Tuesday, November 13, 2012

Diwali Sweets - Cardamom Rosewater Laddu

I had the chance to try a bunch of new Indian sweets today to celebrate Diwali. So many delicious sweets! I especially loved the cardamom in many of them.

I've had this recipe, made it several times, and really enjoy it. It's got a heavy Indian influence with flavors of cardamom, coconut, and rosewater which can be a very exciting combination if you are not accustomed to the flavors. Originally referred to as a "raw gulab jamun", this is much more like a laddu/ladoo in spices, texture, and sweetness than anything else. I recommend using a VitaMix dry blade to make the flour, otherwise you'll need to purchase the oat and coconut flour and sub in. I also really like the flavor of cardamom and don't mind larger chunks of the seed in with the balls; feel free to use ground cardamom if you want it a little more uniform.

Cardamom Rosewater Laddu

Adapted from Ani Phyo's Raw Gulab Jamun

Ingredients

  • 1/2 C oat flour, from 1/2 C ground oat groats
  • 3/4 C coconut flour, from 1 C ground coconut flakes
  • 1/2 tsp cardamom seeds, or ground cardamom
  • 1/2 C almond meal
  • 1/2 C agave nectar
  • 1 tbsp melted virgin coconut oil
  • 1/4 tsp vanilla
  • 2 tbsp rosewater

Method

  1. Grind the oat and coconut flours using a VitaMix dry blade.
  2. Transfer flours to a food processor, or wet blade VitaMix container. Add the remaining ingredients and slowly pulse mixture until combined. This will form a sticky dough.
  3. Remove dough from food processor / blender to a bowl. With clean hands, take about 2 tbsp of dough at a time and roll into a ball. Continue until all dough is used.

2 comments:

Tammy said...

I'm so jealous! I've been trying to get myself invited to Diwali for years! what's the secret?

Lori said...

I don't know of any secret! People brought sweets into work and we're going to have a Diwali potluck celebration on Monday, so I've just gotten lucky.

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