Saunf Kesar Ladoo
Introduction
Saunf Kesar Ladoo is a traditional Indian sweet delicacy known for its unique blend of flavors. This delectable dessert marries the sweet, aromatic taste of sugar with the earthy richness of fennel seeds and the exotic aroma of saffron. Often prepared during festivals and special occasions, these ladoos are cherished for both their taste and their digestive benefits, courtesy of fennel seeds, which are known to aid digestion. The addition of saffron not only adds a beautiful color but also enhances the therapeutic quality of this delightful dessert.
History
Originating from Indian kitchens, ladoos are a universally recognized sweet across the subcontinent. The use of fennel seeds can be traced back to ancient Ayurvedic practices, where they were utilized to aid digestion and refresh the palate. Saffron, often termed as the 'Golden Spice', has been used since antiquity in Indian cooking for its distinct flavor and medicinal properties. Combining these two ingredients into a sweet form is a testament to Indian culinary ingenuity.
Ingredients
- Fennel seeds - 1 cup
- Sugar - 1 cup
- Saffron strands - a small pinch
- Cardamom - 4-5 pods
- Almonds - 1/2 cup
- Ghee - 1/2 cup
- Water - for saffron infusion
Preparation
Step 1: Preparation of Ingredients
Begin by gathering all the ingredients. Lightly dry roast the fennel seeds until they are fragrant. Allow them to cool before grinding them into a coarse powder. Grind the almonds coarsely in a blender and keep aside. Similarly, crush the cardamom pods to obtain a fine powder.
Step 2: Infusing Saffron
To achieve the desired golden hue and aroma, soak the saffron strands in a tablespoon of warm water or milk. Let it infuse for 10-15 minutes, allowing the essence to release completely.
Step 3: Preparing the Sweet Mixture
In a pan, melt the ghee over a low flame. Add the ground fennel seeds, coarsely ground almonds, and sugar to the melted ghee. Stir continuously on low heat until the mixture becomes fragrant and the sugar dissolves completely.
Step 4: Adding Saffron and Cardamom
Once the sweet mixture is ready, add the saffron infusion and the powdered cardamom to the pan. Mix well to integrate all flavors and immediately remove from heat.
Cooking Process
Step 5: Shaping the Ladoos
Let the mixture cool slightly until it is warm to the touch but can be handled without discomfort. Grease your palms with a bit of ghee and take small portions of the mixture. Roll them into balls of desired size ensuring they hold shape firmly. If the mixture is too dry, add a little more melted ghee as required.
Step 6: Setting and Storing
Place the formed ladoos on a greased tray allowing them to set. Once completely cooled, store them in an airtight container. These can be kept for up to 2 weeks, retaining their freshness.
Enjoying Saunf Kesar Ladoo
Saunf Kesar Ladoo is best enjoyed as a post-meal treat, specially after spicy dishes, to cleanse the palate. They can also be served as a festive sweet during holidays or offered as a prasad during Hindu religious ceremonies. The aroma and the rich flavors offer a delightful culinary experience that combines traditional taste with health benefits.