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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Preparation Time

  Cooking Time - 10 minutes, Preparation Time - 25 minutes

• Source

  All Recipes

| 1. Heat the ghee in a wok over low heat. Stir in the chickpea flour and cook over low heat until the chickpea flour is toasted and the mixture smells fragrant, about 10 minutes. The mixture should be pasty, not powdery. | 2. Remove the mixture from the heat and cool slightly until it is warm, not hot. Grind the coconut, if using, in a coffee grinder until fine. Add the ground almonds, superfine sugar, ground coconut, and ground cardamom to the wok and mix thoroughly. | 3. While the mixture is warm, shape it into round balls that are about 1- to 1 1/4 inches in diameter. Store the ladoos in an airtight container and let them sit for 2 to 3 hours to cool completely. They can be eaten immediately, but taste better after several hours. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
ghee butter	3/4	cup	clarified	-	-	-	-
chickpea flour	2	cups		712.08	106.3888	41.1976	12.3096
coconut	1/2	cup	shredded sweetened	141.6	6.0920000000000005	1.3319999999999999	13.395999999999999
almond	3	tablespoons	ground	360.67199999999997	0.0	0.0	40.8
superfine castor sugar	1/2	cup		-	-	-	-
cardamom	1/2	teaspoon	ground	3.11	0.6847	0.1076	0.067

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.