This recipe is the same as Motichoor laddu, which was posted during the Diwali time. This time I added yellow colour instead of orange! Thats the only difference. Also I didn't add baking soda.
Besan/Kadalai maavu -1 cup
Water -1/2 cup to 3/4cup
Rice flour -1tablespoon
Yellow food colour- few drops
To roast separately..
Add sugar and water in a pan, heat till the sugar gets dissolved and you get sticking consistency.
Fry the cashews-raisins and cloves in ghee and keep aside.
Combine the flours with water and make a batter without any lumps. Add the food colour and mix well.
Heat oil on medium heat, pour the batter over the boondhi laddle and the tiny boondhi's will start falling. [Tap the laddle gently if needed].
Take out the boondhi once the oil stops sizzling.It takes only a few seconds. If you fry them for more than the required time, you will end up making hard boondhis which wont soak in the syrup.
So,be careful and take them out in 10-15 seconds. Drain the excess oil in a paper towel, continue the process and finish off the batter.
Take boondhi's in a wide bowl,add the crushed elaichi powder, fried items, sugar candy with the hot sugar syrup and keep it for 45 minutes to 1 hour.
Take little soaked boondhi and make the laddus.[you can apply little ghee on the palm.]
Try to mash the boondhis gently while making the laddos. Don't worry if you are not able to make the correct shapes initially, the shape can adjusted after an hour.
Arrange the laddu's in a wide plate, cover the plate loosely and keep in an airy place for couple of hours. Yummy laddu's are ready to relish! keep it an airtight container @ room temperature for 3-4days or refrigerate it up to one week[if possible! ;)]
I got tempted after seeing the post at Rathai's blog. At last I finished making them, and it turned out to be one of our friend(cum neighbour)'s Birthday! What a sweet co-incidence?! :) I wished her with this sweet laddu! We all enjoyed the laddus with the B'day cake! :P
Super Bloom, 2017
2 weeks ago