• STEP 1

    Split the cardamom pods and remove the seeds. Grind the seeds to a powder with 1 tsp of the icing sugar using a pestle and mortar. Set aside.

  • STEP 2

    Heat a sturdy, small pan and roast the cashews over a medium heat, stirring all the time, until they pick up flecks of colour. Transfer to a chopping board, and once cooled, finely chop.

  • STEP 3

    Melt the ghee in a wok or karahi over a low heat, add the sieved gram flour and fry, stirring all the time, until it darkens and releases a toasted aroma, about 15-20 mins. Stir in the toasted cashews and transfer to a mixing bowl. Leave until warm enough to handle.

  • STEP 4

    Add the remaining sugar, ground cardamom and saffron with its soaking liquid. Knead the paste until smooth, then leave to cool to room temperature.

  • STEP 5

    Shape the gram flour mixture into small balls (ladoos) with your hands, about 3 cm in diameter. Put them on a baking tray lined with baking parchment. If the ladoos are a little soft, chill for 10 mins to firm up. To serve, press a few chopped pistachios into the top of each one. Will keep in an airtight container at room temperature for 7-10 days.



Heat 250g unsalted butter in a small sturdy pan and cook over a low heat, without stirring, for 15-20 mins, or until the milk solids start to brown and the butter is golden. Turn the heat off and leave the pan undisturbed for a few minutes.

Line a metal sieve with muslin or strong kitchen paper and place over a heatproof bowl. Pour over the melted butter, taking care to leave the browned milk solids in the pan. Leave the ghee for a few minutes to drip into the bowl, then pour it into a jar. Because ghee has no moisture or milk solids it will keep for 2-3 months at room temperature without spoiling, and can be stored in the fridge for extra longevity.

Goes well with


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