Festivity invokes myriad feelings. The feelings which takes you back to growing up years, recalling the food, laughter and joy shared with friends and family. Even though, we are in midst of a Covid pandemic, the surroundings around us have become somewhat pleasing with beautiful fall colors. Besides that, it brings much relief to us these days, amidst the chaos, we sometimes observe around the globe happening in present time.
And autumn coincides with Dussehra, Bijoyadashmi and Kojagori Lakhsmi pujo, Halloween and then, soon festival of lights- Deepawali. Autumn season imparts a lovely sense of calmness and a festive spirit. May the festive spirit linger on to give us courage and strength to carry on our daily life.
These days, we are mostly confided to home as social gathering is restricted or we have left with limited options, either with morning walks in local parks, occasional local super-market rounds and compulsory school days over here.
‘Sharadoutsav’ had started couple of days ago and a Bengali in me, was yearning for that ‘Pujo- Pujo’ feeling. So, we caught up with Live telecast of Durga Puja at Belur Math, Kolkata. We missed the Pujo buzz surrounding Pujo pandals this year just like many of you. So, we tried to recreate the atmosphere with home-made Bhog er khichuri, labda and tomato chutney and offered Pushpanjali in home listening to Mantra chanting by Priest, of course there are many videos on YouTube,which came to our aide and also caught up with some other old telecast of local “Sarbojonin” Durga Puja as well. This created a magnificent ambience for us -It says “Something is better than nothing.”.
Let’s keep our traditions alive in our hearts and try to
adjust and live with our ‘new normal’ as of now.
Moving on to our recipe of Multigrain laddus’, I have made these laddus on Shashti and these turned out moist and delicious. I have made whole Wheat Laddus and Boondi Laddu earlier as well. These laddos are much more flavorful with multigrain. Multigrain atta is easily available everywhere these days, so no need to dry grind all grains in home. This flour mixture of grains had-Oats, Wheat, Maize, Quinoa, Channa, Spelt and Soya. Please read labels if you are allergic to any ingredients before making these laddos. You can create your own version of multigrain flour as well. You need a heavy-duty grinder/mixer for that purpose.
Now to the recipe.
Multigrain Laddus
Recipe requirements (Makes approx- 16)
- 3-4 cups of multigrain atta/flour
- 1 cup of granulated sugar
- ¾ cup of desi ghee
- 4-5 cardamom pods
Method
- Put a deep pan on flame. Add 2-3 tbs of ghee to it. Add multigrain flour and roast them for 10-15 mints at medium-low flame, stirring in between.
- Add in sugar and mix well. Add in freshly crushed cardamoms. You can use cardamom powder as well.
- Add ghee slowly and keep mixing. When all the ghee is poured into the flour sugar mixture. Keep stirring, till it starts to collect well.
- Stop stirring and take it off. Let it cool a bit.
- Clean your hands with soap and water. Start shaping laddus with some portions. I have made approx. 16 laddos with this much of quantity.
- Store in cool and dry place. Stays fresh for 3-4 days. Further, if required after 4 days, please put them in refrigerator.
Enjoy festivity
and wish you all a very Happy Dussehra and Shubho Bijoya.
Healthy and yummy laddus.
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