This vegan besan ladoo without ghee tastes just like traditional besan ka ladoo. these are crowd pleasers, loved by all ages.
In a large pan on low heat, add the chickpea flour and dry roast it for about 5 minutes, stirring once or twice.
Turn the heat to low-medium and add almonds, coconut, and cocoa butter. Mix well while roasting for 10-15 minutes. Turn off the heat.
Add the coconut sugar, cardamom powder, saffron, nutmeg, and salt. Slowly add the coconut milk to the mixture and combine well. If the mixture doesn't come together, add a few more drops of milk.
Let it cool for a few minutes and make 1-inch balls from the mixture.
Place on a lovely platter and enjoy!
Besan Ladoo can stay fresh at room temperature in an airtight container for up to 2 weeks.
These bite-sized treats can be stored in an airtight container in the refrigerator for up to 2 months.
Adding sugar while the besan ladoo is on the stove can cause the sugar to burn and cause an aftertaste.
It’s important to roast the besan properly, once the aroma of the besan starts to permeate your kitchen and the color starts to turn golden, it is ready.
Refrigerating the mixture for about 15 minutes can help make the mixture easier to handle when rolling the balls.
Try rolling balls into some crushed cashews, pistachios, and raisins for some added crunch and sweetness.