Bhai Dooj: a cardamom besan ladoo and thoughtful gifts

Bhai Dooj comes two days after Diwali and closes the festival week. Sisters perform tilak with roli and rice, light a diya, offer sweets and pray for their brothers; brothers bring a gift in return. The thali is simple, so the sweet on it matters.

The tilak thali

• Roli or kumkum and a few grains of rice
• A small diya
• A sweet: ladoo, kaju katli or a piece of barfi
• A coconut or a few dry fruits

Cardamom besan ladoo

Makes about 12.

• 1 cup (100 g) besan
• 1/2 cup (110 g) ghee
• 3/4 cup powdered sugar
• 1/2 teaspoon cardamom powder
• 2 tablespoons chopped almonds or pistachios

1. Melt the ghee in a heavy pan, add the besan and roast on low heat, stirring all the time, for 15 to 20 minutes. It is ready when it smells nutty and turns golden.
2. Take it off the heat and let it cool until just warm.
3. Stir in the sugar, cardamom and nuts.
4. Shape into ladoos while the mix is still warm; if it crumbles, add a spoon of melted ghee.

Grinding cardamom fresh from whole pods gives the strongest aroma: peel four or five pods and crush the seeds with a little sugar.

Gifts that last beyond the day

• For the brother who cooks: the Six Essentials, whole and ground spices for a year of chai and curries.
• For the family table: the Mukhwas Set, four after-meal mixes in clear jars.
• For the one who snacks: a jar of Nuts and Berries.

Pack the jars or pouches in a small box with a few homemade ladoos and a handwritten note.

Frequently asked questions

Why did my besan ladoo taste raw?

The besan was not roasted long enough. Keep going on low heat until it smells nutty and darkens slightly.

How long do besan ladoos keep?

About two weeks in a closed container at room temperature.