Ujwala's Delicacies

Indian inspired all natural kitchen.

Diwali is upon us! Wishing you a very Happy Diwali

The weather is dry and bright. The people are gathering their diyas, cooking like crazy, and preparing for the influx thousands of tourists and the homecoming of far-flung loved ones. All of Mumbai, indeed all of India, is full to bursting with anticipation. This can only mean one thing: Diwali is upon us!
Often known (and literally translated) as the Festival of Lights, Diwali is one of the most sacred and beloved events in the Hindu calendar. Though it’s officially a holiday in 11 other countries (and one province in Pakistan), Diwali is most lavishly celebrated in India and Mumbai, its largest city. While the scripture behind Diwali varies between Hindu traditions, all celebrate a common theme: the power of humankind, guided by the light of self-control, furthered knowledge and compassion for others, to triumph over darkness and evil. In many traditions, Diwali marks the veneration of Lakshmi, Goddess of Wealth and Prosperity, and Dhanvantari, God of Hope and Healing.

With such a meaning, you’d expect bursts of color and light as far as the eye can see, and Diwali doesn’t disappoint! The whole of India hangs diyas, or colored lights, outside windows and doorways; they burn throughout the festival nights. Colorful floor decorations called rangoli dot the floors of homes and businesses. The streets are ablaze with lights, fireworks, and colored powder and abuzz with shopping and celebration akin to the West’s Christmas observance.

Bandaru (Tokkudu) Laddu

Bandaru Laddu is also known as Thokudu Laddu – one of Andhra’s most favorite sweet. They are originated in a place called “Machilipatnam” in the state of Andhra Pradesh, India. The so-called modern day Machilipatnam used to be called “Bandaru”. Hence the name Bandaru Laddu. These laddus made by pounding the fried besan murukus. In the Telugu language which is spoken in the state of Andhra Pradesh Pounding is called tokkudu. Hence the name Tokkudu Laddu. Bandaru laddu, with its striking and smooth velvety texture melt right in your mouth.
Like most cultural celebrations, food forms a major part of the Diwali experience. Carts sell sweet and spicy food on nearly every street throughout the festival, and families and friends watch the festivities or relax afterwards over sweets. Food is also a major part of the Indian identity. Children grow up at their mothers’ apron strings, watching as families come together to cook and chat. As adults, they return to bring the family recipes to life and catch up on everything that’s happened between visits. To cook Indian food is a window into what it is to be Indian, and I intend to give each of my readers that authentic experience.

Dates, poppy seed and walnut laddus

Dates are sugars with sweet benefits. They are nutrition powerhouse. Dates are wonderfully delicious super fruits which carry natural sugar and high fiber. A natural toffee without plastic wrap. If you are like me – not keen on sweets made of white sugar, flour, and other low-quality ingredients, while maintaining a healthy lifestyle, then meet your new BFF. Adding dates to your diet is the smart decision. With some planning and knowledge, you can safely replace white sugar with dates in several recipes. Cutting down processed sugars is tough. Scoring the health benefits, dates make your life sweet.

Flax, poppy seed and coconut laddu

I am a huge fan of traditional boondi laddu’s. Because they are deep fried and then dipped in white sugar syrup, they are obviously high in calories, and they carry bad calories. Bad calories meaning it is from oil and sugar. For these reasons boondi laddu’s are not in my festival food list. Instead I started making quiet yummy laddu’s with other healthier ingredients yet no compromise in taste. They are all-natural, diet -friendly laddu’s. For those who have diet restrictions don’t have to think much to eat. Just relax enjoy the festive season. They carry healthy calories, as minerals (magnesium, potassium, iron),Omega-3 fatty acids, fiber. They are also good source of proteins.

Flax seeds are known to reduce blood pressure, hyper tension. They improve eye, kidney, skin, hair and nail health. Remember flax seeds also improves women’s and men’s health. From fitness perspective, adding whole flax seeds to your diet is nothing but adding all-natural good protein.

Laddu can be compared to bliss balls, truffles in western world. To be more precise, no-bake, no chocolate bliss balls or no-bake, no chocolate truffles. Flax, poppy seed and coconut laddu is all-natural and high quality dessert you can ever have. It is perishable. Will stay fresh for 3-4 weeks. Freshness can be extended by refrigerating.

Chestnut (Singoda) flour laddus

Looking for a quick way to wow your guests? Celebrate your delicious style even in a pinch with this quick recipe. A quick fix for your sweet tooth. The water chestnut packs a significant nutritional punch, while the brown sugar provides that smooth, easy flavor that makes laddu so irresistible. Make sure to use fresh ghee to significantly enhance the aroma and flavor. As I’m sure you’ve noticed, each of my laddus contains a different super-ingredient, and this one is chestnut time to shine. Chestnut has a plethora of health benefits, from lowering cardiac risks, significantly improving skin, hair health, with heightened minerals, vitamins, phytonutrients and fiber content to keep you strong physically and mentally. This festive season, enjoy low-carb and low-sugar Indian food without sacrificing genuine Indian taste. Those looking for low-carb, low-sugar recipes will find a haven here. Whether it is Diwali, Navratri, Dasara, Sankranthi or Rakhi, this sensational laddu will impress everyone.

10 minute, 5 ingredient Dalia, brown sugar laddu

Celebrate your delicious style with this 10 minute recipe. As the festive season inches closer, the need to include sweetness and deliciousness in your life becomes inevitable. Dalia is made of chickpeas. They are nothing but roasted split chickpeas. Making of Dalia is an interesting process. Chickpeas are soaked for several hours. Then roasted on low flame for a long time in large barrels. At the end color changes to light yellow and texture is crunchy. Flavor is quiet enhanced by this process. Resulting Dalia is ready to eat. Make sure to use fresh ghee. Without realizing fresh ghee significantly enhances aroma and taste.