Recipe Instructions:
1/4 cup plus 3 tablespoons ghee
1 cup chickpea flour, sifted
Seeds of 3 green cardamom pods, finely ground
1 cup confectioners' sugar
In a large non-stick wok/kadai over medium-low heat, melt the ghee.
Add the chickpea flour and cook for 5 to 8 minutes, stirring constantly, until the color changes to golden brown. At this stage, you will smell the chickpea flour as it releases its aroma.
Stir in the ground cardamom and cook for 40 seconds, stirring constantly. Remove from stove and transfer the mixture to a cool mixing bowl. Leave to cool to room temperature.
Once the mixture has cooled, add the sugar and mix well. Divide the mixture into 12 equal parts. Shape the laddus using the palms of your hands to roll them into 1 inch-diameter balls by pressing the mixture firmly together. Sometimes, if I find that the laddus are not sticking together, I'll add a little more melted ghee (around 1 to 2 tablespoons) to the mixture to help bind the ingredients.
