Ghotma Ladoo Laddu - 1 Ghotma Ladoo - Laddu a traditional delicasy from Jaisalmer, Rajasthan! Ghotma ladoo, are a different type of boondi ladoos. Ghotna translates Pounding, so these ladoos are made of pounded boondies (sweet chick pea flour pearls ) which are fried in pure ghee, and loaded with khoya and dried fruits. - 2

Today we celebrate the Hindu festival, Ganesh Chaturthi which celebrates the birthday of Lord Ganesh. This festival is praised all over the world by the many hindus that live there. It is well known that Ganesh likes to eat sweets and especially on this day, ladoos of many varieties are made.

Ghotma Ladoo - Laddu a traditional delicasy from Jaisalmer, Rajasthan! Ghotma ladoo, are a different type of boondi ladoos. Ghotna translates Pounding, so these ladoos are made of pounded boondies (sweet chick pea flour pearls ) which are fried in pure ghee, and loaded with khoya and dried fruits. - 3 Ghotma Ladoo - Laddu a traditional delicasy from Jaisalmer, Rajasthan! Ghotma ladoo, are a different type of boondi ladoos. Ghotna translates Pounding, so these ladoos are made of pounded boondies (sweet chick pea flour pearls ) which are fried in pure ghee, and loaded with khoya and dried fruits. - 4

Ladoos or Laddu are usually round indian sweets made with flour and sugar/jaggery. Flours that are usually used are chickpea flour and wheat semolina. Ladoos are often made for prashad , weddings or festivals. Ladoos also prepared and distrubuted on many events like on the births of boys, or even if you buy car, computers or house in India. In current times traditional recipes are twisted a bit and people do experiment with some other ingredients to suit their needs.

Ghotma Ladoo - Laddu a traditional delicasy from Jaisalmer, Rajasthan! Ghotma ladoo, are a different type of boondi ladoos. Ghotna translates Pounding, so these ladoos are made of pounded boondies (sweet chick pea flour pearls ) which are fried in pure ghee, and loaded with khoya and dried fruits. - 5

This year, I have made ghotma ladoos, a traditional delicacy from Jaisalmer, Rajasthan. The Jaisalmery food encompasses the city’s golden beauty.

Ghotma ladoo, are a different type of boondi ladoos. Ghotma translates Pounding, so these ladoos are made of pounded boondies ( sweet chick pea flour pearls ) which are fried in pure ghee, and loaded with khoya and dried fruits.

You will need :-

  • 1 cup chick pea flour
  • 1/2cup milk
  • 10-12 saffron threads soaked in 2 tsp milk or water
  • 1/2cup khoya or mawa
  • 3/4 cup caster sugar
  • 3-4 tbsp milk masala – Kesar Badam Masala
  • Oil or ghee for deep frying
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Method :- Whisk chick pea flour, milk and saffron milk in one bowl. Make sure there are no lumps in the batter. Heat oil or ghee in a deep kadai and make boondi. Please check this link and pics for HOW TO MAKE BOONDI.

After all the batter is used up on the boondi, then place all the boondi in a food processor and grind into a fine powder. ( If you fancy,you can crush boondi in a pastle and morterfrom the begining ). Add khoya, in to boondi powder.

Now mix everything and start pounding the boondi powder and khoya mix for 5-7 minutes and turn them into pulp.

Add sugar and milk masala powder,mix well and make ladoos. (I used a mould)

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Lately with birthday celebrations and many festivals, we’ve taken it a little easy on the healthier food! We decided to make something that would be light on the stomach, filling and delicious !

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This next recipe is perfect for that. The main ingredient being daal makes a filling lunch. Daal or lentils are staple in my vegetarian kitchen, lentils provides us with a daily dose of protein and fibre to my family. Especially yellow lentils are quick to cook and is very versatile – you can make sweet or savoury dishes from it ! The addition of cucumber and tomato freshens and lightens the salad. The red onion provides a crunch and the coriander and mint leaves give a burst of flavour when eaten. This Salad is prepared without any dressing just fresh lemon juice, raw mango and chaat masala to make the salad tangy and refreshing.

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The good thing about the salad is that the taste isn’t so overpowering that you can’t eat it with anything else, making it useful as both a full lunch or as a side salad! It’s very colourful, hearty, summery and easy to prepare – always useful!

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You will need :-

  • 1 cup yellow lentils
  • 1 tbsp oil
  • 1/2 tsp cumin seeds
  • Pinch of hing ( asafoetida )
  • Pinch turmeric powder
  • 1 medium raw mango, peeled and cubed
  • 1 medium red onion finely chopped
  • 1 ripe tomato chopped
  • 1/2 cup cucumber chopped
  • 1 spring onion chopped
  • 1-2 fresh green chillies finely chopped
  • Salt to taste
  • 1 tsp sugar ( optional )
  • 1 tbsp chaat masala
  • 2-3 tbsp sev ( spicy noodles ) or masala boondi
  • 1/4 cup masala peanuts
  • 1/2 cup finly chopped fresh mint and coriander
  • 1-2 tsp lemon juice
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Method :- Clean and wash daal 2-3 times under stream of water. Soak in a water for 1-2 hour. Cook daal Heat 1 tbsp oil in a non stick pan, add cumin seeds, when splutter add hing and turmeric powder. Straight away add cooked daal, stir and add red chilli powder , salt and sugar. Cook daal for 2-3 minutes and turn of the heat. Let the daal cool at room temperature. Add other ingredients and serve immediately.

Note :- Daal can be cooked and store in the fridge on previous day. When you are ready to serve add other ingredients. DO NOT add onion , sev and peanuts until you’re ready to eat. Instead of raw mango any tart fruit can be used like apple or pineapple.