ACK 10.16: Besan laddu
Besan laddu
Toasted chick-pea-flour confections
Krsna had a cowherd friend named Madhumahgala, who was so fond of laddus, that he would eat more of them than anyone else, and then ask for more. We may take this as a hint to prepare this sweet in ample quantity, so that no one will be disappointed.
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Preparation and cooking time: 30 min
1 3/4 cups (350 g) butter
4 cups (400 g) chick-pea flour 2 tablespoon grated coconut 2 tablespoon walnuts or hazelnuts, chopped coarse 1/2 teaspoon freshly ground cardamom seeds or 1 teaspoon ground cinnamon 2 cups (250 g) powdered sugar In a thick-bottomed frying pan, melt the butter over low heat. Mix in the chick-pea flour with a wooden spoon, always stirring. In about 15 minutes, the flour should be toasted enough to give off a nutty aroma. Stir in the grated coconut, the walnuts, and the ground cardamom. Stir-fry for 2 minutes more, blending the ingredients well. Then take the pan off the heat and add the powdered sugar. Mix thoroughly with a fork to break up lumps and to distribute the ingredients evenly. Set aside to cool for a few minutes.
When the mixture is cool enough to handle, moisten your hands and form it into 12 to 15 walnut-sized balls. Or, if you prefer, mold the mixture into a cake and cut it into small squares or diamonds.
Link to this page: https://prabhupadabooks.com/hkb/ack-recipes/10/ack-10-16-besan-laddu
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