"Everything about India can be better understood if we accept that there are no generalizations about the country. Every few miles, the language, food, dress, and ways of life change and it's a lan...
- 1 1/2 cups chickpea flour
- 3 tablespoons fine semolina
- 1/4 cup melted ghee
- 1/2 cup superfine sugar
- 8 almonds, sliced
- 6 green cardamom pods, seeds finely crushed and husks discarded
- a few raisins, to decorate
Put the chickpea flour and semolina in a heavy-bottomed saucepan and dry-toast over medium heat for about 10 minutes, stirring continuously, until an aroma develops and the flour turns slightly golden. Make sure to keep the heat down and keep stirring so that the chickpea flour toasts right through.
Pour in the ghee and continue cooking over medium heat for another 20 minutes, until the mixture becomes slightly runny and develops a nutty aroma.
Remove from the heat and stir in the sugar, almonds, and cardamom. Let cool until just slightly warm.
Take a small fistful of the flour mixture and press into a ball or “laddoo” the size of a small plum; you’ll have enough mixture for 12 to 16 balls. Press a raisin into each one to decorate. Cool completely to set the laddoos, then serve.
About this recipe
A festive sweet that can be made and stored for up to two weeks in an airtight container, this is often served at teatime or eaten as a snack. When the flour and ghee is cooked it will be quite runny. It becomes firm as it cools and easier to shape. You have to do this while it is still warm though because if it cools completely, it is very difficult to shape it into balls. -- from The Indian Cooking Course
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The word “korma” comes from the Turkish “kavurma,” which means “braised meat.”