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Sesame-crusted chickpea and banana with jaggery

Sesame-crusted chickpea and banana with jaggery

Desserts

Two Indian sweets: grilled besan laddus (fried chickpea balls) cooked in ghee, and a banana puree cooked with jaggery and scented with cardamom.

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Recipe from Plutus (Wikibooks), adapted by Recette de cuisine · · updated on

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Indian sweets play a significant role in Indian cuisine, from Kerala to Kashmir. Here are two examples: besan laddus and banana sweets made with jaggery.

Ingredients and directions

  • Prep time20 min
  • Cook time30 min
  • Total50 min
  • DifficultyMedium
  • CostBudget
  • Cooking methodstove
  • Estimated cost$12.64 $1.58 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 7, 2026.
  • Vegetarian
  • Gluten-free

Ingredients

8 people

Sesame-coated sweets

  • $0.45
  • $8.46
  • $0.17
  • $0.53
  • $0.38

Banana with jaggery

  • $2.12
  • $0.53

Prices from US supermarkets for 3 of 7 ingredients; Belgian prices for the rest.

Directions

  1. Heat the besan in hot ghee until it releases a pleasant aroma.
  2. Mix the sugar and add it to the toasted flour.
  3. Add the ground cardamom and cumin, then mix well. ≈ 4 min
  4. Knead the mixture while it is still warm, form into balls, and shape them into laddus. ≈ 10 min
  5. First, cook the bananas, then mash them.
  6. Cook the jaggery and add it to the bananas.
  7. Add the ghee and stir until the mixture thickens.
  8. Add the cardamom and mix well. ≈ 4 min

The bill

Sesame-crusted chickpea and banana with jaggery

  • 100 g of chickpea flour (besan)$0.45
  • 120 ml of ghee$8.46
  • 150 g of sugar$0.17
  • 1 teaspoon of ground cardamom$0.53
  • a small amount of cumin seeds$0.38
  • 2 tablespoons of ghee$2.12
  • a little cardamom$0.53

Total$12.64

that's $1.58 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 100 g of chickpea flour (besan)
  • 120 ml of ghee
  • 150 g of sugar
  • 1 teaspoon of ground cardamom
  • a small amount of cumin seeds
  • 4 plantains
  • 200 g of jaggery
  • 2 tablespoons of ghee
  • a little cardamom

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