About this recipe:Ladoos are an Indian and Pakistani sweet. I added a twist to mine and included coconut...my family love these. They can be enjoyed at any occasion, as a treat during tea time, etc. And they're easy to make, in my opinion.
180ml ghee (clarified butter)
185g chickpea flour (besan)
35g desiccated coconut (optional)
3 tablespoons ground almonds
100g caster sugar
1/2 teaspoon ground cardamom
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Method Prep:25min › Cook:10min › Extra time:2hr10min › Ready in:2hr45min
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.
Remove the mixture from the heat and cool slightly until it is warm, not hot. Grind the coconut, if using, in a coffee grinder until fine. Add the ground almonds, sugar, ground coconut and ground cardamom to the wok and mix thoroughly.
While the mixture is warm, shape it into round balls that are about the size of walnuts. Store the ladoos in an airtight container and let them sit for 2 to 3 hours to cool completely. They can be eaten immediately, but taste better after several hours.