Sooji/ Rawa Besan Coconut Ladoo



Happy Festive Season, comes with all goodies and savories.This recipe is mostly followed in Maharashtra and is made during Diwali. I was running out of time and wanted to dedicate this sweet to all those celebrating Diwali. Made a quickie with rawa and besan and coconut, two ladoos at one go 😉 Here is a simple recipe which can be followed:-

3/4 cup sooji/ rawa
1/4 cup gram flour (besan)
1/4 cup dessicated coconut
1 tablespoon coarsely ground cashew
1/4 tsp cardamon powder (roast the cardamons lightly and powder with a pinch of sugar)
6 tablespoon ghee
1/4 cup hot milk

For syrup
1 cup unrefined sugar
1/2 cup water

For rolling
3/4 cup desicated coconut


  1. For gram flour mixture – Roast the gram flour, coconut, and cashew, cardamon pods in 2.5 tablespoon of ghee till light brown
  2. Roast the rawa in 2.5 tablespoon of ghee for 10 minutes.
  3. Combine both the gramflour mixture and rawa with the hot milk.
  4. Make a sugar syrup with 1 cup sugar and 1/2 cup water till it turns into a thick syrup in about 7 minutes.
  5. Add the gram flour, coconut, cashew mixture and rawa in the sugar syrup and mix well.
  6.  Let it rest for 10 minutes, bind into medium sized ladoos.


Its nice to make the ladoos while still hot, apply little ghee on your palms and you are good to go. If it cools down heat it for 2 minutes combine and make ladoos.





Kalakhand Cake

14034850_10210649156404421_4769839723570159434_n.jpgKalakhand is a famous north Indian dessert made during festivals and special occassions. Homemade kalakhand tastes much better than the store brought ones and you can enjoy it guilt free this festive season.

2 cups milk cream
1.5 cups milk
1 tbsp lime juice
2 tablespoons sugar

1) I used the method we use for making ghee, first wash the cream – 2-3 times, then heat it for 10 minutes, you will get cream.
2) Keep it aside for sometime, this is your cream for making kalakhand.
3) Take milk in a pan and add the cream and boil for 5 minutes and then add 1/2 tsp lime juice, and stir well, you will see the milk curdling.
4) Combine it together on high flame till it thickens and add 1/2 tsp more of lime juice.
5) Once thickened and leaves the sides of the pan add sugar 2 tbsps and combine well.
6) Pour in a square tin pan and allow to set, after 5 minutes you can mark into square shapes.
7) Leave to set fully, you can also transfer into the fridge.

For chocolate Kalakhand
1) Just drizzle chocolate powder through a tea strainer over the pieces. Your chocolate kalakhand is ready.


Curds are a great source of calcium and good alternative being probiotic for kids too. Milk, curd, paneer, ragi, are all good sources of calcium. I usually prefer to have curds in the afternoon, curd being cold in nature should be avoided after 6 pm.
Tips to make nice thick curd:-
Skimmed Milk – 1 litre
Curd – Store brought – 1/4 cup / 4 tbsps
1 red chilli
1) Boil the milk and let it cool down for 15 minutes. The milk should be preferably medium hot, this help in setting curd in cold countries.
2) Take the curd and beat well, pour the milk at a distance in the curd vessel and mix well
3) Take a sieve and strain the curd atleast 3 times so that it is a smooth mixture without any lumps.
4. Add one chilly as shown in the picture, cover with a lid and keep aside to set for 5-6 hours.
5. Move the set curd to the fridge and use as needed.