Diwali: Rava Mawa Laddoo

1 cup sooji/rava
1/3 cup coconut desiccated/ flakes
1/2 cup ghee roasted nuts and raisins
1/2- 3/4 cup fine sugar
1/4 cup ghee (warm/melted)
2-3 cardamom pod seeds crushed
1/3-1/2 cup warm milk

In a heavy bottom pan, heat up 1-2 Tbsp ghee and roast the rava for 7-8 minutes on low/med heat. Be careful not to let the rawa turn brown. Add the coconut and sugar. Mix well and roast for an additional 2-3 minutes.

In a shallow big bowl, add the rawa mixture, the dry fruits and the cardamom seeds. Mix well. Add 2-3 Tbsp of warm milk and mix well again till moist. Let cool gently but not completely.

Using greased palms, make small balls of the mixture. Add more warm milk if needed (if mixture is too crumbly)..


Store the laddoos in an airtight container or in the fridge for up to 1 week.

Diwali: Gulab Kalakand

1 cup paneer/chana (soft fresh paneer)
1/2-3/4 cup condensed milk
2-3 Tbsp Milk powder
2 Tbsp butter melted

2 cardamom pods seeds crushed
1-2 Tbsp roasted pistachios crushed
1-2 Tsp Rose essence
1-2 Rose petals chiffonade

Mix the first 4 ingredients well in a heavy bottom pan. Adjust the condensed milk as per sweetness desired.
Cook on low/medium heat for up to 25-30 minutes.

Keep stirring making sure the mixture doesn’t stick to the bottom. The mixture will turn a cool shade of beige/brown and leave the sides of the pan. (It may take you over 30 minutes depending on your stove range)

Add the rose essence. In a greased plate, layer the mixture. Using the back of a spatula, press down the mixture. Add the cardamoms and the nuts. Grease the spatula a bit if the mixture sticks.

Add the rose petals. Let set for an hour before cutting into pieces with a greased knife. Let set for an additional 4-5 hrs. Consume immediately or Keep in fridge for up to 4-5 days.

Since it is a milk product, don’t keep it for too long. Eat it!