“We have so much, too much, that we can buy, yet the basic labor of doing, the making with our own hands, is what enlivens us and makes us feel human." Dan Lepard

Tuesday, 11 April 2017

Tuscan Coffeecake | #BreadBakers

A trip to the hills happened last week. Hills give a sense of freedom, a sense of liberation. Nature is so majestic and magnanimous.

 The vastness of the valleys, the power of the springs, the agility of the streams, the beauty of the flowers, breeze whispering through the pines make you realise how puny you are and how insignificant are the issues that surround and stifle us.

Sitting on a cushion of pine leaves, we savoured the cool breeze, touched the wildflowers around a spring, heard the echo of bird calls across the valley and watched a white-browed fantail flitting in the branches of a peach tree.

Rhododendrons dotted the forests and painted the landscape red.  They looked magnificent against the blue sky.

We drove past some colourful houses in the village.

A day before embarking on the journey, we baked a Tuscan Coffeecake. We loved the sweet bread studded with walnuts and cranberries and raisins.

The recipe is adapted from www.kingarthurflour.com Few changes have been made to suit taste.  

Tuscan Coffeecake



1 cup all-purpose flour
½ cup water at room temperature
1/16 teaspoon instant dry yeast


  • 2 ¾ cups all-purpose flour
  • 1 ¼ teaspoon salt
  • 2 teaspoons instant dry yeast
  • 2/3 cup warm water
  • ¼ cup melted butter
  • 1 egg
  • All the starter


  • 1 cup toasted and chopped walnuts
  • ½ cup golden raisins
  • ½ cup dry candied cranberries
  • 2 tablespoon candied peels cut into small pieces


  • 3 tablespoons hot milk
  • 2 tablespoons sugar
  • 2 teaspoons butter
  • ¼ teaspoon vanilla extract


  1. To make the starter, mix all the ingredients in a bowl. Cover and keep overnight at room temperature.
  2. To make the dough, take a deep bowl.  Whisk together flour, salt and yeast. Combine all the other ingredients. Mix till everything comes together. Let it rest for 10 minutes. With floured hands, knead till you get a smooth and supple dough.
  3. Transfer dough to a greased bowl. Cover and keep to rise for an hour or until almost double.
  4. Deflate the dough. Knead for 2-3 minutes. Knead walnuts, raisins, cranberries and chopped peels into it.
  5. Shape dough into a flat ball. Transfer to a greased 9 inch round cake pan. Press from the top. Cover and keep to rise for 1 hour or until double.
  6. Towards the end of the rising time, preheat the oven to 180 degrees C.
  7. For glaze, mix all the ingredients. Brush the top of the risen coffeecake gently with the glaze.
  8. Bake coffeecake on the lower rack for 50 -55 minutes. Tent with a foil if the top is browning too fast.
  9. Remove coffee cake from the pan after 5 minutes. 
  10. Cool on the rack. Slice when cold.
Linking to Breadbakers


#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.
Our host this month is Anshie Dhar who blogs at SpiceRoots Do visit her space for some lovely recipes, great bakes and amazing photography. Anshie chose  Italian Breads as the theme for this month.

If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to [email protected]
·  Casatiello by A Shaggy Dough Story
·  Ciabatta Sandwich Rolls by Herbivore Cucina
·  Classic Italian Bread by Hostess At Heart
·  Cornetti by Gayathri's Cook Spot
·  Einkorn Parmesan Piadina by The Wimpy Vegetarian
·  Fingermillet and Rosemary Focaccia by Sizzling Tastebuds
·  Focaccia Caprese by Sneha's Recipe
·  Il Pane di Matera by Food Lust People Love
·  Italian BLT Focaccia by A Salad For All Seasons
·  Italian Easter Bread by Palatable Pastime
·  Italian Easter Cheese Bread by A Baker's House
·  Italian Herb and Garlic Focaccia by Hezzi-D's Books and Cooks
·  Italian Stuffed Pane Bianco by Cook's Hideout
·  Mini Panettone by Mayuri's Jikoni
·  Pane Bianco by Veenas Vegnation
·  Pane di Genzano by Spiceroots
·  Piadina by Passion Kneaded
·  Pizza alla Siciliana by Karen's Kitchen Stories
·  Rosemary and Cabernet Salt Focaccia by What Smells So Good?
·  Torta Salata Pasquale by A Day in the Life on the Farm
·  Tuscan Coffeecake by Ambrosia

Sunday, 9 April 2017

Whole Grain Fresh Strawberry Cake

Sunday mornings are slow paced and relaxing. After a long walk, a big glass of ginger tea is an elixir. We sat out with our glass of tea relishing the warmth of the Sun on our strained muscles, watching the magnificent colours of nature and feeling the gentle flow of breeze on our face. Mornings are heavenly and soothing. Butterflies are busy exploring the flowers. 

Caesalpinia is blooming profusely and enticing the butterflies.

An Oriental White Eye has been coming to the Aloe flowers for nectar

Sunday is also for some special cooking or baking. Some strawberries are lying in the fridge. We decide to bake a whole grain cake using the strawberries.

The cake comes out dense and delicious. The cake is sliced and enjoyed  with the evening tea and some is reserved for the kids’ tiffin box.

Whole Grain Strawberry Cake


  • 3/4 cup whole wheat flour (atta)
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup (50 grams) butter
  • 1/2 cup caster sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup warm milk
  • 6 to 8 strawberries hulled and cut into four slices each
  • 1 tablespoon granulated sugar


  1. Preheat oven to 180 degrees C. Grease and line one 7 inch round cake pan.
  2. Whisk together flour, baking powder and salt in a bowl.
  3. Beat butter and caster sugar till fluffy and pale.
  4. Add egg and beat till well incorporated.
  5. Add vanilla extract.
  6. Add flour mix to the butter mix. Pour warm milk. Mix gently until the wet and dry ingredients are just incorporated. Do not overmix.
  7. Pour into the prepared pan.
  8. Arrange strawberry slices on top. Sprinkle granulated sugar.
  9. Bake for 35 to 40 minutes or till the top turns brown and a toothpick inserted in the centre comes out clean.
  10. Remove from the oven after 5 minutes.
  11. Invert on the rack. Slice when cold.
  12. Dust the slices with icing sugar and serve.

My Tip: You may use 1/2 cup whole wheat flour and 1/4 cup all-purpose flour for a lighter crumb.

Tuesday, 4 April 2017

Date and Peanut Laddu | Date and Peanut Balls

It is yet another weekend. We have decided to make some healthy snacks and store it for the week. Peanuts are being roasted and dates washed and chopped. I feel healthy eating is entirely in our hands. There are healthy options to satiate hunger pangs and sweet cravings. This recipe requires just three ingredients – Peanuts, dates and some ghee (clarified butter)
Peanuts are packed with all the essential nutrients good for health. Peanuts are rich in protein, carbohydrates, calcium, manganese, magnesium, phosphorus, zinc, potassium, Vitamin E, VitaminB3 (niacin), VitaminB5 (pantothenic acid), VitaminB9 (folate) and essential dietary fiber. Peanuts contain anti-oxidants. The process of roasting peanuts increases its antioxidant content remarkably.
Dates are rich in vitamins, minerals, and fiber. Dates are high in natural sugars and a perfect energy boosting snack.

This is a sugar-free recipe. Laddus are mildly sweet and buttery and definitely addictive. I would love to take them along in journeys. These are guilt free and a  healthy way to satiate sweet cravings.

Date and Peanut Laddu | Date and Peanut Balls


  • 1 cup shelled peanuts
  • 1 cup dates
  • 1 teaspoon ghee (clarified butter)  / butter  


  1. Take peanuts in a thick bottom wok.
  2. Roast on low flame till the nuts begin to crackle and the colour changes to golden brown.
  3. You can also toast the nuts in your oven. Set temperature to 150 degrees C and set the timer to 10 minutes.
  4. Leave the nuts to cool.
  5. Wash the dates and chop them into small pieces.
  6. Remove the skin of the nuts.
  7. Grind the nuts to a fine powder in your grinder.
  8. Transfer the dates to the wok. Add ghee. Cook on low flame. Soon the dates will begin to soften. Mash the dates with the back of the ladle.
  9. Add peanut powder. mix well. Turn off the heat.
  10. When the mixture is warm enough to handle, mix with your hands and mash to get a mixture with dough like consistency.
  11. Make walnut size laddu.
  12. Store cold laddu in an airtight container.

My Tip - Use 1/2 cup roasted salted peanuts along with your 1/2 cup roasted peanuts to get a slightly salty taste in your Laddu.

Wednesday, 22 March 2017

Marble Chocolate Bark

Our kitchen is vibrant and busy. Kids are talking in high decibels. We visiting our friends in the evening,  and we are making chocolate bark for them.

Who would not love marble chocolate bark jewelled with cranberries, pistachios and cashews. Chocolate expresses love, chocolate expresses happiness, chocolate elevates good mood.

As the melted chocolate is spread on the parchment sheet, kids create swirls and sprinkle Cranberries and nuts. The bark looks beautiful.
Some is packed for our friends and some kept in a box for us. We taste a piece each and get lost in the chocolaty goodness.

Customise chocolate bark by making swirls of dark chocolate in white chocolate or dark chocolate and milk chocolate. Add dry fruits and nuts of your choice.

Marble Chocolate Bark


  • 225 gms dark chocolate
  • 100 gms white chocolate
  • 1/4 cup dried cranberries
  • 1/4 cup raw pistachios
  • 1/4 cup raw cashew nuts


  1. Line one 8x8 inch square cake pan with parchment paper.
  2. Melt dark chocolate in a double boiler.
  3. Melt white chocolate in a double boiler
  4. Pour melted dark chocolate into the prepared pan and spread with an offset spatula.
  5. Dollop melted white chocolate by teaspoons over semisweet chocolate layer and swirl together with a toothpick. Gently tap pan once to remove air bubbles.
  6. Top with cranberries, pistachios and cashews, pressing gently to adhere.
  7. Keep the pan baking pan in the refrigerator for 30 minutes or until bark is set.
  8. Lift parchment paper and place bark on a cutting board then use a sharp knife to cut into squares.
  9. Store in a container in the refrigerator.

Tuesday, 14 March 2017

Cheddar And Herbs Soda Bread

The romance of winters is fading away.  The colours of late spring are incredible, bright and bold. The sweet scent of lavender suffuses the air and is calming in temperament. Sunbirds and Oriental white eye travel from flower to flower sucking rich nectar to heart’s content. Fields are lush and a contrast to the cloudless sky and the twain meet at the horizon.

It seemed to be a day of parrots yesterday.

 We saw hoards of them in the fields and on the trees.

My  son thought the parrots were growing on the  trees

Yesterday, we baked Cheddar and Herbs Soda Bread.

Cheesy, buttery, soft and delicious. Cheddar cheese bread is easy to bake.

It is ideal to bake when planning a quick meal. Serve it with soup or stews. Slather butter or jam and enjoy in breakfast. Or, enjoy just plain with tea.

Cheddar  and Herbs Soda Bread


  • 1 ½ cups all-purpose flour
  • 1 cup whole wheat flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon sugar
  • 25 Gms butter (room temperature)
  • 2 cups grated cheddar cheese
  • 1 tablespoon mixed herbs
  • 1 ¼ cup buttermilk


  1. Preheat oven to 200 degrees C.
  2. Place a parchment sheet on the baking tray. Dust with flour.
  3. Whisk together all-purpose flour, whole wheat flour, baking powder, baking soda and salt in a large bowl.
  4. Add butter. Reserve one tablespoon grated cheese and add the rest. Mix well with hands. Mix till the mixture looks like crumbs.
  5. Add sugar to buttermilk. Stir until sugar dissolves.
  6. Add liquid ingredients to flour mixture. Mix quickly until dough becomes shaggy, wet and sticky. Turn it out onto a floured counter and start to knead.
  7. The chemical reaction of baking soda with buttermilk will start as soon as they meet. Knead only for a minute. As soon as the dough seems to come together, shape it.
  8. Flatten the lump of dough to a circle of about 6-8 inches in diameter.
  9. With floured hands, transfer dough to the prepared baking tray. 
  10. Make a cross with a sharp knife. The cuts should go halfway down through the sides of the circle of dough.
  11. Bake at 220 degrees for 20 minutes. Lower temperature to 180 degrees C. Sprinkle the reserved  cheese on the bread and bake for 15 minutes.
  12. By the end of baking time, the bread should have turned golden and the cheese would have browned. Tap the bottom of the bread. A hollow sound means that it is done.
  13. Remove from the oven and cool on the rack, Slice when cold.

My Tip -Dough becomes very sticky. Flour your counter and handle the dough with floured hands. You may add extra cheese and herbs for a greater flavour.
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Our host this month is Wendy Klik who blogs at  A Day In the Life on the farm.   Do check her blog for lovely bakes and recipes.
You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page.


Here is a list of the lovely breads baked by the members of the group
Apple, Beer, and Cheddar Soda Bread by A Baker's House 

Blaa by Sara's Tasty Buds 

Caraway Rye Soda Bread by  A Salad For All Seasons

Carrot and Dillisk Bread by A Shaggy Dough Story

Cheddar and Herbs Soda Bread by Ambrosia 

Cranberry and Poppy Seed Irish Bread by kidsandchic 

Currant Drop Scones by A Day in the Life on the Farm

Four leaf Clover Rolls by Cook's Hideout 

Guinness Bread Rolls by The Bread She Bakes  

Guinness Buckwheat Bread by Baking Sense 

Irish Amber Ale Pretzels by Cindy's Recipes and Writings 

Irish Barmbrack by The Schizo Chef 

Irish Freckle Bread by  Mayuri's Jikoni 

Irish Freckle Bread by Passion Kneaded 

Irish Multigrain Bread by What Smells So Good? 

Irish Raisin Tea Scones by Gayathri's Cook Spot 

Irish Soda Bread by Herbivore Cucina

Irish Soda Bread by Sneha's Recipe 

Irish Soda Bread Scones by Spill the Spices

Irish Soda Buttermilk Bread by Sizzling Tastebuds 

Irish Soda Farls by Food Lust People Love

Oat and Potato Bread by Karen's Kitchen Stories 

Potato Clover Leaf Rolls by Spiceroots 

Soft Wheat Irish Soda Scones with Raisins (Spotted Dog) by The Wimpy Vegetarian 

Super Easy Potato Roll Recipe by  Hostess At Heart

Wednesday, 8 March 2017

Olive Oil Citrus Cake With Pomegranate Glaze

We wake up to the songs of the birds- sonorous and sweet. God seems to have splashed all the colours from his palette on the canvas of our world. Dahlias are brilliantly colourful. We wonder at the amazing patterns of Gazania. Pansies and Chrysanthemums, Carnations and Dianthus have donned the vivid hues and toss their heads gently as the wind passes by. The grass is juicy and green. Grasshoppers and caterpillars are all thriving and multiplying. Nature is kind and comforting.

A garden lizard always perches atop Dahlias. Is the love for the flowers or does it hide to lunge at the bees is yet to be discovered. 

Yesterday, we had a colourful baking session. We baked an Olive Oil Citrus Cake. The cake was moist with lovely citrus flavours. We added a lot of Candied Orange Peels for the flavours. We used pomegranate seeds for the glaze. And the result was a colourful cake celebrating the colours of the Spring.

This is a delicious fruity cake. You will love the fresh, tangy and robust flavours of the glaze. The crumb is moist and delicately mellow with the burst of citrusy zest in every bite. It is a low fat cake that can make any occasion a special one.

Olive Oil Citrus Cake With Pomegranate Glaze



  • 1 cup all-purpose flour
  • ½  cup almond meal
  • 1 teaspoon baking powder
  • ¼  spoon (scant) salt
  • 2 Eggs
  • 1 cup minus 1 tablespoon caster sugar
  • 1/3  cup olive oil
  • ½  teaspoon vanilla extract
  • 1/3 cup fresh orange juice
  • 2 tablespoons zest or orange candied peels chopped fine

Pomegranate glaze 

  • 1 pomegranate
  • ½  cup icing sugar


  1. Whisk together flour, almond meal, baking powder and salt.
  2. In a large bowl whisk eggs and sugar till pale, creamy and fluffy
  3. Add olive oil, orange juice and vanilla extract. Whisk until uniform and smooth
  4. Preheat oven to 180 degrees C. Grease the sides and line the bottom of one 8 inch round baking tin.
  5. Add dry ingredients to wet ingredients. Mix till well incorporated. Stir in zest or peels.
  6. Pour into the baking tin. Bake for 25 - 30 minutes or until the top turns a beautiful golden brown and a toothpick inserted in the centre comes out clean.
  7. Remove from the oven. Remove from the pan after 10 minutes. Cool on the wire rack.
  8. To prepare pomegranate glaze, remove seeds from the pomegranate. Take ½  cup seeds, take them in a strainer. Crush with fingers or with the back of a spoon. Collect juice in a bowl.
  9. Add 1 tablespoon juice to the icing sugar and keep stirring. Add more till you get a thick glaze.
  10. Keep cake on a plate. Pour glaze in the centre so that it runs down the sides. Take a handful of pomegranate seeds and place them in the centre.
  11. Slice and serve.

Sunday, 26 February 2017

Nimbu Saan - A Kumaoni Dish

Winter is the citrus time in the hills. Every house has citrus trees of different varieties. One can see the limes and lemons, malta and oranges and other local varieties of citrus trees overladen with the fruit at this time of the year.

On sunny afternoons in the hills in winters, you’ll find people basking in the Sun on rooftops or courtyards. People gossiping, knitting or cleaning veggies for dinner or engaged in some routine chore or just sleeping and definitely making Nimbu Saan. All ingredients are sourced locally or from their fields. It is a tangy and finger licking preparation that is eaten almost every day. Rich in fiber, antioxidants, vitamins and specially Vitamin-C, it contributes to good health in winters. It is a great appetizer and you just can't have enough of it.

Nimbu Saan


  • 500 gms fresh thick curd
  • 3 tablespoons bhang seeds (hemp seeds)
  • 1 bunch fresh green coriander
  • Salt to taste
  • Jaggery to taste
  • 1 Lime
  • 2 malta / kinnow /oranges
  • 2 ripe bananas
  • 1 pomegranate
  • 2 medium size fresh sweet radish(mooli)


  1. Take bhang seeds in a thick bottom wok. Roast on medium flame. Stir continuously. Soon the seeds will begin to crackle and change colour. Turn off the heat. Leave to cool.
  2. Clean coriander. Wash. Chop the tender stems and leaves.
  3. Take roasted bhang seeds and coriander in chutney maker. Blend. Add water if the paste is thick and not smooth. You should get a very smooth and fine paste.
  4. Whip curd until smooth.
  5. Add salt and jaggery. Grate jaggery so that it dissolves in curd.
  6. Add bhang and coriander paste to curd. Keep aside.
  7. Take a sharp knife and remove the outer thick skin (rind) of the lime. Cut horizontally into two. Cut each half vertically into four. Remove the juicy hair carefully. Discard white membranes and seeds.
  8. Peel malta / kinnow / oranges. Remove the juicy hair. Discard membranes and seeds.
  9. Peel and cut bananas.
  10. Peel and collect pomegranate seeds.
  11. Peel and dice radish finely.
  12. Add all the fruits and radish pieces to curd.
  13. Mix well and serve fresh.

My Tip: Bhanga-Coriander paste should be really fine. Balance salt and jaggery to get the right taste. Sweetness should be on the higher side. Curd should be thick and not runny.

Tuesday, 14 February 2017

Wholegrain Yeast Pancakes #BreadBakers

Days are delicious as we head towards Spring. Every branch, every bough is growing new leaves. Some tiny, some curled, but each unfurling a new and fresh shade of green and adorning the naked branches.

Our flower beds promise a great riot of colours in the coming days. Dahlia buds are all ready to open up. Gazania shows its mesmerizing hues and shade, each unique in its own way.

Earlier in the morning, some food was kept for the birds. Soon we had two Oriental White Eyes enjoying the fruits kept for them.

Our home is full of lovely yeasty aroma are pancakes are being made for breakfast. Fluffy pancakes land on the plate. A generous amount of peanut butter is lashed, some honey drizzled and the pancakes disappear in no time.

Wholegrain Yeast Pancakes


  • 1 ½ cups whole wheat flour
  • 1 ½ cups warm milk
  • 2 teaspoons instant dry yeast
  • 1 ¼ teaspoon sugar
  • 1 teaspoon salt
  • 1 egg (beaten)
  • 2 tablespoons melted butter
  • Warm water according to requirement


  1. In a deep bowl, add warm milk and yeast. Stir and keep for 5 minutes or until yeast dissolves.
  2. Add salt, sugar, melted butter and egg. Mix
  3. Add flour and stir to get a smooth flowing batter.
  4. If your wheat flour is coarse, your batter will be dry. Add warm water to get the right consistency.
  5. Cover and keep in and keep in a warm place for 30 minutes to rise or until double.
  6. Pour batter by ½ cupful onto a greased non-stick pan. Turn when bubbles form on top of the pancake, cook until the second side is golden brown.
  7. Serve hot pancakes with honey, peanut butter or jam.
Check out the Pancakes from different parts of the world that our fellow Bread Bakers have baked this month:

  • Alagar Kovil Dosai from Sara’s Tasty Buds

  • Blini (Russian Pancakes) from Ruchik Randhap

  • Blueberry Dutch Baby from Hostess At Heart

  • Corn Pancakes from Kids and Chic

  • Crepes from A Baker’s House

  • Dutch Baby from Herbivore Cucina

  • Galettes de Sarrasin from The Bread She Bakes

  • Greek Tiganites from Gayathri’s Cook Spot

  • Hotteok (Korean Pancakes) from Cook’s Hideout

  • Hotteok (Korean Stuffed Pancakes) from Passion Kneaded

  • Kabalagala (Ugandan Pancakes) from Mayuri’s Jikoni

  • Keralan Yeast Appams from Food Lust People Love

  • Malaysian Roti  Jala from Schizo Chef

  • Malpua (Sweet Indian Crepes) from SimplyVeggies

  • Oven Baked Tropical Pancakes from A Day in the Life on the Farm

  • Pannukkau (Finish Pancakes) from Cindy’s Recipes and Writings

  • Potato Latkes (Jewish Pancakes) from Sneha’s Recipes

  • Scallion Pancakes from Karen’s Kitchen Stories

  • Srilankan Hoppers from I Camp in my Kitchen

  • Strawberry Nutella Crepes from Spill the Beans

  • Swedish Pancakes from Palatable Pastime

  • Traditional Corn Pancakes from Basic N Delicious

  • Welsh Griddle Cakes (Teisen Cymraeg) from Shockingly Delicious

  • #BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Our host this month is Mayuri Patel who blogs at Mayuri's Jikoni. She chose to make sweet or savoury pancakes from across the world. Do check her blog for lovely bakes and recipes.
    You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page.


    Friday, 10 February 2017

    Oats and Coconut Laddu | Oats and Coconut Balls

     Last weekend, a trip to our friend’s farmhouse happened. We always look forward to visiting the farm. Endless green fields, mango orchard, tomato fields, vegetable beds, bees, birds and butterflies. A river that feeds our town runs through one end of the farm. We often spot a lot of birds there. Kids love the freedom of running around wildly chasing partridges and hoopoes.

    We decided to take some homemade sweets for our friends and earlier in the morning, we made some Oats and Coconut Laddu. Oats and coconut laddus are chewy, coconut and juicy. Roasted oats lend a distinct nutty flavour We Often make them and our kids love these laddus.

     Everyone loved the healthy laddu with steaming ginger tea over animated conversation.

    Oats and Coconut Laddu


    • 1 cup desiccated coconut
    • 1 cup oats
    • 1 tin condensed milk (400 grams)


    1. In a thick bottom wok, dry roast oats. Roast on low flame till the colour begins to change. Leave to cool.
    2. When cold, grind the roasted oats to a fine powder.
    3. Take a thick bottom steel wok. Add powdered oats and desiccated coconut. Stir to mix well.
    4. Add condensed milk. Stir it well to mix the ingredients evenly.
    5. Now cook the mixture on low flame. Stir continuously.
    6. While stirring, the mixture will keep sticking to the bottom. Keep scraping while stirring.
    7. After some time, the mixture will begin to leave the sides and bottom of the wok. Turn off the heat.
    8. Leave to cool slightly. After 5 minutes see if you can handle to mixture and shape laddu.
    9. Take mixture in your hand and press between fingers to get walnut sized laddu.
    10. The laddus come out round and glossy
    11. Cool and store in an airtight container.

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