With buildings, retail stores, restaurants, homes, palm trees sprawled on either side of the road the drive pretty much seemed the usual. The weather seemed perfect not too hot or too cold and the visitors scrambled along trying to make the most of this beautiful day.  As we drove along the road for 5 more miles the dearth of the stores, homes, and people reduced while we saw big mounds of white sand with patches of dead moss and grass strewn all over. 

 It was still nothing out of the ordinary until we parked the car on one of the beach access roads. And then there it was! We saw with baited breath the much awaited and anticipated sight of the trip. Calm, mighty, pristine deep Blue Ocean with beautiful white waves right in front of us. This beach was so much different from the others, no scores of people, construction or tall buildings in sight just waves and occasional grazing pelicans. It was nature at its best and so far away from the human touch. It was a world away from the ordinary.

We sat on the beach in serenity gazing at the water, waves and the pelicans. The little one played in the sand to his hearts content. He must have been surprised with this type of freedom as he did not hear even one word of warning about playing in the sand from either of his parents. The rumbling in the stomach reminded us that we had been sitting there for hours. I could not help but think of my mother’s wheat ladoos ‘churmundo’ looking at the texture and color of the whitish-brown sand.

Even though I had never tried making this the traditional way, I got the idea of making them using Tee’s easy way for Besan Ladoo. Thanks Tee for sharing this and making our lives so much easier.

 Need I say more that I did try the recipe after we got back home and have been very pleased with the results? However I had tad bit of difficulty making them into perfect round shape.

Ingredients

• ¾ cup wheatflour
• 1/4 cup besan/gram flour
• 1/4 cup ghee
• 1/2 cup powdered sugar
• 1/2 tsp cardamom powder

Preparation:

•  In a microwave safe bowl, put the ghee and microwave until it is melted.

• Mix in the Wheat flour and Besan and stir thoroughly. Microwave for 4 minutes stirring every one minute, removing any lumps and changing the position of the container.

• The flour will change to dark color and have a toasted aroma. Allow it to cool.

• After it is cooled, add cardamom powder along with sugar. Run hands through the mixture multiple times, to remove any lumps and even out the flour.

•  Knead well to mix and shape into laddoos. This makes about 10 of them.