Mothichur ladoo (Vegan)


I love mothichur ladoo, its soft, moist and of course yum. I wanted to try making at home, but was intimidated to make the ladoo, but then I wanted to make it as prasada for Shridi Sai Baba, so I started browsing for an easy recipe.  I found the recipe in Tarladalal’s website, I felt it was actually an easy recipe and decided to do it. In the beginning it was intimidating but once you make the boondi’s you feel ok it’s not that tough. These sweeties were used during the weekend get together my friends were amazed that we could make it at home and that to like store bought, I was darn happy.


I have made vegan Mothichur ladoo, you see nowadays I try to make it vegan I am a vegan fanatic you see. Also I dint have orange food colour so I have added turmeric , so if you want not only the authentic taste , but if you even want the authentic colour then you need to add the orange food colour. Mine look colourless but yummy they are. Ok let’s start making.

Basic Information:
Preparation Time: 20 minutes.
Idle Time: nil hours
Cooking Time: 45 mins
makes: 25 to 30 (depending on the size)


1 and ½ cup besan flour

1 and ½ tbsp rava /semolina

1 and 1/4th cup sugar (I have used vegan brown sugar)

Oil for deep frying

1 tsp orange food colour (I have not added)

1/4th cup Chopped almonds

1 tsp eliche/cardamom powder

¼ th tsp salt

In a pan add sugar and add 1 cup of water and bring it to a boil.Heat till the sugar gets dissolved stirring in between.Once sugar gets dissolved stop stirring and boil till this reach one string consistency.

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Check for 1 string consistency. If you take the sugar syrup in your thumb finger and index finger it should form one string consistency.

In another bowl mix the besan, rava, salt, 1 and ½ cup water and mix well and make a nice batter; the consistence of the batter must be like dosa the batter.

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Now heat the oil, once the oil is hot, hold a perforated spoon over the hot oil and pour a little batter at a time using a ladle over the perforated spoon. Spread the batter with the back of a spoon so that the bond falls into the oil.


Take out the boondi’s out soon, we don’t want crispy boondi, it should be soft. Once the boondhi is done, keep aside.Warm the sugar syrup, and add the boondi and mix well, the boondi and sugar syrup should be mixed well, let it cool


Once boondi is cooled well, add the boondi to mixer with two tbsp hot water and pulse it, don’t grind the boondi just pulse.

Once done transfer in wide bowl add the almond and make lemon sizied balls and its ready to serve.


I have added brown vegan sugar, you can add normal sugar.

Pista, walnuts etc also can be added, instead of just almonds.

I recommend adding orange colour, for the store bought looks or you can skip, next time I will add the colour and post a pica.

You can deep fry in ghee to get the real taste, or frying in oil too is good according to me.


Easy Microwave Mysore pak


I am ShridiSaiBaba devotee, so every Thursday I make sweets for nivedhya (offering to God). This week I wanted to make motichur ladoo but it is a long procedure. I was too tired to make something which will take more than 20 minutes. Then I decided to make Mysore pak, but not the usual tedious Mysore pak.


One of my cousin long back had told that she made Mysore pak within 5 minutes in microwave. I wanted to call and ask her but I felt it will be too late to call, since it will be night in India, I just made my own version of easy peasy microwave Mysore pak, I was very happy with the results. I was very happy with the texture of the Mysore pak, that I called my amma and mil and told them immediately that today’s nivedya for Baba was easy Mysore pak and I was very impressed at myself ;). Ok I won’t brag more about it lets start making.

(PS: I was in a hurry to offer it to Baba and taste it to so I dint cut it properly.)

Basic Information:
Preparation Time: 1 minute.
Idle Time: NIL
Cooking Time: 3 mins
makes: 20 (small pieces)


1/2 cup Besan flour

1/4  cup melted ghee + 1 tsp (see notes)

1/2 cup oil (see notes)

1/2 tsp cardamom powder

2 tsp milk (I used coconut milk)

2/3 rd cup sugar


In a bowl take the besan flour add 1 tsp ghee mix well and microwave it for 1 minute, once done there be slight change in the colour, keep it aside.

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In another bowl add the melted ghee, oil, milk, cardamom, and sugar mix well, until the sugar is dissolved. Add it to the micro-waved besan and mix without any lumps.

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Once the besan and other ingredients are mixed well, microwave it for 1 minute, the ghee would be melted and will be seen on top. Then microwave for 30 seconds again then you can see foamy texture with bubbles formed on top. Then again microwave for 30 seconds twice.

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The besan mixture should have been micro waved for 2 minutes 30 seconds, not more than that maybe depending on your oven one more 30 seconds can be added that’s it not more than that.

After 30 seconds, remove & just pour it in the greased plate, press it very well with the back of spatula and smoothen it.

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Leave it for 10 minutes when its still warm cut into whatever shape you want, once it completely cools down you can take out the pieces and its ready to serve.


The ghee should be completely melted only then the Mysore pak texture will be smooth and nice.

I have used half oil half ghee; you can use only ghee if you wish too.

The texture of the sweet it as good as the normal procedure Mysore pak it will be softer after few hours.

After you microwave for one minute, microwave for 30  seconds, each time by taking it out stringing it and microwaving it.

I have not added fine powder of cardamom, that’s why those black spots.

Broccoli Tandoori Vegan


Broccoli tandoor was one of the first time tried hit recipe, before talking/writing about the recipe let me tell you why vegan.  I am vegan but I am not vegan, no don’t be confused, I am a pure vegetarian, I also don’t like milk items like milk, curd etc etc, I still like cheese that too only few types not all, I am very choosy, also I eat cheese very rarely like maybe once in two or three months, but yeah I do eat once in a while. So when I was checking vegan recipes for tandoori, everywhere there was coconut, cashew, badam curd to be added instead of curd, but I dint have the time and patience to make curd and wait until it set sigh, so I modified accordingly and then came this easy tasty recipe. So let’s start to make Broccoli tandoori.

What you will need

1head of Broccoli

1/4th cup Besan flour

¼ Th cup Cashew paste (just grind the cashew with little water)

1 tbsp Ginger garlic paste

2 tsp of crushed kasuri methi (dried fenugreek leaves)

2 tsp chilli powder

1 tsp salt

1 tsp chat masala

1 tsp garam masala

1 tsp Lemon juice

1 tbsp oil

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How to make

First separate the Broccoli florets and boil it for 2 minutes, drain it and keep it aside.

In another bowl add remaining ingredients and mix well, the consistency should be of dosa batter. Then coat the marinade with the broccoli florets, let it coast well then let it sit for 5 to 6 hours or atleast 1 hour.

After few hours of marination, spread it on a baking sheet and bake in the preheated oven at 200 degrees for 20 to 25 minutes, check in between once so that it does not overcook.


If you don’t have cashews, you can make badam paste or coconut thick milk. I prefer cashew.

You use the same recipe and add capsicum, cauliflower, potato etc