Besan Ladooa

  Ingredients for besan laddoo - makes 6-8 laddoo.

 Besan (chickpea flour-chana dal flour) - 1 cup

  • Sugar - 1/2 cup
  • Ghee(clarified butter) -1/2 cup
  • Cardamom powder - 1/2 tsp
  • Cashew nuts - chopped - 1 tsp
  • Raisins - 1 tsp
  • cardamom powder - 1/2 tsp
  • milk or fresh cream - 1 tbsp
  • Preparation

  • Sift the besan so that there are no lumps.
  • Grind the sugar to a fine powder consistency.
  • Making besan laddu

    1. Use a deep thick bottomed pan. Mix besan and ghee. 
    2. Keep on low flame and stir continuously till you get aroma of the fried besan. This will take about 20 minutes.
    3. It will also turn a little brownish to. Do not let it become dark brown.
    4. Switch the stove off. Add 1 tbsp milk/fresh cream stirring continously. The mixture will bubble a little. Keep mixing, scraping the bottom for a minute.
    5. Cool completely.
    6. Fry cashew nuts in a little ghee.
    7. When the roasted besan is completely cool, mix powdered sugar in it.
    8. Use your fingers to mix the sugar powder thoroughly.
    9. Add cardamom powder, fried cashewnut pieces to the sugar-besan mix and mix well.
    10. Form into round balls (laddoo).
  • Remember to keep the flame low while roasting.
  • Do not let the flour turn brown. It will taste bitter.
  • Powder the sugar fine. If not the laddoo will become crunchy.
  • If you do not use ghee, you may use any vegetable oil. Vegans can use coconut oil. The taste will change accordingly.



    Kheer recipe

         kheer recipe is one of the many indian sweet recipes given. Kheer is a popularIndian sweet. It is also called as - payash, payasa, payasam' in Indian languages. Kheer is simple and easy to make.

    Most of the kheers are milk based but for some of the south Indian payasam recipes, milk is not necessary. Of course you may add it if you like. You can also use coconut milk instead of dairy milk.

    Kheer is healthy indian sweet as no deep frying is involved. Kheer or payasam generally has a consistency of porridge. You can keep it plain or make it as rich as you like with the addition of nuts like pistachio, almonds etc.

    Kheer is made with

  • grains such as rice, whole wheat, dalia (broken wheat).
  • lentils such as mung dal(split mung bean) or chana dal(split chickpeas)
  • nuts such as almonds.
  • Rava(semolina),vermicelli and Sago.
  • vegetables such as carrots, bottle gourd (doodhi) etc.
  • poppy seeds and apples , dry fruits etc.
  • Most commonly made kheer is rice kheer or the vermicelli kheer which is called sevai or semiya payasam. Rice kheer is my favorite. Vermicelli kheer is very quick to make and tastes great too.

    A commonly used flavor for kheer is cardamom but You can add your favorite essence , rose or almond or vanilla essence if you wish.

    Sugar or Jaggery(brown sugar) is added as a sweetener to kheer depending on the main ingredient and the personal choice.



    Carrot Halwa - Gajar ka Halwa 

         Ingredients: 4-6 servings.

  •  Carrots(gajar) - 500gms
  •  Sugar -1/2 cup or more according to taste.
  •  Milk(full cream) - 2 cups
  •  Khoa or condensed milk or Fresh Cream -100 gms
  •  Ghee - 1/4 cup
  •  Cashew nuts, almonds, pista - 4-5 each, chopped fine
  •  Raisins - 10-15
  •  Cardamom powder- 1 teaspoon.
  • Preparation: Grate carrots using a fine grater. Use food processor if you have one.

    Cooking method:

    1. Heat a deep thick bottomed pan. Add ghee and carrots. Fry/cook grated carrotsabout 5 minutes.
    2. Add milk. Stir and cook on low fire till the mixture thickens. It may take about 15-20 minutes.
    3. Add sugar. Mix well and cook some more till sugar dissolves and the mixture thickens again.
    4. Add khoa/condensed milk/cream. Mix well. Cook for 10 minutes stirring occasionally.
    5. Add chopped nuts, raisins, cardamom powder. Mix well and take off the fire.

    Carrot halva is ready to serve. Serve it hot or cold as you like.


  • You may fry cashew nuts in ghee if you wish.
  • You may more condensed milk/khoa/fresh homemade cream to make it richer.
  • You can roast khoa separately before adding to the carrot mixture.