Vegan Besan Ladoos
I initially made this recipe for Diwali! - but and again for my birthday party - brilliant for afters with a nice cuppa. Diwali is the Indian “festival of lights” and no celebration would be complete without Besan Ladoos. One friend has already taken the liberty of munching down two within minutes of one another! Good job, I made at least two batches. This recipe makes 15 Ladoos. This recipe uses coconut oil too instead of the traditional ghee (which contains animal fat). Though, there are vegetable varieties of ghee now available, I use extra virgin organic coconut oil because it gives this recipe a hint of coconut, yet it retains that nutty chickpea flavour, which comes through. As an aside, you can still use general coconut oil instead. The cardamoms give this dish an aromatic smell. Chickpea flour is a good source of manganese. For best results keep refrigerated until eaten.
Author: Edward Daniel
Recipe type: Dessert, Snacks
Cuisine: Vegan, Vegetarian, Gluten Free
Ingredients
- 250g chick pea flour (otherwise, known as gram flour)
- 125g white caster sugar
- 6 cardamoms, de-shelled
- 25g pistachios
- 115g coconut oil
Instructions
- In a large non-stick saucepan, sieve in the chickpea flour.
- Turn on the medium flame; gently roast the flour, stirring constantly until it turns into a golden brown colour. Be careful, not to burn the flour – which can so easily be done if you are not constantly watching the roasting that is taking place. Turn off the heat and allow to cool down.
- Take the sugar and place into a chopper. Whizz for a few seconds and set aside.
- Separately, place the de-shelled cardamom seeds in a grinder and ground to a finely powdered texture. Add the pistachios to the grinder and whizz for a few seconds only, to a grainy texture.
- Sieve the chickpea flour into a large bowl.
- Top tip – I sieve the flour before cooking and after because otherwise the chickpea tends to clump together into small balls, not ideal for the texture, this recipe requires.
- Stir in the powdered sugar, cardamom and pistachios to the flour, using a spatula and make sure the ingredients are well combined.
- Heat the coconut oil, until it melts and add to the large bowl.
- On a flat surface, place some baking paper.
- Knead the dough, shape into about balls and place on the baking paper, leaving adequate room.
- Leave the balls to stand at room temperature for about an hour. They are then ready to serve.
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EthiVegan by Edward Daniel
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Love.
Edward x
Edward Daniel | Vegan Chef
Edward is the Vegan Advocate
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