What is it that the Halwais are doing differently?
And just like that, we are here. Right in the middle of the festive season, awaiting Diwali. And since the pandemic is still very much around, it would be a sage decision to keep the celebrations a private and intimate affair, and most of us trying our best to do that. For instance, this year, I have decided to make some of the traditional sweets at home. That’s right, I aced the Kaju Katlis, the barfis came out so much softer than the market ones, and I also did away with the silver varq, which I am not a big fan of. Most traditional Indian sweets, especially ladoos and barfis, are made with a handful of ingredients, and the method is also not very difficult (on paper). However, it is the technique of the halwais that makes their sweets so much different from ours.
Take besan ladoo for instance. It is an Indian sweet made with gram flour continuously stirred in with ghee and mixed with sugar. It is not supposed to be soft like ras malai, or fudgy like barfi or spongy like rasgulla, but it needs to have a smooth finish, and the besan should be so delicately handled that the ladoos should melt in your mouth.
Sounds like a task? That’s why we have these tips for you.
Here’s a lovely recipe of Besan ke Ladoo that you may want to try soon for the festive weekend that lies ahead. Happy Diwali to everyone.