Besan and Churma laddoos by Shwetangi Joshi

Debates with my mom for which Ganpati idol to choose for the year to get at home, invites from the neighbours to attend the Ganesh-Aartis, Dadaji-Dadiji planning what to sing at the special bhajans all for Ganesha, the genda flowers, the ‘jhankis’, the long queues outside Khajrana Mandir at Indore, the news about 1000 or 5000 laddoos as the ‘prasad’ by people, the sad feeling at the ‘visarjana’ day – I so miss the excitement, the enthusiasm and the devotion with which Ganesh-Chaturthi is celebrated in Indore, India where I come from.
But as I always say and believe that -sometimes you have to bring India to wherever in the world you are. And with that spirit, I am all set to celebrate Ganesh-Chaturthi with all enthusiasm here in the Sheikh-land.
And Ganesh-Chaturthi celebrations are so incomplete without laddoos. Sharing with you all another round of laddoo recipes by a sweet young lady from our very own Sheikh-land – Shwetangi Joshi tells us how to make besan laddoos and churma laddoos – the very delicious two types traditionally made on this occasion.
Yours truly ended up trying a hand at making besan laddoss (see the picture).
Besan laddoos - attempt by me

Besan laddoos – attempt by me

So here are the recipes by lovely Shwetangi –

Besan Laddoo


Besan – 1 cup Powdered Sugar- 1 cup Ghee – 1/2 cup Powdered Cardamom – 1/2 tsp


Melt ghee in a Kadhai and add besan. Stirr the besan continuously over the low flame. Stirr till you get a slight nutty smell and it turns a little brown in colour. Remove from fire and let it cool completely. Add sugar to the Mixture and shape into Laddoos. We can garnish with Almond and Pistachio flakes. Can also add a little orange food colour to the mixture for that extra colour.To make it a little gorgeous and festive we can top the Laddoos with Varakh (Silver foil).


Churme ka Laddoo

Ingredients: Whole wheat Flour – 2 cups Baking Powder – 1/4 Tsp, 1 pinch Salt – 1 pinch Ghee- 1 cup Jaggery – 1 cup  Alternatively Powdered Sugar – 2 cups.(for people who prefer sugar over Jaggery)


Take Flour in a bowl add pinch of salt and baking powder, add ghee (1/4 -1/2 cup) and Mix well. Now start adding water and knead into a stiff dough (Dough should be stiff, stiffer than the Poori dough). Roll into small balls.

Now there are two ways we can make the Mixture of these Laddoos. 1. Baking and 2. Frying.

Baking:  Preheat the owen at 180 degree Celsius. Grease the baking tray and place the balls on the tray  Bake at 180 – 200 degree Celsius for 20 – 25 mnts. check in between. Take out the balls and let it cool.

Frying: For the process of frying press the balls in the shape of your fist. Heat the ghee in a Kadhai and deep fry the pressed balls on medium to low flame fo 20 – 25 mnts. Take out the balls and soak on tissue paper. Let it cool.

After the balls are Baked/ Fried

Crush the balls and grind to coarse or fine powder (as per your liking). Heat the Jaggery with 1- 2 Table spoond of ghee and 1 tablespoon of water on low flame till the Jaggery Melts. Now cool the solution a little and add the powdered balls and shape into round Laddoos. Alternatively you can add powdered sugar and ghee insted of Jaggery (easier version).

Our Churma laddoos are done and ready to eat.



Do share with us if you end up trying any of these recipes, while we at the Sheikhland prepare for welcoming ‘Ganesha’ tomorrow.




Chandni with Shwetangi Joshi


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