The famous laddu's are altime favorites for almost every kid. We take our daughter to the Balaji temple here and my daughter will never forget to buy her laddu and will not give it to anybody else. She calls it a laddu temple :) I was married 6 years back and I was so much surprised when my mother in law had made a bucket full of laddus and packed for us while we left india to the USA. Those were amazing laddus and I always wanted to make such good laddus but never had the time to do so. Finally my dreams came true when I felt so good after making these laddus this time. Here is the recipe,
Ingredients:
Gram flour - 2 cups
Sugar - 2 cups
casews - handful
Ghee - Just for frying the casews
Oil - 1 cup (for frying the boondis)
Preparation of the boondis:
1. To the gram flour add very little water and make a batter. The batter should not be too thick or too watery. It should be of medium consistency like the iddly batter.
2. Heat the oil in the frying pan. Use the boondi making laddle (its a flat round laddle with small holes), to make the boondis. Keep the laddle on top of the oil at a distance and pour one big spoon full of the batter on the laddle. Tap gently with the spoon
3. Small droplets of dough falls in the oil and gets fried. When the boondis turn golden brown remove it and drain it in the paper towel to remove the excess oil.
4. After making all the boondis drop them all together inside the sugar syrup. Make sure the sugar syrup is just removed from the stove. It has to be warm. Mix it well and slightly grind it. (Dont mash it. Just the boondis should be broken. )
5. Fry casews in ghee and add it to the boondi mixture.
6. Make laddus when the mixture is lukewarm and you can hold them in hand. Its important to make the laddus when the mixture is warm otherwise, the sugar will crystallize and balls cannot be made.
2. Heat the oil in the frying pan. Use the boondi making laddle (its a flat round laddle with small holes), to make the boondis. Keep the laddle on top of the oil at a distance and pour one big spoon full of the batter on the laddle. Tap gently with the spoon
3. Small droplets of dough falls in the oil and gets fried. When the boondis turn golden brown remove it and drain it in the paper towel to remove the excess oil.
4. After making all the boondis drop them all together inside the sugar syrup. Make sure the sugar syrup is just removed from the stove. It has to be warm. Mix it well and slightly grind it. (Dont mash it. Just the boondis should be broken. )
5. Fry casews in ghee and add it to the boondi mixture.
6. Make laddus when the mixture is lukewarm and you can hold them in hand. Its important to make the laddus when the mixture is warm otherwise, the sugar will crystallize and balls cannot be made.
Preparation of the sugar syrup:
1. Take the sugar in a separate pan and add water just to cover the sugar and turn the stove on.
2. Heat till the sugar is dissolved stirring it in between. When the sugar is completely disssoved, allow the syrup to boil until the required consistency is reached.
3. The sugar syrup when you touch with your thumb and forefinger it should form a string. turn off the stove once this consistency is reached.
No comments:
Post a Comment