BUNDI LADDOO (SWEET DISH)

BOONDI LADDOO

Boondi ladoo are the favorite of all and are prepared for any religious or any special occasion.Let us start for making Boondi

INGREDIENTS:-

FOR MAKING BOONDI:-

* Chickpea flour (Gram flour/Besan) - 1 cup

* Baking soda - a pinch

* water (adjust as required) - 1/2 cup

FOR MAKING SUGAR SYRUP:-

* Sugar -1 cup

* Water - 1/2 cup

OTHER INGREDIENTS:-

* Cardamom powder - 1 tsp

* A pinch of Edible Camphor (Pacha Karpooram)

* A pinch of Nutmeg powder

* Cashews - 10 to 15, broken to small pieces and fried till light brown in 1 teaspoon of butter or ghee

* Raisins - 10 to 15 (optional), fried as above

* Required oil for deep-frying

METHOD:-

Making Boondi:-

1. Sieve chickpea flour and baking soda in a bowl.

2. Add  water slowly and make it into a smooth batter.
3. The batter should be little thick, not running consistency. Make the batter perfectly, when you will get round boondi.

4.Now heat oil over medium heat for deep-frying boodi.

5. Now take a ladle as shown in the picture below. Hold it over oil.

6. Pour a ladleful of batter over the ladle and spread it out. The boondis will fall drop by drop.

7. Fry the boondi till they are little soft. The boondi shouldn’t become crisp. Drain them and set aside.

METHOD:-

For making the Sugar Syrup:-

1. Take sugar and water in a deep pan and mix well.

2. Bring it to a boil and cook it to a single string stage.Take 1-2 drops of syrup in a bowl, make it cool down and check with help of your thumb and forefinger. It should have one thread consistency. If thread is not formed cook syrup for 1-2 more minutes. Sugar syrup for ladoo is ready.
3. At this point, turn off the heat and add the boondi to the syrup.

METHOD:-

Making Traditional Boondi Laddoo:- you can also Sweet boondi

1. Mix well and then add cardamom powder and a pinch of edible camphor and nutmeg powder. Just make sure you add very very tiny bit of edible camphor, otherwise you get a bitter taste. Set this aside.

2. Add the fried cashews nut to the sugar coated boondi and mix well. You can also add each cashew nut in middle while making the laddoo and then shape them to Traditional Boondi Laddoo.

3. Take a small portion of this mix and shape it into a tight laddoo.

4. Let them cool and store in an airtight jar for about a week.


NOTE:-
** If like colourful laddoo then add orange or green colour in boondi batter. By mistake i forgot to add that picture. I would try to add those pictures in future.

** The consistency of the batter is very important to get perfect boondi.

**  Do not fry the boondi for very long, it becomes crispy. The boondi should be soft.
**  You can also use ghee to fry boondi. It’s your choice but I prefer oil.

**  Do not bring any water in contact while making laddoos, it will reduce the shelf life.

** The sugar syrup should be warm while adding the boondi.

** Make laddoos when it is lukewarm, else the sugar will be crystallized and laddoos can not be formed.
** Put the boondis in a mixer add a tsp of sugar syrup and use the pulse/whipper Take out it and start making laddoos

* If you like my recipe, please comment here.

ATTA /WHEAT FLOUR/ GOND LADOO(SWEET DISH)

ATTA /WHEAT FLOUR/ GOND  LADOO(SWEET DISH)

ATTA /WHEAT FLOUR/ GOND LADOO(SWEET DISH)

The taste of GOND  ATTA LADOO is very awesome and very healthy. Mostly it is made in winter season.Method of making ladoo is same just like besan laddoo. Let us see how to make GOND ATTA  LADDOO

INGREDIENTS:-

* 1 kg - Wheat flour 

* 750 gm - Powder sugar

* 1 Kg - Ghee

* One tsp of cardamom powder

*Some small pieces of dry fruits + resin

* 2 tsp - roasted Watermelon or muskmelon  seeds

*250 gm - Gond

METHOD:-

Method :-

1. Heat the heavy bottom of kadahi & put 1 cup of ghee.
2. Stir fry gond on low flame and keep aside
3. Now roast or fry all dry fruit like almond, cashew nut watermelon or musk seeds  resin etc and cut in pieces. You can use pieces of dry fruits
4. Grind fried Gond along with half powder sugar in grinder
5. Put remaining ghee and add Wheat (Gehun) ka atta & keep stirring on medium flame.
6. When wheat flour roast, keep stirring
7. When  wheat flour roast completely then turn off  the flame.
8. Now add half powder sugar,grounded Gond, cardamom, dry fruits  watermelon or musk melon /magaj seed and resin.
9. Let it cool and when mixture reaches on warm condition.
10. Start to make beautiful round ball & roll or garnish with roasted water melon or musk melon mugaj seeds. Approximately 40 piece of ladoo will make in this mixture or may be more ,it depend on size what you like to make  big or small size
11. Serve on a plate.     
12. NOTE:-   Always roast wheat flour  on medium or low  flame. Never cook on high flame because taste will bitter.Please remember to like, comment and share to continue seeing my posts.
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RAM LADOO RECIPE

RAM LADOO RECIPE

RAM LADOO is not sweet dish it is salty and sour recipe that is consumed with green and red tamarind chutney. It is available at every street corner of delhi. But we would make this recipe at home. Let us see which ingredients are required for this recipe.

INGREDIENTS:-

* Yellow Moong Dal - 100 gms (1/2 cup)

* Channa Dal - 50 gms. (1/4 cup)
* Salt -   as per taste)
* Green chilli - 2-3 (chopped)
* Ginger - 1" piece (chopped)
* Coriander leaves - 1 tbsp (chopped)

* Radish (grated)for garnishing - 1
* Oil - for fry.

METHOD:-

 HOW TO MAKE RAM LADOO

1. Wash and clean the channa or moong dal and soak them for 5-6 hours in the water.  

2. Drain  water from the dal and grind it without adding water to it ( do not grind it too much).
3. Take out the ground dal in a bowl and add salt to it along with green chilli, ginger and coriander leaves. 

4. Mix the ingredients well and add water to it. Beat the batter thoroughly till batter becomes light fluffy and creamy texture

5. Heat oil in a non-stick pan. Pick up a small portion of the dal mixture and pour it into the pan to fry giving it a round shape.

6. Keep on turning them and fry on a medium flame. Take out the fried Ram Ladoo in a plate and make more ladoo in the same way.
7. Garnish with grated radish and chopped coriander leaves on the top of ladoo
8. Serve the hot Ladoo with green chutney and grated radish to your family members.

RECIPE FOR GREEN CHUTNEY:- see recipe for green chutney

RECIPE FOR RED CHUTNEY:-

INGREDIENTS:-

* Sugar - 1 cup                                             

* Water - 1 cup
* Tamarind pulp - 1/2 cup
* Anardana powder - 1/2 tsp
* Salt to taste
* Mango powder -1 tsp
* Black salt -  2 pinch
* Roasted cumin powder - less than 1/4 tsp
* Coriander powder - 1/2 tsp

METHOD:-

1. Mix all ingredients in bowl and cook it on low flame  when it boils then turn off the flame
2. After cooling you can use on ram ladoo

NOTE:-

Green and red chutney should be watery consistency for RAM LADOO , according to that consistency you can add water
You have to semi-fry  pakoda, at the serving time again fry these pakoda
 Serve hot RAM LADOO with green and red chutney and garnish grated radish and chopped coriander leaves on the top

If you like my recipe pls leave me your comments.

BESAN LADOO(SWEET DISH)

                                                                          BESAN LADOO

                                                                             

BESAN LADOO                  

INGREDIENTS :-

* 2 cup gram flour

* 1 cup ghee

*1 and half cup powder sugar or as per your choice

* One pinch of cardamom

* Some small pieces of dry fruits + resin

METHOD:-

1. Heat the heavy bottom of karahi & put 1 cup of ghee.
2. Add besan (gram flour) & keep stirring on medium flame.
3. When gram flour roast  then add 1/2 tsp spoon water . continuously stirring
4. When besan roast completely then off  flame.
5. Now add powder sugar,cardamom & dry fruits + resin.
6. Let it cool and when mixture reaches on warm condition.
7. Start to make beautiful round ball & garnish by silver leaves. 9 -10 piece of ladoo will make in this mixture.
8. Serve in a plate

Suggestions:-

1. Always roast gram flour (besan) on medium or low  flame.never cook on high flame because taste will bitter
2. We are adding 1/2 tsp water while roasting gram flour to improve the flavour of the Ladoos.