October 15, 2017

Besan Laddu

I am a proud Indian. I do not live in India now but that does not make me any lesser an Indian. It hurts me to see Indians fighting in the name of religion, state, caste and anything you can possibly think of. How better a country we would be once we start appreciating the uniqueness of the country. Where else can you find a country so diverse - just imagine the number of dance forms even within a state! The state of Kerala for example boasts of Mohiniyattam, Kathakalli, Ottam thullal, oppana, Thiruvathira, Marghamkali and many more to go. If this is the story of one state in India, summing up that of all states together will have dance forms that is beyond math I can do now! The festivals , the religions, languages, food, culture also follow the same swing. India is a country that defines the spirit of UNITY IN DIVERSITY! Let that not go waste due to the selfish intents of a handful who stand to gain. I am proud I belong to a country like this and our heritage is something that needs to be preserved and not washed away. If we do end up fighting amongst ourselves, we are just heralding another era of the British invaders divide and rule policy which can be of no good - zilch economic development coupled with brain drain!

Having said that, Diwali ( I am inclined to say - the most celebrated festival in India) is just a few days away. Being a Christian, I have no religious affiliation with this festival but I do take part in the celebrations since I am an Indian. There was a time in childhood were crackers were part of my household too during Diwali - well gone are those days!  You can't take cooking away from me though - so here is our Diwali recipe. 


I loved the tiny Besan laddu at the bakeries in India which comes in small boxes and easy to gulp down. I just tried making a replica of the same. I cannot say I got it exactly the same but I would say its somewhere close!

A Very Happy Diwali to you all!


  1. Besan/ Gram Flour - 1 cup tightly packed
  2. Ghee - 1/4 cup
  3. Semolina/Rava - 4 tbsp
  4. Powdered sugar - 1/4 cup
  5. Cardamom powder - 1/4 tsp
  • In a thick bottomed pan, heat 1 tbsp of ghee. Add the semolina and roast it until color begins to lightly change. Remove from heat and set aside.
  • Keep aside 2 tbsp of ghee and pour in the rest into the same pan. Add the gram flour and roast until fragrant and the color begins to change to brown. Ensure that the flame is either on low or medium low else the flour tends to burn from the bottom or get roasted unevenly.
  • Turn off the flame and add the roasted rava and once the mix is warm enough to handle with bare hands, add in the powdered sugar along with cardamom powder. Combine this mix well using your hands. In case you need more ghee, use the ghee set aside at this stage.
  • Make balls out of this mix and set on a plate. Give it about half an hour to set well before gobbling it down:)
You may also note -
  1. It takes about 20 minutes to roast the gram flour. A bit of patience goes a long way here:)

No comments:

Post a Comment