Thursday, October 23, 2008



Besan Flour - 1 cup
Sugar - 1 and 1/2 cup
Elaichi - 3 nos
Ghee - 2 tsp
Raisin - few
Cashew - few
Kesar Color - A pinch(optional)


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 it should be thick and sticky.

Boondhi Preparation:

1. Take boondhi in a vessel and add roasted raisins and cashew.
2. Now add the hot jeera and mix well.


Excellent summer holiday snack. Kids love if it is in different color. For different colors you can use different kesar colors. Differnce between laddu and Boondhi is only the jeera preparation. Very easy to prepare.