Ladoo are small balls made from flour, sugar, and ghee (clarified butter). They're often flavored with spices like cardamom or saffron, making them a tasty and festive treat.
Melt ghee in a large wok over low heat. Add flour and cook it, stirring frequently, until toasted and has a light brown color, 25-30 minutes.
Remove from heat and allow the mis to cool to room temperature.
Transfer to a bowl. Add powdered sugar and cardamom. Mix well.
Shape into tightly packed balls with a smooth surface.
To make besan ladoos in the microwave oven, melt ghee in a microwave safe bowl, 20-30 seconds. MIx in the chickepea flour. Microwave until the flour is toasted, 7-8 minutes, taking out the bowl from the microwave every 1 minute to mix well again.
If the roasted flour is still warm it becomes too moist after adding the sugar.
The sugar is mixed by rubbing and pressing the dough against the base of the bowl with an open palm.
Besan ke ladoos will keep 4-6 weeks in an airtight container.
The estimated preparation and cooking times do not include resting time.
Add other spices, such as powdered cinnamon or saffron. Decorate with chopped nuts to your taste.
Ladoo is also know as laddu. There are different types of ladoo and each is known by the name of the kind of flour used to make it.
Food in Asia