Deepavali may have come and gone by in a flash this year but that doesn’t mean the celebrations must cease. The winter breeze, the gentle dance of the diya(traditional oil lamps) flames, the warm luminiscence emerging from the serial lights swinging in our balcony and the myriad avatars of sugar: I want to desperately hold on to these feelings. Lights must continue to shine bright and sweets must be devoured without restrain, Deepavali must continue. This festive season, I indulged in a fancy whim and created a ‘best of both worlds’ sort of dessert that I will share with you very soon. But today, allow me to share with you a traditional sweet treat that shines in simplicity and one that makes its presence in our kitchen every week. At the moment it is serving to treat post-festival blues, one ladoo at a time.
Many years ago, I first made this in my mother’s kitchen under her guidance. It was conjured as an offering to the Lord(Naivedyam), as part of our pooja(prayers). After the pooja, the ladoos vanished at the blink of an eye: we as a family are terribly impatient when it comes to desserts.
Now, the husband and me continue to make this in our kitchen every week and every Saturday at dawn, the air at home is fragrant with the aromas of jaggery, cardamom and gently roasted wheat flour. Even, Elaichi, our excited little puppy turns restless, yearning for a taste which he ensures he gets immediately after the offering.
These tambittus or ladoos are mildly sweetened with jaggery and flavoured with ghee and cardamom. It comes together oh so quickly, without any fuss. Also, they satiate those sudden sugar cravings and like I said post-festival/post-holiday blues. Perfect left plain but I sprinkled them with ground pistachios, dry coconut and rose petals to jazz them up just a tad. I really hope you try this one and like it as well.
RECIPE FOR GODI TAMBITTU
1 cup Wheat flour
2/3 cup grated jaggery
1/4 cup water
1/4 cup milk
4 green cardamoms plus a pinch of sugar
2.5 tbsp Ghee plus more to roll the ladoos
-Using a mortar and pestle, pound the cardamom seeds and the sugar to achieve a powder. Keep aside.
-In a thick bottomed kadai/wok, add 1 tbsp of ghee and allow to melt over medium heat.
To this, the whole wheat flour and saute continuously until there is a nice aroma. This should take 3-4 minutes.
-Meanwhile in small sauce pan add the jaggery and water. Place on medium heat, let the jaggery melt and come to simmer, remove from heat. We are looking for a thin syrup. Also, in another pan, heat the milk separately and let it come to boil.
-Once the wheat flour is roasted, add the jaggery syrup, milk, ground cardamom and mix well until a dough like consistency is formed. Make sure there are no lumps.
-Remove from heat. Apply some ghee to your hands and immediately(but carefully) roll into ladoos .
(I used a measuring scale and each one was roughly 21 gms)
-Optional- can be sprinkled with pistachios, coconut and rose petals.
-Best served immediately but they are good for 2-3 days if stored in an air-tight container.