Vegetarian Ladoos with a 'non-veg' garnishing?
Before I start, let me make a special mention of HareKrishnaji, because
a) he is the only one who guessed 'Green chick peas' (Harbhare in Marathi) as one of the ingredients in these Ladoos right
b) he is a loyal reader of this blog (by 'loyal', I mean somebody who praises you)
c) he blogs from Pune too (the other place being Mumbai).
Thanks, HKji, for being there, and for leaving your comments regularly. I appreciate it.
A special note to the other loyal readers (the number was 5 at the last count, wasn't it?): I appreciate you Guys too. ;-)
Since I am in the mood to appreciate, let me also mention Vidya, who brought it to my notice, that silver leaf, the stuff that I have used to garnish these Ladoos is made in such a way that it is not suitable for vegetarians. Vidya was kind enough to also provide a link which leads to several other ones that prove this fact. What makes me sad, though, is that the Mithai vendors in India, who are well aware of its production process, continue selling sweets covered with silver leaf, inspite of knowing that a large portion of their clientele consists of vegetarians. Whatever happened to social resposiblity?
Anyway, let me just move on with today's recipe now; the post has had to wait pretty long. Ah, that reminds me: Guys, I have a new job now. So, if my posts become erratic and/or infrequent, blame it on my new Boss! :)
Left to right: Green peas, Khoya/Mawa, fresh Green chick peas
Recipe for Ladoos with Green Peas and Green Chick Peas
(adapted from a recipe shown on E-TV Marathi)
Makes 12-15 small Ladoos.
1 cup fresh green peas
1 cup fresh green chick peas (Hara Chana in Hindi)
200 g. Khoya/Mawa
½ cup sugar (The quantity depends also upon the sweetness of both kinds of peas.)
3 tbsp Ghee
powder from 5 cardamoms
For garnishing: 12-15 cashewnut halves (I have used silver leaf, but I don't advocate its use any longer.)
1. Mix both peas in a blender and make fine, smooth paste without adding water.
2. Heat the Ghee in a heavy-bottomed or non-stick pan, and fry the paste in it for about 10 minutes.
3. Add the Khoya and sugar and cook again for a while. Do not cover the pan at any point.
Two-peas paste and Khoya being cooked
4. The mixture is done when it starts moving as one mass when you stir it. Take it off the heat, add the cardamom powder, stir once and let cool.
5. Once the mixture is cool, make pingpong sized Ladoos out of it. If using cashewnuts for garnishing, press one half on every Ladoo.
Serve these Ladoos, and ask your guests/family members to guess the ingredients. And please don't think that they can guess it more easily because they can taste the Ladoos. Nope. None of my family members could guess the ingredients right...not even after consuming two Ladoos.
HEY...hang on a second...did they really need two of them to guess or was that a pretext? Hmmm... that's got me thinking, Guys.
Anyway, enjoy these green beauties, and make sure you finish them soon. They don't really taste great after 3 days. Also, please don't forget to store them in the refrigerator, if you are in a warm place.
In the meanwhile, I hope you had a happy Makarsakranti/ Lohri/ Pongal. I did. :)