The ladoo, quite easily, stands as one of the top contenders for India's favourite dessert. Easy to eat, it comes in a variety of flavours, and sizes (not shapes though) -- from motichur to besan and even coconut -- sans any sticky syrup that irritatingly coats your fingers afterwards (take that gulab jamun!)
Versatile as the ladoo is, Chef Saransh Goila has still found a way to add a modern twist to this popular delicacy by simply combining it with a universal favourite: dark chocolate.
Here's what to do if you want to sink your teeth into one of these yummy treats.
2 cups Cashew Nuts
1 cup Dark Chocolate nibs/grated Chocolate
¾ cup Sugar
2 teaspoons Rose Water
3 tablespoons Water
1/4 teaspoon Cardamom powder
8 – 10 strands Saffron
¼ cup Ghee (melted)
Dry roast the cashew nuts for 2 minutes and allow them to cool for sometime. Throw them in the mixer, switch the settings to 'semi-fine mode' and grind up a coarse powder.
Heat the pan, add rose water, water and then sugar. When the sugar melts, and it reaches 1 string consistency, and bubbles rise up, it’s ready. Then add cardamom powder, saffron, cashew nut powder and ghee. Mix thoroughly in the sugar syrup.
Switch off the gas. Let the concoction rest for 10 minutes. Now, apply ghee on your palm and while the mixture is still warm, make small balls. Coat these with chocolate nibs or shavings. Put this in the fridge for 5 minutes.
Once cooled, this chocolate and cashew ladoo -- serves 6 -- is ready to be inhaled (literally)!
Notes: If the sugar syrup becomes to thick, add a bit of water to thin it down, else the cashews won’t mix properly.
Prep Time: 5 minutes
Total Time: 40 minutes
Check out other vegetarian recipes here: Start with a yummy spaghetti moilee.
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