kurmura (Puffed Rice) Ladoo (Sweet Balls)


This dish has many of my childhood memories attached to it.My mom used to always make different type of chikkis, peanuts and sesame, but this Ladoo made of kurmura was my all time favourite.Since long was planning to try my hand on it,finally tried it today and result was same as my mom’s Ladoo.


1 & 1/2 cup Jagged grated.

1 cup Kurmura (puffed rice)

2 tbsp roasted Seasme seeds.

1/4 cup roasted Peanuts/Daliya.

2 tbsp Ghee.

1/2 tsp Cardamom powder.


Mix together kurmura, sesame seeds & peanuts/Daliya, keep aside.


Heat a non stick pan, aggressive 1 tbsp Ghee and grated jagged, cook till syrup attains a hard ball consistency.

Add kurmura mixture and cardamom powder.

Mix well.


Remove in a greased plate, divide into equal portions,apply Ghee to your palms, take each portion and Shape to form a Ladoo. Finish remaining portions in the same way.Make sure you make Ladoo while mixture is hot, it will become hard once cooled.Apply ample amount of Ghee to palms to avoid burning or sticking of mixture to palm.

Store in air tight container.

Tip:Same mixture can be spread in greased plate and cut into pieces to form chikki.

Happy Cooking!!!



Gul Pohe (Sweet Beaten Rice)


This sweet dish is made in every Maharashtrian house on narak chathurthi,the first day of Diwali.

You can make it as a snacks also.This dishes tastes awesome if made with gavthi Poha (Pinkish colour poha)

If you dont have these you can use the regular white poha.


1 and 1/2 cup Poha (Beaten Rice)

1/2 cup grated or finely chopped Gul ( Jaggery)

2 tbsp freshly grated Coconut.

1/4 tsp Nutmeg powder.

Salt to taste.


Wash and soak poha for 5 minutes in cold water.

Drain and squeeze out excess water.

Mix all the ingredients together.

Remove in a serving bowl and serve immediately.

Happy Cooking!!!


Gul Poli


Gul poli is a delicacy made especially on sankrant day,it is also known as til gul poli.


For Stuffing
1/4 cup Sesame Seeds

1/4 cup roasted Peanut powder

2 tbsp Poppy seeds roasted

2 tbsp Besan roasted in 1 tbsp Ghee.

1/2 cup grated Jaggery / Gul

1/4 tsp Cardamom powder

1/4 tsp Nutmeg powder

pinch of Salt

For Dough:

2 cup Wheat Flour

1 cup Maida

2 tbsp Besan

2 tbsp hot Oil

Salt to taste

Dry roast sesame seeds until it gets deep golden color.

Put dry roasted sesame seeds,poppy seeds and roasted peanut powder in blender and grind to make it in to fine powder.

Mix together powdered seeds,besan and grated jaggery in a microwave safe bowl,heat it for 30 secs.


Remove and add cardamom powder ,nutmeg powder and salt.

Mix well to form a ball.


For dough mix together whole wheat flour, maida,besan,salt and hot oil .

Add little water if required,knead to form a stiff dough.

Leave dough to rest for 2o mins.


Divide dough in to 12 equal size balls.

Divide stuffing into 6 equal size balls.


Now take two balls  of flour dough, deep it in to dry flour and roll them  out in to 2 small puri.


Put the stuffing in the middle of one puri and sandwich it with another puri, closes all the edges really good.


Again deep it in to dry flour and roll gently like paratha.


Roast on skillet on medium to high heat until both the size of poli gets light golden spots.


Apply ghee .


Serve hot.

Happy Cooking!!!


Til kutachi Vadi


In month of January winter is at its peak,til and gul (sesame seeds and jaggery) are considered healthy when having during cold days.They warm up your tummies from within.Thus til ladoo and wadis are made in abundance during this period.

This recipe is from one of my friend Mrs Pallavi Mahadik ,who runs a catering business in Pune.


1 cup Sesame seeds

1 cup and 2 tbsp Jaggery

1/2 cup roasted Groundnuts ground nuts.

1 tsp Cardamom powder

4 tbsp Ghee.

Pinch of Salt

Roast sesame on low heat till they turn golden brown in colour.Keep aside to cool.

Now mix together sesame seeds and ground nut and grind them coarsley.


Heat a pan add 2 tbsp ghee and gratted jaggery, allow it to melt for approximately 4 mins .

Add cardamom powder and salt.


Now add ground sesame and ground nuts mixture in melted jaggery and mix well.


Grease a large dish with some ghee and pour this mixture into it.



Cut it into square or diamond shape.


Cool completely.

Store in an airtight container.

Happy Cooking !!!



Besan Ladoo


Besan ladoo is a traditional Indian sweet dish,made out of roasted  Bengal gram flour (besan) mixed with ghee and sugar. Besan laddu is a tasty and healthy dish,this ladoo simply melts in your mouth.


1 cup  besan (Bengal gram flour) 

3/4 cup powdered sugar

3/4 cup  ghee

1/4 tsp Jaiphal (Nutmeg powder)

2 tbsp Milk (hot)

10 Badam/Pista thinly sliced.


Melt the ghee in a thick bottom pan, add the gram flour and cook over a low flame stirring continuously till it is golden brown in colour.


Sprinkle hot milk on the roasted besan,mix well.

Remove from the fire and pour onto a plate (thali). Cool completely.

Once completely cooled,add sugar and nutmeg powder,mix well.

Divide into 12 equal portions and shape into laddus.Decorate with almond/pista slice.

Place in a serving plate & serve.

Tips:At one stage the flour starts browning at the bottom of the pan, so keep stirring carefully without letting it burn.

If not roasted properly, then the raw smell of besan and taste of besan will not be pleasant.

Ghee is the only flavor that brings taste to the ladoos, so never reduce it than mentioned

Happy Cooking !!!


Kaju Katli



3 cups Cashewnuts

10 tbsp Powdered sugar

1 tbsp Corn flour

1/2 tsp Rose essence

Silver warq , for decoration as required

Soak cashew nuts in five cups of water for an hour or two. Drain and grind them to a fine paste, using as little water as possible.

Mix together sugar and cashewnut paste. Cook in a deep pan on medium heat. When the mixture begins to thicken, reduce heat and keep stirring. When the mixture becomes thick and leaves the sides of the pan (it should take about eight minutes) sprinkle cornflour.

Stir well and remove from heat. Immediately mix in the rose essence and quickly turn onto a greased marble or wooden surface.Quickly roll thinly with a greased roller. Spread the silver sheet over and cut into diamond shaped katlis.

Happy Cooking! ! !


Moong Dal Halwa


This halwa is a delicacy from Rajasthan. It takes a long time and lot of patience to sauté the dal and prepare this halwa and it will

probably require a little extra ghee too. But the final product is worth every pain taken.


1 cup Yellow Moong Dal(Split green gram skinless)

1 cup Sugar.

1 tbsp Besan.

Pinch of Saffron

3/4 cup Ghee.

1 tsp Elaichi powder.

10 Almonds grated into flakes.

Pinch of Salt.

Drain and grind the moong dal coarsely using very little water. Prepare one-string sugar syrup with sugar and one cups of water. Add saffron to the syrup.
Heat ghee in a thick-bottomed pan and addbesan,saute for a minute,now add the ground moong dal and sauté, stirring continuously, over low heat till the dal turns golden brown.
This needs time and patience. Do not rush through this step.
Add the sugar syrup. Stir till the syrup is thoroughly incorporated and the halwa is of dropping consistency
Add elaichi powder and almond flakes.I have used this mini slicer to make flakes.
Cover and cook  for 3 to 4 minutes or till sugar syrup is completely absorbed in the halwa.
Remove in a serving bowl amd serve hot garnished with almonds.
Tip:Adding besan to melted ghee before putting the ground moong dal, helps in even cooking of ground moong dal and also prevents formation of lumps during cooking.

Happy Cooking!!!