Diwali is coming and I wanted to treat myself for being so good this year. Diwali is a festival of lights. It is one of the most important and significant festivals of India. Families make traditional desserts, light up their homes with lamps, and burn crackers after saying the prayers or pooja. Diwali is not complete without having something sweet. We offer sweets to every visitor, neighbor, friends, and family. So just because I am on Keto, I am not going to have a dessert free festival. It is not easy for somebody who used to eat a box of ladoos, to give it up in one night. So I racked my brain and came up with my version of a Keto Ladoo.
In this period of ten to eleven months I have met friends who have stood by me every step of the way. They get in touch every time they see an interesting recipe. They send me the link or picture and ask me to modify it. The idea for a ‘ladoo’ too came from a friend who was discussing Diwali sweets with me. I take this opportunity to thank all those who have supported me at every step. Given me an honest feedback, and also offered me positive criticism. Please continue to do so, as we are fellow travelers on this journey of getting fit and healthy.
Before I actually come to the recipe, I must tell you some more about this dessert. The ladoo is a spherical shaped dessert, which is normally made with wheat flour, or gram flour, sometimes even with semolina. The best laddoos are always made with ghee. Some people like to add nuts to them others don’t. But what you need to remember is that in order for a laddoo to taste divine, you need to have bags full of patience. This is not something that you can make in a jiffy. So if you plan to make this recipe, try it on a day when you are relaxed and have time in hand.
Easy Keto Ladoo Making Procedure:
- Heavy-bottomed pan
- Flat spoon
- 1 Cup Organic Flax seeds Grind them to a fine powder
- 100 gm Slivered Almonds Finely ground
- 3 tbsp Melted Ghee
- 1 tbsp Gram Flour/Besan
- ½ tsp Cardamom powder
- Sweetener of your choice and according to taste
- Heat the ghee in a heavy-bottomed pan. Once it is well heated lower the heat.
- Add the almond flour and the flax seed powder and start roasting it, on medium heat.
- You need to stand there at all times or it will burn.
- Keep stirring continuously, and don’t allow the mixture to stick to the pan.
- After about ten minutes add the gram flour, and keep stirring on low or medium heat.
- The quantity of gram flour is very less, hence it can be easily adjusted in the macros. And we are using this quantity for 16 laddoos.
- You anyway can’t do without it, as the gram flour acts as the binding agent. It really is very essential.
- If you have roasted gram flour before, you will know that once it starts roasting it gives off a very fine smell, which you will not be able to miss.
- If you are using gram flour for the first time, just watch out for a fine golden or light brown sheen on the mixture. Add the cardamom powder and stir more.
- After about ten minutes when the mixture looks well coagulated, switch off the heat.
- After about ten minutes or so touch the mixture and see if it is cool enough for you to dig your hands in it. It has to be slightly warmer than lukewarm.
- Now add the sweetener of your choice, preferably in powder form and start mixing with your hands. I used half a cup of stevia for this. Some of you might think that it’s too much, but if I’m going to have laddoos I might as well have them nice and sweet.
- Once the sweetener has been mixed properly, then get ready for the tricky part.
- Since the binding agent is limited in this recipe, you need to be really patient when you start giving the mixture the shape of ladoos. You have to make small spherical balls of any size you like.
- When I started making the ladoos I realized that they were not binding as well as I would have liked them too.
- So I first tried to make them by applying some ghee on my palms, which definitely helped but not to a very large extent.
- So I kept this mixture in the freezer for about ten minutes in order to allow the ghee to solidify.
- After ten minutes the mixture was very easy to work with and I could make the ladoos in ten minutes.
- Store them in the freezer if you want to keep them for a long time or else in the refrigerator for a week.
Each ladoo only has 2g of net carbs and they are so yum. Happy Diwali guys and gals! Hope you have a prosperous year ahead, full of peace and good health.