Godhi Ladoo / Wheat flour Ladoo - Krishna Janmasthami

 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

Print this recipe

Ingredients

• 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 

Method

1. 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)
2. 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.
3. 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.
4. When all the ladoos are done garnish with slivered almonds on top.

Krishna Janmastami Special- Padengi Ghassi (sprouted moong dal curry)

Whenever there is Moode there has to be Padengi ghassi to go with it, especially for Krishna Janmastami

Ingredients
Print this recipe

• 300 grms Sprouted moong dal
• 1 onion chopped
• 2 medium tomato chopped
• 7 roasted red chillies (4 long and 3 small)
• 2 tsp roasted coriander seeds
• 1/4 tsp roasted cumin seeds
• 1/2 tsp turmeric powder
• 1 cup freshly grated coconut
• salt to taste
• 3 tsp oil
• 1 tsp mustard seeds
• 1 tsp urad dal
• 7 to 8 crushed garlic
• 1 red chilly
• 10 to 12 curry leaves

Method

1. Put sprouted moong dal, tomatoes, salt and onion into a vessel, add enough water to cover the moong dal and cook on medium flame till the dal is almost cooked.


2. Grind coconut ,coriander seeds, cumin seeds, turmeric  using little water into a thick and fine paste.

3. Add the ground paste into the cooked moong dal and cook on medium flame.Bring to boil and cook till the raw smell of the ground masala disappears . Add water to adjust consistency.

4.Keep a small vessel on medium flame and add oil,when oil is hot add mustard seeds and urad dal. When the mustard seeds start popping,add crushed garlic,curry leaves and red chilly.Now pour the seasoning on to the padengi gravy.

5. Serve with moode/ steamed rice cakes