The easiness and speed of this recipe is purely circumstantial. I decided to roast the besan in the microwave because the gas in my building was shut off and I was beasting too badly to wait it out.
- 1/2 cup butter, melted (I used original Earth Balance)
- 1 1/2 cups chickpea flour (besan)
- 2/3 cup sugar, regular or powdered
- 1/3 cup almonds or pistachios, sliced or coarsely ground to preference
- 1/2 tsp ground cardamom (about 4-5 pods)
- Combine butter and chickpea flour in a large microwaveable bowl and microwave on high for 5-8 minutes. Every minute, remove from microwave and stir. Stop microwaving when the flour darkens in color to an amber/reddish brown and smells roasted and fragrant, about 5-8 minutes depending on microwave strength. (If you taste a tiny lump and it tastes kind of acrid or sour, it's still raw. I know this because after 5 minutes it smelled super fragrant and I thought it was done but when I tasted it it tasted nasty, but after 2 more minutes or so, roasted loveliness!)
- Add sugar, nuts and cardamom and combine thoroughly. Let sit to cool until still warm but not too hot to handle, about 10 minutes.
- Put 2-3 Tablespoons into the palm of your hand and press tightly, into a ball shape. The texture will be crumbly - you won't be able to roll it between your palms like fudge, you will have to press it tightly and round it out by pressing with your fingertips. If the texture is so dry that it won't even be pressed together, add more melted butter a little at a time until it can be pressed. When you squeeze it with your hand, it should be able to stick together in a lump.
I got 14 ping-pong sized ladoo out of this recipe. Much cheaper and more convenient than buying it at an Indian sweet shop. For the sake of my waistline, I hope I can refrain from making this regularly.
Have you ever made candy/sweets using the microwave?
Vegan on a Shoestring