Boondi laddu is made normally for Diwali, weddings etc. For the "Cheeru" means various kinds of Murkuu, laddu etc. are displayed in the mandap for the wedding and given to the Bride grooms family, ofcourse, it is distributed to the relatives of the bride too.
It is a sweet dish liked by everyone. When my mother in law used to make this dish, I never bothered to see how she is making it and only will go for binding the same into beautiful small balls out it. But once she was very adamant that I make the same and she will instruct me how to do it. Though I learnt the technique from her how to make this, I never bothered to repeat the process till I tried the same for my elder brother's 25th Wedding anniversary two years back and uploaded the boondi laddu in www.simpleindianrecipes.com. At that time, I was sharing my recipes with Dahlia, who inspired me to start my own blog.
Coming back to the recipe, it is basically made with bengal gram flour or besan it is known as and very delicious. My mother in law will make the boondis and put them in the sugar syrup, mix up and keep aside and she will bind the same next day only. But I made it after 2 hours and the same came out very well.
In this recipe, there is a slight variation, I have not used rice four. Today is my silver wedding anniversary (25th), and made it for the party.
watch on you tube
Boondi laddu, boondi laddu, boondi laddu
Now let us look at the recipe now:
Ingredients:
2 cups besan
2 pinch soda
2 drops of lemon yellow food colour ( i used the liquid one)
a generous pinch of salt
2 tsp ghee
20 raisins
20 kajus broken into small pcs
a fistful of kalkandu (sugar candy)
a pinch of edible camphor(Pacha karpooram)
1/2 tsp cardamom powder
6-8 lavang (grambu) Cloves
oil for frying boondi
Sugar syrup:
2 1/2 cup sugar, 2 cups water , 2 drops food colour lemon yellow
Method:
Boondi:
Heat ghee in kadai, fry the kaju, raisins separately, keep aside. dry roast the cloves and make powder out of it. you can also fry them in ghee and powder it. This method is used to avoid throwing the cloves while eating the laddu.
sieve the flour with soda, salt and put in a wide bowl. add water little by little to make a dosa batter consistency. the batter should come out of the jara in moti form when it is poured on the jara above the oil. add the food colour too and mix well.
to check the same, dip your finger in the batter and drop the boond in the oil. if it rises immediately, the oil is hot enough to start your work.
Hold the jara above the oil, pour a laddleful of batter starting from the sides of the jara. it will spread in the jara and the drops will fall in the oil and will rise immediately. cook the same till it is cooked and yet soft. Do not fry the same like the boondis for making kara boondi (crispy). keep aside. repeat the process till you finish with the entire batter.
Sugar syrup:
Put the sugar in a vessel, add water, lemon yellow colour and bring to boil till you reach a one thread consistency. To check the same, take little sugar syrup between your index finger and thumb and press and release, you can see the strings forming. even if you get slightly above that level, is ok.
Actual preparation of laddu
Now put the boondis in the sugar syrup, mix well and keep aside for two hours. you can see the boondis have absorbed the syrup fully, and it is ready to make the laddus. Add the raisins, cashews, powdered cloves, cardamom etc, mix well once again with your hands and start making laddus bigger than a lemon sized ball.
The yield is around 30 small laddus.
You may also check the recipe which I have shared with Dahlia. The link is given above.
NOTE: Do not worry if the sugar syrup did not absorbed fully. If you feel that you cannot bind it and bit in syrup form, you can add one or two batches of boondis which will solve the issue.
To avoid this, I removed 1/2 cup sugar syrup and kept aside as when I was making boondis, the jara fell in the oil and wasted two batches of boondis. From the video you can make out the disaster happened. I did not delete this portion purposely as one should understand the situation and adjust accordingly.
However, the above measurement is perfect. My daughter felt it is too sugary hence can reduce if you want to 2 cups to 2 and a quarter.
THANKS FOR VISITING THE BLOG. YOUR SUGGESTIONS ARE MOST WELCOME.
It is a sweet dish liked by everyone. When my mother in law used to make this dish, I never bothered to see how she is making it and only will go for binding the same into beautiful small balls out it. But once she was very adamant that I make the same and she will instruct me how to do it. Though I learnt the technique from her how to make this, I never bothered to repeat the process till I tried the same for my elder brother's 25th Wedding anniversary two years back and uploaded the boondi laddu in www.simpleindianrecipes.com. At that time, I was sharing my recipes with Dahlia, who inspired me to start my own blog.
Coming back to the recipe, it is basically made with bengal gram flour or besan it is known as and very delicious. My mother in law will make the boondis and put them in the sugar syrup, mix up and keep aside and she will bind the same next day only. But I made it after 2 hours and the same came out very well.
In this recipe, there is a slight variation, I have not used rice four. Today is my silver wedding anniversary (25th), and made it for the party.
Boondi laddu, boondi laddu, boondi laddu
Now let us look at the recipe now:
Ingredients:
2 cups besan
2 pinch soda
2 drops of lemon yellow food colour ( i used the liquid one)
a generous pinch of salt
2 tsp ghee
20 raisins
20 kajus broken into small pcs
a fistful of kalkandu (sugar candy)
a pinch of edible camphor(Pacha karpooram)
1/2 tsp cardamom powder
6-8 lavang (grambu) Cloves
oil for frying boondi
Sugar syrup:
2 1/2 cup sugar, 2 cups water , 2 drops food colour lemon yellow
Method:
Boondi:
Heat ghee in kadai, fry the kaju, raisins separately, keep aside. dry roast the cloves and make powder out of it. you can also fry them in ghee and powder it. This method is used to avoid throwing the cloves while eating the laddu.
sieve the flour with soda, salt and put in a wide bowl. add water little by little to make a dosa batter consistency. the batter should come out of the jara in moti form when it is poured on the jara above the oil. add the food colour too and mix well.
to check the same, dip your finger in the batter and drop the boond in the oil. if it rises immediately, the oil is hot enough to start your work.
Hold the jara above the oil, pour a laddleful of batter starting from the sides of the jara. it will spread in the jara and the drops will fall in the oil and will rise immediately. cook the same till it is cooked and yet soft. Do not fry the same like the boondis for making kara boondi (crispy). keep aside. repeat the process till you finish with the entire batter.
Sugar syrup:
Put the sugar in a vessel, add water, lemon yellow colour and bring to boil till you reach a one thread consistency. To check the same, take little sugar syrup between your index finger and thumb and press and release, you can see the strings forming. even if you get slightly above that level, is ok.
Actual preparation of laddu
Now put the boondis in the sugar syrup, mix well and keep aside for two hours. you can see the boondis have absorbed the syrup fully, and it is ready to make the laddus. Add the raisins, cashews, powdered cloves, cardamom etc, mix well once again with your hands and start making laddus bigger than a lemon sized ball.
The yield is around 30 small laddus.
You may also check the recipe which I have shared with Dahlia. The link is given above.
NOTE: Do not worry if the sugar syrup did not absorbed fully. If you feel that you cannot bind it and bit in syrup form, you can add one or two batches of boondis which will solve the issue.
To avoid this, I removed 1/2 cup sugar syrup and kept aside as when I was making boondis, the jara fell in the oil and wasted two batches of boondis. From the video you can make out the disaster happened. I did not delete this portion purposely as one should understand the situation and adjust accordingly.
However, the above measurement is perfect. My daughter felt it is too sugary hence can reduce if you want to 2 cups to 2 and a quarter.
THANKS FOR VISITING THE BLOG. YOUR SUGGESTIONS ARE MOST WELCOME.
No comments:
Post a Comment