Diwali Mixed Sweets Platter (Besan Ladoo, Coconut Barfi and Cashew Fudge)

Besan ladoo

• 10 Green cardamom pods
• 200 g Chickpea flour
• 120 g Ghee
• 90 g Caster sugar
• 1 pinch Fine sea salt

Coconut barfi

• 300 g Sweetened condensed milk
• 200 g Desiccated coconut
• 20 g Ghee
• 1 tsp Rose Water
• 1 pinch Dried saffron threads

Cashew-style fudge

• 250 g Cashew nuts
• 120 ml Whole milk
• 120 g Caster sugar
• 15 g Ghee

To finish

• 40 g Pistachios

1. Lightly crush the cardamom pods in a mortar, then pick out the seeds and grind them to a fine powder. Set aside; you will use this across all three sweets.
2. Make the coconut barfi first: warm the condensed milk in a saucepan over low heat, then stir in the desiccated coconut and ghee. Cook, stirring constantly, for 6 to 8 minutes until the mixture turns glossy and starts to leave the sides of the pan.
3. Stir in the rose water, saffron and a pinch of the ground cardamom, then cook for 1 minute more. Press into a small baking dish in an even layer and set aside to cool and firm up.
4. For the besan ladoo, melt the ghee in a nonstick pan over low heat. Add the chickpea flour and cook gently, stirring and scraping the base, for 18 to 22 minutes until deeply aromatic and a shade darker, without letting it catch.
5. Tip the roasted flour into a mixing bowl and let it cool until just warm to the touch. Stir in the caster sugar, salt and a generous pinch of the ground cardamom until evenly combined.
6. While the ladoo mixture cools, make the cashew-style fudge: grind the cashew nuts to a fine meal, stopping before it turns oily. Put the milk and caster sugar in a saucepan over medium heat and simmer, stirring, until the sugar dissolves and the syrup looks slightly thickened, about 6 to 8 minutes.
7. Lower the heat and stir in the ground cashews and ghee. Cook, stirring constantly, for 6 to 10 minutes until the mixture becomes a thick, smooth paste that pulls away from the pan and holds its shape when you drag a spatula through it.
8. Spread the cashew fudge into the same dish beside the barfi, or into a second dish, and smooth the top. Leave both to cool until firm enough to cut, about 20 minutes at room temperature.
9. Shape the ladoo: while the mixture is still slightly warm, press and roll into small balls. If it feels crumbly, warm it briefly by placing the bowl over a pan of barely simmering water and mix again until it holds together.
10. Chop the pistachios and sprinkle over the set barfi and cashew fudge, pressing lightly so they adhere. Cut the barfi and fudge into neat squares or diamonds, then arrange with the ladoo on a serving platter.

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