Besan Ladoo

ladoo 3

When we traveled to India in December 2015, my mother-in-law made lots of delicious homemade ladoos waiting for our arrival. I ate a lot of ladoos that trip. I would stuff them in my purse and pockets for a snack when we went out. I ate them breakfast. Before bed. I became a ladoo. Since then, I had really wanted to learn to make these myself, but felt intimidated. This year, my mother-in-law came to stay for several months when my son was born and again made perfect ladoos. She even made me my own container of them to keep on my bed side so I could eat them in the night while I breastfed my son. After my mother-in-law went back to India this year, I decided I would make ladoos before the year was over. I am pushing it, but I met the goal I made. And these are not as hard as I thought they would be. Ladoos are totally our new Christmas tradition! Continue reading

Molasses Sugar Cookies

IMG_0958

This is my dream cookie. I love a soft, chewy, ginger-molasses cookie with a big glass of milk. My mom never made these types of cookies growing up. She was more of a strict choco chip cookie and brownie baker. Occasionally a cake from a box on a birthday. She had some friends who would bring these cookies over on the holidays, and I would always eat them all before anyone else could get their hands on them. (I wish I could say that I no longer greedily eat all of the cookies in one sitting, but it’s not true. I was recently told to stop eating all of the cookies I had made for my husband for his birthday. I CAN’T HELP THAT MY COOKIES ARE SO GOOD.) Continue reading

Almond and Orange Syrup Cake

Almond and Orange Syrup Cake

Almond and Orange Syrup Cake

This weekend my husband and I went to dinner at my sister-in-law’s house along with some other relatives in the area. She made delicious paneer parathas, black eyed peas, and potato sabzi. I brought dessert for everyone, and I decided to try a new recipe from Ottolenghi’s cookbook Jerusalem. This cake is delicious, but it is filling and somewhat heavy from all the almond meal and eggs. I think some ice cream or whip cream along with it would help lighten it up some. This cake could also make a lovely morning coffee cake or tea time cake. Continue reading

Helbeh (Fenugreek Cake)

Helbeh (Fenegreek Cake)

Helbeh (Fenugreek Cake)

Fenugreek is traditionally used in curries and savory dishes. If this is how you know fenugreek, it may seem strange to put it in a sweet, but it is delicious in this cake. This recipe is from Yottam Ottolenghi’s and Sami Tamimi’s cookbook Jerusalem.  Helbeh is Arabic for fenugreek, so I guess in India this would be a Methi cake (methi = Hindi for fenugreek).  Continue reading

Meyer Lemon Bars

Meyer Lemon Bars

Meyer Lemon Bars

Saturday we enjoyed a small Holi celebration at my sister-in-law’s. My husband and Didi decided to make tofu matar (I’ll be honest, I really missed the paneer in this one), brussels sprout and sweet potato hash, pooris, and friends brought a Marathi favorite- pooran poli. We were thinking of making kheer again for dessert, but we had recently had it. I remembered Didi had bought some beautiful meyer lemons, so I volunteered to make lemon bars. I had never made lemon bars before, and as I began to frantically Google recipes, I was nervous I was in over my head. While baking, I did have a sad moment when I thought I burned the bars and ruined everything. (I was like a depressed, nervous puppy for about 30 minutes as the bars cooled.) Luckily, the lemon bars were not burned and were pretty delicious in my opinion (I ate half the pan). Continue reading

Seviyan Kheer (Sweet Vermicelli Pudding)

Seviyan Kheer

Seviyan Kheer

Happy Holi! Before I met my husband, I only knew Holi as a festival of colors where everyone throws colored chalk at each other.  Today, I learned it’s a celebration of winter ending and spring beginning (maybe in India the winter is ending…), and it’s very traditional to make something sweet. So, I made seviyan kheer for the first time. Rice and tapioca puddings have long been a favorite of mine, but my husband recently introduced me to seviyan kheer- a pudding that uses tiny vermicelli noodles in place of rice or tapioca. It’s delicious and worth trying if you love pudding as much as I do! Continue reading