Photograph of the finished Besan ladoo

India · Viên bột đậu gà rang Besan ladoo

Besan ladoo

50 min Hands-on time + 30 min waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Besan chickpea flour Besan chickpea flour 800 g
  • Photograph of Ghee Ghee 440 g
  • Photograph of Powdered sugar Powdered sugar 440 g
  • Photograph of Cardamom Cardamom 20 g
  • Photograph of Sliced almonds Sliced almonds 140 g
  • Photograph of Pistachios Pistachios 100 g
  • Photograph of Raisins Raisins 100 g

Method

  1. 1 Roast the chickpea flour in ghee over the lowest heat for 25 minutes, stirring constantly.
  2. 2 The batter is ready when it turns golden brown and the butter separates into a glossy film on the surface.
  3. 3 Twenty-five minutes of roasting is mandatory; under-roasting results in ladoo with a raw, unpleasant floury taste.
  4. 4 Turn off the heat and let it cool for 30 minutes; the mixture should be warm, not hot, when you add the sugar.
  5. 5 Mix the powdered sugar and cardamom together, adding the sugar while it's still hot so it melts and forms a paste.
  6. 6 Shape the mixture into a ball, then press an almond onto the surface and let it dry for 1 hour.

With an appliance

  • Air fryer 43 min

    Replace steps 1–3: mix chickpea flour with ghee in a tray, run a steamer at 150°C for 18 minutes, stirring thoroughly every 6 minutes; reduce to about 7 minutes, the flour will be evenly golden brown, the butter will be glossy, and you only need to stir three times instead of continuously. Step 4: let the mixture cool slightly before adding sugar to prevent the balls from melting.

Start cooking