Ingredients for Besan Ladoos For Lynda Clark
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How to Make Besan Ladoos For Lynda Clark
- In a large mixing bowl, combine 1 cup besan (gram flour), 1/4 cup ghee (clarified butter), and 1/2 cup milk. Mix thoroughly with your fingers until a smooth, slightly sticky dough forms.
- Cover the bowl and let the mixture rest for 30 minutes. This allows the flour to absorb the moisture, resulting in a better texture.
- While the mixture rests, prepare your nuts. Chop 1/2 cup of mixed nuts (almonds, cashews, pistachios) into small, even pieces.
- Heat the remaining 1/4 cup ghee in a heavy-bottomed wok or pan over medium heat.
- Add the rested besan mixture to the hot ghee. Break any large lumps with a spoon and stir continuously for 5-7 minutes, until the mixture turns light golden brown and fragrant.
- Reduce heat to low. Add 1 cup granulated sugar, the chopped nuts, and 1/2 teaspoon cardamom powder. Mix well to combine all ingredients thoroughly.
- Turn off the heat. Transfer the mixture to a plate or tray lined with parchment paper. Spread it out evenly to cool quickly.
- Once the mixture has cooled slightly (still warm but not hot), use your hands to shape it into small, even-sized ladoos (approx. 1 inch in diameter).
- Allow the ladoos to cool completely before storing them in an airtight container. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
88g
Fat
100g
Carbs
10g
