Laddu:

 

Ingredients:

2 Cups Besan flour (Kadalai maavu)

2 1/2 Cup sugar

Water

•   For batter - 1 cup
•   Sugar syrup-1 ½ cup

2 Cardamom (powdered)

Few Fried nuts(optional)

Preparation: 

 In a bowl mix the besan flour with 1 cup of water.

Do not leave any lumps in the batter,mix it well.

v  Sugar Syrup:

     Bring to boil the sugar,cardamom powder and water till it reaches the half string consistency and keep it aside.

     This will occur within 10 mins.

 **  To check the syrup – If u touch the syrup with forefinger and thumb,u’ll get a thin string which is not stable(breaks  but sticky).This is the half string consistency.**

v  Boondi:

For making boondi,heat the oil at a med-high temperature.

Keep ready the boondi karandi / jalli karandi/murukku press with large holes(which we use for iddiyapam)  plate on.

**To check oil  - Drop a little batter in the hot oil ,if  it comes up and float in the oil, then the temperature is ok.  **

Now keep the karandi/press 4 inches away from oil and pour the besan batter with a spoon.

The boondis will float and keep moving.No need to adjust the boondi ladle.Keep it in the center of the pan.

Leave 2 mins and turn the boondis.

Fry the boondis without changing color.

When done,transfer the boondis to the sugar syrup.

Repeat the same for all the batter.

Add the fried nuts to this mix and keep it for 3mins.

v  Making Laddu:

 Spread the boondis with sugar syrup in a plate,and make small balls out of it by squeezing out extra syrup. Do it when its warm.

Keep it for 2-3hours to get the laddu soft and then serve it.

Little time consuming process, but sure to get soft laddu and ofcourse a wide smileJ in ur children’s face.