Milk Pudding

Serves 4

Ingredients

6 cups milk

1/4 cup raw Rice

1 cup sugar

Few pistachios, almonds and saffron strands for garnish

1 tsp cardamom powder

Method
1. Process the raw rice in any food chopper till it is broken up in small bits.

2. Boil the rice, milk and sugar till creamy consistency.

3. Add in the cardamom and let it cool.

4. Sprinkle with chopped pistachios, chopped almonds and saffron strands and refrigerate.

When you are ready to serve, pour milk pudding into a decorative dessert dish. I used my icecream dessert cup, makes a good effect when you hand your guests the dessert.

This Indian dessert is a favorite at Diwali time or in any party. It is called DOODH PAK in Indian gujarati. Doodh is the  word for milk, and pak is term for a sweet dessert.

Fiesta Friday #191 #fiestafriday

I am sharing this milk pudding with my friends at Fiesta Friday co- hosted this week by the lovely duo  Judi @ cookingwithauntjuju.com and Antonia @ Zoale.com.

The days are getting cooler and it will be winter soon. We found a nice article on the forgotten christmas pudding by Rhea.

You can purchase Katy Dalals “Delicious Encounters: Innovative Recipes Parsi, Indian and Western Paperback Coobook” for a low price from here:

Katy Dalal, my mom in law, started a catering business from home many years ago. As she tried out new dishes and cuisines her popularity grew as did her skills and knowledge in the kitchen. One of her biggest successes has been the Christmas Pudding with Brandy Butter.

I started helping her with the making after K and I were married and I always found it to be one the most fun things to do with her. I like to believe it also made her happy to see me pitching in.

Piles of raisins, black currants, dried prunes and a host of other, then unfamiliar, ingredients would be cleaned  and then put in a huge plastic barrel. Then endless bottles of rum and brandy would be poured in, and K would also fling in the leftovers from random opened bottles of wine and other suitable liquor that was handy. In a week the alcohol would have to be topped up as the shrivelled fruit would be plump with the booze and would have risen way above the alcohol in the barrel. The barrel would be sealed up and forgotten till a week before Christmas.

Large quantities of juicy red winter carrots have to be grated. Along with this a mountain of apples are grated.

Fresh bread crumbs, white flour, demerara sugar, molasses, candied ginger, ground almonds, butter, freshly powdered nutmeg, cinnamon and cardamom, and eggs are all mixed in a huge vat. The soaking fruit is drained and then added to the mix.

The tins are buttered and lined with butter paper. Then the pudding mix is filled in, topped with a circlet of butter paper and then sealed either with a lid or with aluminium foil. The larger pudding moulds come with a lid, the smaller ones don’t.

Steam the puddings for 4 hours and they are ready to be despatched. We recommend that the puddings be steamed once again for an hour before serving.

The brandy butter is a delicious accompaniment to this pudding. Blend regular salted butter with powdered sugar and a generous dash of brandy. Chill the butter till it is nice and hard.

Ma in Law would serve the pudding with a dash of drama. She would light half a cup of brandy and pour it over the pudding. We would put off the lights of course!

I have taken over the mantle of Christmas Pudding maker now. And I look forward to Christmas every year when we do a special Christmas menu and these traditional Christmas Puddings.

Congratulations to our member Sheroo Rusi Parekh

This is such a authentic patio from Udvada, India.

Served with Dhan Dar or Khichri it makes a satisfying Lunch Main Course.

1/2 cup.PRAWNS-COCONUT PAATIYO

(Please use quantities as per your taste)

I’m giving below the approximate quantities. Please do adjust according to your taste & understanding. Thanks.

Ingredients

• 350 gms. Prawns
• 2 medium onions finely chopped.
• 1/2 cup. Spring onions & greens
• 1/2 cup. Spring garlic & greens
• about 3 sprigs. Curry leaves
• 3 medium tomatoes. Tomato puree
• 1 tablespoon. Besan / Gramflour

Dry masala / spice powders :

• 1/2 tspn. Haldi / Turmeric
• Chilli powder depending on spiciness of the chillies & as per taste.
• 1/2 tspn. Black Pepper powder
• 1/2 tspn All spice / garam masala powder  or as per taste.

Grind together :

• 1/2. Coconut
• 1 cup. Kothmir / Cilantro
• Green chillies as per taste.
• 1 tbspn. Jeera / Cumin
• 1-1/2 tbspn Dhaniya /Coriander
• 1/4 tspn. Methi / Fenugreek seeds
• 1 tspn. Rai / Mustard seeds
• 2 tspns. Saunf / Fennel seeds
• 5 cloves. Garlic
• 2 medium. Onion

Method

1. Heat oil in a pan.
2. Add curry leaves & sauté.
3. Add finely chopped onions & fry till light golden brown.
4. Add little besan / gramflour & sauté.
5. Add ground masalas & all above-mentioned dry masala powders except Garam masala powder.
6. Sauté till oil separates.
7. Add tomato puree, spring onions & spring garlic with greens & mix. Let it dry.
8. Add all spices / Garam masala powder & salt. Mix well.
9. Add prawns & let it cook with little water till done.
10. Add vinegar & sugar.
11. Garnish with kothmir / cilantro.

Have it with Chapattis, Naan, Rotli or dhaan-daar.

Bon Appetite

#ParsiCuisine

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Ingredients

1 Packet Lotus biscuits

Method

Preheat the oven to 350 F.

Line a baking sheet with parchment paper. Set aside.

Bake for 5 minutes or until bottom of the cookies turn brown, making sure to rotate the pan halfway through baking.

Let the cookies cool in the pan for 5 minutes before moving them to a cooling rack to cool further.

The cookies are best enjoyed when warm. Serve in decorative dish with Coffee or Spiced Tea

Recipe by Rita Jamshed Kapadia

Makes 24 pieces

Ingredients

• 6 oz salted butter (melted)

• 2 cups sugar

• 5 eggs

• 1/4 cup grated blanched Almonds for cake mix

• 1 cup wheat flour

• 1 cup rava (fine grain semolina)

• 1/2 cup cake flour or baking plain flour

• 2 tsp baking powder

• 1 tsp salt

• 3 tsp cardamom powder

• 2 tsp nutmeg

• 1 1/2 cup yogurt (Measure the yogurt and keep in glass container at room temperature covered, the day ahead.)

• 1/4 cup grated blanched Almonds for Garnish

Method

1. On the day of baking Grind 1/2 tsp saffron and add to yogurt. Keep aside this is your wet mix.

2. Prepare a 13 by 9 inch glass tray by applying melted butter and sprinkling flour.

3. Sift and combine the flours in a large bowl.

4. Add to the flour mix, 1/4 cup of almonds, baking powder, salt, cardamon and nutmeg. Keep aside this is your dry mix.

5. In a mixer, cream the sugar and eggs. Add eggs one by one.

6. Alternate and add the dry mix and wet yogurt saffron mix a small portion at a time (see video). Blend well.

7. Pour out in the baking tray.

8. Pre-heat oven to 350 degrees. Put tray in oven for 5 minutes till dough is hot. Now add all of the melted butter to the bubbly kumas, mix well and stir with a spatula till all the butter is absorbed. This is essential to a fluffy and moist kumas cake! 

9. If desired sprinkle 1/4 cup of chopped almonds on top.

10. Bake 350 degrees for 40 minutes in a pre-heated oven. Now and then check with inserting a toothpick or a blunt knife, to make sure kumas cake is baked. If the knife comes out clean without sticky dough, know the kumas is done.

Recipe is from the cookbook – Parsi Cuisine Manna of the 21st Century.

VIDEO CLASS:  Click here and learn how to make Parsi Kumas from Rita (Please see Video 1 & 2)

The word “Diwali” is a contraction of “Deepavali”, originating from the Sanskrit word Dīpāvalī (दीपावली) which can be traow of Lights”. Hence the Diwali Festival is also called the “Festival of Lights”. Diwali is the name for the festival in North-India. In South-India the festival is called “Deepavali”.

Cook up some delicious Diwali Delights using the recipes here:

• Saffron Elaichi Gulab Jamun

• Mava ni Boi

• Parsi Traditional Dishes and Desserts

• Get Diwali Stamp – Go to your local Post Office in US to get a sheet of these lovely stamps for Diwali.

• Give your dear ones a gift that gives back. Click on Cookbook Cover below to purchase:

Click on Cookbook Cover below to purchase:

Click on Cookbook Cover below to purchase:

Click on Cookbook Cover below to purchase:

Click on Cookbook Cover below to purchase:

Click on Cookbook Cover below to purchase:

Click on Cookbook Cover below to purchase:

Click on Cookbook Cover below to purchase:

Click on Cookbook Cover below to purchase:

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Goes with any meal. Serve with

Mashed Potatoes

Roast Turkey

Vegetables in different styles

Stuffing

or my famous Chicken Cutlets  for that extra punch!

Recipe

Ingredients:

For the pickled cranberries:

• 1 cup  cranberries

• 1 cup white vinegar

• 1/2 cup salt

• Combine Cranberries, White Vinegar and salt in a glass bottle.

• Cover and pickle for a week.

For the sauce:

• 14 oz Jellied Cranberry Sauce from Ocean Spray

• 1 cup chopped Apples

• 1/2 cup Sugar

Method:

1. In a non stick pan add the pickled cranberries and chopped apples, sugar and Jellied Cranberry sauce.

2. Boil for about 15 minutes till thick.

3. Serve hot.

Goes well with Roast Turkey, Gravy, Mashed Potatoes and Stuffing.

Now, let’s party! Join Fiesta Friday #246 by adding your link. Don’t forget to link your post to FiestaFriday.net and the co-hosts’ blogs, so we can feature you. Your co-hosts this week are Mollie @ The Frugal Hausfrau and Mila @ Milkandbun

Indian Parsi Cuisine Facebook Group.

One of the oldest!!! Known as the old PC (Parsi Cuisine) Group.

Winning Recipes from the group members will be posted at the Admin’s sole discretion.

Congratulations to our member Hilda Mascarenhas  of Hildas Touch of Spice

The much loved and popular Goan Recheado Masala Paste makes these Goan Stir Fry Prawns delicious.

Let your taste buds do a little dance… Enjoy with soft dosas or with your favorite Goan bread. Tastes wonderful with steamed rice too.

Bon Appetite

#ParsiCuisine

Click here to Enter Contest.

Personalized Kitchen Recipe Journal Cookbook.Keep you own Recipes in this Book. 

We have joined forces with TripAdvisor for your travel needs.

Read reviews on Restaurants.

Recently, we were in Lincoln, for viewing the New England Fall Colors.

They were in peak and so was the lunch at this lovely Greek PIZZA restaurant.

Managed by Greek owner for over 18 years GH Pizza has the best Greek Pizza, Gyros and Grinders.

Affordable menu and worth every cent.

75 Main street, Lincoln, NH

+1 603-745-6885

http://ghpizza.four-food.com

So the Trick or Treaters are back home safe. Left with the decorated  White or Orange Pumpkin? Do NOT throw. Re-use and make Pumpkin Bread.

Ingredients

2 Cups Pumpkin grated (or 1 1lb. canned pumpkin)

1 ½ teaspoon SALT

3 cups sugar

3 ½ cups wondra flour

1 ½ tsp nutmeg/cinnamon

2 tsp. baking powder

1 cup oil

2/3 cup water

4 eggs

2 tsp. vanilla

2 ½ cup walnuts

Method

Mix all above

Grease and flour pans

Bake 1 hour at 350 degrees

Get 4 small & 3 medium loaves

Recipe by Rita Contractor

Another use of pumkin specially the orange one is making our favorite – Dhansak

Thanks for the Photo Skaila Setna

Ingredients
1 kg tender Goat Mutton or Lamb – cut into medium pieces, washed & left to drain in colander
6 large onions – chopped very fine (cut like chhudna no kando)
4 tomatoes – again chopped very fine (tamota)
4 Potatoes – cut into 2 halves (papeta)
8-10 pods of garlic (lasan)
1.5″ piece of ginger (aadu)
6-8 green chillies (leela marcha)
1 large piece of cinnamon (tajj)
6-7 cloves (lavang)
4-5 green cardamoms (nalli elchi)
10 black peppercorns (kara mari)
2-3 bay leaves (tajj patta)
3/4 tsp cumin seeds (jeru)
1 full tsp turmeric (harad)
2-3 tsp red Kashmiri chilli pwdr (lal march ni bhuki)
1 tbsp coriander/cumin pwdr (dhana jeeru)
1/2 tsp garam masala pwdr
2 cups chopped fresh coriander (lili kothmir)
2-3 scoops of oil and pure ghee in equal portions
salt to taste

Method

1. Crush ginger garlic to a coarse paste and marinate washed mutton along with salt and leave aside for half an hour.

2. In a large pressure cooker fry the onions along with all the dry garam masala spices, jeera and bay leaves to golden brown.

3. Add the marinated mutton along with chopped green chilies and continue to roast stirring continuously.

4. Add the powdered masalas and keep roasting on medium fire until small bubbles of oil begin to surface.

5. Add 1 cup of chopped coriander and stir for a minute more.

6. Now add the halved potatoes and about 4 cups of pre-boiled hot water and cook in closed cooker up to 3 whistles on high flame then simmer for 5 min after 3 whistles and put off the fire. Allow to cool until cooker lid pops on its own.

7. Now with open cooker, once again put it on high flame and add the very finely chopped tomatoes, when it comes to boil, lower the flame to full simmer and allow to cook with loose lid for 10 – 15 min.

8. Check for salt and add if you find it requires a little more.

9. Garnish with remaining one cup of finely chopped fresh coriander and serve on steamed white rice with a liberal squeeze of lime and parsi khatti mitthi kachumbar

 This is a sample recipe from our cookbooks

This Rus Chawal is easy to make in an Instant Pot. Follow same instructions but use the IP buttons to cook.

Eating Fruit on Empty Stomach

This will open your eyes ! Read to the end; and then, send it to others on your list as I just did to you!

Dr Stephen Mak treats terminal ill cancer patients by an “un-orthodox” way and many patients recovered.

Before he used solar energy to clear the illnesses of his patients, he believes on natural healing in the body against illnesses. See his article below.

It is one of the strategies to heal cancer. As of late, my success rate in curing cancer is about 80%.

Cancer patients shouldn’t die. The cure for cancer is already found – its in the way we eat fruits.

It is whether you believe it or not.

I am sorry for the hundreds of cancer patients who die under the conventional treatments.

EATING FRUIT

We all think eating fruits means just buying fruits, cutting it and just popping it into our mouths.

It’s not as easy as you think. It’s important to know how and when to eat the fruits.

What is the correct way of eating fruits?

IT MEANS NOT EATING FRUITS AFTER YOUR MEALS!

FRUITS SHOULD BE EATEN ON AN EMPTY STOMACH

If you eat fruits on empty stomach, it will play a major role to detoxify your system, supplying you with a great deal of energy for weight loss and other life activities.

FRUIT IS THE MOST IMPORTANT FOOD.

Let’s say you eat two slices of bread and then a slice of fruit.

The slice of fruit is ready to go straight through the stomach into the intestines, but it is prevented from doing so due to the bread taken before the fruit.

In the meantime the whole meal of bread & fruit rots and ferments and turns to acid.

The minute the fruit comes into contact with the food in the stomach and digestive juices, the entire mass of food begins to spoil.

So please eat your fruits on an empty stomach or before your meals !

You have heard people complaining :

Every time I eat watermelon I burp, when I eat durian my stomach bloats up, when I eat a banana I feel like running to the toilet, etc.. etc..

Actually all this will not arise if you eat the fruit on an empty stomach.

The fruit mixes with the putrefying of other food and produces gas and hence you will bloat !

Greying hair, balding, nervous outburst and dark circles under the eyes all these will NOT happen if you take fruits on an empty stomach.

There is no such thing as some fruits, like orange and lemon are acidic, because all fruits become alkaline in our body, according to Dr. Herbert Shelton who did research on this matter.

If you have mastered the correct way of eating fruits, you have the SECRET of beauty, longevity, health, energy, happiness and normal weight.

When you need to drink fruit juice – drink only fresh fruit juice, NOT from the cans, packs or bottles.

Don’t even drink juice that has been heated up.

Don’t eat cooked fruits because you don’t get the nutrients at all.  You only get its taste.

Cooking destroys all the vitamins.

But eating a whole fruit is better than drinking the juice.

If you should drink the fresh fruit juice, drink it mouthful by mouthful slowly, because you must let it mix with your saliva before swallowing it.

You can go on a 3-day fruit fast to cleanse or detoxify your body.

Just eat fruits and drink fresh fruit juice throughout the 3 days.

And you will be surprised when your friends tell you how radiant you look !

KIWI fruit:
Tiny but mighty.
This is a good source of potassium, magnesium, vitamin E & fiber. Its vitamin C content is twice that of an orange.

APPLE:
An apple a day keeps the doctor away?
Although an apple has a low vitamin C content, it has antioxidants & flavonoids which enhances the activity of vitamin C thereby helping to lower the risks of colon cancer, heart attack & stroke.

STRAWBERRY:
Protective Fruit.
Strawberries have the highest total antioxidant power among major fruits & protect the body from cancer-causing, blood vessel-clogging and free radicals.

ORANGE :
Sweetest medicine.
Taking 2-4 oranges a day may help keep colds away, lower cholesterol, prevent & dissolve kidney stones as well as lessens the risk of colon cancer.

WATERMELON:
Coolest thirst quencher. Composed of 92% water, it is also packed with a giant dose of glutathione, which helps boost our immune system.

They are also a key source of lycopene the cancer fighting oxidant.
Other nutrients found in watermelon are vitamin C & Potassium.

GUAVA & PAPAYA:
Top awards for vitamin C. They are the clear winners for their high vitamin C content.

Guava is also rich in fiber, which helps prevent constipation.

Papaya is rich in carotene; this is good for your eyes.

Drinking COLD water or drinks after a meal = CANCER

Can you believe this ?

For those who like to drink cold water or cold drinks, this article is applicable to you.

It is nice to have a cup of cold water or cold drinks after a meal.

However, the cold water or drinks will solidify the oily stuff that you have just eaten.

It will slow down the digestion.

Once this ‘sludge’ reacts with the acid, it will break down and be absorbed by the intestine faster than the solid food.

It will line the intestine.

Very soon, this will turn into FATS and lead to CANCER !

It is best to drink hot soup or warm water after a meal.

Let’s be careful and be aware. The more we know the better chance we could survive.

A cardiologist says:  if everyone who gets this mail sends it to 10 people, you can be sure that we’ll save at least one life.

Opening of a new Parsi restaurant JUMJOJI at JW Marriott Mumbai next to the airport!

Please read the last line of the fine print. What do you think ? Misprint? Mistake? or for real?

Jumjoji – The Parsi Diner

The  First Jumjoji opened in 2012. See article on Parsi Khabar

Jumjoji: Parsi Restaurant in Bandra, Mumbai

In addition to their lineage, customs and community achievements, Parsis are fiercely proud about their food. Not surprisingly, the walls of Jumjoji, a week-old upscale Parsi diner in Bandra Reclamation near Lilavati Hospital, reflect this Parsi pride in the form of neatly framed photographs of historic Parsi achievers including field marshal Sam Manekshaw, model and actress Persis Khambatta, businessman J. R. D. Tata and music conductor and violinist Mehli Mehta. In a mere 600 square feet, the owners have packed in a number of community-specific decorative features—traditional votive candles, a vase full of sandalwood sticks commonly found in fire temples, and pencil drawings of their winged symbol, the Faravahar—which have been subtly accommodated in an elegant room painted in white and midnight blue.

By Purva Mehra | Mumbai Boss

“Jumjoji” is Gujarati for let’s go eat. In this case the invite is on behalf of Boman Irani, a businessman who runs a hotel management institute in Khopoli. Since south Mumbai has the largest concentration of Irani cafes, most of which close right before dinner, Irani’s intention was to start a full-fledged Parsi restaurant this side of town. He has employed students from the institute in the kitchen, boys in their late teens and early 20s who trained in Parsi cooking at the homes of Irani’s extended family members. The menu is thus peppered with dishes named after Irani’s kin, for instance Piroja Irani’s chicken sticks, Freni aunty’s mutton dhansakh, and Pari Batliwala’s chicken kebabs. You may rue that Jumjoji lacks the charming old-fashioned appeal of the city’s beloved Irani cafés, but you can take heart in the fact that its menu is almost identical to those served at these cafes. Typical of a Parsi joint, there’s more choice for non-vegetarians.

Piroja Irani’s chicken sticks are a great meal opener. The dish comprises toothpick-speared pieces of boneless chicken marinated in a spicy green chutney and then deep fried in the same batter used in the preparation of fried chicken patties. We don’t know Piroja Irani, but we can imagine this delicious bite-sized appetiser being the toast of her house parties. Next we tried the akuri, the traditional masala scrambled egg concoction, which was thankfully not too oily and had just the right amount of chopped green chillis. Freni Sanjana is another of Boman Irani’s relatives with commendable culinary talent. According to the menu, Freni aunty stumbled upon the recipe for mutton dhansakh while rummaging through her great grandmother’s belongings back in 1954. The tawny gravy was thick, spicy and full of the robust flavour of the tender pieces of mutton cooked with the fat. If you want just the one filling option, get the dhansakh, which is served with a handsome helping of a basic brown pulao and a kachumber of tomato, onion and cucumber.

At Rs450 for the patra ni macchi, we were expecting more than just half a fillet of fish. However, the measly portion was the only fault we could find with the banana leaf-wrapped steamed fish slathered with a fiery green coconut and coriander chutney that had a welcome hint of sweetness. The most meritorious dish was the moderately spiced, moist mutton biryani garnished with a handful of deep brown fried onions. It’s not on the menu yet, but the server unfailingly mentions it to all diners. Zenobia Zorabian’s lagan nu custard was sadly too sweet for our liking. It tasted more like a cinnamon-scented mithai than the airy Parsi custard we love so much. We left Jumjoji feeling not just sated, but also excited, for ourselves and the suburb. The restaurant is a welcome addition to Bandra’s food scene, which is overrun with sub-par multi-cuisine restaurants. And for those of us living north of the Sea Link, it makes perfect sense to dine at Jumjoji when those Parsi food cravings strike.

A meal for two costs approximately Rs1,200.

Jumjoji A Parsi Diner

Location

Shop No. 4
Ankleshwar Building
ONGC Colony
Near Lilavati Hospital
Bandra Reclamation
Bandra (West)

Phone

2651 6156

Hours

Daily, noon to 3.30pm and 7pm to 11.30pm

“Badam” is the Indian word for “Almond” nut.

Almond Milk is very easy to make and it is so much better than the supermarket versions.

Much tastier and NO SUGAR.

Almond Milk Recipe

Ingredients

1/2 Cup Almond Flour *

2 cups water

Method

To make Almond Milk follow these steps:

Soak half cup of almond flour overnight in refrigerator.

In the morning, crush in a blender.

Add real milk (optional) to make this creamier or skip to keep it  Gluten free.

Drink immediately or refrigerate for use later.

Enjoy with added sugar, I like it without sugar.

Add a touch of Vanilla Essence (I used this product)or Almond Essence.

Can be used as substitute for some milk related recipes

* Almond Flour is made from almonds that have been blanched to remove the skins, then ground to a fine texture that is great for baking.

It is a go-to ingredient for gluten free and low carb baked goods, and a must-have for paleo and other grain free baking recipes.

Now, let’s party! Join Fiesta Friday #246 by adding your link. Don’t forget to link your post to FiestaFriday.net and the co-hosts’ blogs, so we can feature you. Your co-hosts this week are Judi @ cookingwithauntjuju.com and Alex @ Turks Who Eat

Congratulations to our member Shikha Sepai for the winning Green Papaya salad

… spicy, sweet, crunchy & very vegan

… a little bit work

… but totally worth it !!!

That satisfied my craving for sure 

Recipe

Ingredients

2 cups firm green papaya (grated)
1/4 cup fresh green beans (chopped) – optional
1/4 cup carrots (grated)
3 tbsp soy sauce
8-10 cherry tomatoes (sliced in half)
2 cloves garlic (minced)
1 tsp chopped green or red chilies (minced ad more for spicy)
1 tsp lemon or lime juice
1 tsp raw sugar (or 1 tsp honey or
agave nectar) – If you add more green chilies then add more sugar.
1/4 tsp salt
2 tbsp chopped cilantro
3 tbsp roasted peanuts

Method

Mix all above ingredients, except peanuts and toss well.
Mash a little with either hand or with mortar & Pestle. Chill for at least 30 minutes.
Add peanuts just before serving. Enjoy !!!

Bon Appétit

#ParsiCuisine

Click here to read Rules and Enter Contest 

One of the most popular and favorite sweets that are made during the Diwali festivities are “Besan Ladoo”.

These ladoos are offered to the gods as offerings, distributed to family and friends and enjoyed as a blessing.

Besan Ladoo

Recipe

Ingredients

• 1 cup besan (chickpea flour)
• 1 cup granulated white sugar, powdered
• ¼  teaspoon cardamom powder
• ⅓ cup + 2 tbsp. ghee (clarified butter)
• 5 tsps of Raisins, Crushed Pistachio nuts or Almonds (Optional)

Method

1. Put 1/3 cup of ghee in a pan and add besan to it.
2. Roast the besan on low-medium flame for 10-12 minutes till it starts giving a sweet aroma. The color of the besan will also change to light golden brown.
3. Once the besan is roasted, switch off the flame and allow is cool down a bit, around 5-7 minutes.
4. In the meanwhile, using a blend powder the sugar with cardamom powder. Set aside.
5. After 5-7 minutes, the besan would cool down a bit, remember you still want it to be warm but it shouldn’t be hot.
6. Once it’s warm and you can hold the besan mixture in your hands, add the sugar and 2 tbsp of melted ghee into it and mix.
7. Take a small amount of the mixture in your palm and press with your fingers to make a small round ball.
8. Use the entire mixture to form ladoos while the mixture is still warm.
9. Using your thumb, make an indentation in ladoo while warm and press one Raisin or Crushed Pistachio nuts or Almonds mix. (Optional)

These besan ladoos will stay for 15 days unless they are gone in the first day, like in my home