The season of festivals has officially started in India. Last week, it was Varamahalaxmi Nombu and today is Avani Avittam and Raksha Bandhan. Soon, it will be time for Ganesh Chaturthi and Navratri. There are a whole lot of occasions to make and eat sweets these days, right?
Like I have said several times here, I suck at making the traditional Indian sweets like mysorepak and gulab jamun. I would rather make something unconventional that is easy to cook, or which requires no cooking at all. Yes, you read that right. I am in love with the easy dessert recipes that I have been discovering of late, and some of them do not require cooking at all!
One such example of a no-cooking easy dessert is Marie Biscuit chocolate & nut laddoos, which I made recently. It turned out super delish and was much loved by everyone at home. This is the perfect dessert to turn to at the last minute when you need to put a sweet on the table and you aren’t prepared at all.
I used this recipe to make the laddoos, with a few little modifications of my own.
Here is how I made them.
Ingredients (yields about 15 laddoos):
10 Marie biscuits (or any other low-sugar biscuits of your choice)
5 tablespoons unsweetened cocoa powder
100 grams almonds
12 tablespoons milk powder (which contains added sugar)
About 4 tablespoons sugar
Dry coconut powder to roll the laddoos in
Sweetened condensed milk to bind the laddoos (I used Amul Mithai Mate)
Boiled milk to bind the laddoos (brought to room temperature)
- Grind the almonds to a powder in a mixer. Keep aside.
- Grind the Marie biscuits to a powder in a mixer, separately. Keep aside.
- Powder the sugar in a mixer, separately. Keep aside.
- In a large mixing bowl, mix together the powdered Marie biscuits, sugar powder, cocoa powder, milk powder, and powdered almonds. Mix well, ensuring that everything is well combined together.
- Use a mix of condensed milk and boiled milk to bind the mixture into a roti dough-like consistency. Add the condensed milk and boiled milk little by little and start binding the dough. The proportion of condensed milk and boiled milk to be used would depend on your preferences totally. Use just enough condensed milk to infuse the dish with as much sweetness as you prefer, ensuring you do not use too much. Stop when you think you have put in enough condensed milk, for using it in excess will make the dish very sweet. Use boiled milk for the rest of the binding. I used about 10 tablespoons of condensed milk for the binding, and used boiled milk for the rest of it. Only with practice will you get the hang of exactly how much condensed milk is enough.
- Grease your hands with a little butter and shape approximately 15 laddoos out of the dough.
- Take the dry coconut powder in a plate, and roll each laddoo in it, till they are all well coated with it.
- Refrigerate the laddoos for at least 2 hours, covered.
- Serve chilled or at room temperature, as you like. These laddoos stay for 3-4 days when stored in the refrigerator.
You like? I hope you will try out this delicious dish this festive season, and that you will love it too!
Here are some other easy dessert recipes that I have tried out and loved.