Creamy Besan Twirls
One of my newest experiments. Besan Twirls is a fun twist to our traditional Ladoos. White Chocolate gives it a creamy texture that melts in your mouth!
Besan (Chickpea Flour) - 1 and 1/2 cups
Ghee - 1/2 cup
Powdered Sugar - 1/2 cup
White Chocolate Bar - 1 bar. Keep couple of pieces for garnish
Crushed Cardamom - 1 tsp
Take a pan with water. In a small bowl, add the white chocolate pieces. Keep this in the water pan and switch on the gas to medium flame. The chocolate should slowly start melting.
Heat another pan. Add the besan and roast for about 10-15 minutes in low to medium flame till the raw flavor goes away and it will slowly change color.
Add the ghee, cardamom and mix well till the Besan starts to leave sides of the pan.
Reduce the heat and mix in the powdered sugar.
The mix will look a little dy. Keep mixing.
The chocolate should have been completely melted by now. Add this to the Besan mix.
Keep Stirring till the mix looks thick but smooth to spread. Remove from stove and let it cool for about 15 minutes.
I used a Piping Cookie Press that had a star tip attached. You can use a piping bag. Attach a Star shape decorating tip.
On a flat Table spread a butter paper. Slowly start piping Rosettes. You will get about 20 mini rosettes.
Grate the white chocolate to a bowl or plate. Garnish the Rosettes with the grated chocolate and leave them to cool down in room temperature.
It will take about 3 hours to completely cool down. Once cool, you can slowly take them out using a butter knife. Store them in an air tight container and Enjoy!!