I am a immigrant who now calls Australia ,home. My blogs are pieces of my life ,my sense of wonder that I want to share with you. Visit my blog at www.theeconomicsocio.com
Published November 2nd 2019
With Diwali, the Indian festival of lights celebrated all over the world this past weekend, I was craving for some Indian sweets. Diwali by far, is the best time to visit India as the entire country decks itself up for the celebration . Every nook and corner, every house is lit up with traditional oil lamps. Every window sill has garlands and garlands of fairy lights strewn over them. The festive vibe, in an otherwise crowded, colourful nation, is simply amplified. Streets are filled with people shopping for crackers and new clothes. With lanterns adorning most shops and the bustle at every shop especially the ones selling the varied, rich, dense, sugary goodness of dry fruity or milky sweets!
Sweets have such an important place in festivals. My fondest memory of Diwali was of the door bell ringing. That meant one of the neighbours had come over with a plate of homemade sweets to share with us. The plate would have sugar and savoury, milk based fudges (burfis and mithai), savoury spiced confectionary (chakli and sev) and these balls of yummies which we call ladoos.
With India so far away and Instagram full of friends celebrating Diwali, I could not help but make some of these balls of goodness here at home. They are traditionally calledbesan ladoos or Chickpea delightful globes as I love to call them.
1 cup - chickpea flour 1/4 cup - clarified butter ,ghee (mostly likely to be found in Middle eastern or Indian stores) 1/4 cup - sugar (castor sugar can be used . Sugar crystals add some crunch to it) 2-3 tablespoons of milk 1 teaspoon cardamom powder Some dry fruit to garnish
1. Heat the clarified butter, ghee, in a pan on a slow flame. 2. When the butter seems hot, you can add your chickpea flour to it. Chickpea flour will initially lump. As you continue to stir, you will notice a change in the consistency. The flour becomes more like a paste with a flowing consistency.
3. We need to cook this mixture on a slow flame else the concoction maybe burn. You will surely build some biceps and it is totally worth it.
4. After around 20 mins, you will notice that the chickpea flour has changed colour from a yellow to a more brownish shade. That's when you turn off the gas and add your milk. Stir the milk in so that the flour totally absorbs the milk and becomes pastey.
5. Allow the mixture to cool. Once cooled , add your cardamom powder and sugar and mix well. The sugar should be adjust as per your liking.