Besan / Chickpea Laddoos

This decadent and traditional Diwali sweet is a treat for all ages. Anyone can make it; yes, it’s really that easy. The buttery and cardamom fragrance that lingers in the kitchen is an added bonus. This recipe requires patience and time, AND a lot of stirring or it will burn.

Ingredients

  • 1/3 cup sugar
  • 2 -4 green cardmoms
  • 1 cup of besan /chickpea
  • flour
  • 1/4 cup ghee

Optional

  • Golden raisins
  • Crushed pistachios
  • Sliced almonds
  • Cashew nuts
  • Dried rose petals

 

Method

In a blender add ⅓ cup sugar and 2 green cardamoms.

Powder it repeatedly in short pulses until it is finely powdered.

Measure out 1 cup of besan / chickpea flour in a pan. Lightly toast it on a low flame till it’s fragrant. Do not let it burn.

In a heavy bottomed pan, heat 2.5 tablespoon ghee.

Add the toasted besan flour to the hot ghee. It is very important that the flame be low and you are stirring constantly. Or it will burn.

Cook the flour on low heat in a heavy-bottomed pan, while stirring continuously.

The texture will become crumbly. Try to break the lumps with a wooden or silicone spatula.

As the besan cooks in ghee, you will notice that the mixture goes from being crumbly to smooth to almost moist.

This is the part of the recipe that requires patience and time. I promise you, it’s worth it!

Add the remaining ½ tablespoon of ghee and mix it well. Depending on the thickness and size of the pan, and intensity of flame, the readiness timing will vary.

Wait for the fragrance of the besan to become nutty, and the color turns to golden.

When it’s visually moist, remove from heat and IMMEDIATELY transfer to a bowl. If you miss this step, the residual heat will cook the mixture turning it bitter.

If you choose to, now’s the time to stir in your raisins and nuts.

To shape into balls, grease your palm with some ghee. When it’s cool, take a teaspoon or more of the mixture in your hand and shape the laddoos accordingly.

Besan laddoos store for well over a month in the fridge. If you refrigerate them, they will harden due to the ghee; and that’s ok. At room temperature they will soften again.

What do you want in your next home?