Besan Ladoo


  • ¾ cup ghee (clarified butter)
  • 2 cups chickpea flour (besan)
  • ½ cup shredded sweetened coconut (optional)
  • 3 tablespoons ground almonds
  • ½ cup superfine (castor) sugar
  • ½ teaspoon ground cardamom

1. Heat the ghee in a wok over low heat. Stir in the chickpea flour and cook over low heat until the chickpea flour is toasted and the mixture smells fragrant, about 10 minutes. The mixture should be pasty, not powdery. 2. Remove the mixture from the heat and cool slightly until it is warm, not ...

View full recipe at SpringPad


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