Spiced gram flour ladoo (besan ladoo)
- Preparation and cooking time
- plus cooling
- Makes 20 (serves 8)
- 6 green cardamom pods
- 100g icing sugar, sieved
- 50g unsalted cashews
- 125g ghee (see tip, below)
- 200g gram flour, sieved
- ¼ tsp saffron, soaked in 1 tbsp warm milk
- 1 tbsp chopped pistachios
- 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.