Besan Bindi Balls ~ Indian-Style Bliss Balls

I love my mum’s besan laddoos.

I don’t know how to make them, though. They’re quite labour intensive — and rich. Something you make for a very special occasion. Which in my culture means when you’re celebrating life’s joyous moments — weddings, pregnancies, university graduations etc — and religious occasions such as Diwali.

So you can imagine my glee when I discovered Ayurvedic bindi balls — they’re just as delicious, but MUCH healthier.

I’ve adapted these bindi balls from the Mudita Institute’s Ayurvedic Warmth cookbook — which you can download for free if you subscribe to their newsletter.

What I love about these balls is that they are super nourishing and filling — given that they are loaded with healthy fats and protein — and are bursting with flavour from the ghee and spices.

bindi-balls-resized

Total cooking time: 40 minutes | Makes 22–25 walnut sized balls

These balls are gluten-free.

  • 2 tbsp sesame seeds
  • 1/2 cup blanched almonds
  • 1/2 cup of chopped dates
  • ¾ cup ghee
  • 1 tbsp fennel seeds
  • 2 tsp cardamom seeds (seeds only), roughly ground
  • 1/2 cup LSA mix
  • 1 ¾ cups besan (chickpea) flour
  • ¼ cup desiccated coconut
  • scant 1/2 cup coconut sugar, lumps removed

In fry pan, dry toast the sesame seeds. Then set aside to cool.

While the seeds are cooling, dry toast the almonds in the fry pan, then once cooled, chop roughly.

In a large heatproof bowl, add the chopped almonds, sesame seeds and chopped dates. Set aside.

Now, warm the ghee in a large wide-based pan. Toast the fennel and cardamom seeds in the warmed ghee until fragrant. Add the LSA mix to the pan with spices and continually stir over medium to low heat. Next, tip in the besan flour and coconut and continue stirring until the mixture has a nice toasted biscuit-y smell. You want the besan flour fully cooked — this takes about 5 minutes

Remove from the heat and tip the besan mixture into the bowl with the seeds, nuts and dates. Mix well.

Add the coconut sugar and stir through thoroughly so that it ‘melts’ in the hot mixture and evenly mixes through.

Allow the mixture to cool for 15–20 mins until it is easy to handle.

Roll into walnut sized balls and pop in a large glass jar in the fridge to harden.

Keeps for weeks, but I don’t think it will last long — especially if you share them!

Variations:

  • Dairy-free & Vegan — try using coconut oil instead of ghee. Make sure you let me know how you go
  • Different sugar — use rapadura sugar
  • Sugar free — I don’t know if this will work, but you can try subbing the dates and coconut sugar with some rice malt syrup and unprocessed, powdered green stevia. The amounts will be a balancing art of getting the balls to hold shape and just the right level of sweetness to suit your tastebuds.

11 thoughts on “Besan Bindi Balls ~ Indian-Style Bliss Balls

  1. Sharlene says:

    Just thinking if I use coconut oil instead of Ghee (as im dairy free) would it be same quantities? these look so delish if I had all the ingredients right now i would be making them.

    • Lesh says:

      Hiya Nasra, LSA is a mix of ground linseeds (flax seeds), ground sunflower seeds, and ground almonds. You could just use ground linseeds or sunflower seeds if you can’t get LSA in Fiji 🙂

  2. meredith says:

    Hi Lesh, I made these lovely Bindi Balls, but had to make a few alterations.
    Instead of besan flour I used fine corn flour or polenta because I had none
    of the other on hand. When the mixture was still a little dry, even after
    I had softened the polenta with some hot water, I decided to get creative
    and used some orange flour water for flavouring. Then, when my coconut
    ran out which I used to roll them in, I used some very lovely pistachio dukkah
    that I got from the farmers market yesterday. All in all, I’m rather pleased
    with this endeavour. They taste quite lovely. thanks for the inspiration ! Meredith.

    • Lesh says:

      Thanks Meredith! What an ingenious creation. I always say that recipes are a guide, and it’s up to the cook to make it their own. Which you certainly have. L x

  3. Sharan says:

    Hi Lesh,
    I made the besan ladoo following your recipe exactly. Honestly , I did expect them to be tasting good but not as good as they turned out to be. They are addictive! I can’t thank you enough for this wonderful recipe. They smell divine too :-)…

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