Monday, 30 May 2016

BESAN KE LADOO............

Besan ladoos are rich, sweet dessert-snack made from gently roasted besan.  Besan Ladoos can be served any time of the day.

Serve- 14-16 ladoos
Cooking Time- 30-40 min.
Besan Ke Ladoo

§  1 ½  cups gram flour (besan)
§  2 tablespoons semolina  or sooji
§  ½  cup unsalted melted butter (ghee)
§  ¾  cups sugar
§  4 tbspn sliced almonds
§  ¼  teaspoons cardamom powder
§  Chopped Pista or nuts for garnishing


Put the besan (gram flour), sooji, and melted butter in a large frying pan and mix.

Turn the stove on to medium heat and begin to roast the basen mixture until besan becomes light golden brown in color.  Stir the mixture continuously with a spatula to prevent burning.

When the color has changed you will also start to smell the sweetness of roasted besan. This should take about 7 - 10 minutes.

Remove the pan from the heat and let the besan cool to a warm temperature. don’t let it become to room temperature.

While the mixture is warm add and mix cardamom seeds, almonds, and sugar.

To make the ladoos, take about 2 tablespoons of warm basen mixture into your palm. Gently press the mixture between your palms to form a smooth, round ball.

When you have finished making all of the ladoos, take one ladoo at a time and dip the ladoo a quarter inch into melted butter or ghee. Then lightly touch the part of the ladoo with the butter into the sliced pistachios or nuts  just enough so some pistachios stick to the ladoo.

Put ladoos back on the plate with the pistachio side facing the top.

Leave the ladoos on a plate to cool to room temperature before putting into a covered container. The ladoos can be stored in an airtight container for 2 to 3 weeks.


Besan ki barfi..........Make this favorite sweet at home with very simple ingredient, besan, ghee and sugar .


2 cups (240 gm) besan
Besan ki barfi

1 cup sugar
½  tbspn cardamom powder
½  cup  (240 gm) ghee
Nuts for  garnishing


  Place a non-stick frying pan on stove and let it heat on low flame.

Add ghee and let it melt,  Add  besan and stir fry until it gives out aroma. Ensure that it does not change its color.

 Blend well to mixture in pan  and make sure that the mix does not form lumps.

 Add sugar and water and mix well.
 Remove from heat and stir in cardamom powder.

 Grease  some oil on the bottom and sides of a large tray or thali.

  Pour the mixture and spread out to measure one  inch thick.

Sprinkle nuts to garnish.

 Allow the mixture to cool and set.

Cut into small squares or diamonds and serve.

You can store these besan barfi to 8-10 days.

Tuesday, 17 May 2016

Aloo Tikki with besan better.....

Aloo Tikki with besan better serve this delicious recipe as a starter or can be serve at tea-time with the sauce or chutney of your choice.

Aloo Tikki with besan better
In Mumbai and rest of Maharashtra this recipe is called Batata Vada. In south, it is called Potato Bonda.

Preparation Time: 20 mins 
Cooking Time: 25 mins 
Seve- 2-3 person


½  kg Boiled mashed Potato
1 ½  cups besan
1 ½  tspn chopped green chilli
½ Red chilli powder
½  cup chopped onions
1 tspn roasted jeera powder
1 tspn  chat masala
Pinch of turmeric powder
2 tspn rice flour
Salt to taste
Oil for deep frying


Boiled and mash the potatoes in a bowl, keep aside.

Add chopped onion, green chilli, jeera powder, chat masala and some salt  in mashed potato and mix well keep aside.

Take the besan in deep bowl add some salt, a pinch of turmeric powder  red chilli powder rice flour and add some water and mix well for make a slightly  thick better.

Divide the mixture into equal portions and shape each portion into round thick tikki.

Heat the oil in a kadhai for deep fry.

Take each tikki and dip in the better coat the each tikki evenly with the better, and deep fry in the side.

Remove the each tikki on the tissue paper.

Now tikki is ready for serve.

Serve hot with any green chutney or tomato ketchup.

I added rice flour to this batter as rice flour makes the coating crisp while frying. 

Sunday, 15 May 2016


It is a quick and easy to make for breakfast. This is also great evening snack with a cup of tea.

The cheela comes out best when generously roasted with oil. You can add fresh grated more veggies like beans, cauliflower, corn and cheese for new  Innovation.

Preparation Time- 15 min.
Cooking  Time- 15 min.
Serve- 3-4 person


besan--2 cups 
onions-finely chopped- 3 medium
Capsicum chopped finally 1 medium
spinach- chopped finely- 1 cup
Tomato-finally chopped 1 cup
green coriander-, finely chopped
to taste
green chillies-finely chopped- According to taste.


    Mix the basen and  all chopped veggies in a bowl.

    Add saltm coriander leaves and green chilli.

   Add enough water to make a dosa-consistency paste.

   Heat a non-stick tawa.

   Pour some Oil the heat tawa.

   Pour one big ladle of the batter for chilla.

   Add oil as per taste.

Let cook on high to medium flame

   Make the cheela thickness as per taste.

 Serve with green chutney, tomato chutney or Curd.

Besan Chilla