My friend Raji and I have been making Boondhi laddoo for Diwali since 8 years. The first time we ended up making a whooping 450 laddoos because we didn’t know how many laddoos we will get for each cup of flour! But the laddoos tasted great and we could call ourself experts from then on! 🙂 I usually make these a day prior to diwali. This time I decided to make a small quantity for posting in the blog. Making small quantities is challenging too! Before you realise the syrup is ready! Menu Today is very right when she says method and measures must be right! Any sweet comes out well when you follow the correct method and measurements! 🙂 You will get around 25 laddoos for 250 grams of flour.
The teeny weeny laddoo in the middle is for all the fabulous kiddos we meet online like Anjana and (Sri) to the power 2 (Srivalli’s kiddos), Red chillies bundle of naughtiness, Medha (Manisha’s daughter), Kavin (Kribha’s son), Nirmala’s son Siva and her toddler, Laavanya’s baby, Hema’s lucky baby who gets a barn and a cake that looks like this and more that I might have missed.
- Kadalai maavu, besan or gram flour – 1 cup
- Rice flour – 1 table spoon
- Sugar – 1 and 1/2 cup
- Water for syrup – 1/2 cup
- Cardamom – 4 nos
- Lavang (Krambu) – 8nos
- Cashew – 10 nos
- Dry grapes – 10 nos
- Ghee 2 teaspoons
- Oil for deep frying – 250 ml
- Saffron colour – 1 pinch
- Mix the water and sugar in a heavy bottomed pan and heat on a medium flame.
- The syrup should be of one thread consistency. The syrup will be ready when all the sugar melts. Add the cardamom powder and 1/2 pinch saffron powder to the syrup and mix well.
- Mix the flours and divide into 2 portions. Mix one portion with a little water to form a batter slightly thicker than dosa batter.
- Heat oil in a pan on a high flame.To test the temperature of oil just drop a pinch of batter. If it rises immediately the oil is ready for making the bhoondis.
- Hold the bhoondi karandi (perforated ladle) above the oil as shown in picture. Pour a ladle full of batter and spread as you would spread dosa. Immediately reduce the flame to low.
- Fry well till the sound stops. Drain and add to the syrup immediately. Rise the flame to high again before you fry the next batch.
- Make boondhis with rest of the batter. Keep mixing the syrup with boondhi. Mix rest of the flour with water and make the boondhis.
- Fry cashew nuts, dry grapes and lavang in ghee and add to the boondhis. Mix well and leave to cool for 10 minutes.
- Now you can start making balls out of the soaked boondhis. Towards end if you find it difficult, just heat on a low flame for 2 minutes stirring well.
- Store in airtight container. Will taste good after a few hours as the boodhis soak well.
Laddoos are famous for getting spoilt soon. You can keep your laddoos for 10 days if you follow these tips.
- Use good quality sugar for all sweets.
- Fry the boondhis in low flame till the sound subsides.
- Use boiled or drinking water for the syrup and batter as it will reduce degradation due to oxidation.
- Store in dry airtight containers. Your hands should be clean and dry while serving the laddoos.
- Never use water if you are not able to get the balls. Mild heating will help you make the balls towards end.
So many of my visitors requested for this recipe. I hope all of you make great laddoos this Deepavali.
HAPPY DIWALI TO ALL!!
Arusuvai Friendship Chain
After seeing many many posts on the Amish Friendship bread starter we have been inspired to start a friendship chain from here in India. For starters we’d like to focus locally – chain that spreads across foodies living here in India. Thanks Bhags and Bharathy for helping us come up with this.
Arusuvai Friendship Chain is about sending along a surprise ingredient as a gift to your friends for them to prepare something tasty with it, share the recipe, and pass on other surprise ingredients to more people. Arusuvai means six tastes (aru=six, suvai=taste) in Tamizh and is used to refer for Tasty preparation with six tastes – inippu/ thithippu (sweet), orappu/ karam (hot), kassappu (bitter) , pulippu (sour), uppu(salt), tuvarpu (tastes that one gets in raw leaves).
The chain will start with me passing on a “surprise” to Bharathy and Renuka, who will continue the chain. In other words, you need to wait for your turn to get a “surprise ingredient” to be a part of it. So the buck starts here 😀 and stops nowhere.
Arusuvai Logo – Transparent Background
Arusuvai Logo – white background
When you receive a package with a “surprise ingredient” as a part of Arusuvai here are the basic rules you need to follow:
- Prepare something tasty with it and post recipe with a picture if you are a blogger with the logo, a link to person who passed it to you and to this post if you like for reference.
- If you don’t blog, do share the recipe with the friend who gave it to you or post it as a guest post on someone you know who blogs.
- Pass on a “surprise ingredient” to two or more friends, one of whom must preferably blog. We all want to have some fun together right? 😀
Since this is starting here in India we request all people in India who blog or have blogged or those who’d like to be a part of this chain to show themselves up 😀 – we’ll ensure you get to be part of the fun.
Wait for Bharathy and Renuka to post and pass on.
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