Pre: 20 minutes
Cook time: 25 minutes
1 cup chickpea flour (besan)
¼ cup almonds, chopped
¼ cup unsweetened coconut, shredded
¼ cup coconut oil, melted ( or cacao butter at room temperature)
½ cup coconut sugar (or regular sugar) this will make change in color of your peda.
½ teaspoon cardamom powder
8 strands of saffron
A pinch of nutmeg powder
A pinch of salt
4 tablespoons coconut milk (or another vegan milk of your choice).
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 1/4 cup almonds, coconut, and coconut oil or cocoa butter. Mix well while roasting for 10-15 minutes. Turn off the heat.
Add the coconut sugar or regular white sugar, cardamom powder, saffron, nutmeg, and salt. Slowly add the coconut milk into 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 and then press it in center for peda shape from the mixture. You can garnish it with chopped nuts of your choice or fresh rose peddles (optional).
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.
I hope you try it and share it with your friends and family. Comment below for more details!