Thursday, 4 November 2010

Hema's recipe: "Boondi ladoo"


1) Gram flour - 1 cup
2) Sugar - 1.5 cups
3) Water - 1 cup
4) Cloves - 3 nos.
5) Cashews - a few
6) Oil to deep fry


skillet/strainer that has small holes.


1)Put the water, cloves and the sugar in pan and bring it to a boil and comes to a single thread consistency. This is the sugar syrup.

2)In a bowl, mix gram flour with water to make a smooth batter slightly thicker than dosa batter.

3)Heat oil in a kadai. Hold the skillet/strainer in one hand and the batter on the other hand.

4)Pour some of this batter onto the skillet so that the batter falls through the holes into the oil like small peppercorns.

5)Fry them till they are light golden colour.

6) Take the boondi out in a paper towel to remove excess oil and in a minute or two put them in the warm sugar syrup and mix gently.

7) Repeat the same process for the remaining batter and soak the boondi in the sugar syrup.

8)Let it be there for 10 mins so that it gets soaked well.

9)Now drain excess sugar syrup.

10)Please see that the boondi is warm and and do not let them cool.

11)Add the cashews fried in ghee to this boondi.

12)Now make small balls with ur palms from these boondi.

13)AS you finish a ladoo, put it on a plate one by one. As it cools, it will get firm.

14)Ladoos are ready to serve.

15)Store the ladoos in an air-tight container.

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