A bright pink tablecloth topped with a plate of chocolate-coated fudge balls

Besan ladoos

  • makes 15-18
  • A little effort

Try our salted chocolate twist on classic besan burfi. This crumbly, biscuity Indian fudge by slow cooking gram flour in melted ghee until it becomes golden and nutty. It can then be shaped into perfect cubes or rounded ladoos

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Try this recipe for besan ladoos, then check out our kaju katlispiced coffee kulfi,  and more Indian-style recipes.

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Ingredients

  • ghee 160g
  • gram flour 275g, sifted
  • cocoa powder 165g
  • sea salt flakes 1½ tsp, plus extra to serve
  • coarse semolina 25g
  • green cardamom 10 pods, seeds crushed to a powder
  • toasted flaked almonds 50g, roughly chopped
  • icing sugar 175g
  • dark chocolate 100g
  • edible gold leaf 4-5 sheets, to decorate (optional)

Method

  • Step 1

    Melt the ghee in a large pan, then add the gram flour. Reduce the heat to medium-low and cook for 20 minutes, stirring continuously. The mixture will go through a few stages: first, it will feel like a hard clump (keep mixing, pressing into the bottom of the pan, then folding over so it doesn’t burn on the bottom); after 15 minutes, it will start to soften; and after 20 minutes the ghee will start separating, giving you a velvety, thick, custard-like mixture. Keep cooking and stirring for a further 10 minutes. Eventually, it will darken in colour, turn a little grainy and smell nutty. This will take 30-35 minutes.

  • Step 2

    Very carefully scrape the hot, grainy mixture into a large bowl, then stir through the cocoa, salt, semolina, cardamom and almonds. Cool for 25 minutes, then mix in the sugar, ensuring it’s fully incorporated.

  • Step 3

    Use your hands to squeeze together golf-ball-sized pieces of the mixture, then arrange on a baking sheet lined with baking paper and chill for 30 minutes.

  • Step 4

    Remove from the fridge and reshape any that have softened back into balls. Tip the dark chocolate into a heatproof bowl and melt in short bursts in the microwave or over a pan of gently simmering water. Dip the bottoms of the ladoos into the melted chocolate, then return to the lined baking sheet and chill for another 30 minutes until set. Garnish with gold leaf, if using, and a sprinkle of sea salt flakes.

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Nutritional Information

  • Kcals 262
  • Fat 15.2g
  • Saturates 7.8g
  • Carbs 22.7g
  • Sugars 12.1g
  • Fibre 3.5g
  • Protein 6.8g
  • Salt 0.4g
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