ROSE AND CARDAMOM BESAN BARFI
Sorry for the extra long name for this recipe! I call them my rose and cardamom ladoos (pg 93 in East by West) but since I'm too lazy to roll ladoos (Ayurvedic recipe of toasted flour, spices, jaggery and sometimes nuts and seeds which are the original energy or bliss balls) I end up setting them in a tray and cutting into squares or diamonds. This particular recipe for anyone allergic to nuts or just wants a break from nut and seed laden snacks - the nutty flavour comes only from the toasted chickpea flour known as gram flour or besan - easily available from supermarkets. Gram flour is cheap and when toasted offers a significant source of easy-to-digest, high-quality protein, which is especially revered in Ayurveda for children and breastfeeding mothers and for those on the go all the time. Enjoy these fragrant bites.
INGREDIENTS
Makes 10
1¼ cup/150g gram flour (also known as besan or chickpea flour)
Seeds of 6 cardamom pods, ground
½ cup/100g jaggery, finely chopped, or coconut sugar
1 cup/150g ghee, plus extra for greasing
Pinch of salt
Rose extract, to taste (usually a few drops - Neilson Massey is nice and strong flavour)
Dried or fresh rose petals to decorate
METHOD
In a heavy-bottomed frying pan, dry roast the gram flour for about 15 minutes over a medium heat, stirring frequently to ensure even roasting and to keep the flour from burning. At the end of this process, the mixture should be fragrant and a few shades darker.
Stir in the cardamom, jaggery, ⅔ of the ghee and salt (and rose extract to taste - add a tiny amount at a time!) stirring constantly to ensure that the ghee and jaggery melts and the mixture is as lump-free as possible, add the extra ghee if you like it more of a fudge than a shortbread texture. Cook for 3–4 minutes, until the mixture is well combined and becomes thick and smooth. Jaggery doesn’t melt as easily, so you won’t get a thick smooth mixture, but this is fine as long as it’s well combined. Taste and adjust the flavours if necessary.
Spread the mixture out into small dish lined with baking parchment, approx. 7 inches X 7 inches. Sprinkle with dried rose petals to decorate. Leave it to cool and then chill in the fridge. When you’re ready to serve, slice it into squares with a hot knife.
East by West tip:
Don’t like rose? Try orange extract with the cardamom or use extra cardamom and a little vanilla extract.
Also lovely decorated with black or white sesame seeds or studded with toasted nuts!
