Search Login


Rakhi Sweets - Cartly | Simply Desi | Indian Grocery Store

Rakhi as well known festival for mainly Indians is celebrated grandly by siblings enjoying and savouring every moment that particular day. To make it a thing to remember that siblings have an unbreakable bond, sisters tie rakhi to their brothers and offer them, sweets, with an arthi as a custom. Brothers gift their sisters with anything of their interest. 

Coming to the sweets of the rakhi festival, both North and South Indians usually make a different variety of laddoo,besan laddoo,coconut laddoo andsuji/rava laddoo. Some even make barfis like  kaju and badam barfis


NOTE:1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Besan Laddoo - Simply Desi | Indian Grocery Store Online


  • Parchment Paper
  • Mixing Bowl
  • Thick Bottomed Kadai/Pan


  • ⅓ Cup Of Sugar
  • 2 Green Cardamoms
  • 1 Cup Of Gram Flour / Besan
  • ¼ Cup Of Clarified Butter / Ghee
  • Edible Silver Foil for Garnishing (Optional)
  • Almond/Cashews/Pistachio Silvers for garnishing (Optional)


  1. In a blender or mixer, powder the sugar and the cardamoms together.
  2. Add the ghee to the heavy-bottomed pan and heat to melt it completely.
  3. Add the besan/gram flour to the hot ghee and cook on a low flame.
  4. Stir and mix the residue until the ghee completely merges into the flour and the texture appears to be crumbly.
  5. Add a little bit more ghee (approx ½ spoon if required) and mix well again.
  6. Until the besan mixture turns roasted, stir and cook on a low flame.
  7. In around 5 to 8 minutes, the besan mixture starts to moisten a little and it looks like the mixture comes together. 
  8. On a low flame, stir and cook for about 5 to 7 more minutes until the mixture turns smooth and the ghee leaves the sides of the pan.
  9. A big smooth lump of the mixture smells so fragrant and transfer the hot mixture to a large bowl where the mixture turns runny with the ghee oozing out.
  10. Add the powdered sugar to the hot but warm mixture.
  11. Make the mixture into small round-shaped laddoos.
  12. Garnish the besan laddoos with nuts of your choice such as cashews, almonds and pistachios silvers and edible silver foil and store them in a tight container.


Coconut Jaggery Laddoo | Indian Restuarant


  • 2 Cups of Fresh or Frozen Grated Coconut 
  • ¼ Teaspoon of Cardamom Powder
  • 1 to 2 Teaspoons of Ghee
  • 1 Cup of Grated Jaggery
  • 10 Chopped Cashews
  • 10 Chopped Almonds (Optional)


  1. Heat 1 Tsp of ghee and fry the chopped cashews/almonds in the heated ghee.
  2. Keep the fried cashews aside and in the same pan, mix the grated coconut and grated jaggery together well.
  3. After the jaggery melts, test the taste and add more if needed.
  4. Mix, stir and cook until the coconut jaggery mixture smells flavoured, and good, turns thick and binds together well.
  5. Add the fried nuts and the cardamom powder.
  6. Transfer the coconut laddoos into an air-tight container and store it at room temperature. These laddoos last for about 6 to 7 days. 


Suji Laddoo | Rava Laddoo | Semolina Laddoo | Indian Restuarant Near Me


  • ¾ Cup Sugar 
  • 1 Cup of Semolina/Suji/Rava
  • ¼ Cup of Ghee
  • 10 Raisins
  • 10 Chopped Cashews
  • 1 Teaspoon Cardamom Powder
  • ½ Cup of grated Coconut


  1. Add suji and the grated coconut to a pan. Dry roast the mixture on a medium-low flame for about 5 to 7 minutes.
  2. Stir continuously until the mixture turns to light golden colour. Turn off the flame when you can smell the aroma of the mixture.
  3. In a blender, add the cardamoms and sugar to make it into a fine powder.
  4. After the suji cools down, add it to the same blender with the sugar-cardamom fine powder.
  5. Blend the mixture to a coarse powder. Taste and add more powdered sugar if needed. Transfer the mixture into a mixing bowl.
  6. Add ghee to a pan and fry the cashews until they turn a light golden colour.
  7. Now add the raisins and stir for about 30 seconds on a low flame. Turn off the heat.
  8. Pour the hot ghee along with the fried cashew nuts and raisins into the suji laddoo mixture.
  9. Take small portions of the mixture into your palm and make them into round-shaped laddoos.
  10. Store them in an air-tight jar at room temperature and eat up within 3 weeks.


Kaju Barfi | South Asian Groceries Online


  • 1 Cup of broken Cashew nuts (Kaju)
  • 1 ½ Tsp of melted Ghee
  • ½ Cup of Sugar
  • ½ Tsp of Elachi/Cardamom Powder


  1. Blend the cashew nuts in a blender into a fine powder and keep them aside.
  2. Combine the sugar and ¼ cup of water in a pan. Stir and cook on a medium flame for about 3 to 4 minutes.
  3. Now add the fine cashew powder to the above mixture, stir well and cook again for about 2 minutes on a medium flame.
  4. Add the cardamom powder and ghee to the mixture and stir well.
  5. Apply ghee to the plate and transfer the Kaju barfi mixture to it by spreading it evenly. 
  6. Allow the Kaju barfi mixture to cool for about 4 to 5 minutes and cut them into equal-sized diamond shapes.
  7. Store the barfis in an air-tight container.