Besan laddoo

It all started with a simple conversation when my husband and I were hitting bed in the night. He said, “it is Dusshera tomorrow”. I said, “Yes, Do you want to do something special?”

And therefore it came to my mind to prepare something so that we could have some feel of festivities at home. Well, no plan is a plan with a little baby but I went to bed hoping the day after would be a good day and I can possibly prepare some sweet and some good food.

And it was. So first came the besan laddoos.


1. 2.5 cup of gram flour or besan

2. 1.25 cup of powedered white sugar

3. 2/3 cup ghee

4. 6-7 cardomom crushed finely

5. 6-7 almonds crushed to a powder (optional)

6. 6-7 cashew nuts crushed to a powder (optional)


The trick and hard work behind besan laddoos is in the roasting of besan. The best is to dry roast the besan first and then add ghee. Doing so saves time and also energy.

So, I dry roasted the gram flour on low-medium heat until it changed colour and started to give a slight nutty fragrance. This took me at least 25 min. It is very important to stir continuously to avoid uneven roasting of the flour. Then I added in the ghee and continued to roast the mixture further. Initially it felt like that the ghee was too much because the mix became flowy. However as I roasted and mixed the ghee with the dry roasted besan all ghee got absorbed into the besan. However this is not where we stop. It is very important to roast ghee and besan until one gets a strong nutty fragrance and the besan starts to ooze out ghee. Then we are done.

Once the besan and ghee was roasted, I switched off the heat and removed the pan from the burner.

At this stage, I added the sugar, cardamom and powedered nuts; and mixed everything well so that no lumps are formed. (Tip: Do not lose heart if there are some lumps. You can crush all the lumps before binding the laddoos). Also my recommendation is to add the nuts powder. Of course you can leave it out if you would wish to do so, but the taste gets enhanced with the nuts.

Finally it is time to let this mixture cool down to room temperature. Once cooled down, take around two table spoons of mixture in between your palm(s) and bind into round laddoos.

Lemon rice 

Lemon rice is a South Indian version of eating rice. This is an easy-to-prepare  and very flavourful  recipe. This rice can be enjoyed with curd (mix Turkish yoghurt and natural yoghurt to get the best and closest consistency to Indian dahi) and/or with  Sambhar.You can notch up or down the spice level as per your  palate. 

Aaaaand if you are a foodie and are not scared of firing up your mouth a  little,then try a mixture of ghee (clarified butter) and the special south Indian spice called gunpowder 🙂 this spice gets this special and weird name because it is quite hot! Enjoy 🙂

I just found a wonderful blog on this special  spice. If  interested,find it here.


Preparation time: 20 min

Ingredients (for 3-4 adults):

Long grain basmati rice – 2 cups

Raw unsalted peanuts – 1 cup

Chana daal (split gram lentil) – 4 tbsp

Chopped green chilli – 1-2 tbsp

Curry leaves – 7-8

Salt – to taste 

Red chilli – 1/4 tsp 

Turmeric – 1/6 tsp

Lemon juice – 2 tbsp

Oil – 3 tbsp

Mustard seeds – 1/2 tsp


Soak Chana daal in water for approximately 15 min. On  the side boil the rice and keep  aside.

Now in a frying  pan, take oil and when hot put mustard seeds and curry  leaves. When the seeds have  sputtered,add the peanuts and fry until the peanuts turn light  brown. Drain the water away from the Chana daal and add daal (just lentils) to the frying  pan. Fry for 1/2 min. Add  green chilli, turmeric,red chilli and  salt.

Now add boiled rice and mix  well. Ensure that the rice grains do not stick together and finally add lemon  juice. Mix nicely without breaking the rice or turning it into a  ball. Lemon rice is ready to be  served. Usually the Chana daal is left slightly raw in this rice to add to the taste – which is why we didn’t boil the  daal. So do not worry if you get that crunchy texture in your  mouth. 🙂