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
- Grind the oat and coconut flours using a VitaMix dry blade.
- 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.
- 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.
I'm so jealous! I've been trying to get myself invited to Diwali for years! what's the secret?
ReplyDeleteI 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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