Bhoondhi Laddoo

Bhoondhi Laddoo, very famous in south india. Many make it for diwali and other festivals. People of all ages like it very much. My co-sister makes it very often. I saw how to make it at her place about two years before. And this year atlast for diwali I made it for the first time. And to my surprise it came out very very nice. So here goes the recipe for the Bhoondhi Laddoo.

Bhoondhi Laddoo

Ingredients
For the Bhoondis
Gram flour - 1.5 cup
rice flour/corn flour - 1 tbsp
Soda Bicarbonate - 1/8 tsp
Bhoondi stirer
Oil for deep frying

For the Sugar solution
sugar coarse - 1.5 cups
saffron strands - 10-15
cardamom powder/clove - 4 -5
or
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

Method

1. Make a thick paste of gram flour, rice/corn flour, soda, salt with water
2. The consistency should be thicker than dosa batter but thinner than idli batter
3. Take another vessel add sugar water and saffron let it soak meanwhile you prepare the bhoondhis
4. Heat oil for deep frying boondhis
5. 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
6. Fry the bhoodhis. Remove the bhoodhis when they are little soft and strain well
7. After straining the bhoodhis spread them on a tissue paper so that it sucks the oil from the bhoondhis.
8. Heat the sugar solution.
9. The solution should reach 1 string consistency.
10. Remove from heat, add in raisins/cashews/cardamom powder and mix well
11. Crush about handfull of bhoodhis to a coarse powder.
12. Add the bhoondis and stir well close for just 2 minutes
13. Shape them into laddoos while still hot.
14. This can be stored in airtight jars for 2-3 weeks

Points to take Note :
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.

RM#2 : Day 30 Kesari

Today is the last day for RM#2. So like it was planned I am also posting a sweet dish today. Kesari a very easy sweet dish. And I make it when I get guests all of a sudden and I don't have any specific ingredients to prepare any special sweets, then I prefer to prepare kesari. It consumes less time and is requires very common ingredients also.

Kesari
Rawa (Sooji) - 1 cup
Ghee - 11/2 cup
Water - 2 cup
Sugar - 11/2 cup (or less)
Cashew nuts, Raisins
Elaichi powder - 1/4 t.sp
Food colouring - 1/4 t.sp

Method
Heat 1 t.sp ghee in a non-stick kadai. Fry the cashewnuts and raisins and keep it aside. Now add the rest of the ghee. And when the ghee is hot put in the sooji. And fry in medium heat till light pink in colour. Heat the water simultaneously in another vessel. When the water starts boiling add it to the roasted sooji. Add the orange food colouring. Let it cook. When the water is all gone, add the sugar and keep stirring till the kesari leaves the edges. Add the roasted cashewnuts and raisins and elaichi powder. Serve hot.

Don't forget to check out what my other co-runners have prepared specially for the last day of RM#2.

1) DK

2) Siri

3) Srivalli

4) Ranji

5)PJ

6)Curry Leaf

7)Medha

8)Priya

9)Bhawna

10)Raaji

11)Ruchii

12)Anu

13)Kamala

14)Roopa

15)Divya Kudua

16)Rekha

17)Divya M

18)Lakshmi

19)Raaga

20)Sripriya

21)Viji

22)Kamalika

23)Pavani

24)Karuna

25)Roochi