These spiced besan laddu cookies feature roasted chickpea flour combined with aromatic spices like cardamom and nutmeg, plus ghee for a melt-in-mouth texture. They are shaped as cookies and baked for a slightly crisp exterior with a soft, crumbly centre.
Sift the besan through a fine sieve to remove any lumps. Heat a heavy-bottomed pan on a low flame and add the besan. Dry roast it for 5-6 minutes, stirring continuously to prevent burning. The besan should turn aromatic and slightly change colour. Remove from heat and let it cool completely.
Description - Step 2
Fry the nuts
Fry the chopped cashews and almonds in 1½ tablespoons of ghee until golden, then set aside. Measure out all other ingredients.
Description - Step 3
Cooking the besan with ghee
Add the remaining ghee to the roasted besan in the same pan over low heat. Mix well to ensure no lumps form. Continue roasting on low flame, stirring constantly for 15-20 minutes. The mixture will first absorb all the ghee, then gradually release it. The besan is perfectly roasted when it turns deep golden brown, and your kitchen fills with a rich, nutty aroma. Turn off the heat and transfer to a wide plate to cool.
Description - Step 4
Mixing the dough
Once the roasted besan mixture has cooled to room temperature, add the powdered sugar, cardamom powder, and nutmeg powder. Mix thoroughly using your hands, rubbing the mixture between your palms to distribute the sugar evenly. Add the all-purpose flour for binding and mix well. Add the fried nuts (reserve some for topping). If the mixture feels too dry, add 1-2 tablespoons of melted ghee. The consistency should be like cookie dough - crumbly but able to hold shape when pressed.
Description - Step 5
Shaping and baking
Preheat your oven to 150°C. Line a baking tray with parchment paper. Take small portions of the mixture (about 1½ tablespoons each) and shape into round cookies or flatten slightly into discs. Place them on the baking tray with space between each cookie. Press a piece of almond or cashew on top of each cookie. Bake for 15-18 minutes until the edges are slightly golden. Do not overbake.
Description - Step 6
Cooling and storing
Remove the cookies from the oven and let them cool completely on the baking tray for 10 minutes – they will be very fragile when hot. Once cooled, the cookies will firm up and become crispy on the outside while remaining soft inside. For a festive touch, carefully place small pieces of edible silver leaf on top. Store in an airtight container at room temperature for up to 3 weeks, or refrigerate for up to 2 months.
Search
Login
Indian
Intermediate
Dessert
