Ingredients:
Gram Flour (Kadalai Maavu,Besan) - 1/4 kg
Raw Rice flour- 3 tbsp
Water - to make a flowing batter
Yellow food color - a tiny pinch
Cardamom - 4 powdered
Cloves - 2 powdered
Cashews - 1 tbsp
Sugar Candy - 15
Raisins - 1 tbsp
Ghee - 3 tbsp
Edible camphor(Paccha karpooram) - a very tiny pinch
Oil - to deep fry
To make the sugar syrup:
Sugar - 1/2 kg
Water - just to immerse sugar
Method:
In a vessel add sugar and color. Add water just to immerse sugar. stir well and keep on stove.keep on stirring.
Take cleaned raisins and cashews and deep fry in ghee and keep aside.
Pour one ladle of batter over the ladle with the hole. It will drip down by itself, you can even spread it using the ladle in circular motion,like we make dosa.
Turn over to cook on both sides evenly.It should not be crispy just cooked. Once done take from oil and put it into the sugar syrup.
Recipe Courtesy: Mrs.Latha,Coimbatore.
Gram Flour (Kadalai Maavu,Besan) - 1/4 kg
Raw Rice flour- 3 tbsp
Water - to make a flowing batter
Yellow food color - a tiny pinch
Cardamom - 4 powdered
Cloves - 2 powdered
Cashews - 1 tbsp
Sugar Candy - 15
Raisins - 1 tbsp
Ghee - 3 tbsp
Edible camphor(Paccha karpooram) - a very tiny pinch
Oil - to deep fry
To make the sugar syrup:
Sugar - 1/2 kg
Water - just to immerse sugar
Method:
In a vessel add sugar and color. Add water just to immerse sugar. stir well and keep on stove.keep on stirring.
To check whether its done we can either drop it in water or press between the thumb and middle finger. If the syrup does not move in water its done or if its of single thread consistency, its done. Remove from fire.
Take cleaned raisins and cashews and deep fry in ghee and keep aside.
Make a batter of gram flour and rice flour. Also add salt.Add water little by little to form a thick paste.Then add more water to form a flowing batter. If the batter consistency is not perfect the balls will not be round and it will have tails.To check if the batter is in correct consistency, first take a spoon and dip the backside of the spoon into batter and hold it on top of the preheated oil. If it drops as perfect rounds then the batter is perfect.If the batter is watery then the balls may fall flat so add little more gram flour.
Pour one ladle of batter over the ladle with the hole. It will drip down by itself, you can even spread it using the ladle in circular motion,like we make dosa.
Turn over to cook on both sides evenly.It should not be crispy just cooked. Once done take from oil and put it into the sugar syrup.
Mix with the sugar syrup and remove them to a separate bowl.Continue the process with the entire batter.
To the boondis removed from sugar syrup add fried cashews, raisins, edible camphor, cardamom powder, cloves powder and sugar candy. Also add ghee in which raisins and cashews were fried. Mix it well and pound with a wooden churner.
If the sugar syrup crystallizes and if the boondis become dry just heat up the syrup for a minute or 2(not more than that)...this is to make the syrup loose.
When its warm enough to handle with your hands shape them into ladoos.
The syrup and oil will squeeze out while pressing which helps the ladoos becoming moist so that we can make balls.
I could make 25 balls of this size....:)
