Tuesday, September 2, 2014


Finally its the day :4 and tomorrow My Ganesha will go away. Hoping he goes happy and promise to come back next year. For today's Bhog I prepared this milky Kalakand. Its one of my favourite mithai of all time.
The slight crumbly texture and the intense cardamom taste makes it a sweet to die for.
I have used freshly homemade paneer to make this.
The recipe is inspired by one of the fellow bloggers Priyanka Sushant Verma from Cook with Priyanka.

1cup Paneer (Homemade Paneer)
200ml Condensed Milk (Milkmaid)
1tbsp Cardamom Powder
10-12 Chopped Pistachios


  • Make the fresh paneer using the recipe in the link.
  • Now in a pan, add in the paneer and the milkmaid.
  • Mix well.
  • Keep stirring till it starts to leave the pan.
  • At this point add in the cardamom powder.
  • Mix well.
  • Cook till most of the moisture goes away.
  • Switch off the gas.
  • Take a tray, grease it with ghee.
  • Pour the mixture on the tray.
  • When it cools down, cut into pieces. 
  • Kalakand
  • Serve. 

Monday, September 1, 2014

Besan Ladoo

There is lot of Activity going on in the house these days. Ganpati at home so busy in making him happy. Preparing meals for him all day. Its the day : 3 and I prepared Besan Ladoos. I had made sure that everyday will make a new sweet for his Bhog. I am enjoying each and every day of Ganpati celebration at home, with loads of cooking going on.
This recipe is adapted from the Raks Kitchen.
Besan Ladoo

Makes 15 Ladoos

1 CUP Besan Flour (Gram Flour)
1/2Cup Ghee
1Cup Powdered Sugar (You can also use Boora Sugar for preparing Beasan Ladoos )
1tbsp Cardamom Powder
8-10 Chopped almonds (keep few for garnishing)


  • There is on traditional way of preparing Ladoos. Put ghee in a wok and roast besan in it.
  • I have used a different method all together.
  • Dry roast the besan in a kadhai till the raw smell of besan goes away.
  • Make sure it does not start Browning from bottom so keep stirring.
  • This whole process will take around 20-25 minutes.
  • Now remove the flour from the stove.
  • Sieve it.
  • After sieving put it on the flame, add in the powdered sugar. mix well.
  • Melt the ghee.
  • Put it gradually seeing that it does not become too wet, as shaping them would be difficult. mix well
  • Switch off the gas.
  • Add in the cardamom powder and chopped almonds.
  • Make them into ladoos once they become easy to handle.
  • Garnish them with chopped almonds.