KCB 12.22: Walnut and Chickpea-Flour Fudge balls (Laddu)
Walnut and Chickpea-Flour Fudge balls (Laddu)
You can purchase chickpea flour at Indian grocery stores under different names such as gram flour, peas meal, or besan. It is made from roasted chana dal, and when toasted in butter and sweetened it forms the basis of this delightful and popular confectionery, laddu.
• COOKING AND PREPARATION TIME: About 20 minutes
• COOLING AND ROLLING TIME: About 40 minutes
• YIELD: 2 dozen sweets
• COOLING AND ROLLING TIME: About 40 minutes
• YIELD: 2 dozen sweets
• 3/4 cup (185 ml) unsalted butter
• 2 cups (500 ml) chickpea flour, Sift after measuring
• 2 tablespoons (40 ml) chopped walnuts
• 1/4 teaspoon (1 ml) ground nutmeg
• 1 cup (250 ml) icing sugar, sifted after measuring
• 2 cups (500 ml) chickpea flour, Sift after measuring
• 2 tablespoons (40 ml) chopped walnuts
• 1/4 teaspoon (1 ml) ground nutmeg
• 1 cup (250 ml) icing sugar, sifted after measuring
1. Melt the butter in a heavy-based frying pan or small saucepan over a low heat. Add the sifted chickpea flour, walnut pieces, and nutmeg. Cook, stirring constantly with a wooden spoon, for about 15 to 20 minutes or until the mixture becomes deep golden brown and loose in consistency.
2. Remove the pan from the heat and add the icing sugar until it is well combined.
3. Spoon the mixture into a dish and spread it out. When cool enough to handle, roll the mixture into balls. Alternatively, you can spread the hot mixture into an even slab in a lightly-buttered dish and slice into squares when cool. Refrigerate until the laddu becomes firm. Serve cool or at room temperature.
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