Saturday, October 22, 2011

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.




Friday, October 21, 2011

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..