Category Archives: Laddoo/Urundai

Besan Laddoo | Besan Laddu | Besan Ka Ladoo

Besan Ladoo

When dad and mom came to help me for my second pregnancy, I wanted to make some kind of an easy sweet for them. At the same time, Sanvi should also like the sweet.

When I gave options to Sanvi, she picked up Besan Ladoo. Usually, Sanvi likes burfis, ladoos and urundais a lot. I have made so many varieties of ladoos for her. This time she said she wanted Besan Ladoo. I did not give a second thought. I have made Besan Ladoo during my initial years of marriage.

Preparation time: 10 mins
Cook time: 20 mins
Makes: 10 nos.
Recipe Category: Sweet
Recipe Cuisine: Indian


Besan flour/chick pea flour/kadalai maavu – 1/2 cup
Sugar or powdered sugar – 1/2 cup
Ghee – 1/4 cup
Cardamom powder (elaichi) – little less than1/4 teaspoon or 2 nos.
Cashew nuts – 1 tablespoon (add more if desired)
Raisins – 1 tablespoon (add more if desired)
Saffron – 3 strands (optional)

Note. The ingredients shown will vary with the original quantity.


1. Sieve the besan flour once. Now add the besan flour to the pan and under medium flame, dry roast it well by stirring continuously until the color changes to golden brown. The flour should roast well or else it will not taste good. This will take about 10 minutes. Transfer the roasted besan flour to a large mixing bowl and let it cool down.


  • Keep stirring continuously or else the besan flour would burn (become dark brown) at the bottom of the pan and will not taste good.

2. Heat Ghee in another pan. Fry the raisins and cashew nuts until the cashew nuts turn golden brown and raisins plump up. In the second picture below, you can see how the raisins are small and in the third picture, you can see the raisins plump up.

3. Add the fried cashew nuts and raisins to the besan flour. Powder the sugar with cardamom (elaichi) and add it to the besan flour.

4. Mix the powdered sugar, besan flour, fried cashew nuts, and raisins well and then add melted hot Ghee. When the mixture is warm enough, combine well to form a smooth laddoo and shape it well to form small balls. You can grease your hands with ghee to avoid sticking. Let the laddoos cool down completely, and then store it in an airtight container.

Now Besan Laddoo is ready!


  • Be sure you roast besan flour well if not the laddoos will taste raw.
  • To make a smooth and perfect laddoo, apply little Ghee on your fingers and shape them.
  • If you add more Ghee, the laddoo will be more moist and shiny. At the same time, do not add Ghee more than required as it will make laddoos very soft and you will find difficult to hold them.
  • Do not lessen the quantity of Ghee because it adds taste and helps to shape up laddoos.
  • You can use chopped pistachios and chopped almonds for garnishing the laddoos.
  • For crunchy laddoos, you can also add 1 tablespoon of roasted sooji (ravai) along with besan flour.
  • If you have added a lot of Ghee and cannot make firm laddoos, refrigerate the laddoo mixture for 30 minutes and then shape up the laddoos. Refrigerating the laddoo mixture will solidify the Ghee and helps to make firm laddoos.
  • You can also add few drops of milk for binding the mixture, but it will lessen the shelf life of the laddoos.
  • If the laddoo mixture has dried up, add little Ghee and shape it again.

Chocolate Date Balls | Vegan Healthy Chocolate Date Balls Recipe

Chocolate Date Balls

  • Gluten Free
  • Dairy Free
  • Soy Free
  • Egg Free
  • Corn Free
Nutritional Information

Calories (kcal): 51
Total fat: 3g
Cholesterol: 0mg
Carbohydrate: 6g
Dietary fiber: 1g
Protein: 1g
Sodium: 7mg
Potassium: 69mg
Calcium: 6mg
Iron: trace
Zinc: trace
Vitamin A: 17IU

Preparation Time. 10 minutes (freezing time not included)
Yield. 3 dozen balls
Recipe Reference. Susan Lyttek, Springfield, Virginia


Dates (chopped and pitted) – 1.5 cups (267g)
Walnuts (chopped and toasted) – 1.5 cups (180g)
GFCF Unsweetened cocoa powder – 1/2 cup (40g)
Cinnamon – 1 teaspoon (optional)
Coconut milk – 1/4 cup (60ml)

Note. The ingredients shown will vary with the original quantity.


1. In a mixing bowl, combine dates, walnuts, cocoa powder and cinnamon. Pulse in a blender until finely ground.

2. Add coconut milk and pulse again. Transfer this mixture to a bowl.

3. Take a portion of the mixture and form 1-inch balls (I made bigger balls). Freeze it for about an hour.

Now, Chocolate Date Balls are ready! Serve chill!

Moong Dal Ladoo | Nei Urundai Recipe | Pasi Paruppu Ladoo | Easy Diwali Sweets

Nei Urundai

Nei Urundai is a simple and easy recipe to make for Diwali. If you have to make lot of sweets, it would be better if you have this recipe in your to-do list. Kids can also help you to shape the ladoo.

Trust me, they would love to do it. My aunt makes very good ladoos, and during the time of Diwali, she would make a dozen of ladoos and send it for me. This was one of the sweets that I made for my “Thalai Diwali”. Sanvi likes ladoos so much especially this one. I make this ladoo very often for Sanvi. Nowadays, Shreeya is also liking it. Hope you all like it too. Here is the recipe of Nei Urundai…

Preparation Time. 15 minutes
Cook Time. 20 minutes
Recipe Category. Sweets
Recipe Cuisine. Indian
Serves. 12


Yellow moong dal (pasi paruppu) – 1 cup
Sugar – 3/4 cup
Ghee – 1/4 cup + 2 tablespoon
Cardamom – 2 pods
Cashew nuts – 8 nos.

Note. The ingredients shown will vary with the original quantity.


1. Powder cardamom pods and sugar finely using a blender. Dry roast moong dal in medium flame until it turns golden brown in color.

2. Keep stirring the moong dal to ensure even browning. Once they turn golden brown in color, grind them to a fine powder.

3. Sieve the moong dal powder and powdered sugar to remove any grainy particles. Now add a teaspoon of Ghee, and fry the cashews till golden brown.

4. Transfer the moong dal flour, powdered sugar, and fried cashews to a wide mixing bowl. Meantime, heat Ghee in a pan. When the Ghee is warm, add the Ghee to the mixing bowl little by little.

5. Combine the powdered sugar, moong dal flour, fried cashew nuts and Ghee well using a ladle. If the Ghee is hot, let it rest for awhile until its warm enough for you to handle with your hands. Then shape them into ladoos.

Now, Moong Dal Ladoo is ready! Store it in an airtight containers.

The other Ladoos you may want to try are:
Besan Laddoo, Pottukadalai Urundai


  • Keep stirring moong dal continuously while roasting it. It should turn light golden brown in color. Make sure you do not burn them otherwise the ladoos will not have a good flavor.
  • Keep stirring moong dal continuously while roasting it. It should turn light golden brown in color.
  • Make sure you do not burn them otherwise the ladoos will not have a good flavor.
  • Add Ghee little by little. If your ladoos have more Ghee, then it would be very shiny and have high flavor of Ghee.
  • If you want more sweetness, you can even add more powdered sugar.
  • If the ladoo has cracks, add more Ghee and shape them.


Pottukadalai Urundai | Maa Ladoo Recipe

Pottukadalai Urundai

I have fond memories when I think about Pottukadalai Urundai. Gj and I used to distribute sweets during Diwali to all our friends and relatives here. I did know to cook then. Every Diwali, Pottukadalai Urundai used to be in my list of sweets that I make for Diwali because even if you knew nothing about cooking, you can still make this urundai. It is very easy to make and has more shelf life than other sweets.

My paternal aunt’s mother used to make so many varieties of urundai for us when we were young. There are several versions of urundai and has similar way of preparation. Whenever I find time, I will post the recipes one by one. Until then, try out this urundai and have fun.

Preparation Time. 5 minutes
Cook Time. 10 minutes
Recipe Reference. Indian
Recipe Category. Snack
Serves. 10 nos.


Roasted gram(Pottukadalai) – 1.5 cups
Powdered sugar – 1/2 to 1 cup
Ghee – 1/2 cup
Cardamom powder (Elakka podi) – 1/4 to 1/2 teaspoon
Chopped cashew nuts (Mundhiri paruppu) – 1 to 2 tablespoons



Grind roasted gram(pottukadalai) to a fine flour. Then, sieve both the roasted gram flour and powdered sugar. In a mixing bowl, add the roasted gram flour, powdered sugar, and cardamom powder. Now, fry the chopped cashew nuts in one teaspoon of Ghee until golden brown. Add the cashew nuts to the flour mixture in the mixing bowl.

In the same pan, heat the remaining Ghee in low flame. When the Ghee is luke warm, add it to the flour mixture. Rub your fingers with Ghee before you start making balls. When the mixture is warm enough, start making small lemon sized/round balls. Press the ladoos gently otherwise it will break.

Right consistency. When you take the mixture in your hands, you should be able to press it and form balls.

Finish the remaining flour by making the round shaped (lemon-sized) balls.

  • If you have a very sweet tongue, then increase the quantity of powdered sugar.
  • The quantity of Ghee mentioned in the ingredients section is enough. Still, the Ghee quantity depends on its quality as well as the weather. Sometimes, you will need more Ghee.
  • Once you heat the Ghee in low sim, it might lose its heat soon. In that case, you might reheat the Ghee now and then. I had the Ghee in low sim till I made all the balls.
  • Do not substitute Ghee by oil. The ladoos will not taste good.
  • If the mixture/Ghee is hot, be careful. You might hurt your fingers. The Ghee should be luke warm and not hot.
  • If you are very conscious about adding more Ghee, you could add 2 tablespoons of milk instead of Ghee. Milk helps to bind easily.
  • If the mixture cools down completely or becomes dry, you might find it difficult to make balls. In that case, you will have to warm the mixture and make balls.
  • I feel small ladoos are better than big ones. Sometimes, big ladoos will be difficult to swallow.
  • When ladoos cool down, they would harden up a little.
  • Store the ladoos in an airtight container. Shelf life is about 10 days.

Maa Ladoo

Now, Pottukadalai Ladoos/Urundai is ready!