Corn Flakes Soya Besan Ladoos

We're upping the taste of traditional ladoos with the help of Kellogg's Corn Flakes.

Prep Time 15 minutes
Total Time 25 minutes
Servings 2

Key Ingredient

Kellogg's® Corn Flakes Original

Kellogg's® Corn Flakes Original



  • Kellogg's® Corn Flakes Original 40g or 7 to 8 tbsp
  • Soya flour 30g or 2 tbsp
  • Thick besan 30g or 2 tbsp
  • Dry coconut shreds 15g or 1bsp
  • Almonds 15g or 1 tbsp
  • Dry date powder (Kharik powder) or chopped dates 15g or 1 tbsp
  • Edible gum, sauté in a little ghee and powder (optional) 2 to 3 tsp
  • Flax seeds, slightly roasted 2 tsp
  • Sesame seeds, slightly roasted 2 tsp
  • Cinnamon powder 1/4 tsp
  • Dry ginger powder (sounth) 1/4 tsp
  • Aniseed (Sauf) powder 1/4 tsp
  • Turmeric powder 1/4 tsp
  • Pepper corns, crushed 2 to 4
  • Organic jaggery 60g or 4 tbsp or to taste
  • Ghee 2 tbsp

Cooking steps

1. Heat ghee in a non-stick kadhai.

2. Add soya flour and thick besan, roast on a low flame for 7-8 minutes stirring constantly.

3. Add the coconut shreds and sauté for a while.

4. Add the crushed Kellogg's® Corn Flakes Original and all other ingredients except jaggery. Mix well and sauté for a minute.

5. Mix in the grated jaggery, blend well and take away from flame.

6. Mix the contents thoroughly, apply a little ghee on your palms and shape into ladoos of desired size.

7. Cool and store. Ladoos can be preserved in an air-tight container for a couple of weeks.