For the Bhoondis
Gram flour - 1.5 cup
rice flour/corn flour - 1 tbsp
Soda Bicarbonate - 1/8 tsp
Oil for deep frying
For the Sugar solution
sugar coarse - 1.5 cups
saffron strands - 10-15
cardamom powder/clove - 4 -5
some flavoured powder like Badam Feast powder, I used MAAS powder which we get in shops - about 1 tb.sp
water - 1/2 cup
cashews/raisins/badams of choice
- Make a thick paste of gram flour, rice/corn flour, soda, salt with water
- The consistency should be thicker than dosa batter but thinner than idli batter
- Take another vessel add sugar water and saffron let it soak meanwhile you prepare the bhoondhis
- Heat oil for deep frying boondhis
- Keep the bhoondhi stirer at a distance from the hot oil, pour a laddle of besan and stir quickly to the hot oil. Must be done fast
- Fry the bhoodhis. Remove the bhoodhis when they are little soft and strain well
- After straining the bhoodhis spread them on a tissue paper so that it sucks the oil from the bhoondhis.
- Heat the sugar solution.
- The solution should reach 1 string consistency.
- Remove from heat, add in raisins/cashews/cardamom powder and mix well
- Crush about handfull of bhoodhis to a coarse powder.
- Add the bhoondis and stir well close for just 2 minutes
- Shape them into laddoos while still hot.
- This can be stored in airtight jars for 2-3 weeks
If you are unable to shape them and feel very liquid after adding bhoondhis keep on low fire for sometime until it comes to the consistency to shape into laddus.
For first time check the consistency of the batter is right for the bhoondhis. The bhoondhis should come out round must not be elongated nor flat with holes. Add little water if it is soft and thick and make it faster if it falls elongated.
This Bhoondhi Laddoo is rolling its way to FIC - Orange event hosted by Aparna of My Diverse Kitchen. FIC was started by the sunshinemom of Tongue Ticklers.