Being a British-Asian we follow two cultures, Indian and English and there is no problem with that. We choose whatever is best from both cultures. One of them is festivals, which appears one after another and makes our lives full of happiness, joy, and closeness.
As soon as the new year celebrations finish, Indian Festival Makar Sankranti comes and as that goes away, Valentine's Day makes everything rosy and then follows the Indian spring festival Holi, a vibrant, colourful and fun-filled festival that brings out a child in you :) so there is no ending of festivals of both cultures right up to the end of the year.
The festival Holi also known as The Festival of Colours is a second most popular Hindu festival after Diwali and these both festivals are ancient celebrations. Holi festival is celebrated in the UK by Hindu and non-Hindu as well, normally in the temples but nowadays younger generation celebrates this colourful festival in Bollywood style as celebrating Holi in this manner has been more and more popular in recent years.
In Gujarat, Holi celebrations continue for two days. On the first day people celebrate this festival by Prayers and visiting temples, many observe the fasts on the first day too. and with a large bonfire lit on that night, and performs puja by throwing grain such as popcorn, puffed rice, and coconut in the bonfire. On the second day, the same festival becomes a raucous affair for some younger generation as they throw colour powder at each other as a ritual and nobody seems to mind this it is all in good faith.
We all know that all celebrations cannot be complete without any treats and same goes in my house too. Many Indian festivals are not celebrated the way they were celebrated in India, but that doesn't stop me from cooking a treat which I used to enjoy a lot in India. During Holi celebrations, my mum used to make Dhani Na Ladoo, such a simple, sweet and satisfying treat for us kids. Throughout the day us kids used to just roam around with friends with colour powders throwing at each other, then go back in the house, ate some of these Dhani Na Ladoo and were out again doing the same. The joy of these fun-filled days is incomparable and indescribable.
This year I am keeping it very simple and time-saving, so I decided to do away with different types of foods and just stick to one recipe which is Dhani Na Ladoo!
If you don't want to make round balls of it, spread it on a tray and cut it as bars or just put one spoonful of mixture in cupcake liners and leave it to cool.
Rose petals are for a photographic purpose only.
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Jowar Dhani Na Ladoo
Easy, quick and delicious Jowar Dhani Na Ladoo are healthy and made with a few ingredients. Perfect for snacking anytime.
- 100g Jowar Dhani
- 200g Grated jaggery
- 1 Tbsp. Ghee or Coconut Oil
- 2-3 Tbsp. Pistachio and Almond Slivers (optional)
- A few Dried Rose Petals
Dry roast Jowar Dhani on a low heat until crispy but not browned. Leave it aside.Heat ghee in a wide pan and add grated jaggery.Let the jaggery melt and make runny syrup.Once you have nice and runny jaggery, add roasted dhani and nuts slivers.Quickly mix well and turn off the heat.Remove the mixture into another plate.Apply little ghee on your both palms and quickly make round balls of this mixture. Be careful mixture will be very hot.If you can't handle the hot mixture, set in a greased tray and as soon as it is set cut into the desired shape. Sprinkle rose petals.Once cooled store in an airtight container.Enjoy!
DetailsPrep time: Cook time: Total time: Yield: 18-20 Ladoo