The festival of lights Diwali is just around the corner. And if you are also wondering how swiftly did the year pass by, well then, you still have a chance to do something memorable this festive season. While Diwali is primarily a Hindu festival, several other communities also look forward to the festival with bated breath. The previous year, we baked cookies for a Diwali party at my friend’s place, who happens to be a Sikh. This is where boundaries cease to matter for a day, and this is how we give our festivals our spin and make every moment count.
Sweets are an integral part of Diwali celebrations. When Lord Rama returned to Ayodhya after fourteen years of exile, the locals distributed sweets to mark the occasion. Since then, it has become a norm to distribute sweets and snacks to near and dear ones on the auspicious occasion of Diwali. While we adore our classic sweets, but there’s only so many Kaju Katlis and Soan Papdis you can pop in a day, right?
Since nothing should feel monotonous or cumbersome at a festival, we bring you a fascinating recipe of Rose Blossom Ladoo that can be prepared in less than 20 minutes, provided you have all the ingredients in place. And guess what, you don’t need an army of ingredients to make these ladoos either. They are prepared just the way you make your besan ladoos; notable additions in this ladoo are rose paste, rose petals, honey and hazelnut. The ladoos exude richness, and the rose petals lend a unique fragrant quality to the ladoos.
The recipe is by The Leela Bhartiya City Bengaluru. Executive Chef JP Singh also told us how it could be an excellent treat for the whole festive season and how by reducing the amount of sugar, you can also give the ladoos a healthy touch.
Now without further ado, let’s jump to the recipe. With this recipe, you can make about 40 ladoos, each weighing 30 grams (approx)
Rose Blossom Ladoo Recipe:
Ingredients
- Gram flour – 1 kilo
- Hazelnut – 250 grams
- Sugar – 800 gms
- Ghee (clarified butter) – 500 grams
- Rose Paste – 150 grams
- Rose Petals – 180 gms
- Honey – 80 gms
Method:
- Take a thick-bottomed Kadhai. Heat the ghee, let it melt, and add gram flour gradually to avoid lumps.
- Cook the gram flour or besan until it is brown. Leave it aside; let it cool down completely.
- In a pan, toast the hazelnuts and crush them into small pieces
- Now caramelize the sugar in a pan; once done, add crushed hazelnuts.
- Gradually mix in the gram flour mixture and the hazelnut mixture
- Divide the mixture into 30 gms ladoo and coat the ladoos with dried petals of rose.
- To make sure the rose petals cover evenly, you can also apply some honey.
Try this recipe soon and let us know how you liked it. Happy Diwali, everybody.
