Healthy Recipes for optimal health


Ganesh Chathurti Special:Besan Ki Ladoo

Ganesh Chathurti Special: besan ki Ladoo

Ganesh Chathurti Special: besan ki Ladoo

Every time I badly miss the day of Mumbai. I have a big emotional attachment with Maharashtra as I spend the five valuable years over there after my marriage. Since those days I always enjoy this festive time and pray to Lord Ganasha with my amateurish knowledge for making the Sweet .My best friend and lovely neighbor Samprada always helped me a lot for making those sweet. From Today I become very busy for the preparation of Puja for Ganesh Chathurti . Now I become quite knowledgeable by the help of my Blogger friends. How can I ignore their contribution!

Today my daughter Richita has prepared Besan ladoos for ganesh chathurti and I happily assist her in kitchen. I feel very much proud when I see their Interest is growing in cooking as well as in study. When they spend some time with me in kitchen for making interesting recipes, they feel relaxed as they told.

Besan Ki Ladoo


  1. Gram flour (besan) 4 cups
  2. rawa (Suji) 1/2 cup
  3. Ghee 2 cups
  4. cardamom powder 1/2 teaspoon
  5. Powdered sugar 2 cups
  6. 1 tbsp cashew paste
  7. 8-10 cashew for decoration


  1. Heat ghee in a non stick wok (Kadai) and add green cardamom powder.
  2. Add gram flour and roast on low heat till a nice aroma is given out – for approximately ten minutes.
  3. Add cashew paste and stir for 3 minutes.
  4. Allow the mixture to cool slightly before adding powdered sugar. Add sugar and mix.
  5. Roll into even sized laddoos. Cool and store.
  6. Decorate with cashews.

Note:If you feel too hot for rolling the ladoos then you can dip your hand in cold water and again start to roll the ladoos.

Serves 40

Nutritional Information:

Amount Per Serving
Calories 166.7
Total Fat 10.8 g
Saturated Fat 6.3 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 2.9 g
Cholesterol 25.8 mg
Sodium 7.1 mg
Potassium 14.9 mg
Total Carbohydrate 14.8 g
Dietary Fiber 0.9 g
Sugars 6.0 g
Protein 3.4 g



Chingri macher malai curry or prawns curry with coconut gravy.

Chingri Macher malai Curry 007
Chingri macher malai curry is a famous Bengali recipe cooked with chingri mach (a common Bengali term used for lobsters, prawns or shrimps), coconut milk and spices. Coconut milk make this curry little bit sweet. Garam masala powder adds always a special flavor to my any dish.

Chinri macher malai curry


• 1 lb. large Prawn/Chinri Mach
• 1 tbsp mustard oil
• 1 cup water
• 1/2 tsp white cumin
• 1/2 tsp cumin powder
• 1 tsp garam masala powder
• 1/2 teaspoon turmeric powder
• 1 inch piece of ginger, grated or about 1 tablespoon ginger paste
• 5 piece garlic cloves (grated)
• chili powder, to taste
• 1 and ½ cup fresh coconut milk( here I use fresh homemade coconut milk )
• salt–to taste and coconut crust for serving.
• Peel and de-vein the prawns. Rinse them under cold water and pat dry.
• Put the Prawn in a bowl, add some salt and turmeric then toss them together and leave them for around 5 minutes.
• Heat oil in a heavy-bottomed pan over medium-high heat
• Stir fry the prawns for 5 minutes.Put them aside.
• Use the left heated oil .
• Add the spices and stir for 2 minutes.Only garam masala you have to add at the last.
• Add the coconut milk.
• Let curry simmer away for about 10 minutes then add fried prawns.
• Slow cook it until the curry has thickened.
• Now add the garam masala.Decorate with some coconut crust before serving.

• Enjoy with steamed hot rice!
Duration: 25 minutes
Serves: 5

Nutritional Information:

Amount Per Serving
Calories 134.0
Total Fat 6.3 g
Saturated Fat 3.0 g
Polyunsaturated Fat 0.2 g
Monounsaturated Fat 0.7 g
Cholesterol 0.0 mg
Sodium 712.1 mg
Potassium 45.3 mg
Total Carbohydrate 4.9 g
Dietary Fiber 0.4 g
Sugars 2.6 g
Protein 14.7 g