Besan-laddu

Ingredients:

• 1.5 cups (340 g) ghee + more as needed
• 2.5 cups (560 g) fine chickpea flour
• 140 g finely ground cashews
• 2 tsp cardamom powder
• 1 and 1/4 cups (280 g) powdered sugar
• A pinch of coarse salt
• Edible gold powder or glitter for decoration
• Special equipment: dome-shaped forms

Preparation:

1. Melt the ghee in a saucepan over medium-high heat. Reduce the heat to low and add the chickpea flour. Stir with a spatula over low heat. Continue stirring until the mixture resembles wet breadcrumbs; if the mixture looks very dry, add another 1 tablespoon of ghee to moisten it.
2. Continue cooking the mixture over very low heat for about 40 minutes. Don't leave the mixture for too long: it's important to stir frequently to prevent the flour from burning. During the first 20-25 minutes, you'll smell the chickpea flour, and the mixture will begin to soften as the ghee dissolves into the flour. When the mixture turns a rich golden brown, add the cashews and cardamom. Cook for another 5 minutes to remove the raw flavor of the nuts.
3. Transfer the dough to the bowl of a stand mixer fitted with a paddle attachment. Add the powdered sugar and salt and mix thoroughly. You can also knead it by hand once the dough has cooled slightly.
4. At this point, you can either spoon the mixture into dome-shaped molds or scoop out about 90 grams at a time and roll it between your palms to form balls. If using molds, place them in the freezer, then, once the candies have hardened, remove them and refrigerate.
5. Refrigerate the candies for at least 2 hours before serving. Remove them from the refrigerator about 5 minutes before serving to allow them to come to room temperature. Decorate with gold sprinkles. Besan laddu can be stored in the refrigerator in a tightly sealed container for up to a month or in the freezer for up to 6 months..