Besan Badam Ladoos
Roasted Chickpeas and Almonds Ladoos made in desi ghee, specially made during festivals like Ganesh Chaturthi, Deepawali. Also, a perfect winter snack to nourish the body or anytime sweet treat that can be enjoyed in moderation.
Ingredients
- 2 Cups Besan/Chickpea flour
- 1 Cup Fine Castor Sugar or add boora if available
- 1 Cup Desi Ghee
- 1/2 Cup Almonds finely chopped or powdered
- 1/4 Tsp Cardamom Powder optional
Instructions
- Dry roast besan on a slow flame in a heavy bottomed pan or kadhai.
- When the aroma starts to come and the flour starts to turn light brown, add ghee to the flour and roast flour till it turns golden brown.
- Take out the roasted flour in another bowl, and keep it to cool down.
- Meanwhile, dry roast almonds and other nuts(if adding), finely chop or powder when cooled.
- Add sugar and chopped nuts to the roasted flour once the flour is just warm enough to touch. Add cardamom powder if using.
- Shape into desired size ladoos(balls). You can garnish with finely chopped pistachio or slivered almonds.
- Keep ladoos in open for 3-4 hrs will cool down properly and hold the shape nicely.
Notes
- Add more ghee if the flour looks dry while roasting.
- If accidentally you added more ghee, take out the extra ghee by carefully tilting the pan to one side. Collect ghee that runs towards the inverted side in a bowl.
- Adjust the quantity o sugar as per your taste. You can add 1.5 cups of sugar if you like sweeter ladoos.
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