Besan ladoo

• green cardamom pods↗6
• icing sugar↗100g g

  sieved

• unsalted cashews↗50g g
• ghee↗125g g

  (see tip, below)

• gram flour↗200g g

  sieved

• saffron↗¼ tsp tsp

  soaked in 1 tbsp warm milk

• chopped pistachios1 tbsp tbsp

Step-by-step instructions

1. 1

   Split the cardamom pods and remove the seeds. Grind the seeds to a powder with 1 tsp of the icing sugar using a pestle and mortar. Set aside.

2. 2

   Heat a sturdy, small pan and roast the cashews over a medium heat, stirring all the time, until they pick up flecks of colour. Transfer to a chopping board, and once cooled, finely chop.

3. 3

   Melt the ghee in a wok or karahi over a low heat, add the sieved gram flour and fry, stirring all the time, until it darkens and releases a toasted aroma, about 15-20 mins. Stir in the toasted cashews and transfer to a mixing bowl. Leave until warm enough to handle.

4. 4

   Add the remaining sugar, ground cardamom and saffron with its soaking liquid. Knead the paste until smooth, then leave to cool to room temperature.

5. 5

   Shape the gram flour mixture into small balls (ladoos) with your hands, about 3 cm in diameter. Put them on a baking tray lined with baking parchment. If the ladoos are a little soft, chill for 10 mins to firm up. To serve, press a few chopped pistachios into the top of each one. Will keep in an airtight container at room temperature for 7-10 days.