Besan Ladoos to Make Your Diwali 2016 Perfect!

Diwali is a festival of light and sweets. Different variety of sweets are served during this auspicious festival of which besan ladoo being most popular and extremely easy to make at home. Made from gram flour, powdered sugar and ghee these besan ladoos will surely tickle your taste buds.

Ingredients (measuring cup used, 1 cup = 250 ml)

2 cups besan or gram flour
½ to ⅔ cup ghee (add more ghee if required)
1 cup powdered sugar or boora
4 cardamoms, powdered in a mortar-pestle
1 or 2 tbsp golden raisins

Step- 1: Dry roast the chickpea flour in a kadai or a pan on low flame stirring till the besan gets browned evenly and does not burn.

Step- 2: Melt the ghee in a separate bowl

Step- 3: Mix the ghee in the roasted besan and continue to stir for about 5-6 minutes.

Note: The mixture will start releasing ghee and will give a nice fragrant aroma. Do not add sugar before the besan is cooked fully else besan ladoo will have a taste of uncooked besan and won’t be tasty.

Step- 4: Remove the kadai or pan from the stove and keep down. Add powdered sugar or boora and stir well so that no lumps are formed.

Step- 5: Add raisins and stir again.

Step- 6: Let the besan mixture cool down and then shape into medium sized besan ladoos.

Besan Ladoos to Make Your Diwali 2016 Perfect!


Store the delicious ladoos in air tight container and serve when required.

This simple yet amazing recipe is perfect to be cooked in bulk and to be distributed this diwali. Follow us to get hold of other such exciting recipes!


Dahi Ke Kabab-Recipe

Dahi Ke Kabab-Recipe


You will be at a loss of how to rate these creamy and soft Dahi ke Kebabs. Interestingly, hung curd forms the main ingredient of these kebabs, supplemented by paneer and bread crumbs for volume and shape. It’s perked up with herbs, masalas, cashew nuts and not to forget the innovative addition of deep-fried onions, which gives an irresistible crunch and intense flavour to the kebabs. This kebab is quite different from the lot, because it has a unique texture, which is not only crisp, but also soft and creamy with the mild crunch of onion in between.




1/2 cup Hung Curd

1 1/4 cups Grated Paneer

1/2 cup Fried Onions

3 tbsp Chopped Cashewnuts

2 tbsp finely Chopped Coriander

5 tbsp Bread Crumbs

1 tsp Chilli Powder

1 tsp Garam Masala

2 tsp finely Chopped Green Chillies

A pinch of sugar

Salt to taste

Bread Crumbs for rolling

Oil for deep-frying

For serving: Green Chutney

1)Combine all the ingredients in a deep bowl and mix well.

2)Divide the mixture into 8 equal portions and shape each portion into a 50 mm. (2”) diameter round kebab.

3) Roll each kebab in bread crumbs so that the kebabs are evenly coated from both the sides.

4) Heat the oil in a deep non-stick kadhai and deep-fry 2 kebabs at a time till they turn golden brown in colour from both the sides.

5) Drain on an absorbent paper. Serve immediately with green chutney.

Handy Tip:

At step 4, do not turn the kebab too frequently while deep-frying, else they will break.


*Image courtsey: Google


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