Ladoo , sweet balls, often served during Diwali celebrations. This recipe is naturally gluten-free as it uses chickpea flour, giving the ladoo a dense texture and a slightly toasted flavor. They are flavored with ghee and cardamom, making each bite incredibly fragrant. Easy to prepare and perfect for special occasions, ladoo are a must-try among Indian sweets.

Gluten-free ladoo (Sweet balls with chickpea flour)

India

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Preparation time 15 mins Cooking time 10 mins Total time 25 minutes

Difficulty: Beginner Servings: 8

Ingredients

Servings

• 200 g of chickpea flour (besan)

• 100g of ghee ( clarified butter)

• 150g powdered sugar

• 1 tsp of ground cardamom

• 1 tbsp chopped cashew nuts (optional)

Preparation

1. Roasting the chickpea flour: In a pan, heat the ghee over low heat. Add the chickpea flour and roast it slowly, stirring constantly, until it turns golden brown and gives off a toasted aroma (about 10 minutes).
2. Adding the sweet ingredients: Remove the pan from the heat and let it cool slightly. Stir in the powdered sugar and cardamom. Mix well to form a smooth paste. If using cashews, add them now.
3. Shaping the Ladoo: Once the mixture has cooled enough to handle, form small balls by pressing the mixture between your palms. Let the Ladoo rest until they harden.

Keywords: Ladoo recipe, gluten-free Indian dessert recipe

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