Snacks & baking

Bhatmas ko laddu (roasted soybean balls)

Small sweet, crunchy balls made from roasted soybeans and jaggery, typical of Nepal. They are nibbled as a snack or offered during festivals, and keep well in a box.

35 min
4 servings
Medium
Moderate
🇳🇵 Nepal

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Ingredients

Spices & seasoning

Salt (a pinch)

Optional extras

30 g Crushed cashew nuts

Instructions

Dry-roast the yellow soybeans in a pan over medium heat for 8 to 10 minutes, stirring, until golden and smelling of hazelnut.
Let them cool, then blend finely in a food processor to a coarse flour.
Melt the jaggery with the lukewarm water in a small pan over low heat until you get a thick syrup.
In a bowl, mix the soy flour, cardamom, coconut and melted ghee, then pour in the syrup little by little, kneading until you get a dough that holds together.
Shape small balls the size of a walnut, pressing them firmly in your hands.
Let the laddus rest for 30 minutes at room temperature before serving or storing them in an airtight box.

Variations and tips

Using what's available here. Yellow roasted soybeans can be found in Asian or Indian grocery stores; otherwise roast raw yellow soybeans yourself. Jaggery can be replaced with brown cane sugar.