Traditional Indian Sweet Treat-Ladoo

From our test kitchen to your home kitchen

What We're Making

Thanksgiving is here and its time for all the yummy food and treats which comes with the holidays!  This week on Portland’s  KATU Channel 2- “Afternoon Live” show, it was international theme week for Thanksgiving. I chose to make something from one of my favorite countries, India! I visited for the first time with my Dad in February 2018.  It was a trip of a LIFETIME! I also will be hosting my own WOMENS WELLNESS & CULTURAL TOUR OF INDIA in November 2019! Here is the link for more information

Although India doesn’t celebrate Thanksgiving, they do celebrate, Diwali. Diwali is a five day celebration that occurs in autumn each year, following the cycle of the moon in either October or November.  The third day of the festival is the main event, however, each day day there are specific ritual families participate in including; cleaning the home, shopping, getting together with friends and family and decorating the home in lights. This festival is also known as “The Festival of Lights,” and symbolizes light over darkness, good over evil. This holiday is to Hindus as Christmas is to Christians.

The recipe I made for KATU is called Ladoo, and is a sweet treat often made and shared during the Diwali Festival with family and friends. This is a great option to make if you are looking for something “bite sized” for the holidays, and its super quick and easy to make.






1 cup corn meal (or any type of flour)

1 cup shredded coconut

4 tbsp Ghee or clarified butter

3/4 cup powdered sugar

1/4 cup each of chopped cashews and raisins

3-4 tbsp milk

1/2 tsp cardamon powder




1)Heat 1 tbsp of the Ghee in a pan over the stove on medium heat

2)Add in cashews and raisins. Cook until golden and remove from pan

3)In the same pan used, heat remaining Ghee and add flour (corn meal) until slight change in color (7-8 mins)

4)Add in 1/4 cup of the shredded coconut

5)Add in sugar, cardamon and the nut and raisin mixture

6)Little by little, add the milk to thicken

7)Cook until the mixture is dry and thicker

8)Remove mixture from heat and allow to cool to room temperature

9)Form mixture into bite size balls

10)Roll balls in remaining shredded coconut on a plate

11)Can be stored in the fridge or freezer