Indian cardamom and sesame laddu

Indian cardamom and sesame laddu

By
From
Green Kitchen Travels
Makes
16

For many years I didn’t know that the lovely, fragrant Indian sweetmeats I had eaten were called laddu, although I knew perfectly well how good they tasted. A friend and I were on a train from Mumbai to northern Rajasthan when we discovered how cheeky yet friendly fellow travellers in India can be. One minute they steal your seat while you are stretching your legs, and two minutes later they offer you a sample of their wife’s homemade sweets. It wasn’t until several years later when I found them in our local health food store that I recalled the flavour of butter and roasted chickpea flour and found out their real name. Funny how far you have to travel to try something that you actually have around the corner at home. We have shaped them into squares here, but you could just as well roll them into balls. — David

Ingredients

Quantity Ingredient
100g ghee
or 100g organic butter
125g chickpea flour
1 teaspoon cardamom seeds, freshly ground
40g sesame seeds
4 tablespoons clear honey

Method

  1. Melt the ghee in a saucepan over a medium-low heat. Add the chickpea flour and freshly ground cardamom. Stir frequently to get rid of any lumps and prevent it from burning. Cook gently for 10–12 minutes, then add the sesame seeds and honey. The mixture should now be thick and slightly golden, with an aroma of roasted chickpeas. Simmer it very gently for a further 5 minutes, stirring all the time, then remove it from the heat. If it seems too liquid you might want to add an extra tablespoon of chickpea flour before removing it from the heat.
  2. Turn out the mixture onto baking parchment on a baking tray. Flatten it out slightly and leave to cool for about 10 minutes. Press it into a flat shape, about 1 cm deep. Cut it into 5 x 2.5 cm pieces and leave in the fridge to set.
  3. The laddu will keep in an airtight container at room temperature for a few days or for about a week in the fridge.
Tags:
Green
Kitchen
Travels
David
Frenkiel
Luise
Vindahl
Andersen
vegetarian
healthy
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