I don’t know but I am totally red out here… reading the post of my guest for the day… I am one big fan of Taruna’s blog, Easy Food Smith for her mind-blowing pictures, her impeccable prose and her lovely recipes. I wasn’t sure when I sent her an email about how she would respond. But Alhamdulillah, I found her to be very warm. Just like she says in her post, we have been communicating since March regarding this guest post. She has already detailed that little story, so I would spare myself of that. Travel, getting a new kitchen ready, other matters of life took her time but she didn’t forget my request. I know she was feeling a bit embarrassed about not being able to give in on time, but that doesn’t matter, right… After all, a blogger can understand the difficulties of another blogger!
Finally I have her here and definitely it feels worth of all the wait! What delicious looking Badam Laddoos she has bought along! It comes with her beautiful style of writing. I have already eyed her Nankhatais for a trial sometime very soon, once my kitchen gets 100% active, along with me! Hehe… Please do check out her impressive list of recipes and do not forget to drool on her awesome photography!
Over to you, Taruna… 🙂 On your mark, get set, go… to all of you to start drooling over these laddoos…
Rafeeda for such passion and pace!! It is hard to come across anyone with such energy and ideas. I find it quite a task when I have to upload a post – planning, cooking/ baking, composing pics, thinking of props, background, mood of the pic, clicking, editing, besides drafting the write up, editing it, finalising the write up and finally, uploading the post. Phew! You are quite an inspiration Rafeeda yet I can’t see myself matching your standard!
dealing with the variety of kitchen heats. It is embarrassing to share it but when I have to drop the onions for sautéing in oil, I use a long handled spoon so that not even the minutest of splutter hits me. Even my daughter does a better job at it than me!! Anyways, now you know the reason why you have only seen these Nariyal Laddu on
the blog; they require to be rolled when they are cold and that makes my life so much easy.
to it along with the rest of the ingredients while I chose to dry roast it half way through and then roasted it further on by adding ghee to it.
the winter days in the households across the north India since chick pea flour is considered to provide a warm effect to one’s body. No, I don’t always talk so much if that is what you are thinking by now. Let us head straight to the recipe then.
Once it begins to get hot, add the besan and start dry roasting it for about 15 minutes on low heat. Ensure that you keep stirring the besan all the while to prevent it from getting burnt at the bottom.
Don’t you feel like grabbing them? Definitely, I do… and thank you Taruna for those very high words… I really don’t know whether I deserve them. Alhamdulillah, by Allah’s Grace, I am managing this madenning speed of my blogging but maybe when it is time to slow down, I definitely would, InShaAllah… 🙂
Do hop on to her space to see more of the above breathtaking photography and awesome recipes… till then, enjoy your weekend!