FOFriday 4-27-18

No photos this week as the only thing I've finished is a food item. I *have* finished one side of the carpet and am moderately hopeful of finishing the rest of the main work in another week. After that will be working the edging and weaving in all the ends on the back, which I expect to take at least another week.

The food item this week is an Indian sweet called "ladoo/ladu". The type I made uses farina (cream of wheat) and condensed milk as a base. I think ladoo might be a possibility for people who are gluten intolerant as there are recipes for many different grain, nut, and legume bases (I'm considering making my next ones with rice flour) but, as with many Indian sweets, would definitely not be an option for those with lactose issues. I used a couple cardamom pods and a little orange zest to flavor mine, which makes them taste like a very mild chai, as well as less than the usual sugar called for because Indian sweets are often *too* sweet for a modern American palate. It should be noted that, while many Indian sweets are shaped like the cookies or bars that westerners are accustomed to, they are frequently cooked in a pan on the stove-top instead of baked and thus have a soft, dense texture instead of being crispy. They also tend to be closer to candy in sweetness, if made as instructed, which can be a surprise for those expecting a cookie. The closest thing I can think of would be the "Variations" that my family made when I was a kid. Those were also made on the stove-top and had chocolate, oatmeal, and peanut butter as the main ingredients.

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