Boondi ladoo / Besan ladoo

-

Besan ladoo / Boondi ladoo


Ingredients:

Besan flour / gram flour 1.2 cup
Baking soda / powder 1/4 tsp
Oil for deep frying
Sugar 1.5 cup
Cloves 5-6
Cardomom 5-6 
Rose essence 1/4 tsp ( optional)
Raisins / dry grapes 15-20pcs

Directions:

 Take a full cup of besan flour / gram flour
 Add some cooking soda / baking powder
 Mix well. Add water and stir
Add more water and mix well
 The batter should not be very thick
 Now the batter is watery so I'm adding 2 spoonful flour
 Now the batter consistency is perfect
 Meanwhile heat up oil in a flat kadai for deep frying. Once is hot enough just pour one drop of batter in hot oil.
 If it's suddenly raises then it's good. You can continue pouring the batter using holed spatula
 Pour the batter on top of holed spatula and move it slowly
 Leave it only for 2-3 seconds in hot oil, just stir 2 seconds and remove all the Boondi else the Boondi will become crispy.
 Take out all the Boondi and transfer it to the wide mouth large bowl.
 Same way pour the batter using spatula, stir and remove the boondi
 This strainer will take out all the Boondi in one shot.
 Boondi is ready.
 The Boondi should be soft..just remove the crispy boondis it will spoil the taste
 Meanwhile make a sugar syrup. For 1 cup bean 1.2 cup sugar. Now here I have added one cup besan and 1/4 cup to adjust batter consistency so I'm adding 1.5 cup sugar for syrup
 Add 1/4 cup of water
 Heat up the sugar pot
 On the other hand, grind some cardomom and cloves
 Coarsely ground spices
 Heat up ghee on the other side
 Add raisins and fry for 20-30 seconds
 Add the ground spices
 Transfer it to the Boondi bowl
 Remove the fried elaichi skins
 Mix well everything together
 Adding half a tea spoon of rose syrup for flavour
 When the syrup thickens check the consistency by adding a drop of syrup to the water.👇

 If the sugar syrup in the water turns like jelly then it's time to swtich off the flame.
 Add the syrup to Boondi bowl
 Mix well nicely
 Allow it to reach room temperature
 The Boondi absorbs sugar,now it's time to make Boondi ladoo
 Keep a bowl of water aside..
 Take a small portion and squeeze nicely so that excess sugar syrup will release and the ladoo will be in shape
 After squeezing just make it a round shape.👇

Boondi ladoo is ready 😀 

Note:
1.For 1.2 cup of besan flour I got 21 ladoos.
2.And most importantly please add turmeric powder along with baking powder.
3.You need to wash your hands before making each ladoos, else your ladoos looks sticky.

Comments

Post a Comment

Top Recipes

How to make soft pulka

-
Image
How to make soft pulka Ingredients: Wheat flour / atta  Salt  Water  Directions: Take a wide mouth bowl add atta and salt. Mix well Add some water and mix well by using your hands The dough is ready now it's very dry so sprinkle some drops of water on top and keep aside for 5 mins. After 5 mins press the dough nicely, if couldn't do so hit the dough nicely. Take some portion of dough and make it into medium size balls. Take some raw atta flour for greasing Heat up a pan which you will not use for dosa Grease a dough before rolling After greasing roll it to a maximum size of your stove grill The size of your pulka should not come out of your stove grill Transfer it to the tawa, in medium flame Once you see the small bubbles like this⬆️ flip over Allow it to cook for 30 seconds Once it start raising like this⬆️ take the pulka using papad Ka spatula and place it on the grill Place it on the grill upside down It wil
Read more

Gobi Manchurian

-
Image
Gobi Manchurian Ingredients: For Manchurian; Cauliflower 1 medium Maida 1/2 cup Corn flour 1/2 cup Red chilli powder Ginger garlic paste 2 tsp Salt Turmeric powder Garam masala For gravy: Onion 2 medium Garlic 10 no's Chilli flakes Soy sauce Vinegar Honey Tomato sauce ( optional) Salt  Directions:  Wash the Cauliflower nicely  In a boiling water add Cauliflower and turmeric powder allow it to boil for 5 mins  Once the cauliflower is cooked 50% switch off the flame and drain it👇  Then wash the cooked Gobi in running water.  On the other side, take maida and corn flour equal amount.  Add ginger garlic paste,red chilli powder,turmeric powder,garam masala, baking powder.  Mix well all together and add some water and make a thick batter👇  Use Kashmiri red chilli powder for nice colour. Don't use food colours.  Heat up oil for deep fry.  Take a piece of cauliflower and dip it in the batter. Once it coated nicely d
Read more

Thandu Keerai / MuzhaiKeerai Recipe

-
Image
Thandu Keerai/MuzhaiKeerai Recipe Ingredients: Keerai 2 bunch for 3-4 servings Onion 1 medium Red chilli 1-2 Salt Rice soaked water/milk Directions: Wash the finely chopped Keerai in running water. Take a wide mouth pot and heat up oil and add jeera Add onions and saute Add red chilli and saute Add washed Keerai and start sauting..see the amount of Keerai and once it's done it will be in half pot only... After 2 mins of sauting.. Keerai started reducing.. add salt now and saute After 5-7 mins of sauting..now close the pot using tight lid and let it cook. Soak rice for sometime Open the lid and give a stir Rice soaked for 5-7 mins.. wash the rice in that water, drain it and store the water Keerai is cooked 30-40% now add the rice water and close the pot for 5-7 mins.👇 Keerai is cooked almost.now add a cup of milk of your choice.( Cows milk/ coconut milk) Add half cup milk and allow it to cook for 5 more minutes.👇 A
Read more

Dal khichdi/ Green Gram khichdi recipe

-
Image
    Dal khichdi/Green Gram khichdi Ingredients: Onion 1 medium Ginger 1 inch Carrot 2-3 pcs Green gram split 1 small cup Rice( raw/steam rice) 1medium cup Ghee/oil 2-3 spoons Jeera 1 teaspoon Curry leaves 10 no's Turmeric powder Hing* Directions:  Take a pressure cooker/kadaiand pour 2 spoon full ghee/oil  Add some Jeera and curry leaves into the medium hot ghee and allow it to release the aroma Add ginger and onion then saute for a couple of minutes  Once the onion changes its colour and when you smell the nice aroma of sauteed onions you can add carrots..keep the flame high and saute  Add green gram split and saute for 2-3 minutes in medium flame ( whole green gram will not tastes good for this recipe)  Finally add rice and now it's time for hing and Turmeric powder... Now saute in a high flame for a minute  Add 6-7 glasses of water and add salt.. Allow to boil Once it releases bubbles check the salt whether it tas
Read more

Chettinad Fish curry / Fish kulambu

-
Image
Chettinad Fish curry. Ingredients: fish -500gms Small onion 250-300gms Tomato 1 large Tamarind - lemon sized Rock salt -2 spoonful Curry leaves, pepper, methi, mustard,saunf. Gingelly oil 250 ml Directions:  Clean up the fish pieces nicely using rock salt.  Soak lemon sized tamarind and 2 spoons rocksalt together  Finely chopped 250-300gms of small onion.  Garlic 15-20 pcs.  Heat up the mud kadai and pour gingelly oil and then add pepper,saunf,methi seeds, cinnamon stick 1 inch  Add curry leaves  Add finely chopped onions and garlic and saute  Saute the onions and garlic nicely untill it gets nice colour..add turmeric powder and garam masala Once the onion cooked well add tomatoes Add sambar powder and saute well untill the masalas get cooked Saute well ina medium flame Once the masala is cooked well Squeeze the tamarind and add a spoonful sambar powder, it will thicken the gravy Add tamarind water Mix well everything an
Read more

Nattu kozhi kulambu / country chicken curry

-
Image
Nattu kozhi kulambu Ingredients: Chicken 700-800gms Onion large 4nos Tomatoes 3-4 no's Kashmiri Red chilli powder 2 tsp Sambar chilli powder 250gms Garam masala 2 spoonful Salt Directions:  Wash the chicken pieces nicely ina running water  Add Turmeric powder and rub nicely to a washed chicken and keep aside  Heat up oil and add cinnamon sticks,cardomom,star anise, cloves  Add onions and saute well in a high flame  Minse ginger and garlic nicely  Add minsed ginger garlic and saute  Add tomatoes and saute  Add Kashmiri red chilli powder, corriander powder,garam masala and fry everything together  Saute everything for 4-5 minutes untill oil ooses out  Add sambar powder and fry for a minute  Saute everything untill the raw smell goes  Add little water and fry for a couple of minutes  Add turmeric rubbed chicken into it  Mix everything well  Add a cup of water and pressure cook it for 2 whistles in high flame and swi
Read more

Vendaikkai pachadi - Chettinad spl

-
Image
Vendaikkai pachadi - Chettinad special Ingredients: Ladies finger / vendaikai250gms Small onion / Chinna vengayam10nos Country tomato / Natu thakkali 1large Tamarind lemon size / Puli  Rock salt / kal uppu 1 spoonful Toor dal / tuvaram parupu 2 cups Directions: I took ladies finger 250gms, small onion 10 nos and a country tomato We Chettinad people generally use small onions more than the regular onion..Even in my blog you can find more recipes using small onion..It will give you an extraordinary taste.. And one more important thing..  chop the ladies finger into a thin slices like ⬆️. If  you cut this into thick pieces then it will be like a Sambar but not pachadi Take a tamarind lemon sized and soak it with a cup of water along with a spoon of rock salt Heat up the kadai and add groundnut oil ( if not available you can use oil of your choice) Once the oil is heated up add mustard seeds, urad dal 1 spoon, methi seeds 1/4 tsp and curry leaves Ad
Read more

White Sauce Pasta Recipe - Kids Special

-
Image
White Sauce Pasta Recipe - kids Ingredients: Whole wheat kids pasta 1 largecup Maida 2 spoons Cheese 1 cube Butter 1 cube Milk 1 large cup Water 3 cups for boiling pasta Salt Directions:  Store bought kids pasta.. Generally I will buy whole wheat pasta only...too much maida is not good for kids  In a kadai boil 3 cups of water and add a spoonful salt so that your pasta will absorb salt while boiling  Add a large cup of pasta to boiling water  Allow it to boil for 10-15 minutes in a medium flame..don't stir too much your pasta will break.  You can see the pasta doubled its size.. taste it if you feel it's boiled 80% switch off the flame  Drain your pasta well.. By mistake if your pasta cooked more than 80% after draining just pour some cold water on top and drain.  In a separate kadai add butter and heat it up  Add oregano / pizza mix  Add chilli flakes and simmer it, let the aroma come out  Add 2 spoonful maida and saute  Saut
Read more

Dal Makhani / Bukhara Dal Recipe

-
Image
Dal Makhani / Bukhara Dal Recipe Ingrediants: Rajma 1 cup Black urad Dal 1 cup Butter 50-60gms Tomato 4nos Ginger 2 inch Red chilli Powder Coriander powder Whole garam masala: cinnamon,cardomom,bay leaf,cloves. Salt Kasthuri methi  Directions: Take a cup of small light coloured rajma. This rajma suits for this recipe Black urad Dal 1 cup Soak for at least 4 hours.or else soak for an hour and pressure cook for 15-20 whistles Dal after 4 hours soaked well Now, adding rajma,black urad Dal,ajwain,red chilli powder,salt and pressure cook it for 5-6 whistles and simmer it for 5 mins. Rajma cooked well Should be in a mashy consistency Heat up the pressure cooker and add some oil Whole garam masalas. Cinnamon,ccardomom,cloves,bay leaves Add the whole garam masala into it. Adding slices of ginger and allow it to cook well for a minute. Meanwhile, take 4 tomatoes and blend it in a mixer. Ginger cooked well. Adding tomato puree and
Read more

Vegetable pulao recipe

-
Image
Veg pulao recipe Ingredients: Onion 1 large Cauliflower 3-4 flowerets Peas 20-30gms Beans 10-15 pcs Carrot 2-3 no's Bay leaves Cinnamon stick 1 inch Cloves Coconut pieces small 10 Corriander leaves 1/2 bunch Green chillies 5-6 no's Basmati rice 1 large cup Directions:  Heat up a wide mouth pot or pressure cooker for making pulao. (I'm using idly base pot.) Pour some oil and ghee 50% each and add cinnamon stick,cloves, bay leaves and saute  Add onions and saute in high flame  Add pulao vegetables and saute  Meanwhile grind pulao masala. Take a mixture and add coconut pieces, corriander leaves,kaskas,green chillies and grind to a smooth paste.  Ground Pulao masala  Add the masala paste and saute  Add turmeric powder  Add a cup of water to cook vegetables  Add fresh cream / curd.  Close the pot using tight lid so that the vegetables will cook faster  On the other side take another pot and heat up with oil  I forgo
Read more