Happy Diwali to you all!
A day before Laxmi puja I have finally completed my last but most important Diwali sweet – The besan ladoo.
This ghee and sugar-laden sweet is one of those sinful pleasures of life worth indulging in. Well, it is that time of the year when everything is forgiven including the goodies that will soon reflect on our waistlines.
To make these yummy ladoos roast half a cup of besan/ chickpea flour with 1/4 cup of ghee on a medium flame till it turns deep golden brown in colour. Take care not to burn the flour. Once your kitchen smells divine you know it has roasted perfectly. Cool down the mixture.
Note: This is the tricky bit. The roasted mixture needs to be cool enough to touch but still warm enough. If the mixture cools down completely to room temperature the sugar you add in at this stage won’t melt in order to shape the balls. And if you add the sugar when the mixture is hot it makes the mix runny. So tread carefully and don’t burn your fingers! For those who haven’t made these ladoos before, try practicing with smaller batches.
Anyway, once the mixture is at the right temperature, add half a cup of powdered sugar and a half a tsp of powdered elaichi (cardamom) and shape them into balls. Add slivers of almonds, pistachio or raisins on top of each ball while shaping them.
My mum always made two tiny ladoos for me and my sister every Diwali. That was a special treat.
Hope you all have a wonderful Diwali. Light diyas, wear new clothes and welcome the new year with a big smile. And of course eat, drink and be merry!