Boondi Ladoo

After preparing khara boondi I got confidence of doing any new recipe with boondi. Even I got a chance too in my daughter’s school they asked parents to send Boondi Ladoo for Deepavali, so I thought why not I can give a try. So here is the recipe below surely you can also do it. I am very happy that I am sending Ladoo’s for my little one which I prepared myself.

Ingredients:

250gms Bengal gram flour (Kadale hittu)

350gms Sugar

3 tsp Ghee

1 pinch Cooking Soda

½ tsp Cardamom powder

25gms Cashew (chopped into small pieces)

25gms Dry grapes

10 cloves

Water

Oil for Deep fry

Method:

1.     Take a vessel add sugar and water to immerse it. Boil this till it gives you 2 string consistency. Then your sugar syrup will be ready. (Don’t prepare this very much before as your boondi will be frying you can keep this sugar syrup preparation simultaneously).

2.     Fry cashew, dry grapes and cloves in a tsp of ghee and keep aside.

3.     Take a bowl, sieve Bengal gram flour with cooking soda then add 2 tsp of ghee, required amount of water, consistency should be quite thin compare to idly batter.

4.     Heat oil for deep fry, take the boondi ladle hold higher on the hot oil, pour the boondi batter in the ladle slowly, so the batter freely fall into oil as droplets. (if the boondi came with tails then your batter is thick slightly add little water and try again, if the batter becomes very thin then your boondi will become flat, so as per this adjust the consistency)

5.     Fry the boondi till it cooks, not to fry more as it turns crisp.

6.     Take them out into a big bowl, repeat the same for rest of the batter.

7.     Now into the same bowl add fried cashew dry grapes cardamom powder and cloves then add the sugar syrup and mix well by pressing the boondi by your palm.

8.     The mixture will be hot, make your palms wet, take a lump of mixture in your palm and press them and make as a ball.

9.     Repeat the same for rest of the boondi.

10.  Tasty Boondi Ladoo’s are ready to bite.

Khara Mixture

In my mother in law’s home, Krishna Janmastami is one of the grand festival. For that day will prepare many fries, hots and sweets. All this cooking starts almost a week before the festival. Khara Mixture is one the variety, I saw this first time when she was preparing next time I myself tried it and succeeded.

Khara:

3tsp Salt

5tsp Red chilly powder

1 ½ tsp Asafoetida (Hing)

Mix all the ingredients and keep aside.

Khara Bhondi:

250 gms Bengal gram flour (Kadale hittu)

50 gms Rice flour

2 tsp Ghee

1 pinch Cooking Soda

Method:

1.     Take a bowl mix all the above ingredients add required amount of water, the consistency should be like idly batter.

2.     Heat the oil for deep fry, take the bhondi ladle hold on the hot oil, pour the bhondi batter in the ladle slowly, so the batter freely fall into oil as droplets.

3.     Fry the bhondi till crisp and take them out, repeat the same for rest of the batter.

4.     Now sprinkle the prepared Khara on it and pour in to a big bowl.

Om Podi:

250 gms Bengal gram flour (Kadale hittu)

50 gms Rice flour

2 tsp Ghee

1tsp Ajwain powder

Method:

1.     Take a bowl mix all the above ingredients add required amount of water and mix like smooth ata dough.

2.     Put the dough into mould with sev plate (very small holes) and press into hot oil.

3.     Fry in low flame till it becomes crisp, take away to a plate.

4.     Repeat the same for rest of the Dough.

5.     Now spinkle the prepared Khara over it, crush and pour into same bhondi big bowl.

Ribbon Pakoda:

250 gms Bengal gram flour (Kadale hittu)

50 gms Rice flour

2 tsp Ghee

Method:

1.     Take a bowl mix all the above ingredients add required amount of water, the consistency should be smooth ata dough.

2.     Put the dough into mould with ribbon plate and press into hot oil.

3.     Fry in low flame till it becomes crisp, take away to a plate.

4.     Repeat the same for rest of the Dough.

5.     Now spinkle the prepared Khara over it, crush and pour into same big bowl.

Thenethollu:

250 gms Bengal gram flour (Kadale hittu)

50 gms Rice flour

2 tsp Ghee

Method:

1.     Take a bowl mix all the above ingredients add required amount of water and make like smooth ata dough.

2.     Put the dough into mould with thenethollu plate (bigger than sev holes) and press into hot oil.

3.     Fry in low flame till it becomes crisp, take away to a plate.

4.     Repeat the same for rest of the Dough.

5.     Now spinkle the prepared Khara over it, crush and pour into same big bowl.

Remaining Ingredients:

 250 gms Flattened Rice (Gatti Avalakki)

 400 gms Ground Nut

 1 bunch Curry Leaves

 1 inch Chopped Dry coconut

1.     Deep Fry all the above ingredients separately and take out in a bowl.

2.     Add 250 gms of Fried Gram into the same bowl.

3.     Sprinkle the prepared Khara over it, mix well and pour into the same big bowl.

Now mix well all the prepared mixture contents om podi, ribbon, thenethollu, flattened rice, ground nut, dry coconut, fried gram and curry leaves.

Now Khara Mixture is ready to serve, we have to save in air tight container and can be preserve for a month.

Badam Burfi

I learnt this from my mother-in-law, the best thing is once I prepared this after that she always allows me to prepare, hope she liked my style of preparing. Recently I prepared for Krishna janmastami as my hubby likes very much to distribute prasadam, similarly he distributed to few of his colleagues in which one of his colleague asked me to post the recipe so that she wants to give a try for it, hence the recipe. No one will say no for Badam burfi, its rich delicious and can’t stop for single piece.

Preparation time: 30mins

Cooking time: 20mins

Number of Badam burfi’s: 25

  

Ingredients:

200gms Badam (Almonds)

325gms Sugar

150gms Ghee

200ml Milk

Procedure:

1.     Soak Almonds in boiled water, then peel the skin of almonds (as we will peel skin of Avarekalu) and keep aside.

2.     Ground peeled almonds with milk into fine paste (add milk little little while grinding, the resulted consistency should be thick dosa batter).

3.     Take a thick bottom kadai add the ground paste, sugar and 75gms of ghee, mix well.

4.     Keep the same kadai on stove in a medium flame.

5.     Go on stirring it, don’t ever stop because it will turn brown very easily (While stirring it may splutter so be careful do on low flame).

6.     Add the rest ghee and continue stirring till the batter consistency turns as single lump.

7.     Take a plate grease with ghee, shift the prepared badam lump on the plate, spread evenly.

8.     Let it set leave for 5 mins, then cut it into your desired shapes.

9.     Yummy Badam Burfi is ready to eat.