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.
Click on the image, above to submit to Pinterest.