Love the lovely Indian Winters, especially here in Western India, where winters are very pleasant. Its time to flaunt those trendy jackets, stoles and cardigans, lying idle since last season. Its time to devour those traditional goodies made by grandmothers and mothers , sent in dabbas for children staying abroad. The thing about these traditional recipes is they look very simple, are made with just a handful of ingredients , but it takes considerable skill and some experience to get them right. Alternately, you need the secret recipe and tips straight from your grand moms or mothers and a practical experience to master the recipe. That’s exactly what I chose, when it comes to making a cracking Til Gud ladoos this Makar Sankranti. Receiving hands on training from my first teacher and the best chef in my life, my Mom, I m sure I ll master my ladoos every time!
Grate the dry coconut and dry roast it.Set aside to cool. Dry roast peanuts,cool and peel off the skin and coarsely pulse in mixer. Dry roast sesame seeds and mix with all the above ingredients, adding cardamom powder
In a heavy bottomed vessel, heat the jaggery and ghee till jaggery melts. Lower the heat and continue to simmer for 1 min. Put a small drop of the jaggery in a bowl of cold water. It should form a hard ball, with a much desired brittleness.
Tip in the roasted mixture into it and mix till homogeneous. Transfer small amounts on a flat plate , keeping the rest covered in the vessel Pinch small amounts of the mixture and shape into small balls or ladoos in between greased palms.
Important Tips: Please ensure the mixture is not too hot for your comfort. Also, don't let the mixture cool completely, you will not be able to shape your ladoos and get a coarse dry mixture instead. Continue for the remaining mixture.
Cool the ladoos completely before storing them in a container.
Hi! I am Sonali, mom to a teenager and a homemaker. I love to cook, read and travel (and in that order). I believe that travel keeps the cook ever so innovative. Each time I travel, I scourge the market places and eateries for some new ingredient or recipies. I believe that every type of cuisine has its own story to relate……One that’s fascinating.
Currently working as a host and Chef for "Ruchkar Mejwani"
And do check my YouTube channel "Cookwithsonaliraut'
Both of which have helped me to connect and interact with a lot of amazing people.
Being born and brought up in Mumbai which is often called “a melting pot of culinary delights” helped me explore and experiment with a wide range of cuisines.So come share with me the tang of lime, the bite of chilli, the fresh herbs, the crunch of raw veggies and experience the wide spectrum of textures and sharp flavours of different cusines.
I’m Harshada Sandhan and welcome to NamakShamak.com..my little world of culinary adventure ,where I pour my successful kitchen experiments,rustic learnings and travelogues into systematic ,easy to follow recipes and fun to read blogs.
I hope you find my recipes helpful and my blogs as interesting as much as I ve enjoyed Cooking ,Clicking and Writing them.
Working professional turned Food Blogger, Harshada Sandhan discovered her passion towards cooking after the birth of her son. The numerous recipes, tried and tested in her kitchen soon found their way on her food blog NamakShamak.com, run by Harshada and her sister Sonali. Mumbai born Harshada is Married into a Maratha Family, and is known for her unique Khandeshi Recipes and Rustic Mumbai Vadvaali Cuisine. She was also featured in online magazines like Salt(Ezine by Food Bloggers Association of India), in editions of Pune and Mumbai Mirror (Times of India). Namakshamak.com and has also won an award for Regional Blog (Awards by the Food Blogger Association of India) in 2016.
Harshada is a self-confessed bakeaholic and enjoys baking treats for her kids and fmaily. She also retails her Baking ,Gourmet Chocolates and Confectionery under “Angel Delicacies”, a venture she started with her friend Sangeeta and Sister Sonali. Angel Delicacies currently operates in Thane and Mumbai and works with individuals and corporates on customised gifting solutions.
Harshada also likes developing fusion recipes with nutritious Indian ingredients in her kitchen.
She’s a kitchen gadget freak, and loves working with modern kitchen tools and gadgets. She’s always on a look out for online websites offering gourmet food ingredients and learning newer kitchen trends. An avid reader, Harshada also loves writing about food and culinary travel. Harshada is currently based in Thane ,Mumbai with her husband and two Sons.
Nostalgia has its way with emotions... when a parent look at their children growing into young adults,its an emotional feeling to think about the childhood, about the journey that brought both the parent and the child at the present That shaped us into what we are....