MarkFood

Sweet Delights of Diwali

Diwali brings so much joy, happiness to everyone’s life Isn’t it? Every Festival and celebration needs a touch of lots So sweetness and talking about Diwali, It is just not possible without Sweets! From decorating the house with diyas, to making beautiful rangolis, Diwali is the most loved festival. Diwali is the time for family reunions, vibrant apparels, mouth-watering foods, and whatnot. In another aspect, we can say Diwali is synonymous with ‘Mithai’. Sweets are the part of joy it is referred to as ‘happy food’ as it swiftly brightens up the mood and makes you feel better at any time. We know chocolates have replaced our traditional sweets and desserts but we all will agree to this fact as well that nothing in this whole world can beat the taste of Indian sweets. Undoubtedly we all have our different favorites, but there are so many Diwali sweets which I think nobody can say no to… So this Diwali if you are confused about what to make, then Markfood Is there to help you.

This time we are here with two different types of ladoo (Round Sweets). Generally, when ladoo strikes in our mind we have a mindset of either made of chickpea flour, semolina, or ground coconut depending on the region. This time we are making our ladoo with Ground coconut.

Our First recipe is Paan Coconut Ladoo also known as betel leaves ladoo are my absolute favorite. Super easy to make and very delicious. In these Paan Coconut Ladoo, I have combined the flavors of meetha paan and coconut and they turned out absolutely amazing. Exited? Let's not waste the time and go directly with the recipe.

Paan Coconut Ladoo

Ingredients

1Cup desiccated Coconut (unsweetened).
Half cup sweetened condensed milk.
4paan leaves.
4tbsp gulkand also known as preserve rose petal.
1tsp Ghee.
Few drops of green food colour (optional).
More desiccated coconut for rolling.

Instructions

In a Mixing Jar, add chopped pan leaves and condense milk blend it till it is till both are well combined you can add 1-2 drops of Green food colour that is totally optional.
On medium heat, melt the ghee. Once the ghee is hot lower the flame and add desiccated coconut and roast it for 2-3 minutes.
Now add condensed milk and paan mixture and stir to combine.
Cook the whole mixture for another 2-3 minutes. Remove the mixture from heat and wait till it cools down a bit.
Now Grease your hands with amount of ghee, take a small portion from the coconut mixture, flatten it and add 1/2-1 teaspoon of gulkand in the center.
Bring the mixture edges together and roll it to form a ladoo.
Roll the prepared ladoo in desiccated coconut. Repeat the same process with the remaining ladoos.
Keep the paan coconut ladoo refrigerated.

Our second recipe is rose ladoos, having the same main ingredient. It's super easy and super tasty.

Rose Coconut Ladoos

Ingredients

2 cup desiccated coconut (unsweetened).
1.5 cup of milk.
Half cup sugar.
5-7 Chopped Cashew nuts, pistachios.
¼ tsp Cardamom powder.
2 tbsp Roohafza (rose syrup).
More desiccated coconut for rolling.

Instructions

In a medium heated pan, add desiccated coconut. Let it cook on low flame for 1-2 minutes.
Add milk and mix well. Let it cook for minute or so.
Now add sugar. Mix it continuously keeping the flame on low. You will notice sugar will start melting and the mixture will start getting watery. Keep stirring on low flame.
Milk will start evaporating after 10-15 mins, and the mixture will gain a dry and crumbly texture.
Now add chopped cashew nuts and pistachios, cardamom powder, and mix them well. Now add the roohafza (rose syrup) and mix it well.
Remove the mixture from heat and wait till it cools down a bit.
Grease your hands with little ghee, take small portion from the coconut mixture roll to form a ladoo.
Roll the prepared ladoo in desiccated coconut. Repeat the same process with the remaining ladoos.
Keep the paan coconut ladoo refrigerated.