This week I traveled to the Washington D.C. area to visit Kate and her family, including little “Raj” whom I’ve mentioned before, now almost 17 months old. I had attended his birth in India, but now they are living here in Arlington, Virginia for a while.
So far I’ve just been hanging out — the Indian nanny Kareena is here, too, and my first day I walked with her and Raj many blocks to a park where the little guy could play on the swings and in the sand pit. It was a lovely outing; that day the wind was howling and seemed to blow off the heat and humidity quite a bit.
Today we needed to do a big shopping trip, including to the Indian market, Kareena’s first stocking-up since they arrived. That was so much fun. We all kept adding to the baskets over the course of a half-hour at least, spicy snacks and unusual vegetables, the favorite brand of masala chai tea, mango chutney, chapati flour and besan flour, which is chickpea flour, or gram flour.
When I was in India I wrote home about a confection that is made with chickpea flour, pronounced ladoo and spelled in English like that or in many other ways, as I’m discovering: laddoo, laddu, and even ladu, as I saw it today.
This word is also an Indian nickname for the first-born son especially, and sometimes more generally a term of endearment: “Sweet.” Kareena uses it for my grandson all day long.
When I was on my way home from India in February of 2018 my plane was delayed four hours before it even left Mumbai; at 3:00 a.m. I was wandering the airport shops looking for some comfort food that wasn’t entirely simple carbs, and I found a snack that had chickpea flour in the ingredients, and ghee. That sounded wholesome enough 🙂 and it was the most splendid treat. One version was on the shelf in the market today, and when we arrived home and were putting all our purchases away I saw that Kareena had bought a package.
About a year ago I spent quite a while researching recipes to make my own besan ladoo, and I have a few pounds of the flour in my fridge that I bought even earlier for some other recipe. None of these facts should cause anyone to hope that Indian sweets will ever come out of my kitchen. I can easily live without that kind of goodie.
But the curlyhead that we call Raj or Ladoo, he came to us already delicious and sweet, and I can’t get enough of him.