Ingredients2 h 45 m servings 267
- 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, superfine 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 1- to 1 1/4 inches in diameter. 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.
- Cook's Note
- I use a coffee grinder to grind the nuts (I recommend a combination of cashews, pistachios, almonds, and pecans). I also grind granulated sugar, coconut, and cardamom in the coffee grinder until fine.
Per Serving: 267 calories; 17.9 23.6 4.7 39 11 Full nutrition
ReviewsRead all reviews 5
I have tried several ladoo recipes and this one is the best by far. It is so good that an Indian bride recently asked me to make the ladoo for her wedding reception!! A coffee grinder works we...
Made this for a dinner party where no one had had ladoo before. Most people thought it was "interesting," and finished their ball, but didn't ask for more. This will be liked by those who do n...
The Ladoo's were great. But here is the few things I'd change. First, you have to roast the flour for 15-20 minutes, 10 minutes won't do good. To check whether the flour is ready do this, afte...
Tried it last night, followed recipe only leaving out the coconut. The besan flour tasted raw after roasting for more than 20 mins, stayed powdery and not pasty. Sorry, but I won't be making thi...