Laddu

by jayashis
Laddu
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Votes: 1
Rating: 4
You:
Rate this recipe!
Cuisine North Indian
Prep Time 30 minutes
Servings
people
Ingredients
  • Gram flour(Kadalamavu) - 250 gm
  • Sugar - 375 gm
  • Baking soda - 1/2 tsp
  • Oil - 1 kg
  • Yellow essence(A little) -
  • Cardamom powder(Elakka) - 1 tsp
  • Cashew nuts - 2 tbsp
  • Raisins(Onakka munthiri) - 2 tbsp
  • Ghee - 1 tsp
  • Water - 1 cup
Cuisine North Indian
Prep Time 30 minutes
Servings
people
Ingredients
  • Gram flour(Kadalamavu) - 250 gm
  • Sugar - 375 gm
  • Baking soda - 1/2 tsp
  • Oil - 1 kg
  • Yellow essence(A little) -
  • Cardamom powder(Elakka) - 1 tsp
  • Cashew nuts - 2 tbsp
  • Raisins(Onakka munthiri) - 2 tbsp
  • Ghee - 1 tsp
  • Water - 1 cup
Votes: 1
Rating: 4
You:
Rate this recipe!
Instructions
  1. Sieve the gram flour into a deep vessel.
  2. Add enough water to make it into a thick batter. The consistency should be such that it should fall or drop from the bhoondi maker.
  3. Add baking soda followed by yellow colour and mix well.
  4. Heat oil in a deep vessel.
  5. Pour the batter on the bhoondi maker with a flat based container. Once you pour the batter in boondi maker, just spread it gently with the base of the container.
  6. Fry bhoondi till golden yellow, remove it and drain it.
  7. Put them in the sugar syrup.
  8. Repeat the process with the whole quantity of batter.
  9. Fry cashew nuts and raisins in ghee and mix them with the bhoondi.
  10. Take a deep vessel and add sugar along with a cup of water and turn on the heat. Dissolve the sugar into the water by stirring. Let it boil for some time. Keep stirring and keep checking the syrup to become thread consistent.
  11. Remove from the flame.
  12. Add cardamom powder and mix well.
  13. Mix the bhoondi and sugar syrup thoroughly.
  14. Using a little ghee on the palms of your hands, shape the bhoondis into big round balls.
  15. Leave it to dry for 2-3 hours.
  16. Store them in a tight container.
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1 comment

curryadmin
manam March 16, 2006 - 12:00 am

its vrey good intaste.thank you

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