For the final day of the theme,4 ingredients recipe in BM#69 edition is colorful sweet boondi.Boondi and Boondi ladoo are the authentic sweets mostly made for Diwali in many households.
As my kids love boondi and ladoo,I make either one of them for Diwali.This year,planned to make boondi and like to share the recipe for boondi.As it needs only 4 main ingredients,also fit for the theme.Off to the recipe.............
Basic InformationPreparation time 15 minutes
Cooking time 35-40 minutes
Makes 3.5 cups(approximately)
Ingredient | Quantity |
|---|---|
Gram flour/kadalamaavu | 1.25 cups |
Rice flour/arisi maavu | 2 tbs |
Salt | 1/8 tsp |
Baking soda | a pinch |
Cardamom powder/ellakai | 1/8 tsp |
Cashews/mundiri | 3-4 tbs(chopped) |
Cloves/lavangam | 3-4 |
Sugar/sakkarai | 1.25-1.5 cups |
Oil | for deep frying |
Method
- Take the gram flour,rice flour,salt and baking soda in a mixing bowl.Mix it well,to this slowly add water and make it to a batter.The batter should be in a dropping consistency.Divide the batter into 3 equal portions and add orange, green color to two portions.
- Heat a pan with oil and once it becomes hot,hold the boondi ladle or a perforated ladle on top of the hot oil.Pour some batter on the ladle and gently tap it.Tiny droplets of batter drop into the oil.Fry it for a minute and remove it from the oil.
- Drain it on a paper towel.Continue for the rest of the batter.Also fry the cashews and the clove in the hot oil using a ladle and remove it.Add it to the fried boondi.
- Meanwhile in a wide pan add the sugar and 1/2 cup of water.Let it boil.After 5-6 of boiling check the consistency of the sugar syrup by dropping it in cold water.The sugar syrup should not dissolve in water.Or a single thread is formed when the sugar syrup is pressed in between thumb and for finger.
- Once the sugar syrup reaches the consistency add the cardamom powder and put off the flame.Now add the the fried boondi and cashews.Mix it well.After 2-3 minutes of mixing add the sugar candy aka kalkandu and mix it well.
- Let the mixture sit on the counter for 15-20 minutes to absorb the sugar syrup.Mix it well now the coated very well and the boondi becomes dry.
- Store it in an air tight container.
- The amount of sugar can be increased up to 1.5 cups but I used 1.25 cups which was enough for us.
- The consistency of the sugar syrup is important to get it coated well.If it is not in a perfect consistency,the boondi will be soggy.
- A small mustard size of edible camphor can also be added in the sugar syrup.
- Check the consistency of the batter by dropping few drops in the hot oil.If it comes out perfect round then proceed.If it has a tail the the batter is too thick and come out flat means its too thin.
- Wipe the boondi ladle with a clesn wet cloth or paper towel each round to get a nice shaped boondi.
- Adding rice flour is purely optional,but I add it.
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#69
