Besan Laddu

Diwali time always brings back a lot of memories for me. I can still remember the excitement of each day, where in school I would keep thinking of what goodies my mom would have made that day which would go towards the Diwali faral. I grew up in a small town and at a time when there weren’t any sweet shops which sold quality stuff and my mom always had to make almost everything from scratch. Not that my mom would ever settle for store bought! Then there was the countdown to the day when my dad would take us to that small and long shunti saheb’s store where we could buy as much as crackers as we wanted. I remember we would light crackers for 3-4 hours straight and still had left over for the next day! Gosh, these memories are a sweet torment and make me wanna be a kid again.
            Chakli, coconut burfi, Chivda and karanji were mostly the common stars that appeared every year in the Diwali goodies at my home. I chose besan laddu as this is my husband’s most favorite and until recently I didn’t bother to learn how to make it as I don’t favor it much I also have couple of friends who can fight with my husband for these laddu’s. That’s another memory I am trying to relive here

            I am sending this to  Vee’s JFI – Diwali
What you need
3 cups besan (Fine flour)
3 cups confectionary sugar
1 cup Ghee
3/4 cup cashew nut pieces
3/4 cup golden raisin
1 tablespoon cardamom powder


How to make
In a thick bottom and broad based vessel heat ghee on medium heat
When ghee dissolves add besan and fry stirring continuously till it turns a little golden and a nice toasty aroma spreads
Add cashew nuts and fry for another 3-4 minutes
Turn off the heat
Allow it cool for about 5-7 minutes
Add raisins and allow to cool for another 10 minutes, till the mixture is warm enough to handle
Now add cardamom powder and sugar and mix well
Take desired quantity in to one palm and give a round shape with the other.


This will yield about 20 laddus of 1.25 inch diameter