ROMY GILL’S DIWALI SWEET RECIPES
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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
- In a blender, whizz half the sesame seeds into a coarse powder.
- Mix in a bowl with the remaining sesame seeds.
- Add the condensed milk, fennel seeds and half the pistachios.
- Moisten your hands, then take heaped tsps of the mixture and roll into balls.
- 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
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- 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
- Put a pan over a low heat, add the condensed milk, then immediately add the coconut.
- Mix well and cook until the mixture is combined.
- Stir in the cardamom and switch off the heat.
- Leave to cool slightly.
- Take heaped tsps of the mixture and roll into balls.
- 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.
