Vegan Besan Ladoo (No Ghee)
This vegan besan ladoo without ghee tastes just like traditional besan ka ladoo. these are crowd pleasers, loved by all ages.
Ingredients
- 1 cup chickpea flour
- ¼ cup almonds, chopped
- ¼ cup unsweetened coconut, shredded
- ¼ cup cocoa butter, melted ( or coconut oil, at room temperature)
- ½ cup coconut sugar (or regular sugar)
- ½ teaspoon cardamom powder
- 8 strands of saffron
- A pinch of nutmeg powder
- A pinch of salt
- 4 tablespoons coconut milk (or another dairy-free milk)
Instructions
- 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!
Pro Tips & Meal Prep Ideas
- 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.