Laddhu:-Walnut and Chickpea-Flour Fudge balls

[krsna]

By Kurma das

 

 

 

(Laddu)

 

 

J.C. from South Africa asks:

 

“Please could you give me the recipe for Laddu - I’ve had many requests to make it. Many thanks!”

 

Here it is, my tried and tested recipe. I have made literally tens of thousands of laddus from this recipe. Feel free to add different nuts, dried fruit and spices as you wish. The laddu pictured is a cashew, raisin and cardamom version.

 

You can purchase chickpea flour at Italian grocers, or at Indian grocery stores under different names such as gram flour, dal flour, chana dal flour, or besan. When toasted in butter and sweetened it forms the basis of this delightful and popular confectionery, laddu. Enjoy!

 

 

You can purchase chickpea flour at Italian grocers, or at Indian grocery stores under different names such as gram flour, dal flour, chana dal flour, or besan. When toasted in butter and sweetened it forms the basis of this delightful and popular confectionery, laddu. Enjoy!

 

COOKING AND PREPARATION TIME: about 20 minutes COOLING AND ROLLING TIME: about 40 minutes YIELD: 2 dozen sweets

 

3/4 cup unsalted butter 2 cups chickpea flour, Sift after measuring 2 tablespoons chopped walnuts 1/4 teaspoon ground nutmeg 1 cup icing sugar, sifted after measuring

 

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.

 

Remove the pan from the heat and add the icing sugar until it is well combined.

 

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.