Thursday, October 24, 2019

Posted by Mala at 12:00:00 AM No comments
Unplanned sweet!!!!
I hadn't even thought of making this!!!
Was talking with my manni /bhabhi/sister in law,  who is an expert in cooking, and she told me, day before yesterday she made laddoos. I told her, I haven't made so far, she gave me the exact measurements, and lo!!! within an hour, I finished making these!
Now after making these, I have come to a conclusion:
This is the most economical sweet we can think of, ww do not have to buy butter, paneer, condensed milk or milk powder.......
All ingredients are readily available at home, and I am so happy, they have come out very well too!
I did not add any extra artificial food colors, which aren't good for health. So, it is just the color of saffron and besan. And of course, a pinch turmeric powder.....


Ingredients
Besan - 1 cup
Sugar - 1 cup
Water - 1/2 cup for the sugar syrup
Turmeric powder - a pinch
Baking powder - a pinch
Cardamom powder - 1/2 tsp
Saffron - a few strands
Ghee - 2 tsps
Broken cashews - 10-12
Enough oil to make the boondis

Recipe cuisine: South Indian; Category: Indian sweets; festival delicacy
Prep time: 10 mts; Cooking time: 30-40 mts

Yields small sized 17-18 laddoos

Besan flour taken, turmeric powder and baking powder, both just a pinch, added


Enough water added and whisked to a smooth dosa batter consistecy. Batter should be flowy, not too thick, not too thin. If it's thin, boondis will be flat, they won't look good, and if it's thick, boondis will have tails😊


In a small pan, roast the cashews in 2 tsps ghee, and keep aside


1 cup sugar and 1/2 cup water kept on medium flames


This is my boondi plate, very very good


Sugar starts boiling, and when it reaches 1 string consistency, switch off the stove. You can see, side by side oil also getting heated on low flames.


Add saffron and cardamom powder to the syrup


As you make sugar syrup itself, keep oil in low flames, after switching off the syrup, make the flames high for this kadai, pour 1 ladle batter, with another ladle, you can gently , in circular motions, rub in the batter, so that small droplets will fall into the hot oil. Boondis did not become flat neither did they develop tails, If tails come, please add some more water, if they are flat, add in some more besan.
Another very very important tip is, after every batch, you need to wash the boondi plate and wipe it dry.


The boondis need not become very crisp, because to take in the syrup they will require longer time. As the boondis are done, strainght from this pan, you can put them over the syrup, and mix.


Boondis done, added to the syrup, and the roasted cashews with ghee too added, all mixed well, mashed well with a masher or ladle, and keep it covered for about 10 minutes, so that boondis will get soaked well and become soft.


When the mixture becomes bearably warm, please mash it nicely with hands, as if mashing rasam saadham or curd rice.


I did not even have to grease my hands, laddoos were perfect in texture, made small laddoos.




This post first came in www.malpatskitchen.com


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