Besan ladoo

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.