Monthly Archives: October 2011

Besan Ladoo

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This was my first Diwali abroad and I had no clue about Indian sweet shops in Wellington (I finally found one yesterday). And what’s Diwali without sweets eh!!!! Though I had a packet of ‘ready to make’ Gulab  Jamun mix at home, I decided to give it a miss. The other options were – kheer or besan ladoo – And since I had a jar of Besan/gramflour at home I gave it a try and ended with great ladoos.

Besan Ladoo

Source:Besan Ladoo

Makes about 16 ladoos

Ingredients: 

  • 1 1/2 cups gram flour (besan)
  • 2 tablespoons semolina flour (fine sooji)
  • 1/2 cup melted clarified butter (ghee)
  • 3/4 cups sugar (I used less)
  • 4 tablespoons sliced almonds (badam)
  • 1/4 teaspoons coarsely grounded cardamom seeds (Elaichi)
  • 1 tablespoons sliced pistachios for garnishing (I did not have any so used sliced almonds)

Here’s how I made it:

  1. Mix besan (gram flour), sooji, and melted butter on medium heat and begin to roast  until the besan becomes light golden brown in colour and the raw aroma of besan disappears..  Stir the mixture continuously with a spatula to prevent it from burning.
  2. Remove the pan from the heat and let the mixture cool a little but take care not to let it cool to room temperature.
  3. While the mixture is still warm add the cardamom seeds, almonds and sugar.
  4. When it is warm enough to handle, take about 2 tablespoons of the warm besan mixture  and shape it into ping pong ball sized/lime sized smooth, round balls. Add a little ghee if your mixture is too powdery and does not hold shape.
  5. Garnish with sliced pistachios or sliced almonds like I did 🙂
  6. Allow it to cool and then transfer to an airtight container. It can be stored for 2 to 3 weeks.

This recipe makes for pretty impressive ladoos, and my hubby has now pleaded for one his favourites – coconut/nariyal ladoos. Anyone has a tried n tested recipe???? 😀

Just a thing to note – There will be a little smell of besan on the first day, but it will gradually fade away.

Hope you all had a great Diwali…

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Spiral Cookies

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Having started baking about 2 months back, my hubby thought it was about time I tried something more difficult (read more effort taking) than the usual chocolate chip/peanut butter cookies and  cakes that I had baked so far. I started baking inspired by  http://www.cookingandme.com/ as I found Nag’s recipes so simple and easy.

Coaxed by my hubby and running high on the appreciation received from my friends…I felt a little adventurous and decided to give this one a try… and like Nags said,  it wow-ed my friends and tasted great, besides impressing my hubby.

Since I am too lazy to edit my pictures, what I take is what you get to see. I am not very good at it but what the heck…Pictures make the blog look nice and colourful 🙂

Well being a novice at this, I forgot to take the pictures of the first few steps of making the dough. But trust me it aint difficult and I do have the pictures of the cookie dough rolled out 🙂

Here’s what I did :

I started with the 2 batches of dough. Beat one egg yolk (each dough requires half) and set it aside. In a mixing bowl, cream together 1/2 cup unsalted butter and 1/2 cup sugar (The butter was supposed to be at room temperature but I forgot. So I warmed it up a bit in the microwave) . Beat in the half egg yolk, salt and vanilla essence.  Add the flour gradually to the creamed mixture to form a soft dough. And you are done with your first dough.

The process is the same for the chocolate dough except to omit the vanilla and add the unsweetened cocoa powder.So cream together 1/2 cup unsalted butter and 1/2 cup sugar. Add the cocoa powder and mix well. Then add the egg yolk mixing it well. Add the flour gradually to the creamed mixture to form a soft dough.

Cover the two dough and refrigerate for about 30 minutes…. take a shower or clean up 🙂

After 30 mins, roll out the chilled dough between plastic sheets or butter paper – else it can get pretty sticky and messy and you might just give up. Try to roll it into flat squares (mine turned out round/oval …lol)
Now transfer the rolled out chocolate layer over the vanilla layer and roll out from the short end gently as the pic below and refrigerate for about 30 mins.
Pre-heat the oven to 350F/180C. Cut the chilled rolled dough into discs of 1/2 inches thickness and  transfer to a greased or lined cookie sheet.
Bake for 10-15 mins until the vanilla part turns a light golden brown.

And Voila ..there you have it – The enticingly yummy looking spiral cookies.

Here’s the recipe at one go:

Source: Nags

Vanilla Dough:

  • 1/2 cups all purpose flour
  • 1/2 cup unsalted butter (at room temperature)
  • 1/2 cup sugar
  • 1/2 egg yolk, beaten
  • 4 -5 drops vanilla essence
  • A pinch of salt

Chocolate Dough:

  • 1/4 cups all purpose flour
  • 1/2 cup unsalted butter (at room temperature)
  • 1/2 cup sugar
  •  1/2 egg yolk, beaten
  • 1/4 cup unsweetened cocoa powder

Directions:

  1. Start with the vanilla dough.  In a mixing bowl, cream together 1/2 cup unsalted butter and 1/2 cup sugar.
  2. Beat in the half egg yolk, salt and vanilla essence
  3. Add the flour gradually to the creamed mixture to form a soft dough.
  4. For the chocolate dough, cream together butter and sugar. Add the cocoa powder and mix well.
  5. Then add the egg yolk mixing it well. Add the flour gradually to the creamed mixture to form a soft dough.
  6. Refrigerate both the dough for about  30 mins.
  7. After 30 mins, roll out the chilled dough between plastic sheets or butter paper and roll it into flat squares.
  8. Place the rolled out chocolate layer over the vanilla layer and roll out from the short end gently. Freeze for 30 mins.
  9. Pre-heat the oven to 350F/180C. Cut the chilled rolled dough into discs of 1/2 inches thickness and  transfer to a greased or lined cookie sheet.
  10. Bake for 10-15 mins until the vanilla part of the cookies turns a light golden brown.

Do let me know about your tryst with the spiral cookies. Happy Baking!!