Ladoos are a flour or semolina based sweet that is served for celebratory occasions like Diwali, they are by far the most popular type of mithai in India, and there are several variations of it!
Lord Ganesh is the God we pray to whenever we start new beginnings or embark on a new journey, and ladoos are believed to be his favourite type of food. The legend goes, it was the only thing he could eat when he was injured from a battle against Lord Parshuram, the 6th avatar of Lord Vishnu. This is why ladoos are served in abundance during Diwali, the Indian New Year, and when we celebrate new beginnings altogether, as a family.
I previously made for ‘Kaju Ladoos’ for our first Diwali as husband and wife, but this time I recreated that by adding some rose flavouring, beetroot powder for the ‘rose’ colour and shredded coconut for that extra crunch. This also takes only 15 minutes to make!
Don’t forget to tag me or send me your recreations if you make this. I would love to share!
Serves 4 | 15 minutes |
- 200g of cashew nuts
- 1/2 cup sugar
- 90ml of water
- 2 tbsp of ghee
- 3 tsp of beetroot powder
- 1/2 tsp of rose essence
- desiccated coconut for garnish
- Grind the cashew nuts into a powder, make sure you pulse it through, because you can over-grind them – cashews release oil, and the powder then becomes lumpy.
- In a saucepan over medium to high heat, place the water, sugar, rose essence and beetroot powder. Let the sugar completely dissolve through a bubbly boil then simmer it down.
- Add the powdered cashews and mix thoroughly. Add the ghee and give it a final mix. The mixture should be thick and paste-like but not very sticky. Add more ghee if it is.
- Spread the mixture over a small greased baking tray that is not deeper than 1-2 inches. Grease with ghee.
- Let it cool. You can keep it in the fridge for an hour
- After it’s cooled down, you can scoop up 1 tbsp of the mixture and roll it into bite-size spheres.
- Garnish with desiccated coconut.
- Store it in the fridge until you serve it.
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