Boondi ladoo

Ingredients

Kadale hittu ( besan flour//gram flour)—1 cup

Turmeric powder ( arisina//haldi)-1/4 teaspoon

Sugar—1 1/4 cup

Raisins (drakshi)—2 tablespoon

Godambi (cashews nuts)—2 tablespoon ( chopped into pieces)

Cloves(lavanga)—8 to 9

Cardamom pods (ellaki//elaichi)—6

Powder cardamom and cloves together and keep it ready

Pachha karpoora (edible camphor)—a pinch

Water—1/2 cup + 2 tablespoon (if needed)for mixing kadale hittu

Water—3/4 cup for making sugar syrup.

Oil-for frying boondi kaalu.

You also need boondi laddle,or perforated laddle to make boondi

Method for making boondi

Sieve the kadale hittu ( besan) to a mixing bowl .
Add the arisina and mix well.
Now add water little by little and make a smooth ,free flowing batter .
The batter should not be too thin nor too thick.
The consistency of the batter is important.

Now heat oil in a kadai or pan,on medium flame.
To check add a drop of batter ,it has to come up immediately,

Now take a boondi laddle or perforated laddle,and place it above hot oil,( do not keep too much on a height)

Pour a laddle full of batter and spread the batter continuously In circular motion to drop the batter in shape of boondi.

Do not put too much boondis,make sure just enough boondi kaalu to float on top.
Fry until the bubbles subsides,until golden yellow not too crisp on medium flame

This step is also important because,
If boondi kaalu becomes crisp then laddoos won’t be soft and won’t be able to absorb the sugar syrup.

Remove the fried boondi kaalu on to a paper towel or kitchen paper.

Repeat the same procedure with remaining batter.

Fry the raisins until it puffs up.
Switch off the stove and fry cashews just a little.