Besan Laddu - Indian Sweets
|For besan laddu
|Chickpea flour bio
|Clarified melted butter
|Edible rose petals (optional)
- To prepare besan laddu, place the chickpea flour in a wide-bottomed pan and toast it over medium-low heat, stirring continuously, for 10-12 minutes. Make sure to keep stirring as it tends to burn easily. When the flour is lightly golden and you can smell the aroma of toasted flour in the air, it's ready. At this point, add the melted clarified butter and continue to toast the mixture over medium-low heat, stirring constantly, for another 12-15 minutes.
- Remove from heat, add the powdered sugar, and mix until fully incorporated. Coarsely chop the raisins and almonds, then add them to the flour and butter mixture along with the cardamom powder. Mix well to combine all the ingredients.
- Set aside to cool for about 1 hour. If desired, you can also refrigerate the mixture to expedite this process. Once the mixture has cooled, take a spoonful, compact it between your hands, and form a ball about 2.5 cm in diameter. If the mixture is too dry and you have difficulty forming the balls, add a little melted clarified butter and knead again.
- Form approximately 30 laddu and place them on a plate or tray. Decorate with raisins, almonds cut in half, and rose petals as desired.
- Serve your besan laddu immediately or store them in an airtight container in the refrigerator until ready to serve. If refrigerated for an extended period, I recommend taking them out 15 minutes before enjoying to ensure they are not too cold and hard.
In collaboration with @passionecooking