Ugadi Special: Chef JP Singh Shares Coconut, Jaggery, Chia Laddoo Recipe

The season of the festival is upon us. After Shivratri and Holi, we are gearing up for the various ‘new year’ festivals that are falling in the month of April. In Karnataka, Andhra Pradesh and Telangana, the festival of Ugadi or Yugadi mark the beginning of the new year as per the Hindu lunisolar calendar. It is celebrated with much pomp and fervour on the first day of ‘Chaitra’ month of the Hindu calendar. On the same day, Maharashtra also celebrates the festival of Gudi Padwa. 

Ugadi is one of the oldest Indian festivals, and hence the rituals and traditions also remind us of simpler times. People wake up early and draw colourful patterns on the floor, called Muggulu. Even the front side of doors are decorated with mango leaves. The tradition of adorning fresh new clothes, giving charity to poor, visiting temples and preparing special food called Pachadi is also common. 

Pachadi is a unique preparation that combines all flavours, from sweet, sour, salty, bitter, astringent and piquant, it serves as a symbolic reminder that one should not fear different experiences, and make the most of all situations and adversities that the coming year is endowed with.  

Like all Indian festivals, the festival of Ugadi is also incomplete without sweets. From Ladoos to Kheer, Ugadi is truly a time to feast. Chef JP Singh, Executive Chef, The Leela Bhartiya City Bengaluru shares a special recipe of coconut, jaggery and chia seed ladoo for the special occasion.  

Coconut Jaggery and Chia seeds Laddoo 

Ingredients  

• Almonds, 50 gms 
• Cashew, 50 gms 
• Pistachio, 50 gms 
• Sunflower seeds, 30 gms 
• Chia seeds, 10 gms 
• Raisins, 30 gms 
• Dates, 100 gms 
• Ghee, 20 gms 
• Jaggery, 50 gms  
• Cardamom powder, 5 gms  

Method

1. In a food processor blend the cashew, almonds and pistachio. Do not make fine powder; keep small chunks for a nutty crunch in the laddu. Reserve 2 tbsps. of the crushed nuts in a plate to coat them at the end 
2. Add in the chia seeds, chopped raisins and chopped seedless dates. 
3. In a kadai heat one teaspoon of ghee and add the coconut. Sauté for a minute. Now add the powdered jaggery and finely chopped nuts and seeds mixture. Mix it well 
4. Add 100 ml water and cook the mixture for 4-5 minutes on low flame 
5. Add cardamom powder, mix it and let the mixture rest for 5 minutes 
6. Make the laddu balls and coat with reserved nuts mixture.