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ROMY GILL’S DIWALI SWEET RECIPES

Celebrated by millions of Hindus, Sikhs and Jains around the world, Diwali is a five-day festival of lights. It celebrates new beginnings, and, as it coincides with harvest, food plays a crucial role in the celebrations. Romy Gill MBE, the celebrated British/Indian chef, food writer, author and broadcaster has picked out two of her favourite Diwali sweet treats that are perfect for sharing – even at a distance.

SESAME LADOO

Makes 8-10 Time 15 mins

Ingredients
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  • 100g white sesame seeds, toasted for 8 mins
  • 1 1/2 tbsp condensed Milk
  • 1/2 tsp fennel seeds, crushed
  • 30g shelled pistachios, crushed

Instructions

  1. In a blender, whizz half the sesame seeds into a coarse powder. 
  2. Mix in a bowl with the remaining sesame seeds.
  3. Add the condensed milk, fennel seeds and half the pistachios. 
  4. Moisten your hands, then take heaped tsps of the mixture and roll into balls. 
  5. Put the leftover pistachios on a plate, then roll the ladoo in the nuts to coat. 

COCONUT LADOO

Makes 10-15 Time 20 mins

Ingredients 
Get the ingredients here

  • 100g condensed milk
  • 150g desiccated coconut, blitzed to coarse texture
  • seeds from 8 cardamom pods, crushed
  • 6-8 saffron strands, soaked in 30ml lukewarm water

Instructions

  1. Put a pan over a low heat, add the condensed milk, then immediately add the coconut. 
  2. Mix well and cook until the mixture is combined.
  3. Stir in the cardamom and switch off the  heat. 
  4. Leave to cool slightly. 
  5. Take heaped tsps of the mixture and roll into balls. 
  6. Place on a plate, then sprinkle over the saffron. 

Cook’s tip: The ladoo will keep for several weeks in an airtight container.


Click here to browse our Diwali range.

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