As millions of kite enthusiasts pitch themselves at the rooftops, waves of flying kites overwhelm an otherwise deep blue sky. On January 14, watch the sky change colors... like a rainbow in a glittering sun after the rain and bask in the glory of Uttarayan, when the skies of Gujarat give way to colorful kites..and so do we..get up early and get on to the terrace not to miss a single "kai-po-che"and have lots of fun with friends and families with crowded rooftops, fun-loving rivalry to outdo each other in kite flying skills and delicious traditional Gujarati feast are the hallmarks of the day.
Being born & raised in Mumbai, India, quite often have heard this "Til Gud Ghya Ni God God Bola".is a saying in Marathi, most spoken language in Mumbai...which means Please accept this sweet & shower us with your sweet, kind & generous words just like these sweet balls..Here's wishing Happy Makar Sankranti / "Uttarayan" from Muskaan & Sadhana to all of our readers..Being a Gujarati, on this very auspicious day we make "tal papdi", different kinds of chikki, mix lentils khichadi. ..My mom used to prepare this a day earlier, so on the day of kite flying we dont waste our time in kitchen...lol...and so do I...the only difference I dont get to fly kites anymore...sad.
1 C Brown Roasted Sesame seeds
1 C Jaggery
1/2 C Roasted Peanuts
1/4 C Roasted split channa daal
1/4 C Dry Coconut, diced
1/4 C Ghee/Clarified butter
1/2 tsp Cardamom powder
2 tsp of water
1. On a medium flame , heat ghee in a vessel, when hot add the jaggery with 2 tsp of water and keep on stirring as jaggery gets burnt very easily. Let it bubble.
2. Stress test...lol Take little water in a plate and add a drop of cooked jaggery in it. This should sit like a drop without getting diluted, that shows it has reached to the required consistency..
3. Now add the sesame seeds, crushed chana daal , coconut and peanuts. Mix well. Take off the heat, add the cardamom powder.
4. Using a little ghee to coat your hands take a spoonful of this warm mixture and form very small balls/ladoos, 1 inch in diameter, rest of the mixture needs to be covered at all the time. You need ot work fast when this mixture is still hot...once all cold..laddoos cant be made.
5. Store in air-tight container.
Note: If you cannot manage to make the laddoos, due to lack of time or patience, just spread the mixture on a plate greased with ghee, then cut them into desired shapes.