There are very few festivals we Bunts celebrate and Krishna Janmasthami is one of those.....nothing over the top....few sweets to offer to Lord Krishna....little more flowers than usual....try very hard to be a veggie for one day..... and a reason to get my ethnic wear out.
My mom can cook crazy....but you ask her to make sweets she will act all dumb and deaf...so all these chores come to me....I have to confess....I can bake a cake....whip up a dessert in minutes but I totally suck at Indian sweets....I just do not get the whole 'one thread consistency' concept...even if you provide me with a candy thermometer, I am sure to fail . I came across this recipe few years back, I was happy to see that I did not have to deal with one thread consistency sugar syrups...I gave it a try and have been making these ladoos ever since and believe me .....these ladoos have not failed me at all.
Recipe from here
- 1 1/2 cup Wheat Flour (you can also use besan/gram flour to make besan ladoo)
- 2 tbsp fine Semolina / sooji
- 1/2 cup ghee, extra to fry the nuts and raisins
- 3/4 cup powder Sugar (powdered granulated sugar not icing sugar)
- 1 tsp Cardamom powder
- 2 tbsp Cashew nuts , chopped
- 1 tbsp Raisins
- 1 tbsp Almonds.slivered
- Put the wheat flour and semolina into a thick bottom, preferably a non stick pan and dry roast the flour on medium low flame till you get a nice aroma and the flour feels light, do not let it brown. I roasted the flour almost 45 minutes (I know its a long time but its worth it, you can do it for 20 minutes)
- Once that is done add the ghee and mix well and transfer into a bowl and let it cool slightly.Meanwhile fry the cashewnuts and raisin in 1 tbsp ghee till the cashew is slightly brown and the raisins have puffed.Add these into the flour and ghee mixture and mix well.Add in the cardamom powder too.
- When the mixture is little hot to touch add the powdered sugar and mix well and start making the ladoos while the mixture is still warm.While making the balls press hard each time you roll .You can grease your palm with little ghee before making each ladoo.
- When all the ladoos are done garnish with slivered almonds on top.