Diwali: Indian Sweets Tasting

Gulab Jamun Recipe (Traditional Khoya Method)

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🧾 Ingredients:

For the Jamun Dough:

• Khoya (Mawa) – 1 cup (200 g), grated (preferably unsweetened)
• All-purpose flour (maida) – 2 tbsp
• Baking powder – 1/4 tsp
• Milk – 2–3 tbsp (as needed to bind)
• Cardamom powder – 1/4 tsp (optional)
• Ghee or oil – for deep frying

For the Sugar Syrup:

• Sugar – 2 cups
• Water – 1.5 cups
• Cardamom pods – 4, crushed
• Rose water – 1 tsp (optional)
• A few strands of saffron (optional)
• Lemon juice – 1/2 tsp (to prevent crystallization)

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🥣 Instructions:

1. Prepare the Sugar Syrup:

1. In a pan, add sugar and water. Heat on medium flame.
2. Stir until the sugar dissolves completely.
3. Add crushed cardamom, saffron, and lemon juice.
4. Boil for 5–7 minutes until slightly sticky (no thread consistency needed).
5. Turn off heat. Add rose water. Keep warm.

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2. Make the Dough:

1. In a mixing bowl, combine grated khoya, maida, baking powder, and cardamom powder.
2. Mix well and slowly add milk to form a soft, smooth dough. Do not knead too hard.
3. Let it rest for 10–15 minutes.

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3. Shape the Jamuns:

1. Divide the dough into small equal portions.
2. Roll into smooth, crack-free balls. (If cracks appear, grease your palms with ghee.)

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4. Fry the Jamuns:

1. Heat ghee/oil in a deep pan on medium-low flame.
2. Fry a few balls at a time, stirring gently, until golden brown on all sides.
3. Remove and drain excess oil on paper towels.

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5. Soak in Syrup:

1. Add the warm gulab jamuns into warm sugar syrup.
2. Let them soak for at least 2–3 hours for best results.

🎉 Besan Ladoo Recipe (Makes ~12-15 ladoos)

📝 Ingredients:

• 2 cups besan (gram flour / chickpea flour)
• 1/2 cup ghee (clarified butter)
• 3/4 cup powdered sugar (adjust to taste)
• 1/4 teaspoon cardamom powder (elaichi)
• 2 tablespoons chopped nuts (optional: almonds, cashews, pistachios)
• A pinch of saffron strands (optional)

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👩‍🍳 Instructions:

Step 1: Roast the Besan

1. Heat ghee in a heavy-bottomed pan on low heat.
2. Add the besan and begin to roast it on low flame, stirring continuously.
3. Keep roasting for 15–20 minutes, until the besan turns golden and gives off a nutty aroma. 🔥 Be patient—this is the most important step! Raw besan tastes bitter.

Step 2: Add Flavor

4. Once roasted, turn off the heat.
5. Add cardamom powder and chopped nuts (if using).
6. Let the mixture cool slightly (not completely), just enough so it’s warm to the touch.

Step 3: Mix in Sugar

7. Add the powdered sugar and mix well until it’s evenly combined.

Step 4: Shape the Ladoos

8. Take a small portion of the mixture and roll it into a round ball using your palms.
9. Repeat for the remaining mixture.

If the mixture is too dry and doesn’t hold, add a little warm ghee. If too soft, let it cool more before shaping.

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🌸 Tips:

• Store in an airtight container. Stays fresh for up to 10 days at room temperature.
• You can also decorate each ladoo with a sliver of almond or pistachio on top.

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🪔 Perfect for Diwali:

Serve these golden ladoos during Lakshmi Puja, share them with loved ones, or pack them in festive boxes as Diwali gifts!

🟠 2. Coconut Ladoo (Using Condensed Milk)

📝 Ingredients:

• 2 cups desiccated coconut (plus extra for rolling)
• 1 cup sweetened condensed milk
• 1/4 tsp cardamom powder
• Chopped nuts (optional)

👩‍🍳 Instructions:

1. In a non-stick pan, mix coconut and condensed milk.
2. Cook on low flame for 5-6 minutes, stirring constantly.
3. Add cardamom powder and nuts, mix well.
4. Turn off heat and let it cool slightly.
5. Shape into ladoos and roll