Mango Saffron Ladoo (with Almond flour and coconut)

Happy Diwali 2020 to all!! What a tumultuous year this has been so far. Life as we know it has changed forever. Diwali was definitely not the same without family and friends this year. Hoping and praying for a vaccine and cure to this deadly and devastating disease: Covid-19 that had descended upon our planet!

Luckily there are a few traditions that we can still carry out in these dire circumstances. One of them being Diwali faral on Narka Chaturdashi day. This year tried out something novel to add to my traditional Diwali faral platter.

Ta da.... presenting Mango Saffron ladoo with Almond flour and coconut. 

So here is the recipe:

Ingredients: Mango pulp - 1 Cup, Coconut (dry shredded) - 1 cup + some for rolling, Almond flour (it is nothing but finely crushed Almonds - available in local Ralph's baking section) - 1/2 cup, Milk powder - 14th cup, Condensed milk - one 14 oz can, Cardamon (crushed to powder) - 1.5 tsp, Saffron - 3/4th tsp (heat 2 tbsp milk in a small microwave safe bowl for 30 secs and add saffron to it) , ghee - 3 tsp

Method: Heat a pan and lightly roast coconut and almond flour till very light brown on medium low flame (take care not to burn). Keep aside in a plate. Take another pan and pour mango pulp and stir and reduce it till it thickens (the watery texture should reduce). You can complete this step in microwave too (just cover and cook for 2-3 minutes at a time till watery texture reduces. Keep aside. Take another pan and add ghee to it. Once it melts, add thickened mango pulp, browned coconut and almond flour and milk powder. Stir and mix everything for a minute. Add condensed milk and keep stirring till the mixture thickens about - 7-8 minutes. Add saffron dissolved in milk and keep stirring on medium heat. To test, take some mixture and cool it on a spoon and try to roll it in a ball. If it forms a ball, the ladoo is done. Add cardamom powder, stir and let it cool. Once it has sufficiently cooled down to handle, start rolling into balls. Roll each ball in shredded coconut so that it does not become sticky. You can also add bit of shredded coconut to adjust ladoo consistency at this point if needed. Enjoy once all ladoos are rolled into balls!! Refrigerate them after they are cool. They will stay fresh for up to a week refrigerated. 

Really healthy and tasty :) They were also not overly sweet which is the way I like them.

Hopefully your family will also enjoy this novel ladoo as much as mine!! Can't wait for you all to try it.

And last but not the least, here is our traditional Marathi faral that is typically eaten for breakfast on Narka Chaturdashi Day.

Till my next post, take care everyone!! #staysafe