HINT: It is used for a Parsi Ceremony and made of Coconut 🙂
Khaman na ladoo
These are made for a baby’s “pag ladoo ceremony“. This is when a baby starts walking and standing on his/her own feet.
For Rice covering which stays longer. (Alternatively you can use homemade mawa as the cover of the ladoo. See mawa recipe.) 1/2 Cup Rice flour 2 tbsp All purpose flour 2 tbsp butter 3/4 cup water
Ingredients for Stuffing 1 cup freshly grated coconut 1 cup milk 1/2 cup sugar 3 tbsp almond flakes 3 tbsp raisins
Pinch of powdered cardamom if desired
Method Let us first make the stuffing, take sugar, milk, coconut, almonds and raisins in a deep dish, let it cook in a simmer flame, until the liquid is completely absorbed. Take it off the flame, let it cool.
In another sauce pan take water and let it boil, when it starts boiling, reduce the flame, add rice flour and all purpose flour to this and mix well with a spoon. Add more hot water if needed. The flour will absorb the water and it would look clumpy. Take it off the flame, when it touchable hot, add butter to the flour mix and knead well to a smooth dough.
Now divide the dough into 8-12 equal balls. I got 8 balls. Work with one ball at a time, keeping the rest covered. Grease your palm with butter/oil/ghee, knead the dough ball well. Make flat patty out of it, keep a 1 or 2 tbsp of filling inside it and cover it with dough to make a ball shape. Repeat the same with rest of the dough.
Once all the dough balls are shaped. Take a colander, lay it with a muslin cloth, place the made balls/ladoos in the cloth, cover it with a lid or foil. Place it in a steamer and steam cook for about 10-12 minutes.
Allow to cool and place it for the pag ladoo ceremony on a patlo decorated with chowk. Put a tili on baby, a flower garland and have the baby stand on these pag ladoo and crush them.
Re-igniting the ancient cuisine of India. Recipes and foods are cooked and photographed in USA. Parsi Cuisine cookbooks are authored by Rita Jamshed Kapadia.