for 12 small balls
- 150 gr besan (chickpea flour)
- 100 ml – 90 butter ghee
- 100 gr palm sugar (or brown sugar)
- 6 cardamom pods
- 1 tsp cinnamon powder
- 50 gr almonds
- 20 gr pistachios and cashew nuts (garnish)
Remove the seeds from the cardamom pods and grind them. Dip the almonds in boiling water to peel them more easily (heat water until boiling, then turn off heat, add the almonds, let them in the water for a few seconds and drain them) and peel them.
On medium heat, fry them to dry them (for 5 minutes). Then remove them from the heat. When they are cold, grind them.
On medium heat, fry the flour (for 5 minutes) stirring it frequently.
Add the butter gradually (a spoon after the other – not add the next spoon until the butter is well mixed with the flour), stirring it frequently, for 20 minutes.
Add sugar, cinnamon, almonds and cardamom, and fry them 5 minutes on medium-low heat. Remove from the heat and let it cool for an hour.
With wet hands, shape small balls (or squares or rectangles) and place them on a greased plate.
Garnish with crushed pistachios and cashew nuts. Let them rest in the fridge into a covered container. Remove them from the fridge shortly before serving to eat them cold or at room temperature.
If there’s a step in this recipe that is not clear or can be improved, please, write a comment. Thank you.