Gluten-free ladoo (Sweet balls with chickpea flour)
Ladoos sweet balls, often served during Diwali celebrations. This recipe is naturally gluten-free as it uses gram flour, which gives the Ladoo a dense texture and lightly toasted flavor. They are flavored with ghee and cardamom, making each bite very fragrant. Easy to prepare and perfect for special occasions, Ladoos are a staple of Indian sweets.
Ingredients
- 200 g chickpea flour (besan)
- 100 g ghee (clarified butter)
- 150g powdered sugar
- 1 tsp cardamom powder
- 1 tbsp chopped cashew nuts (optional)
Preparation
- Roasting gram flour: In a pan, heat ghee over low heat. Add the gram flour and roast slowly, stirring constantly, until it turns golden brown and gives off a toasted aroma (about 10 minutes).
- Adding the sweet ingredients: Remove the pan from the heat and let cool slightly. Add the powdered sugar and cardamom. Mix well to obtain a homogeneous paste. If using cashews, add them now.
- Shaping the Ladoos: Once the mixture is cool enough to handle, form small balls by pressing the mixture between your palms. Let the Ladoos sit until they harden.