Chetna Makhan is best known for being a semi finalist in the British Bakeoff 2014. But that was before she wrote her pathbreaking book, The Cardamom Trail. In the book she surprises you with giving an Indian twist to all that she cooks and bakes. I just got myself a copy, and the recipes look oh sooooooooo… good. Especially for Indians the book offers unusual variations with our daily herbs and spices. There’s a scrumptious Coffee Cardamom Cake, Black Sesame and Lime Cake and Rose and Honey Cake all of which look beautiful. The book has loads of lovely photographs.
What I’m so excited about today are the Sugar-free Fig and Nut Laddoos which I made and which turned out delectable. Every one in my family loved them. They’re healthy because they don’t have added sugar, and they’re made of dried fruits and nuts, and they’re good for diabetics too. And, the best part, they’re really easy to make.
Sugar-free Fig and Nut Laddoo
150 gms (5 1/2 oz) dried figs
20 gms (3/4 oz) cashew nuts, roughly chopped
20 gms (3/4 oz) almonds, roughly chopped
20 gms (3/4 oz) pistachios, roughly chopped
1/4 teaspoon ground cardamom
1 tablespoon ghee, melted
1 In a heatproof bowl, soak the figs in freshly boiled water for 15 minutes. Drain the water from the figs and blend them to a purée in the food processor.
2 Combine the fig purée, chopped nuts, ground cardamom and melted ghee in a bowl, mixing well with your hands. Roll the mixture into 12 small balls and put them on a plate to set. The laddoo will keep in an airtight container for upto 6 days.