Boondi Laddu

MommyFood Author
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



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


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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