Ingredients:
1 and 1/2 cups Chickpea flour
7 tablespoons Ghee (melted), divided
1/2 cups Granulated Sugar
1/8 teaspoon Salt
1/4 cup Pumpkin seeds, roasted
1/2 cup Unsweetened coconut flakes, lightly roasted
Method :
Line bottom and sides of a 9-by-5-by-3-inch loaf pan with parchment paper with extra hanging over the edges.
In a non-stick skillet (11-12-inch), put 6 tablespoons of melted ghee and chickpea flour. Stir to combine. Turn on the heat to medium and cook stirring constantly until golden browned and savory flavor brings out (5-6 minutes). Turn off the heat, remove the skillet from the heat and let cool to room temperature.
Add granulated sugar, salt and pumpkin seeds to the skillet. Mix to combine. Put the mixture into the prepared loaf pan. Press the top very hard with your hands.
Spread 1 tablespoon of melted ghee over the top and sprinkle with coconut flakes evenly. Cover the top of the pan with plastic wrap and refrigerate until chilled and firm (at least 1 hour).
When the laddu has set, take the pan out of the refrigerator. Remove the laddu from the pan lifting the overhanging parchment paper and cut the laddu into 10 equal pieces or your desired size.
Keywords : Chilled Coconuts, Pumpkin Seeds Laddu, indian sweets, recipes, recepies, laddu
