Besan Ladoos are made in many Indian households, especially during the festival season. These ball-shaped delights are traditionally made with ghee, I've veganized them by using coconut oil and plant-based butter!
Makes 15 ladoos
Ingredients
- 1 cup besan (gram flour)
- ½ cup ladoo besan (Coarse gram flour)
- 3 tablespoon coconut oil
- 3 tablespoon Miyoko's cultured vegan butter (unsalted)
- 1 tablespoon extra butter for later use
- 1/3 cup powder sugar
- 1 teaspoon of ground cardamom powder
- 2 tablespoon chopped almond, pistachio mix
- one sheet of silver foil
Process:
- Heat a heavy bottom pan. Add both flours, 3 tablespoon vegan butter, and 3 tablespoon coconut oil. Keep stirring. As you begin roasting, the mixture will become lumpy. Keep breaking the lumps with the back of a spoon/spatula. After 45 minutes, you'll get a nice golden-brown color.
- Now add 1 tablespoon vegan butter. Stir and cook for additional 5 minutes.
- Remove from heat and let it cool completely.
- Add 1/3 cup of powdered sugar and one tablespoon of cardamom powder. Mix well with your hands until you get a smooth texture.
- Shape the mix into small balls. You can even flatten this mixture using a plate and then cut into pieces, or you can serve as is!
- Garnish with nuts and silver foil.
- Let the ladoos rest for 3 hours so they become firm.
- Serve and enjoy.
