BOONDI LADOO| HOW TO MAKE BOONDI LADOO|DIWALI SWEET RECIPE | LADOO RECIPE WITH VIDEO

 Boondi Ladoo, a traditional popular Indian sweet made during festivals and  weddings, sweetballs made by mixing deep-fried gram flour batter with sugar syrup.  It is so
called because the batter is poured through a sieve or a perforated ladle, giving rise to tiny
roundels called boondi (derived from the Hindi word boond- tiny drops of water). I never
tried making Boondi Ladoo on my own after coming to Singapore, as I did not have the
boondi ladle (jarini in Tamil) with me. Much to my relief, my mother told me once that we
can use the normal perforated ladle, that we normally use for deep frying snacks. I was
overjoyed and decided to try making the laddus. Much to my delight, my attempt was a
great success. So friends, please erase all misconceptions about boondi ladoos being a
very complicated dish. I have updated the recipe with a video – How to make Ladoo and
shaping ladoos. For this festive season, also try my Motichoor ladoo and Khoya ladoo
recipe
Scroll down to watch an Updated Video on How to make Ladoo and shaping ladoos 




  My mom’s sister shared the recipe with me and i have followed few tips from vah chef and mallika badrinath cookbook.
PREPARATION TIME : 15 MINUTES COOKING TIME: 30 MINUTES MAKES:12- 15 LADOOS

INGREDIENTS:

BESAN | BENGAL GRAM FLOUR	1 AND 1/4 CUP
COOKING SODA(BI CARBONATE OF SODA)	A PINCH
SUGAR	1 AND 1/2 CUP
WATER(TO MAKE SUGAR SYRUP)	1/2 CUPminus1 TBLSP
OIL	FOR DEEP FRYING THE BOONDI
FINELY CHOPPED CASHEW NUTS	1 TBLSP
CLOVES	3-4
CARDAMOM POWDER	A PINCH
GHEE	1 TSP
YELLOW FOOD COLOUR	A PINCH(OPTIONAL)

Check out this Video of Making and shaping ladoo below

METHOD:

• Sieve the besan without any lumps. Add the cooking soda to this.Add the yellow food colour (if using). I didn’t use as my besan always gives a nice yellow colour.
• Mix the besan with water to make a batter of dosa batter consistency.

• While adding water to the besan , first add a small amount of water and make it into a thick paste.
• Then add the rest of the water. the amount of water for 1 and 1/4 cup of besan is approximately 3/4 cup of water. This purely depends upon the texture of the besan.
• Fry the cashew nuts and cloves in a tsp of ghee and keep it aside.

• For making the sugar syrup, mix the sugar with the given amount of water  in a heavy bottomed vessel.
• Heat till the sugar gets dissolved stirring in between.
• Once sugar gets dissolved stop stirring and boil till this reach one string consistency.
• You can check the one thread  consistency of the syrup between the thumb and the index finger.

• Switch off the flame at this stage and heat the oil in a heavy bottomed pan to fry boondis.
• To check whether the  consistency is right for the batter, take a spoon and with the back of the spoon mix the batter well and just hold it on the top of the hot oil.
• If this forms a nice round ball then the consistency if perfect, else it gives a tail you need to add little extra water. Add 1 tblsp and check again.
• If this forms a very thin roundels then the water is more, just add one tblsp of besan to this and check again.
• Now the batter is ready for boondis.

• You need 2 perforated ladle for making this. The ladle with small holes to make boondi and another one to take out the boondis from oil.
• Pour a ladle of batter to the perforated ladle ,keeping the ladle on the top of the oil and  let the boondis falls into the oil.
• When it is half fried take it out from the oil and trasfer it to the sugar syrup.

• Repeat the process for the the remaining batter.
• While repeating , wipe out the excess batter from the top and back of the ladle used for making boondi. This will help in getting round shape.
• I remember my grand mom washes the ladle for each batch and wipe with a dry cloth.

• Add the fried cahew nuts, cloves and elachi powder to the boondi sugar mixture.
• Mix this well with the back side of the ladle.

• When it is luke warm make balls of desired shapes and store this in a airtight container.

Note:

• The sugar syrup should be warm while putting the boondis in that.
• Make balls when this is luke warm, else the sugar will be crystalised and ladoos can not be formed.
• The ladoo ,if handled properly can be stored for 7 days in the room temperature.
• Always use good quality sugar and mineral water| drinking water for making the syrup.
• Do not touch ladoos with wet hands.
• Do not use water ,if you don’t get balls.this will make a fungal layer on the ladoo.
• If for any reason you dont able to make balls, just make 2 tbslp of sugar syrup of pur this over the boondis and make ladoos.

KALAKAND RECIPE|DIWALI SWEETS RECIPE

  Kalakand is a milk sweet which i tried for the first time and i was very much impressed by the outcome of this sweet. Though i have tasted this few years ago,this is the first time i attempted to try this and it was a great hit. You can try this for Janmashtami neivedyam too.
Check out

• Chocolate kalakand
• Gajar kalakand recipe

   
INGREDIENTS:

MILK	2 CUPS + 2 CUPS
LEMON JUICE	1 AND 1/2 TBLSP
SUGAR	1/4 CUP +3 TBLSP
CARDAMOM POWDER	A PINCH
GHEE	1/4 TSP(TO GREASE THE PLATE
PISTACHIO	FEW TO GARNISH

This measurement yielded 7-8 kalakands of medium size.

Method:

• Add 2 cups of milk in a vessel and once this reaches the boiling consistency just keep the flame in low and allow the milk to reduce into 1to 1 and 1/4 cup.

• Meanwhile boil the remaining 2 cups of milk in a vessel and once when it comes to boil, add the lemon juice to this. Dilute the lemon juice with 1 tsp of water.

• Now you can see the water start separating.
• switch off the flame to avoid over coking and drain with a clean muslin cloth.
• Wash this nicely in running tap water. This step is to get rid of the sour taste of the lemon in the paneer.

• Add this Paneer to the boiling milk and mix well.
• Keep the flame low.
• Add sugar and cardamom powder  to this and mix well.

• Saute this nicely without getting burnt, till the moisture leaves and this become a whole mass.
• This took approximately 11 minutes for me.
• Grease a plate with ghee and keep aside.
• Once the milk + paneer combo comes into a mass transfer this to the plate greased with ghee.

• Keep this in the refrigerator for half an hour.
• After that, cut them into squares and garnish with sliced pistachios.

Note:

1. You can replace sugar with 1/2 tin of condensed milk.
2. If using condensed milk add it after the milk comes to a boil.
3. This can be done in microwave also .

OKKARAI |UKKARAI RECIPE-DIWALI SWEET RECIPE

Okkarai recipe with Video - Updated

Okkarai | Ukkarai is a traditional sweet made in  most of the tamil brahmin houses for diwali. I still remember my mom makes this in a very bulk quantity and except me everybody loves this okkarai very much. When i was talking to my mom yesterday, suddenly i remembered of this and asked her for the recipe. In my in –laws place we don’t make this ,and i made this for my hubby who is very fond of sweets. Here comes the recipe of okkarai. Check out my complete collection of Diwali recipes.

MULLU MURUKKU | DIWALI SNACK RECIPE

         Mullu Murukku | Chakali| Magizhampoo is a crispy snack which we usually make for diwali or janmashtami. Last time during my trip to India, my mom made the flour and packed for me. But unfortunately due to slight excess in the size of baggage i have to leave this at home. I never thought of making flour for this at home in the mixer(mixie) , but when i tried making yesterday it turned out pretty well .
Check out my

• Masala murukku
• Potato murukku 

Here comes the recipe for mullu murukku:
Pictures Updated


INGREDIENTS:(TO MAKE THE FLOUR)
THIS MAKES 4 CUPS OF FLOUR

RAW RICE	3 CUPS
CHANNA DAL	1/4 CUP +1 TBLSP
YELLOW MOONG DAL	1/2 CUP

OTHER INGREDIENTS:(THIS MEASUREMENT IS FOR 1 CUP OF FLOUR)

SOFTENED BUTTER	1/2 TSP
OIL	FOR DEEP FRYING
WATER	TO KNEAD THE DOUGH(1/2 CUP APPROX.)
SESAME SEEDS(ELLU)	1/4 TSP
ASAFOETIDA	2 PINCHES
SALT	AS NEEDED

 
METHOD:

For the flour:

• Dry roast the moong dal and channa dal together till nice aroma comes.(for 3-5 mins in medium flame)
• Do not get it burnt.

• When it is cool, grind this along with raw rice in a mixie.
• Sieve this and again powder this ,till it turns out into a smooth flour.
• The mixer may get over heated. Making flour in mixer in advisable for small quantities.
• If you stay in a place where you have flour mill, then half of the job is done.
• Spread the flour in a plate and store it in a airtight container.
• The flour is ready to use.

To make murukku: ( I made with 1 cup flour and this yielded 10 murukku of medium size)

• Add the flour, butter, salt, sesame seeds, asafoetida in a wide mouthed vessel.
• Add water to make this into a soft pliable dough.
• Take a handful of dough and place this in a murukku presser.

• Use this aachu  for mullu murukku.Or you can use the 3 stars one also.

• Heat the oil till it becomes hot.
• Make a round shape in a laddle and just transfer it to the oil.

• When it sizzling sound subsides take this out from the hot oil and drain the excess oil in the kitchen towel.
• Repeat this process for the remaining dough.

• Store them in a airtight container and enjoy crispy murukku with hot tea.

Tips:

• The texture of the flour depends on how nice your mixer is.
• If it is not ground properly this will not come in round shapes.
• You can directly make rounds in the oil as I did for Thenkuzhal.
• If making circles in ladle,ensure that it it not hot. Else will stick to the ladle.
• Do not keep the oil in low flame.

MANGO RICE RECIPE

     Mango rice is an easy one to make and i can say this is a perfect lunch box menu. Recently i made this and my son who never tries any new food apart from usual rasam and curd rice, ate this and he relished this a lot. What else can make a mom happy. Here comes the recipe of the simple mango rice.
Check out my

• No onion no garlic tomato rice
• Curry leaves rice

COOKED RICE	1 CUP
GRATED MANGO	4 TBLSP
OIL	1 TBLSP
MUSTARD SEEDS	1/4 TSP
PEANUTS	1 TBLSP
GREEN CHILLI	2 NO
SALT	AS NEEDED
TURMERIC POWDER	A PINCH
CURRY LEAVES	FEW
URAD DAL	1/4 TSP
CHANNA DAL	1/4 TSP

METHOD:

• Cook the rice and fluff it with a fork.
• Add a tsp of oil and half of the salt to this and  allow this to cool.

• In a pan add oil and throw in the mustard seeds, channa dal ,urad dal, peanuts, green chilli and curry leaves.
• Saute till the dal and peanuts turn golden brown.
• Put off the flame and add the turmeric powder and the remaining salt to this.

• Add the grated mango and the tempered mixture to the rice.

• Mix this nicely with rice.
• Yummy mango rice is ready to pack for lunch box.

Note:

1. The addition of mango depends on the sourness of the mango.
2. If it is very sour then reduce the quantity.
3. Do not add the mango when the rice is very hot.
4. Do not over cook or mash the rice.

EGGLESS VANILLA CHOCO CHIP MUFFINS RECIPE

  I have been searching for a Vanilla muffin recipe and finally my search ended after trying out fantastic muffins from Sharmis passion. This muffin i made for my daughter’s teacher’s farewell and though i was very busy on that day i made with great enthusiasm, as she is my  most favorite among all teachers and even for my daughter. Her teacher enjoyed this a lot and my Varsha’s friends also liked this very much.  Here comes the recipe of eggless vanilla muffin recipe:
  For original recipe click HERE.
Check out my

• Whole wheat flour muffins   

UPDATE: I have made this same recipe replacing butter with 1/4 cup of oil and added few tutti fruity  bits also. The texture was so well.
This recipe yields 7 large muffins of the size you can see in the picture.
Picture updated on 12|9|12

ALL PURPOSE FLOUR	1 AND 1/2 CUP
CORN FLOUR	1 TSP
SUGAR	3/4 CUP
BAKING POWDER	1 TSP
MILK	3/4 CUP
VANILA ESSENCE	3/4 TSP
BUTTER or OIL	1/4 CUP
CHOCO CHIPS	1 AND 1/2 TSP
SALT	A PINCH(IF USING UNSALTED BUTTER)

METHOD:

• Sieve the all purpose flour, corn flour, and baking powder to ensure even mixing.
• In a wide bowl add the sugar and butter together till it becomes creamy.
• Since i don’t have have the electric beater this part made my hands a very good exercise.

• Add  the milk and vanilla essence to this and creamy mixture and beat well.
• Add the sieved flour to this mixture slowly.
• Gently mix this .the batter will be little thick.
• Add 1 tblsp of choco chips to this and pour it in the muffin liners.
• Fill 3/4 portion of the liner.
• Garnish with few choco chips.
• Pre heat the oven to 160 degrees.
• Bake this for 20-25 mins.

• Mine got done in 22 mins. Insert a  tooth pick to check out whether it is done. If it comes out clean then take it out and cool it in a wire rack.
• I made this on a sunday morning and my daughter  took this to school on monday. I didn’t keep it in the fridge.

While writing this post i remembered today a very good friend of mine is celebrating her birthday and she has recently started a blog. Wish you a very happy birthday Rajeni and you can visit her at Rajdeepscookery.
Will meet you all soon with diwali recipes.