Besan Laddoo (बेसनाचे लाडू) -

Yeppeee! Its a festival time. Diwali is here and time to make wonderful sweets and

namkin. Now I am posting few Diwali goodies in advance.

 

Besan Laddoos - 

 

Ingredients –

Besan/chana dal flour (coarsely ground) – 4 bowls

Sooji (fine) – 1/4^th bowl

Powdered sugar – 2 bowls

Green cardamom powder  of 5-6 cardamom

Milk – ½ bowl

Pure ghee/clarified butter – 1 bowl

Golden resins and almonds and cashews for decoration

Procedure –

1. Take a heavy bottom pan. Heat ghee in pan. Add besan and fine sooji to it.

2. Roast flour on a low heat till it becomes golden brown in colour.

3. Turn off the heat and add milk and sauté for a while.

4. Take the roasted flour in a bowl and before it gets cool down completely add powdered sugar to it.

5. Add nutmeg and green cardamom powder and dry fruits you wish to add.

6. Knead it very well. Let it cool down while kneading.

7. Make laddoos out of dough and decorate with cashews or chopped pistachios or

silver foil.

Tip –

1. You have to roast the besan nicely, let it change the colour.

2.   Shape the ladoos when they are little warm, so that you will get soft laddoos.

3. Besan has to be coarsely ground. Otherwise laddoos can become little sticky. If you

don’t get coarsely ground besan then add little more sooji.

Rasam Powder -

Ingredients -

Coriander seeds – 1 cup

Cumin seeds – 1/4^th cup

Turmeric powder – 1 tb-spoon

Black peppercorns – 1 cup

Asafoetida – 1/8^th cup

Red chilli powder – 1 cup

Toor Dal – ½ cup

Oil for frying

Procedure –

1. Heat 1 Tb-spoon oil in a frying pan.

2. Add coriander seeds, cumin seeds, black peppercorns in kadhai and roast till they change their colour. Take all whole spices out in plate and let them cool down.

3. Take 1 T-spoon oil in frying pan and add red chilli powder and asafoetida and roast for a minute. Mix them into other roasted whole spices.

4.  Add 1 T-spoon oil in frying pan and roast toor dal for a minute.

5. Let all the ingredients cool down completely and then grind in a mixer grinder.

Store in a air-tight container.

Kashmiri Masala -

Black cardamoms - 2

Black cumin seeds - 1 T-spoon

Green Cardemoms - 4-5 

Cloves – 8-10

Funnel seeds – 4 T-spoons

Coriander seeds powder - 2 T-spoons

nutmeg powder – 1/4^th T-spoon

dry ginger powder – ½ T-spoon

cumin seeds - 1 T-spoon

Cinnamon - 4 inch length

Black peppercorns – 1 T-spoon

Bay leaves - 2

Procedure –

1.  Dry roast all the ingredients except coriander seeds powder, nutmeg powder and dry ginger powder, one by one in a pan. Let then cool down completely.

 

2. Grind all spices in a mixer grinder and keep in a air tight container.

आंबट चुक्याची चटणी (Green sorrel leaves chutney) –

Ingredients –

Green sorrel leaves (आंबट चुका) – 2 bowls roughly chopped

Green coriander leaves – 1 bowl roughly chopped

Green chillies – 3 to 4

Cumin seeds – 1 T-spoon

Sugar and Salt as per taste

Procedure –

1.  Grind green sorrel leaves, green coriander leaves, green chillies and cumin seeds together in a mixer grinder.

2. Add salt and sugar as per taste.

Note:

You can add mint leaves if you wish.

तीळ आणि कांद्याची चटणी (Sesame seeds and onion chutney) –

Ingredients -

Finely Chopped onion – 1 bowl

Roasted sesame seeds – 1/4^th bowl

Tamarind pulp – 2 Tb-spoons or as per taste

Red chilli powder – 1 Tb-spoon or as per taste

Salt to taste

Oil – 1 Tb-spoon

Mustard seeds – 1/4^th T-spoon

Asafoetida – 1/4^th T-spoon

Procedure –

1. Mix chopped onions and sesame seeds together and grind into a fine paste in a mixer grinder.

2. Add tamarind pulp, salt and red chilli powder to it.

3. Heat oil in a pan. Add mustard seeds. Let them splutter and then add asafoetida. Turn of the stove and let the mixture cool down completely.

4. Add seasoning to the chutney and and mix well.

Note :

If you wish, you can add jaggery and chopped green coriander leaves to it.