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Besan Ladoo
Chickpea Flour Balls with Ghee and Cardamom
🌱 Beginner🍮 Dessert🥛 Vegetarian🕑 35 min
Chickpea flour is roasted in ghee until it smells nutty and turns liquid, then shaped into balls with powdered sugar. All the work is in the roasting — no oven or thermometer needed, just twenty patient minutes at the stove.
🌱 Beginner: Nothing here can go wrong. If you can boil pasta, you can cook this.
Prep10 min
Cook time25 min
Total35 min
Serves15 ladoos
Contains:
MilkTree Nuts
Refers to the recipe as written here. Store-bought ingredients may carry traces — please check the packet.
Ingredients
0 of 5✅ All set to cook!
Method
0 of 5🎉 All done — enjoy!
- Melt the ghee in a heavy pan. Stir in the besan and roast over low to medium heat.
- Stir constantly for 20–25 minutes. The mixture passes through three stages: first clumpy, then sandy, then suddenly liquid and glossy. The last one is right — by then it smells deeply nutty and is one or two shades darker.
- Take off the heat and let cool for 15 minutes, until just warm to the touch. Too hot, and the sugar melts into syrup.
- Stir in the powdered sugar, cardamom, and nuts.
- Roll into walnut-sized balls with your palms. If it falls apart, add a spoonful of melted ghee; if it's too soft, wait 10 minutes.
Tips
- Low heat and patience. Over high heat the flour browns on the outside and stays raw inside — you taste it instantly and can't fix it.
- The shift from sandy to liquid happens suddenly. Don't step away from minute 15 on.
- Coarse besan (Ladoo Besan) gives the characteristic grain. Fine works too, but turns pasty.
Shop the Ingredients
Everything for this recipe is available from us in Munich — in store or delivered.
