4. In the hot pan add the besan and rava. Add the ghee cook on a low heat. Stir continuously until the flour is fragrant and the color turns pinkish golden-brown. The mixture will become light and fluffy when it is ready.
  5. Mix in the chopped cashews, pistachios followed by the edible gum and cardamom powder.
  6. Turn off the heat and add in the powdered sugar, mixing constantly.
  7. Let the mixture rest until warm (don't cool down completely else it will be difficult to form the ladoos)
  8. Take a small amount in your palm, a little more than a tablespoon and shape them into round balls to make the besan laddo. Repeat and make about 16 ladoos.
  9. You can leave as is or garnish with chopped pistachios.
  10. To store, cool the besan ke ladoo completely and keep them in an airtight container.
Recipe by Love Laugh Mirch at https://lovelaughmirch.com/besan-ke-ladoo/