Besan Ladoo (Indian Chickpea Candy)

Ingredients

• 1/2 c ghee ((clarified browned butter), melted*)
• 2 c chickpea flour
• 1 c powdered sugar, (sifted)
• 1 tsp ground cardamom
• 1 Tbsp finely chopped almonds or cashews ((for garnish, optional))

Instructions

1. 1

   In a large skillet, heat the ghee over medium heat until melted.

2. 2

   Add the chickpea flour and cook over medium heat until the flour becomes very fragrant and begins to darken in color, 7-10 min, stirring often.

3. 3

   Remove the pan from the heat and mix in the powdered sugar and cardamom.

4. 4

   Let the mixture cool slightly before shaping it into balls. Scoop 1 Tbsp of the mixture into your hands and press it firmly into a ball. (If the mixture seems too crumbly, dip it in a little ghee and continue pressing and rolling.)

5. 5

   Garnish the besan ladoo, if desired, by dipping a tiny edge in ghee and then dipping it in finely chopped nuts.

6. 6

   Store the besan ladoo in an airtight container for 1-2 weeks.