Boondi Laddu
Recipe prepared by Smt Mani Kumari
*****
Article written by Lakshmi Aparna
Preparation: 5 minutes
Cooking time: 60 minutes
Yield: 40 medium size laddu
Shelf life: 7-10 days
Ingredients
Senagapindi (Gram Flour) : 1/2 Kg
Panchadara (Sugar) : 1 Kg
Yelukala Podi, Pacha Karpooram (Elaichi Powder, Edible Camphor) : 1 tsp, 1 Pinch
Jeedipappu (Cashew) : 50 grams
Kismis (Raisins) : 50 grams
Oil : To Fry
Ghee : 1 tsp
Boondi Apaka : For making boondi
Apaka (Strainer) : For taking out fried boondi
Procedure
Step 1 : Boil 1 kg Sugar adding 1 glass of water in medium flame till light thickens (Theega Paakam Ravali)
Off the flame once Paakam is Ready
Step 2 : Prepare 1/2 kg Gramflour loose paste adding water (Palchaga Vundali)
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)
Step 4 : Remove with strainer, immediately put it in Paakam.
Keep on mixing paakam, Boondi each time
Step 5 : After Completion, keep it aside. Fry Cashews, Raisins in 1 tsp Ghee
Step 6 : Add 1 pinch Edible Camphor, 1 tsp Elaichi Powder, fried Cashews & Raisins to Boondi,
Mix them all, Prepare round Laddu's without pressing hardly
Very Sweet and Tasty Boondi Laddu is ready :)
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