Thursday, October 27, 2016


Chick pea flour / besan flour / kadalai maavu - 2 cups
Palm sugar candy / panankarkandu - 2 cups
Ghee / clarified butter - 2 tsp
Cardamom powder - 1/4 tsp
Raisins -1 tbsp
Cashews - 6 (chop into small pieces)
Oil to deep fry
Other than these we need a ladle with pores or a special ladoo ladle.

Take flour in a mixing bowl and add 1 1/2 cups water to make a smooth batter in dosa batter consistency.

In a pan boil palm sugar with 2 cups of water. When completely dissolved filter through a clean cloth to remove dirt.

Now bring to boil until the syrup reaches single thread consistency.

In this mean time fry bhoondhis in hot oil. Hold the ladle over hot oil. Pour the batter in the ladle and allow the batter to fall drop by drop in oil. Don't fry them crispy. Just remove when bubbling reduces.

Also roast cashews and raisins in 1 tsp ghee.

When sugar syrup is done add 1 tsp ghee, cardamom powder and roasted cashews and raisins. Sugar syrup must be hot.

Add bhoondis in this mixture and mix well.

 Make balls when it is still hot enough (don't let it sit till warm. Must be hot to make balls) to take in hands. When cooled store in air-tight container.

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