Photo of Mango saffron pistachios ladoo

Mango saffron pistachios ladoo

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Mango saffron and pistachios ladoos to brighten up your Diwali. Yes, it almost sounds like ice cream or kulfi. This one combination of flavors is my favorite in desserts. Turning it into a sweet is easy.

Although let me confess, my previous trial was a disaster. However, I decided to give it a shot one more time. On my way back to Dubai from India, I picked up a box of mango puree. I used it to prepare the ladoos, but you can make the puree from scratch.

The ladoos turned out perfectly sweet and held the shape. With these delicious treats by my side, I can say I am ready for Diwali.

For this festival of lights, I somehow feel the urge to prepare sweets, which I usually avoid. Diwali almost marks the end of autumn and the beginning of winter back home in Assam. My most prominent memory of Diwali is actually of the day after on my way to the bus stop. The ground would be covered with burnt crackers, wrappers, and earthen diyas. The air smelt heavy with the smell of burnt crackers. I loved listening to the sound of crackers from far away, and it actually would lull me to sleep, as I dreamt of what to expect in the next Diwali. We were not allowed to burst too many crackers, and now I am glad it was that way.

The spirit of Diwali celebrates light over darkness, and to me, it is wisdom over ignorance.

I hope you have a safe and joyous Diwali.

Recipe of Mango saffron pistachios ladoo

photo of Mango saffron and pistachios ladoos
Mango saffron and pistachios ladoos to brighten up your Diwali.

Preparation time: 20 minutes
Makes : 6
Cooking time: 30 minutes

Ingredients:

  • Mango puree 150 ml
  • Semolina 80 gms
  • Sugar 100 gms
  • Pistachios (roasted and crushed) ½ cup
  • Saffron 10-15 strands

Method:

  1. Dry roast the semolina for a couple of minutes on low flame till you get a nutty aroma. Keep it aside.
  2. Soak the saffron in a couple teaspoons of warm water. Heat the puree in a pan over low heat. Add the sugar and saffron water. Keep stirring over low flame.
  3. You will know the puree is ready for semolina when you do the spatula test. Run your finger across the spatula soaked in the cooked puree. When the line stays intact, it’s time to add the semolina and crushed pistachios.
  4. Mix everything well. Rub some refined oil on the palms and roll the partly cooled mixture into balls of the desired size.

In case you want to prepare mango puree from scratch, blend the pulp of two medium sized mangoes and strain.

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