These are rich, buttery, and gone in two bites. A quick, sustainable and fitting end to a summer lobster boil dinner.

Makes 8-10

2 ounces milk solids leftover from making ghee

1/2 cup local spelt flour

3 tablespoons sugar

3 tablespoons clarified butter

2 tablespoons shelled pistachios

2 tablespoons minced, dried apricots

1/8 teaspoon ground cardamom

Warm milk solids in a sauce pan over medium heat. Stir in the flour. Cook until the flour starts to turn light brown. Remove from heat. Stir in the sugar. Transfer the mixture to a bowl to cool. Wipe out the pan. Melt the ghee in the same pan over medium high heat. Add the nuts and toast them in the hot ghee until they start to brown. Add the pistachio-ghee mixture, the minced apricots and the cardamom to the flour mixture. Stir the batter and let cool for 15 minutes. Form into tight 1-inch balls. Serve the laddoos at room temperature.

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