Walnut(akhrot) ladoos. Nutty, ghee laden and so delightful. Full of walnuts and scented with addicting aroma of ground cardamom. If you are little bit like me, ladoos stocked in the snack shelf provide you sort of a comfort. They were a huge part of my snacking regime as a child, and even now, itâ€™s hard to keep myself away from them. Given that these are loaded with goodness of walnuts, I am happy to handover them to kids anytime.
These ladoos are glutenfree, I used a little bit of besan(bengal gram flour) to bind these together however atta(whole wheat) can be used as well if you prefer.
- 1.5 cup raw walnut halves
- 5-7 tablespoons melted ghee, divided
- 1/2 cup besan (bengal gram flour)
- 1/3 cup powdered sugar (boora)
- 1/2 tsp ground green cardamom
In a wide heavy bottom pan or iron kadai, dry roast the walnuts on low heat for 6-7 minutes. Transfer to a plate and let cool down. Once cooled, using a sharp knife, finely chop the walnuts (don’t powder).
Add 5 tbsp of ghee to begin with to the kadai and add the besan. Continuously stirring, roast the besan in ghee for about 10-12 minutes or until its golden and you sniff a nice aroma. Add the chopped walnuts and mix thoroughly with the besan. Roast everything togther for another 2 mins and then switch off the stove.
When the mixture is cool to touch, add the sugar and cardamom, and mix everything with hands thoroughly. If you feel that the mix is dry, add more ghee and mix well (I used about 7 tbsp ghee in all). Divide the mixture into portions and using your palms and fingers, form into ladoos of desired size without cracks.
Store in an airtight container for upto a week. If its summer, store in fridge. You can freeze unto a month too.