Who does not love to indulge in sweets and Bengalis especially are known for their sweet tooth! The festive season is around the corner and my kitchen is all ready to churn up the sweet and savory goodies, to offer to the Supreme and enjoy the festivities. My grandma used to say that Shravan maas marks the beginning of festivals in Hindu calendar starting from Shravan somvar vrat, varalaxmi, janmastmi , onam from across India and the festivities continue… Sometimes I wonder how these festivals are related to the season and food. For example, Makar Sankranti is the festival of winter and it is almost a customary ritual to eat til (sesame seed) and jaggery on that day since both the food have garam taahseer (effect of food on body). Similarly, gond katira also known as tragacanth gum in English has a warm effect on our body and is mostly consumed in winter.

Last year I made these gorgeous little balls in winter. This recipe has been waiting since then to be featured here, but due to some unforeseen circumstances, I didn’t get a chance to share it sooner. Better late than never. These laddus are awesome evening snack too as they have lots of nuts thus making it quite healthy. But it does require a good amount of ghee and sugar and please don’t compromise on that otherwise you are likely to lose the sanctity and flavor of the dish. I believe occasional indulgence along with proper workouts is much needed for sustenance and satisfaction. These laddus are quite popular in the north and east India, and a custom in winter that almost every household follows. I am happy to be able to recreate those memories and tradition especially when I am miles away from my homeland. Enjoy making these awesome little bites and do share your experience with me.