Do you think I developed overnight a sweet tooth? Wait; you are wrong, I do have a short list of sweet posts in my blog. Most of my readers are aware about my taste bud.
Hindus Festival specially Diwali is much represented by sweet/mittai, crackers and lights. People share a sweet box and bond the friendship much stronger.
For those who relish all those delicacies, it is much waited festival to devour and hike their sugar level! For me, it is just a pile of boxes occupying the table, ready to get rid soon :)
Two more weeks to go for Diwali, I will prepare all the goodies just two days before. Definitely, I won’t be able to blog immediately. Luckily, while looking my personal picture archive, I found some sweet made for Diwali few years back. The snaps are not too attractive. I will update my pictures of this year festival later. But I make every year those laddoos. I religiously follow the recipe of Malliga Badrinath and each time it is huge success. There is no way to mess around.
Special kitchen tool needed to make boondis:
Only thing you need is a boondi plate/laddle to make boondis or I would suggest to make if you one colander with handle ( I bought it in walmart). Bondis are much smaller size but doesn't matter !
Besan flour/Bengal gram flour: 1 cup
Rice Flour: 1 tsp
Kesari color: a pinch (option) But I used to get the yellow color ladoo
Baking soda: a pinch
Oil: enough to deep fry
Mix all the dry ingredients together and add water slowly. The batter should be at Bajji consistency (not too runny or thick)
Heat the oil for deep-frying. Hold the boodi plate or colander over the heated oil. Pour a big ladle of batter, hit the side of ur plate with a spoon, it should drip through the hole. Don’t make crispy the bondis, they should be soft take when they are off cooked and drain in paper towel.
Note: if the batter is watery, the boondi are flatten if the batter is very thick doesn’t pass through the hole!
Ingredients should be added in sugar syrup:
Cashew: few broken
Saffron: few strands
Raisins: 1 tbsp
Rock sugar/sugar candy/Kalkandu: few pieces
Clove: 3 or 4 powdered
Green cardamom: 5 or 6 powdered
Ghee/ or soy butter: 1 tsp
Fry the cashew and raisins in Ghee and keep aside.
Sugar: 1 ½ cup
Water: 1/2 cup
Mix the sugar and water in a pot.
Bring it to boil.
Sugar should dissolve and let the syrup become to ½ string consistency.(I would say, once it starts to boil leave exactly 7 to 9 min and check the syrup! It should be 1/2 string consistency).
Take out from the stove and add the saffron, green cardamom, clove powder, cashew, rock sugar and raisins + boondi. The sugar syrup should not be hot or cooled.
Cover the mixture and let it cool sometimes. When the mixture is still warm, or if u think u can handle the heat makes the ladoo or form a shape of small balls.
Can be stored in airtight container later. No need of refrigeration!
*Sending my ladoos to Sweet series event hosted by Mythreyee.
*Another event hosted by Pallavi "Yummy festival Feast"
*The JFI event originated by Mahanandi , this month is geared up with festival treats by Srivalli.
There is only a small amount of ghee used, For making Vegan, you can substitute into soy butter the ghee or even skip frying the nut & dry raisin in ghee or even toast dry.
*Sending the sweet to my dear Vegan Blogger Vaishu who is celebrating with Vegan sweet this festival month.
Happy Ayyuda Pooja to friends, family and readers!