Ladoos are the most popular Indian sweets there are. These versions include some native Australian flavours.
- 70 ml ghee
- 125 g chickpea flour
- 1 tbsp roasted wattleseed powder
- 65 g icing sugar
- pinch of fine salt
- 6 roasted macadamia nuts
- 1 sheet edible silver leaf
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Resting time: 15 minutes
- Heat a large frying pan over low heat and add the ghee. Sift the chickpea flour and roasted wattleseed into the melted ghee and fry, stirring frequently for about 20 minutes or until the mixture is golden brown and fragrant. Pour the mixture into a baking tray and allow to cool for about 15 minutes.
- When the mixture is just slightly warm to the touch, add the icing sugar and salt. Using a microplane, grate in 5 of the macadamia nuts. Mix into a smooth dough. Roll the dough into balls and top each with a little silver leaf. Use the microplane to finely shave the remaining macadamia nut over the top. The ladoos will keep in an airtight container for about 1 week.
Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.
Photography by Danielle Abou Karam.