Ghee is a staple of Indian cooking. It is similar to clarified butter, that is to say butter that is heated and separated from the foam that forms on the surface and that contains milk proteins. Ghee can be heated at higher temperatures. I've used it a lot while creating the recipes for my Indian cookbook Bôllyfood. If you are reluctant to prepare the ghee yourself, it can be bought from Indian stores and delis.
The theme Luv2cook has chosen for the new Jihva for Ingredients is ghee. Though I often use it, it rarely is the principal ingredient of the dishes I prepare. Which means I didn’t really know what to prepare. Thankfully, Dorian and the Indian phase he recently went through helped me out. Yesterday I tried the recipe he has posted of ghee and chickpea flour balls. Delicious !
Chickpea flour balls
Makes 10 to 15 balls
Preparation time : 15 min
Cooking time : 10 min
Level of difficulty : easy
Ingredients:
60 g chickpea flour
45 g clarified butter or ghee
70 g brown sugar
2 tbsp unsalted pistachios, ground
¼ tsp cardamom in powder
Directions:
Melt the ghee in a pan, add the flour and stir well. Cook for a few minutes, stirring continually, to « torrefy » the flour. Make sure it does not burn.
Add the sugar, pistachios and cardamom. Stir. Take off the heat and set aside for a few minutes (you may put the mixture in the fridge). Don’t let it dry up too much.
Shape nut-sized balls.
1 commentaire:
Marie-Laure,
nice recipe..i have see your blog from sam's ghee and butter roundup...thanks for sharing lovely dish..happy to know you know indian dishes too..:-))
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