Sunday, September 7, 2008

Besan Laddoos & Sabudana Khichiri

Besan Laddoos make a beautiful and tasty naivedyam. Its also one sweet that stays well and stores well too. This year I decided to make besan laddoos for Ganesh Chaturthi. This is a really tasty recipe - and makes a delicious festival food.

I also made Sabudana Kichiri as an offering for the puja. You will find my recipe for sabudana kichiri at Fasting & Feasting.

2 cups chickpea flour
1/2 cup ghee
3/4 cups powdered sugar
1/4 cup milk
8-10 golden raisins
8-10 cashews, chopped
½ tsp Cardamom powder
1/4 tsp saffron strands

  1. In a non-stick pan, heat the ghee. Next add the chickpea flour, mix well, and roast. Stir constantly until it turns brownish in colour.
  2. In a separate pan, fry the raisins and cashews in ghee. Set aside.
  3. In a small bowl, warm the milk in the microwave. Add the saffron and mix. Add this milk to the roasted flour along with the cashews and raisins. Stir till all the liquid dries out. Remove from flame and let the mix cool a little.
  4. Then add the sugar and cardamom powder and mix it well.
  5. Make small round balls from the mixture.
  6. Let the laddoos cool completely, then store in an airtight container.

The besan laddoos and sabudana kichiri go out to Festival Foods: Krishna & Ganesh Chaturthi. This lovely event is being hosted by Purva at Purva's Daawat. Do visit her blog to see all the wonderful contributions for this event!

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  1. Those laddus have such a wonderful, warm brown colour.


  3. Though I have come across this recipe earlier, I have not tried it. The laddoos look very good. I usually prepare the dhalia laddu, by powdering it. It doesn't require frying.

  4. Lovely laddoos there! Please accept my apologies for not including your recipe in the red round up. I can't find your mail - in my inbox or in spam! Could you resend the one you sent? or give me the link. I will add it tomorrow itself! Do participate this month too:)

  5. I loveeeeeeeee Laddu :). sabudana khichdi is my favourite.

  6. Nice looking Laddoos. Mine always come out yellow, is your brown due to saffron or is it because you fry the besan a little more?


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