Garam Masala Besan Ladoo
An overhead photograph of a plate of besan ladoos. Photo and recipe by Barkha Cardoz.
From Barkha:
Besan is finely ground & roasted chana dal. It has a nutty, grainy, and earthy flavor that is enhanced with our Garam Masala. Make these easy, flavorful, gluten-free ladoos for a holiday celebration. Or to simply enjoy with a nice cup of tea!
Yield: About a dozen
Active Time: 60 - 90 minutes
Serving + Storage: Serve at room temperature. If stored in an airtight container, they last for a week or so. Unless they get eaten before the week is out!
INGREDIENTS:
2 cups of besan (gram flour)
1 cup of superfine sugar
1 cup of ghee
1/2 tsp FC Garam Masala
1/4 cup of chopped cashews
1/4 cup of chopped almonds
DIRECTIONS:
Set a large, heavy-bottomed saute pan on low heat. Add the besan flour and roast it, stirring constantly, until it turns light brown in color and releases a nutty aroma—about 25-30 minutes.
Stir in the ghee and mix well as it melts. Cook, stirring constantly, until the mixture thickens and starts to separate from the side of the pan—about 15-20 minutes.
Remove the pan from heat and transfer the cooked mixture to a mixing bowl. Let it cool until it’s just warm and can be handled with bare hands—about 10 minutes.
Stir in the superfine sugar and Garam Masala and mix well.
Roll about 1 Tbsp of dough into a small ball (ladoos). Press the chopped cashews and almonds into the top so they stick on as a garnish. Repeat with the remaining dough.
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