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Making Traditional Awadhi Sweet Laukhi Ladoo from Uttar Pradesh Without Dry Milk or Syrup
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Aaj Tak
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Making Traditional Awadhi Sweet Laukhi Ladoo from Uttar Pradesh Without Dry Milk or Syrup

The cuisine of Uttar Pradesh is renowned for its unique culinary heritage, and among traditional desserts, Laukhi Ladoo holds a special place. This sweet is also known as Lauki ki Loch, Ghiya ki Loch, or Ghiya ki Barfi. It is distinguished not only by its delicious taste but is also a light and nutritious dish.

There is often a notion that creating a dense and flavorful dessert requires mawa (khoya) or sugar syrup, but the traditional recipe from Uttar Pradesh completely refutes this idea. This dessert can be very easily made at home using only milk, a little sugar, and fresh pumpkin, without the need for mawa or syrup.

Thanks to its creamy texture and delicate flavor, Laukhi Ladoo surpasses expensive store-bought desserts. Below is a simple and precise method for preparing it.

The following ingredients are required for preparation: 500 grams of fresh pumpkin (peeled and grated, seeds removed), 1 liter of whole milk, milk cream or powdered protein in the amount of 1/2 cup (as a substitute for mawa), 1/2 cup of sugar (to taste), 2 tablespoons of ghee, 1/2 teaspoon of green cardamom powder, 2 tablespoons of chopped nuts (cashews, almonds, pistachios), and optionally saffron threads.

First, gently squeeze out excess moisture from the grated pumpkin with your hands to reduce cooking time. Then, the melted ghee is used in a pan to thoroughly fry the pumpkin until all the liquid has evaporated.

In another thick-bottomed pot, bring 1 liter of milk to a boil. When the milk begins to thicken to approximately three-quarters of its volume, add the grated pumpkin. Cook the milk and pumpkin over medium or low heat, stirring constantly, until the pumpkin is completely cooked and the milk has thickened to a consistency similar to mawa.

In a blender, grind cashews and coconut flakes into a fine paste. Then, add this paste to the pumpkin and cook with sugar over low or medium heat, stirring continuously, until the mixture becomes thick and starts to separate from the sides of the pot.

At this time, add the cardamom powder and, if desired, green food coloring, mixing thoroughly. As soon as the mixture starts to release ghee, turn off the heat. Pour the mixture onto a greased plate or baking sheet, spread evenly, and lightly press down with chopped dried fruits on top. After cooling, cut the dessert into barfi pieces.

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Recipe for Crispy Tapioca and Potato Chila for Navaratri Fasting Post
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Recipe for Crispy Tapioca and Potato Chila for Navaratri Fasting Post

If you want to try something new and delicious during the Navaratri fasting period, you can make tapioca and potato chila. This chila, made from tapioca, boiled potatoes, and singhada or kuttu flour, is distinguished by its taste and ease of preparation. It can be served with a vegan sauce, yogurt, or peanut sauce.

During the nine days of Navaratri, many people worship Goddess Durga and observe a fast. During this period, special attention must be paid to nutrition, and foods that comply with the fasting rules are consumed. Although you may have tried dishes such as fruits, milk, tapioca khichdi, and kuttu puri, this time you can try something more original and appetizing—tapioca and potato chila.

Making this chila is quite simple, and it requires some ingredients that are easy to find at home. It is made by mixing tapioca, boiled potatoes, kuttu or singhada flour, and some spices. This chila can be eaten with a vegan sauce. Below is a guide on how to prepare tapioca and potato chila and what ingredients are needed for it.

First, thoroughly wash the tapioca. Then, soak it in water for 6-8 hours or overnight. After the tapioca has fully swelled, drain all the water. After that, grind the tapioca in a blender, adding a little water to obtain a smooth paste.

Transfer this paste to a large bowl and mix it with mashed boiled potatoes. Then add green chili, ginger, rock salt, black pepper, fresh cilantro, and kuttu or singhada flour. Mix all the ingredients thoroughly to obtain a thick batter. A little water can be added if necessary.

Next, heat a pan and grease it with a small amount of ghee or oil. Pour one ladle of the prepared mixture onto the pan and spread it into a round shape. Cook the chila over medium heat. When one side of the chila turns golden brown, flip it over. Lightly grease the other side with ghee or oil and fry well. When the chila is golden and crispy on both sides, remove it to a plate.

The finished hot tapioca and potato chila can be served with a vegan green sauce, yogurt, or peanut sauce.

When making the chila, ensure that the tapioca is well soaked so that it is easy to grind. During the fast, use rock salt instead of regular salt. The chila should be cooked over medium heat so that it cooks well inside and becomes crispy on the outside. It is also important not to make the batter too runny, otherwise, it will be difficult to spread and flip the chila in the pan.

How to make Mysore Pak: a recipe for a soft delicacy made from besan and ghee
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How to make Mysore Pak: a recipe for a soft delicacy made from besan and ghee

During holiday seasons or special occasions, there is always a concern about impurities in store-bought sweets. Instead of buying unhygienic and expensive confectionery, you can make the famous South Indian delicacy Mysore Pak at home using just three main ingredients: besan, ghee, and sugar.

People often complain that when making Mysore Pak at home, it turns out too hard or does not form the characteristic net structure of professional confectioners. However, if you mix 1 cup of sifted besan with half or one cup of warm melted ghee, and cook by gradually adding warm ghee into the correct syrup, your Mysore Pak will be tender, velvety, and melt-in-your-mouth.

The following components are needed for preparation: 1 cup of sifted besan, 1 cup of melted and slightly warm ghee, 1 cup of sugar, and 1/2 cup of water.

First, you need to prepare the besan mixture. In a bowl, take 1 cup of sifted besan and thoroughly mix it with half a cup of warm ghee using a whisk so that no lumps remain.

Next, prepare the syrup. Bring 1 cup of sugar and 1/2 cup of water to a boil in a saucepan. Cook over medium heat until a first-degree syrup consistency is achieved.

When the syrup reaches the desired consistency, reduce the heat and begin gradually pouring in the besan and ghee mixture while stirring constantly. Then, add the remaining half cup of warm ghee in small portions, continuing to stir. As the besan absorbs the ghee, foam and a net structure will begin to appear in the mixture.

As soon as the mass starts to pull away from the sides of the pan and acquires a net appearance, immediately turn off the stove. Immediately pour the mass onto a tray or into a ghee-greased mold. After 10 minutes, when it has cooled slightly, cut it into desired pieces. Serve after it has completely cooled.

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