Besan Ladoo is a traditional Indian recipe for a classic dessert or snack of filo (phyllo) pastry stuffed with an almond mix that's fried to cooked, dipped in honey and cooled before serving. The full recipe is presented here and I hope you enjoy this classic Indian version of: Besan Ladoo.
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Ingredients:
180ml ghee
150g gram (chickpea) flour (this is the besan)
120ml whole milk
90g powdered sugar
6 almonds, coarsely chopped
6 raisins
seeds from 6 cardamom pods, powdered
Method:
Heat the ghee in a pan over low heat. When it's warmed through stir in the besan (chickpea flour) and cook for about 5 minutes, stirring constantly, or until the aroma of the chickpeas disappears and the mixture is golden brown.
Take off the heat, and whilst beating vigorously add the milk in a slow, steady, stream. Once thoroughly combined set aside to cool.
Mix in the almonds, sugar, raisins and ground cardamom. When the mixture has cooled, but is still warm to the touch, shape into lime-sized balls (add more ghee if needed). Arrange the besan ladoo in a dish and serve.
If you like your ladoo with a little texture, substitute 4 tbsp rava (semolina) for 4 tbsp of the gram flour.
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