Corn Flakes Soya Besan Ladoos

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

Recipe Preparation Icon
Prep Time 15 minutes
Recipe Total Time Icon
Total Time 25 minutes
Recipe icon to illustrate the number of servings
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.