This is a traditional recipe made for giving as 'seer' during functions viz., Engagement, Marriage, Seemandham, Naming ceremony, etc. in our family.
Serves : 15-20 Lemon sized laddus
- Besan (gram flour) - 2 cups
- Sugar - 2 cups
- Cloves (lavang) - 10 nos.
- Elachi - 8 nos.
- nutmeg powder - 1 pinch
- yellow food colour - 1/4 tsp
- oil / ghee for frying
- water - 1/4 cup for sugar syrup
- Sugar candy crystals - 1 tbsp
- Cashew & raisins - 1 tbsp (roasted in ghee)
- Laddle with holes for making bhoondhi
- Mix sugar and water and make a syrup to 1 string consitency
- Mix besan, food colour and make a batter (dosa batter consistency)
- Crush lavang, elachi and mix with nutmeg powder.
- Heat oil in a wok, pour the batter on the laddle with holes. the batter will fall through the hole like drops and makes the bhoondi. once they are crispy, strain them and put them on absorbent sheet to remove excess oil.
- Transfer them into the sugar syrup, sprinkle the lavang mixture on top. add roasted cashew & raisins, sugar candy crystals and mix well - keep it aside to cool slightly.
- With a heavy pounder, mash the boondhis lightly so that you can make rounds easily out of them.
- when it thickens a bit, start making the laddus. keep it for few hours to set (if you find them losing the shape then again press them tightly and they will set soon)
- Your boondhi laddu is now ready to serve