It’s Diwali, the festival of lights and a time to indulge in some sumptuous sweet delights. Since everyone is adding to the festive cheer with traditional recipes, I thought of making a very traditional sweet, SHAKARPAALE to celebrate the occasion with friends. The most popular version of this sweet is a deep fried one made with refined flour and is crispy in texture. However, the Kokani Muslim one is that made of semolina, not deep-fried and has a crumbly texture.
So, here is my recipe for adding a sweet touch to Diwali celebrations today:
All my childhood years I have seen every winter without fail my grandmother would make these laddus. Packed with the nutritional goodness of fenugreek (methi) seeds, jaggery, ghee and much more, these laddus have a peculiar bitter-sweet profile. While in our Kokani Muslim community we generally relish these as a winter sweet, women who are in their early post-natal months too are prescribed to consume these.
Every household has their own rendition of arriving at the recipe which has usually been passed down from one generation of ladies in the family to the next by mere word of mouth.
Here is my rendition of the recipe for arriving at crumbly textured methi che laadu for celebrating #LadduDay today:
This recipe is a very traditional way of preparing eggplants in the Kokani Muslim cuisine.
Coarsely powdered toasted, black sesame seeds are introduced in an onion-coconut-dry spices masala that serves as filling and doubles up as gravy too for the eggplants. This dish is best relished with rice flour bhakris (flat bread) or steamed rice.
Here is the detailed recipe for your perusal:
- Regional Indian Food & Travel enthusiast