Thursday, October 23, 2008

Boondhi Laddu


Besan Flour - 1 cup
Sugar - 1 and 1/2 cup
Elaichi - 3 nos
Ghee - 2 tsp
Raisin - few
Cashew - few

Boondhi Preparation:

1. Mix the besan flour with 1/2 cup of water. Batter should be like dosai batter.
2. Take a scoop of besan batter and spread around the "boondhi prepareing vessal"[it'l be like a kadai having holes, u'l get in all indian stores]
3. Take out immediately, it should not cook too much. Then it will become crispy.
4. Spread the boondhi in a news paper, so that excess oil will be drained.

Jeera Preparation:

1. Add the sugar to one cup of water and boil well.
2. Add Elaichi too.
3. Let it boil for 20 mins, now in a plate keep a drop of jeera. Touch and see if it is thick, say, as you prepare for jamun.

Laddu Preparation:

1. Take boondhi in a vessel and add roasted raisins and cashew.
2. Now add the hot jeera and mix well.
3. Now start preparing laddu. It will be hot, you can use a cloves. Finish preparing ladoo when the mixture is hot, else laddu will become sweet boondhi.


Excellent sweet for birthday parties and all religious festivals.