Just six more days to Diwali and the festivities can be felt in the air. This festival is all about lights, decorations, crackers and the most importantly, delectable food. There are variety of traditional food prepared during Diwali across the country including dessert, like anarsa of Maharashtra and gavvalu of Andhra Pradesh. But the sweet that connects different regions of the country is ladoo. From nariyal to motichoor, all of them have a special place in our heart and of course, most of the festivals in India including Diwali cannot be imagined without ladoo. Made with ghee and lot of sweetness, it is one of the go-to mithais in India. These round delights also have options of healthy alternatives for the health-conscious people, like ragi and oats ladoo.
Here is the recipe of protein packed tempayy ladoo by Chef Deepak BM, Head Culinary at Hello Tempayy which you can enjoy guilt free. Tempayy, a super bean-based, easy to cook food that can be adapted across cuisines, meal occasions and cooking styles. Tempayy (also known as Tempeh or Tempe) is a delicious, nutritious, wholesome and 100% vegetarian protein-rich food made by fermenting the best quality non-GMO soybeans. This tasty, ready-to-cook offering is a new source of balanced nutrition for vegetarians and conscious foodies seeking to add variety to their meals. Hello Tempayy, is currently available in six variants: Natural, Spicy Peri Peri, Simply Sriracha, Peppery Szechuan Chilli, Roasted Chettinad and Spiced Tawa Masala. The bold flavours developed by Vegolution will reveal new and unexplored tastes to the modern Indian palate.
Ingredients:
- 200 gm Hello Tempayy Natural Tempayy cubes
- 30 ml ghee
- 30 gm sugar
- 150 ml milk
- 2 tsp green cardamom powder
- 30 gm khoya
- 10-20 gm cocoa powder
- Chopped nuts to garnish
Method:
- Break the Tempayy into small pieces and run it through a mixer to crumble it.
- Add ghee to a pan and cook the Tempayy in it for 5 mins.
- Add 50ml of milk, cardamom powder, sugar and cook on medium high heat while stirring continuously.
- The mixture will turn into a paste. As the water dries up, it will acquire a grainy texture.
- Add the remaining milk and khoya and mix well. Cook till the mixture is separated from the ghee to sides of the pan.
- Add in the cocoa powder and cook for 2 mins then remove it from the heat.
- Shape the mixture into round balls. (Optional: Coat the balls in melted dark chocolate)
- Refrigerate it for 2 hours and serve!
- Keep it refrigerated and store in an air-tight container.
