That’s how I feel now.
One fine morning, I realized that it’s time to move to my own domain. I hired a designer to work on my website. The team at Proyojana did a wonderful job and I have little more work to get the finished look. You may wonder the hurry to launch it today. The answer is below:
November is very special to me. It is the month when Sid, my son and my mom were born and it is the month I was engaged to Shyam to begin my next step in life. It is my parent’s wedding anniversary month too. The holiday season begins with Diwali in India and this year Diwali is celebrated tomorrow. For me, November is the season for fun and laughter and time to create beautiful memories.
November 12 is my mom’s birthday and also it is the date my parents were married 27 years ago. I wanted to add one more key moment to this date as it marks the beginning of my new journey. Hence I wanted my first post to get published today. Happy birthday to my wonderful mom and a very happy anniversary to my parents.
Spices and Aroma is a blog that was created in the spur of a moment. It all started with a little motivation from my friend in college. I started it pretty causally with no plans in hand but surely it has changed my life along the way. My blog made me a better cook, writer and photographer. It has brought a lot of positivity to my life and importantly, I made inspirational friends along the journey. Spices and Aroma will always be very close to my heart and plays a very special part in my life. This blog is an extension of my achi’s culinary journey. I call this space as her voice to share her love for cooking to the world. I inherited most of her genes that has passion in cooking and traveling. I hope to learn and grow through the posts of Spices and Aroma. I am grateful to each and every reader who has visited, commented or just enjoyed their time on my blog.
My blog had a humble start with me, an amateur writer in her early 20s who knew nothing about blogging and a Nokia N73 camera phone in hand to take pictures of the food I cooked. Within few months, my dad got me a Sony Cyber Shot camera. The blog made a slow transition from Sony Cyber Shot to Nikon D3100 in the next few years. That was the first expensive investment I made for the blog. I got that as a birthday gift from my husband after two years of waiting time. My Nikon is the most unforgettable toy for life time. Now I saved enough to take a much deeper plunge. This is my next major investment on the blog. Yes I have moved to a new domain and this is where you will see my kitchen creations from now on. As the title suggests, this is my first post at www.spicesandaroma.in.
I am welcoming you all to my own page with the most famous Diwali sweet of all time – Mooti Chor Ladoo. I had mixed reaction when I went around collecting recipes to get the ladoo right. Some had good things to say about its cooking steps while many discouraged me to give it a try. That made me even more determined to get it
right almost right. I called my wedding caterer and asked him to email me his recipe. He explained the process in detail and he made me feel confident to try it right away. Since Mooti Chor Ladoo is the most favorite Indian sweet, I thought it would be the apt post for www.spicesandaroma.in.
Instead of store bought koya, I microwaved condensed milk, yogurt and ghee and created a homemade version. I will posting its recipe soon. My good friend Chef. Shiyam Sunder of Food and Flavors was kind enough to send me pictures of the sweet shops in Dubai that were making it for Diwali week. Thank you Shiyam for all the tips and tricks. Do check his blog for delicious recipes. He just got started with his new website. Spices and Aroma takes this opportunity to wish Shiyam all success with his website.
Mooti Chor Ladoo is a special gift to my parents and grandparents who have made every moment in my life memorable. This ladoo also summarizes my love for Sid and Shyam – plump & complete loaded with sweetness. A bite of this Diwali delight goes to every soul who has made my life sweet at each point in life. My love and hugs to my in-law parents, cousins and friends and a warm diwali wish to all.
Special thanks to Prerna of Indian Simmer for sharing her backdrop board and brass plate for the photograph
MOOTI CHOR LADOO RECIPE
Source: Ajay of Dilip Caterers
Yields: 20 small balls
- 250 grams besan (gram flour)
- 1/4 cup milk
- 20 saffron strands soaked in 2 tablespoon warm milk
- 500 grams sugar
- 2 cups water
- 2 teaspoon cardamon powder
- 500 grams clarified butter /ghee
- 250 grams koya / palkova / thiratti paal
- 1/4 cup roasted pistachios – chopped
- Dissolve sugar in 2 cups water and cardamon powder and cook till one thread consistency. It takes close to 15 minutes to get to that consistency (kambhi paagu). Remove and set aside.
- Seive the besan twice. Make a thick batter with besan and milk. Let it sit for 5 minutes. Mix in the saffron threads along with the milk. Stir well to combine.
- Heat ghee to 375F and using a perforated ladle (jalli karandi), spoon a tablespoon or so of the batter and push the batter into the holes with the back of a spoon. Make sure to place the ladle 2-3 inches above the hot ghee.
- Transfer the deep fried besan to the sugar syrup and let it soak. Continue frying all the batter and let them soak until all the syrup is absorbed. Since we used the perforated ladle to make the boondis, you will notice that the boondi are little big than the usual tiny ones found in the store. To get a texture similar to ones found in store, I removed 3/4 of the sugar syrup soaked boondi into a food processor and pulsed it couple of times to get the crumbly texture. Remove and add it to the remaining 1/4 of the boondi.
- Transfer them to the stove and cook in the lowest flame. Slowly fold in the koya/palkova/thiratipaal. Cook for 10 minutes until all the liquid is absorbed. Sprinkle the pistachios and mix well. Remove and let it cool to room temperature.
- Layer a parchment paper over a glass container spacious enough to hold 20 balls. Scoop out a little and roll it into a ball with your palm. Place over the parchment paper and store in cool dark place.
- Mooti Chor Ladoo stays fresh upto 5 days.
Enjoy my version of Mooti Chor Ladoo for this diwali. Have a funfilled, colorful and safe Diwali.
Warm hugs to my fabulous readers, I look forward to see you here.