Ladoos are classic Indian cookies, peculiar because unlike Western cookies, these are not baked. The dough is cooked on the stovetop. I was compelled to make these after watching the Indian film, Water, where an impoverished old woman endlessly reminisces about the wondrous, fabled, sweet ladoos from her childhood, until one day, she finds one, eats it, and dies of a tummy ache.
I served these at a cookie party, and indeed, they were to die for.
1 c. graham flour aka basen (whole wheat flour is an acceptable substitute)
1/2 c. melted butter
1/2 c. sugar
1/2 teaspoon cardamom
A few tablespoons semolina flour
small handful of finely chopped almonds
around 10 pistachios, chopped small for garnish.
pinch of salt (optional)
Mix the pre- melted butter and flour in a hot pan. Stir continuously until light brown. Remove from heat and mix in almonds, cardamom, and sugar. Let the hot mixture cool until warm. Form into golf ball sized balls in the palm of your hands. Add more butter, or olive oil, if the dough does not stick together. Dip each ball into a little butter, and roll it over the chopped pistachios, for an attractive finish. Lightly salt the ladoos, if you wish, for an element of savory surprise.