This Gudi Padwa Dig Into These Delights By Chef Maharaj Bhawar Singh
Image Credit: Basundi from Khandani Rajdhani

The season of festivities has just begun and once such festivity Gudi Padwa ( A Gudi means emblem or the flag of Lord Brahma and it is hung on the door as a sign to prosperity and good luck) the Maharashtrian harvest season and the start of a New Year. Gudi Padwa sees an elaborate menu of sweets and savouries. This important festival of also signifies the victory of Lord Rama over Ravana and his subsequent coronation after his 14 years of exile. This day is also considered to be the day when the universe was created.

With number of food items that’s cooked Basundi and LAdoos get a special place. Here’s few recipes by Maharaj Bhawar Singh, Corporate Chef - Khandani Rajdhani 

Mohanthal Ladoos:


·    2 cups Besan Flour Karkara

·    3 tbsp melted Ghee

·    6 tbsp milk

·    1 cup melted  ghee 1

·    1/4 cups sugar

·    5 tsp milk 

·    1 tbsp rose water optional

·    1/4 tsp Elaichi powder

·    1/4 tsp Kesar (Saffron )

·    1/2 tap ghee for greasing

·    1 tbsp pista chops for sprinkling

·    1 tbsp Almound (Badam ) for sprinkling


·    The saffron  and ½ tsp warm water in a bowl, mix well and keep aside

·    Combine the besan, 3 tbsp of melted ghee and 3 tbsp of milk in a deep bowl and mix well using your fingertips till no lumps remain, Gently press it to even out the mixture. Cover with a lid and keep aside for 30 minutes

·    Break the lumps lightly with your fingertips and sieve it using a sieve with big holes. Keep aside.

·    Heat the ghee in a brass vessel on a high flame for 1 minute.

·    Add the sieved besan mixture, mix well and cook on a medium flame for 5 minutes, or till the mixture turns brown in colour, while stirring continuously. Remove from the flame and keep aside to cool for 15 minutes.

·    Meanwhile, combine the sugar and 1 cup of water in a deep non-stick pan, mix well and cook on a high flame for 2 minutes, while stirring continuously.

·    Lower the flame to slow, when it boils, add 2 tsp of milk, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Remove the dirt that floats on the sugar mixture and discard it.Lower the flame to slow and cook for 7 minutes, or till the syrup is of 1. 5 thread consistency, while stirring occasionally.

·    Add the rose water and mix well. Keep aside,

·    Add the cardamom powder, saffron-water mixture and  sugar Syrup to the cooled besan mixture, mix well and stir for approx. 3 to 4 minutes, while stirring continuously or till the mixture cools.

·    Make round Ladoo



·    Full fat milk - 2 lts

·    Sugar - 1/2 cup (you can reduce by another tbsp)

·    Cardamom powder - 1/2 tsp

·    Saffron - 7-8 strands (soaked in 2 tbsps of warm milk)

·    Pistachios – 2 tbsp

·    Almonds - 7-8, blanched and peeled


    Sliver the blanched almonds, chop the pistachios and set aside. 

    Boil milk in a large heavy bottomed wide vessel on high flame. Once it comes to a boil, reduce flame to low and allow to simmer for 12-15 minutes, stirring in intervals of 2-3 minutes. 

    Add sugar. keep stirring constantly. Allow the milk to simmer till it has thicken and has reduced the quantity to half. Add cardamom powder. cook for few minutes and allow it to cool. 

    Garnish with almonds and pistachio.