2 Apr



Besan ladoos are very easy to make and nutritious too. To make them more healthy, you can add dry fruits like almonds, raisins, cashews or pistachois. They are also good during the winters.. and also loved by most kids. you can make them in bulk and store in air tight container.

Besan laddoo is made with chickpea or garbanzo or gram flour, ghee, sugar and cardamom. It takes about 30 minutes to make, but most the work is just stirring. There really is nothing complicated about this sweet. If you are new to making Indian sweets, this is a great one to start with. This is one of the easy and quick festive sweet recipes with no prior soaking/grinding etc..very easy yet delicious ,melt in the mouth ladoo recipe….and one more thing is that it had no consistency check like other sweets and does not take more time. 



Preparation Time : 10 mins
Cooking Time : 20 mins
Makes : 16-18 ladoos


  • Besan Flour – 2 cups
  • Powdered Sugar – 1 cup
  • Melted ghee- 1/2 cup + 3 tbsp
  • Caradamom powder – 1/2 tsp
  • pistachios- 3 tsp



 Sieve gram flour once and keep it ready.  In a kadhai add ghee bring it to boil then reduce the flame and add sieved besan. Mix well till it changes its colour. Roast it in low flame until color changes to golden brown…Keep stirring continuously to avoid burning at the bottom , this may take 7-10mins. Now add cardamom powder and mix and switch of the stove. Let it cool for 5mins then add powdered sugar and mix well until completely blended.Now transfer this mixture to a mixing bowl along with ghee and cashews. When the mixture is warm, combine well to form a smooth dough.Then shape balls with your hands.You can even grease your hands with ghee to avoid sticking.

 Once the ladoos are ready dip one edge of ladoo in ghee and dip on pistachios mixture.Ladoos are ready to serve . After cooling, store laddoos in an air tight container, they will keep for a week. 

besan laddu


  • Its important to roast the gram flour well, till it starts releasing the ghee and also will starts giving nutty fragrance.
  • If you add sugar into the gram flour before it is roasted well, then the uncooked gram flour will have a raw taste in the ladoo
  • Roast the gram flour on low flame and keep on stirring continuously, so no lumps are formed.
  • You can either use fine ground besan or the coarse ground variety. Both work. But the fine ground besan, makes the laddoos melt in your mouth. If you like more texture in your laddus, use the coarse besan.
  • If the mixture is too dry and wont form balls,  you need to add more ghee or melted butter. Now try to form balls again. And make sure you don’t add so much ghee that the laddoos become oily. And add the extra ghee or melted butter only if you need to.



KADAI Chole, a traditional Punjabi dish, is usually made using a lot of fat. But this easy to make recipe is lower in calories and is just as tasty. The oil does not contribute much flavour, it is the spices that create this dish. Serve it with  Garlic Naans, which are healthy, nourishing and just as tasty. It is important to soak the chick peas overnight to improve its digestibility and nutritive value by enhancing the protein, calcium and vitamin C levels. When I saw this recipe from sanjevkapoor website , it sounded inviting with all that amalgem of spices and flavours.

Kadai chole 

Cooking time – 1 hr
serves 4-6



  •  Chickpeas (kabuli chana) – 2 cup
  • Salt to taste
  • Tea leaves 1 teaspoon
  • Dried gooseberry (amla) 1-2 optional
  • Oil 4 tablespoons
  • Cumin seeds 1 tablespoon
  • Onion 1 large
  • Coriander powder 1 tablespoon
  • Ginger paste 2 tablespoons
  • Garlic paste 1 tablespoon
  • Red chilli powder 1 1/2 teaspoons
  • Turmeric powder 1/2 teaspoon
  • Cumin powder 2 teaspoons
  • Garam masala powder 2 teaspoons
  • Green chillies,slit 2-3
  • Tomatoes 2 medium


  • anardana 1 tablespoon
  • Cumin seeds 1/2 teaspoon
  • Coriander seeds 1 teaspoon
  • Black peppercorns 7-8
  • Kachri powder 1/2 teaspoon
  • Whole dry red chillies

kadai chole1


 Wash and soak the chickpeas overnight or 6-8 hrs. Tie tea leaves in a muslin cloth to form a bundle. Drain chickpeas and put them in a pressure cooker.
Add six to eight cups water, salt and tea leaves bundle and pressure cook for four to five whistles or twenty minutes or until soft and completely cooked. Drain the chickpeas and reserve the cooking liquid.

Make  a paste of fresh ginger and garlic and keep aside. Mix together coriander powder, cumin powder, red chilli powder, turmeric powder and amchur. Dry roast cumin , anardana, coriander, peppercorns and red chillies ( ingredients for chana masala) till they turn slightly dark brown. Grind this into a powder.

Heat four tablespoons of olive oil in a kadai (wok). Add green chillies and ginger-garlic paste. Stir-fry briefly. Add the finely chopped onion . After its browned , add the mixed spice powder and stir-fry for half a minute. Stir in half cup of the reserved cooking liquid and cook for two minutes. Add the cooked chickpeas, salt to taste, one cup of reserved cooking liquid and cook on high heat for three to four minutes, stirring occasionally.

Top it with finely chopped tomatoes and all the other spices. Simmer on low heat for 15- 20 minutes, till the tomatoes are soft and the gravy thickens. Heat the remaining oil and pour over the prepared chickpeas.Stir well, adjust seasoning and serve hot garnished with fresh coriander leaves.

kadai chole

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