- Besan- 1 cup
- Sugar- 11/2 cups
- Cloves- 4
- Cardomom- 5 or 6
- Yellow food color- 1 pinch
- Pachai karpooram - 1 pinch
- Yellow food color- 1 pinch
- Oil for frying
- Cashew and raisins- 10 each
Sugar syrup:
Add water to the sugar and keep checking the syrup consistency till single thread falls from a ladle.Immediately remove from fire.Add yellow food color to it.
Boondi
To make boondi, add water to the besan so that the paste resembles dosa batter, it should not be too watery(boondi will be flat) or too thick(boondi will be hard).
If you have a ladle with holes in it, pour the batter in it and fry it in oil at medium high heat.
As the boondi comes out, drain it in a paper towel and drop it in the sugar syrup.
After finishing all the boondis, add the fried cashews, raisins, cloves and cardamoms in the syrup.
Let the boondi soak for say an hour to hour and a half.
Stir occassionally.
Try shaping it into balls.
If the boondi is still crisp try after it starts soaking.
Makes 15 small laddus.
If you have a ladle with holes in it, pour the batter in it and fry it in oil at medium high heat.
As the boondi comes out, drain it in a paper towel and drop it in the sugar syrup.
After finishing all the boondis, add the fried cashews, raisins, cloves and cardamoms in the syrup.
Let the boondi soak for say an hour to hour and a half.
Stir occassionally.
Try shaping it into balls.
If the boondi is still crisp try after it starts soaking.
Makes 15 small laddus.
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