Ingredients :

• White Sesame seeds 1 cup
• Jaggery/Gud 1 cup
• Raw Peanuts 1/2 cup
• Roasted channa daal (split and ready to eat) 1/4th cup
• Ghee/Clarified butter 1/4 th cup
• Cardamom powder 1/2 teaspoon

Method :

Note : This jaggery is specially called "Chikki cha gul". It is meant for making laddoos and is less brittle when cooked. You can use the regular jaggery if it not available in your local Indian grocery store.


Roast the sesame seeds and peanuts separately. Keep aside for cooling. After the peanuts are cold, skin it and crush them in a mortar and pestle, into big pieces. Heat the ghee in a vessel, when hot add the jaggery. The jaggery will liquefy and start to foam and froth. Remove the vessel from heat source and add the sesame seeds, crushed peanuts, roasted channa daal and cardamom powder. Mix well and keep stirring.
Using a little ghee to coat your hands take a piece of the warm mixture and form very small balls/laddoos, 1 inch in diameter. Store in a container. Will stay for a long time.

Ingredients :

• 1 cupSuji rava 
• 1 cup Sugar
• 1/2 tsp Cardamom powder:
• 1/3 cup Ghee
• 7 - 8 Cashews (broken into bits)
• 10 - 15Raisins
• 1/3 cup Grated coconut (optional)

Method :

Take a heavy bottomed kadai. Add 2 tbsp of ghee to it. Once hot, fry the cashews and raisins till golden brown. Keep aside. Add the rava and elaichi powder. Fry till a yummy aroma arises and it turns golden brown. Do this on a low flame. Let it cool down.Once it is cool enough for the mixie, run the rava and elaichi powder in the mixie till it becomes a reasonably fine powder. Run it a couple of times if the rava is stubborn. Empty into a large basin.Now, powder the sugar. Add it to the rava in the basin.Introduce the cashews, raisins and the grated coconut into the basin.Mix very well. Heat the remaining ghee. Pour on top of this mixture. Make firm ladoos quickly. If making of the ladoos are a trouble, add a little more ghee to it. Else, sprinkle some warm milk on the mixture and try again.Serve when cool.

Ingredeints :

• 2 cups gram flour (besan/chickpea flour)
• 1 1/2 cup sugar
• ½ tsp cardamom powder
• ¾ -1 cup ghee (clarified butter)
• 15-20 raisins/ cashew pieces

 Method :

 Heat the ghee in a heavy bottom pan. 
 Note : This is the tough and time consuming part, but the taste of the ladoos depends on this step.

Add the gram flour and fry it on a low flame stirring continuously till it releases a warm nutty aroma and the flour turns very light brown. This takes about 35- 45 minutes (or even more).Add more ghee in small quantities if required.Once it is lightly and evenly browned, transfer it to a plate, set aside and let it cool.Add powdered cardamom and sugar and mix well.Shape into ladoos and add chopped almonds (optional) and raisins on each of them.Store in air tight containers.

Ingredients :

•  1.1/2 Cup Dates
• 3/4 Cup Grated Paneer
• 1/4 Cup Powdered Sugar
• 3 Tbsp Grated Dry coconut
• 2-3 Tsp Dry Fruits Pieces
• 2-3 Tsp Fresh Cream
• 1/2 tsp Cardamom powder
• 1/2 Tbsp Ghee

Method :

Grind Dates in mixture.Add coconut and grind it again. Heat pan , add cream to it, then add ghee and mix .Then add dates to it, and mix well.Then add paneer to it , mix & combine well.Add 3 tsp coconut , mix and stir for 5 minutes.Off the heat and let it cool for some time.Then add cardamom powder, dry fruits pieces to mixture and mix.Make laddoo (small balls) of the mixture , roll in grated dry coconut and serve.