Do you remember the scene from Coolie in which Amitabh Bachchan tries to prepare French omelette using a recipe shared on the radio? There is much mashing up between the recipe and yogasans, courtesy the tied and hilariously vengeful Rathi Agnihotri. He ends up twisted into a knot, one egg hatched and the others lying untouched alongside. My debut besan ke laddoo making experience, though not as amusing as that, was just as adventurous on all counts. 😛
Besan ke laddoo are sweet balls made using three main ingredients; gram flour, ghee and sugar. Cardamom powder is also usually added to enhance their taste. Although they can be made anytime throughout the year they’re commonly associated with Diwali festivities. Indulgent and sinful, they can be made and stored in an airtight container easily for 10-15 days.
I’ve always tried to cut down on unnecessary calories in my diet even though the sumptuous Marwari cuisine makes it increasingly difficult. After I realised that I couldn’t make a career being an incorrigible gourmand I learned to successfully experiment with healthier options. My Mom though never believed in compromising on taste and texture to healthify any dish. Our back and forth arguments over it were gold for onlookers, read Dad and my brother.
Incidentally, A had a hankering for besan ke laddoo on our first Diwali after marriage. Keen to please my new husband, I rolled up my sleeves and entered the kitchen with gusto. The only catch was, I didn’t know how to make them! After all, they’re high in calories. Why bother, I had assumed. My SOS call to Mom was shocking for her (“Laddoo and you?” She had said) to say the least. However, she patiently explained the recipe to me and asked me to promptly call her when need be.
Excitedly, I took besan and ghee in a pan and started roasting them together on low flame. The mixture remained dry and hardly gave out the famous aroma even after few minutes though. Some of the besan had stubbornly lodged itself on the sides of the pan and turned a shade of brown. The colour was perfect but this wasn’t the laddoo mixture I knew of! I called Mom.
Me: *urgently* Mamma… 🙁
Mom: *calmly* I know, just tell me how much ghee you added.
Me: *offended* Why are you asking this? Listen to me first.
Mom: *now having fun* Darling, I know you. You added half the quantity of ghee than I asked you to, didn’t you? 😀
Me: *speechless* Umm…err… :-/
Mom: *sweetly* A wants to have besan ke laddoo which need both ghee and sugar in copious quantities. Please follow the recipe and make them properly. By the way, eating one won’t hurt you either. You like them too, don’t you? 🙂
I followed her directions to the T after that. Needless to say, her recipe was superb! I earned some brownie (oh, another sweet dish 😉 ) points from A and he lauded my effort generously. Surprisingly, I took one and loved it. Fruit of my labour, after all. 😛 Sometimes we have to give in to temptation and enjoy some guilt-free nirvana moments too, don’t we?
This post is written for #BlogchatterA2Z and #AtoZChallenge for April 2019
© This site A Vibrant Palette is the property of Varsha Bagadia. Unauthorized use and/or duplication of this material without express and written permission from this site’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Varsha Bagadia and A Vibrant Palette with appropriate and specific direction to the original content.