Coconut Raisin Laddoo

This Diwali I am getting a little adventurous with cooking Indian sweets and I am totally loving the results. More so since my husband is all praises as well. In the previous years, I used to go all out in decorating the house with rangolis, diyas, and aroma candles in the entire house. However, this time with no decorations in the house (as my husband won't be around to see them), I thought of rather celebrating it by making some Indian sweets and gift packing them for friends as Diwali gifts. The kaju badam laddoos and these coconut laddoos are not only easy to make but really yummy to taste as well. 

Ingredients

350 gms grated fresh coconut

1/2 tin milkmaid (the entire contents may not be required)

2-3 tbsp brown sugar (can be replaced with white sugar)

Few strands of saffron soaked in little milk

1/2 tsp cardamom powder

1/4 cup raisins (just enough to ensure 1 raisin per laddoo)

1 tbsp ghee

3 tbsp almond powder (optional)

Mini cupcake wrappers

Directions

In a heavy bottomed non-stick kadhai or wok, heat the ghee and add the grated coconut. Stir for 5-10 minutes till the coconut gets slightly browned. Add the cardamom powder, milkmaid (little ar a time), and saffron. Mix well and stir for another 5-10 minutes till the water from the milkmaid dries up a little. At this moment, you can add some almond powder. Check for sweetness and adjust with some sugar as per taste. Add the raisins. Keep stirring till the mixture is dry enough to make into small balls. Remove from heat and let it cool. Take small quantity in your hands and make small balls by gently rubbing it between your palms. Arrange in mini cupcake wrappers and serve. 

                                         

                                        

Cashew and Almond Laddoo (Kaju Badam Laddoo)

I have always had a sweet tooth and Diwali is a time when I don't even think about the calories before taking a bite (well, when it comes to something sweet, I don't give a thought anyway!). While we do get all Indian sweets in Singapore, but this time I wanted to be a little adventurous and try making sweets at home. There is a popular food group in Facebook, Chef at Large, which I regularly follow. On the occasion of Diwali, there have been quite many posts of homemade sweets recipes and after reading one of them, I felt quite confident of being able to achieve the desired result. However, I forgot that the person posting the recipe is a pro and is certain to achieve the result. The kaju barfi that I made was undoubtedly super tasty, but I failed to give it any shape as it was too soft to lift. However, the members of my CAL family came to my rescue and gave me some superb suggestions which not only saved my barfis but also made them look a lot more sophisticated and delicious! So my Diwali message to you all is "Never Give Up". Wishing all my readers and their families a very happy and safe Diwali! 

Ingredients

1 cup cashew nuts

1 cup almonds, soaked in hot water for 20 minutes

2 tsp cornflour

1-2 tbsp milk, for grinding the nuts

1/4 cup pistachio powder (grinded pistachio nuts)

1/4 cup almond powder

1/2 tsp almond essence (you can replace it with cardamom powder)

1 tbsp ghee

1/4 cup water

3/4 cup sugar

Mini cupcake wrappers

Directions

Peel the almonds. In a grinder, put the cashew, almonds, cornflour, and a little milk and make a fine paste. Add very little milk, only if required. 

In a heavy bottomed non-stick pan, add the water and sugar and make the sugar syrup. The syrup will be perfectly done when you put a thumb behind the stirring spoon and can pull out a single string with another finger. Add the nut paste you have just prepared and keep stirring continuosly to make an even consistency. Add the essence and 1 tbsp ghee. Keep stirring on low flame till the mass starts leaving the sides of the pan. Meanwhile, grease a flat surface with very little ghee and keep aside. Transfer the cashew and almond mix into the greased surface and smoothen the top with a plastic knife or rolling pin with a plastic sheet below. Let the mixture cool completely. You can also refrigerate it for a few hours if it is a little too soft even after cooling. 

In a small bowl, mix the pistachio and almond powder. Make small balls out of the cashew and almond paste and roll it in the pista-almond powder and arrange in mini cupcake wrappers. Your diwali sweets are ready to be served !