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Title: Besan Ladoo (Glutenfree Chickpea Flour Confection)
Categories: Desserts, Indian
Yield: 12 Servings

3/4 c Ghee; measured at room
-temperature
2 c Ladoo besan (coarse
-chickpea flour)
1/2 c Powdered sugar
1/3 c Granulated sugar
5 Cardamom pods; up to 6
1/3 c Raisins

Coarse Chickpea Flour (Ladoo Besan/Mota Besan is easily avialbale in
Indian/Pakistani stores.) If you do not get coarse chickpea flour,
add 2 to 3 tb of fine semolina while roasting to get the right
texture. If you do not want to add semolina and keep them gluten
free, use usual chickpea flour that you could get but add lesser
quantity of ghee (about 1/2 cup) than what is mentioned in the
recipe, add more melted ghee later if you feel that the roasted
flour-sugar mix is dry or if required when shaping the ladoos.

The right texture for ladoos is coarse and chewy--they should not to
stick to gums.

You could use coconut oil in this recipe in place of ghee for a vegan
version but frankly the taste changes totally and I did not like it
much.

I add a mix of powdered and crystal raw turbinado sugar to better the
chewy texture though traditionally powdered sugar (boora) is used.

The ladoos from this recipe are very moist so if in case you have a
difficulty while shaping them, refrigerate the flour mix for 10 to 12
minutes and roll out. They will not fall apart once shaped into balls.

In a large pot, combine ghee with besan and using your fingers
combine well so that there are no lumps. Transfer the mixture to a
heavy bottomed kadhai/wide pan. Put the kadhai on stove and let heat
on medium low for 5 to 7 minutes. When the kadhai has warmed up,
reduce heat to low.

Cook on a low flame, stirring continuously. The slow roasting is
extremely important so as to ensure that the raw taste of besan is
gone. Besan will slowly start changing color and you will smell a
nice aroma. After about 30 to 35 minutes of slow roasting, you will
also see ghee starting to separate on the sides. Take off the stove,
mix in the raisins (or nuts if using) and set aside to cool.

While the mixture is cooling, crack open the cardamom pods and in
using mortar and pestle crush the seeds to a fine powder.

Once the roasted besan is cooled (but not cold) and easy to handle,
add in the sugar and cardamom powder. Combine nicely so that
everything is mixed together. Make even sized balls. You can moisten
your palms with little melted ghee (if required) while making balls.

Store up to 2 weeks at room temperature.

Recipe FROM: <gopher://sdf.org/0/users/sanjuro/indian-food/
besan-ladoo---sweet-chickpea-flour-confection.txt>

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