Boondi Ladoo

BOONDI LADOO

Happy Diwali....... This is the second recipe I have tried for the first time for this diwali.

Ingredients:

For boondi :

besan powder - 2 cups

water - 2 cups

To fry:

oil 

For sugar syrup:

Sugar - 2 cups

water - 2 cups

pacha karpooram - 2 pinches

Nuts:

cashews, kismis - 2 tbsp each, fried in ghee

Method:

- add the besan powder and water and mix well

- ensure that there are no lumps ad they are free to flow like dosa batter.

- heat oil in a pan

- start making boondis by pouring on the boondi spoon.

- just fry for 2 mins and remove from the oil and keep it seperately. 

- it should not fry till crisp, it should be soft when pressed between fingers,.

- finish the entire batter by making soft boondi's this way

- to this add the fried nuts

- make a sugar syrup to one string consistancy.

- add the pachakatpuram

- mix well

- now add the sugar syrup, to the boondi and make balls

- ensure that you try to make the boondi's into ladoos while they are hot.

- also ensure that you were some gloves while you make the ladoos as its going to be really hot.

- if the boondis, become dry and if you are unable to do the ladoo's you can add a tsp or two of hot water and then try making the boondi' ladoos again.

Tis recipe  gave 25 ladoos.

Mysore Pak

MYSORE PAK

HAPPY DIWALI to ALL!!!!!!!

I have tried preparing mysore pak the first time in my life and that came out really  tasty and soft......... Wish you all to have a wonderful and colourful festival with exciting sweets and savouries.

Ingredients:

Besan powder - 1 cup

sugar - 1 cup

ghee - 1 cup

water - 1/2 cup

Method:

- add 2 - 3 tbsp of ghee and fry the besan till the raw smell goes off

- allow that to cool and seive it to remove the lumps

- then make sugar syrup to 1 string consistancy by adding water 

- now while the sugar boils add the ghee and make it to heat up. Allow that to stay in slow fire.

- meanwhile when the sugar syrup reaches one string constistancy add the fried besan little by little slowly and mix well without any lumps

- in between add a spoon ful of ghee and fry till both the besan and ghee are fully used

- when the mysore pak leaves the sides of the pan and forms a ball pour that on a greased plate

- allow that to cool for 3 - 4 mins

- now cut them into pieces and serve.

Note:

- The main thing to note here is the sugar syrup consistancy and the mysore pak consistancy

- the ghee should be piping hot while its being poured in the besan mixture

- This was my first trial and it came out too well. So have a close watch on the consistancy..

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