Roast dry coconut, cashews, and Dalya ( roasted grams) separately and mix them with peanuts.

For Besan or chickpea flour

500 gms chickpea, Or ready-made chickpea flour ( easily available in stores)

For ladoo

500 gm besan, 250 gm Sugar, ½ nutmeg ( powdered) 150 to 175 gm ghee or Dalda ( tree oil) 50 gm cashew or raisins ( split) (optional) Tip: make sure to take proper measurements to avoid any binding or taste issues.

Recipe

For Besan

1. Take a wide heavy bottom pan and add chickpeas to it. 2. Roast chickpeas on low flame until it turns golden red and crisp. 3. Rest it to cool down, and then grind it to a fine powder.

For ladoo

1. Take a deep, wide and heavy bottom pan or wok. 2. Add Dalda or ghee to it and heat it on a low flame. 3. Once the Dalda or ghee is hot, add besan to it. 4. Stir continuously with a heavy steel ladle to avoid causing any lumps or sticking to the bottom of the pan. 5. Cook it until the mixture turns loose but with a thick consistency. 6. The best way to check whether it' s cooked is that the mixture turns aromatic and does not stick to the pan. Also, you can taste it. 7. Once it' s done, shift it to another flat platter and let it cool down. 8. After cooling down, slowly add powdered sugar to it and mix it well. 9. Add nutmeg powder according to taste. 10. Start to knead the mixture slowly until you can turn small portions of it into balls with your palms, and they stick together without breaking. 11. Decorate the Ladoos with raisins and cashews. 12. Store them in a dry and airtight container.

Shelf life

Besan Ladoos ' s shelf life is around 1 to 2 weeks if stored in dry and airtight containers.

Rava Laddo

Rava, sooji or Semolina Ladoo is another semi-sweet delicacy prepared during Diwali in many parts of India. Semolina or Rava and sugar are prime ingredients in these recipes.

Ingredients

2 cups Rava or sooji or Semolina 2 tablespoon ghee ½ cup of water 1 cup of sugar ½ teaspoon cardamom powder 2 tablespoons cashews or raisins ( split) ( optional)

Recipe

1. In a heavy bottom, wide pan, take 2 tablespoons of ghee. 2. Add 2 cups of Semolina and roast it on low flame until it turns color slightly. 3. Keep stirring continuously. 4. Remove the Semolina from the pan and keep it aside to cool down. 5. In the same pan, add water and sugar. 6. Bring it to a boil over medium flame, and the sugar melts completely. 7. Turn the flames o and add Semolina to it. 8. Mix it well and keep it aside for 2-3 hours until the syrup is soaked completely. 9. Add cardamom powder to it. 10. Knead the mixture in little portions with your palms and make balls. 11. Decorate Rava Ladoos with cashews and raisins. 12. Store them in a dry and airtight container.