Boondi Laddu


Recipe prepared by Smt Mani Kumari
*****
Article written by Lakshmi Aparna


Bonndi Laddu 685

Preparation: 5 minutes
Cooking time: 60 minutes
Yield: 40 medium size laddu
Shelf life: 7-10 days

 

Ingredients 


Senagapindi (Gram Flour) : 1/2 Kg

Bengal Gram Powder


Panchadara (Sugar) : 1 Kg

Sugar

Yelukala Podi, Pacha Karpooram (Elaichi Powder, Edible Camphor) : 1 tsp, 1 Pinch

Elaichi Powder Camphor

Jeedipappu (Cashew) : 50 grams

Kismis (Raisins) : 50 grams

Cashew Raisins

Oil : To Fry

Ghee : 1 tsp

Ghee

Boondi Apaka : For making boondi

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Apaka (Strainer) : For taking out fried boondi

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Procedure

Step 1 : Boil 1 kg Sugar adding 1 glass of water in medium flame till light thickens (Theega Paakam Ravali)

S 01 02 Sugar Water

Off the flame once Paakam is Ready

S 02 01 Pakam

Step 2 : Prepare 1/2 kg Gramflour loose paste adding water (Palchaga Vundali)

S 03 Bengal Gram Paste
Heat Oil to fry

Step 3 : Take the paste into Boondi Apaka with long Spoon and fry in heated Oil till Yellow Colour (Pachigane Vundali)

S 04 01 Boondi Making

S 04 02 Making Boondi

S 05 Boondi Making


Step 4 : Remove with strainer, immediately put it in Paakam.

S 06 02 Boondi In Pakam


Keep on mixing paakam, Boondi each time

S 06 Boondi IN Pakam

Step 5 : After Completion, keep it aside. Fry Cashews, Raisins in 1 tsp Ghee

S 07 Boondi Laddu Making

Step 6 : Add 1 pinch Edible Camphor, 1 tsp Elaichi Powder, fried Cashews & Raisins to Boondi,

S 08 01 Add Cashew Boondi Laddu

Mix them all, Prepare round Laddu's without pressing hardly

S 09 01 Laddu Making 1

Very Sweet and Tasty Boondi Laddu is ready :)

Boondi Laddu 2


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