Diwali means sweets and crackers and there’s nothing like the smell of cardamom and saffron that wafting in the air that heralds Diwali.
It is rather early in the day to start making Diwali sweets but since this is the only time I have, I thought I’d get cracking with the laddoos.
So I got together
- 1 kg slightly coarse besan or chick pea flour. You have to ask for this grade of flour as most shops sell the really fine,powdery one. I particularly like to feel some grainy crunchiness when I bite into the Ladoo.
- 3/4 kg powdered sugar ( NOT castor or icing sugar!)
- 300 g pure ghee
- 1/4 cup milk
- 1/4 cup slivered almonds
- 4- 5 strands of saffron
- 1 tspn powdered cardamom
- A handful of raisins
And here’s how to make them
- In a large wok or Kadhai heat the ghee and stir in the besan. Keep stirring till the air is redolent with the aroma of toasted besan. The flour will also be slightly darker in colour. Take care not to burn the flour.
- Turn off the heat and sprinkle some milk and give it a good stir.
- Keep aside till mixture cools down and when it is just warm to the touch add in the sugar and mix well.
- Knead well till the sugar dissolves completely and the mixture acquires a dull shiny glaze.
- Add the raisins, slivered almonds, saffron strands and cardamom.
- Roll out into even sized balls. You should get around 32 ping pong sized laddoos.
- Leave to set uncovered.
- Roll out once more to make them perfectly round and add a raisin on top to decorate.
- Wrap in coloured chocolate wrappers or in cup cake cases.
- Store in an air tight box .
Unfortunately this recipe can’t be made in 15 minutes but luckily with all the breaks in between you can still do some odd jobs here and there.
So do give this a shot!
For recipes for more traditional sweets that can easily be made at home download my eBook ‘The Fragrance of Mango Blossoms’ that is available free on Amazon for Kindle readers or buy online directly from the publishers at PopularPrakashan.com