( with this 2 cups of flour we can get approximatly 20 to 25 ladoo )
2. sugar ---- 2 cups
3. Baking soda ---- a pinch
4. oil ---- 1/4 liter
5. cardamom powder ---- a pinch
6. cashew nuts ---- 20 nos
7. Raisin ---- 20 nos
8. kalkandu small cubes ---- 2 tablespoon
9. saffron ---- 1 pinch ( optional )
10. salt ---- 1/4 teaspoon
Preparing Boondhi
1. Mix besan flour , rice flour , salt , colour powder , baking soda , then add 1 cup of water into this mix , till it reaches a thick dosa batter consistency. The consistency should be so thick that , if we place a scoop of batter on the plate , it should not run down.
2. In the same time heat a spoon of ghee and fry the cashew & saffron in a very low flame and keep it aside.
3. In a separate vessel pour add the sugar then add two cups of water to it and boil the syrup to 2 thick consistency ( in Tamil we use to say as 2 kambi padam ) when the syrup is ready switch -off the flames.
4. In a kadai pour oil and heat it. when oil is ready slow down the flames and make boondhi , the fry boondhi should be soft , but it should 'nt be crispy. ( if you make boondhi crispy your ladoos looks dry )
5. Then add the boondhi's in the sugar syrup , keep this for 1/2 hour. Then remove the boondhi's from the syrup and place this boondhi in a big size plates.
6. When the boondhi's are luke warm in temperature you just add saffron , kalkandu , raisin , cashew nuts and cardamom powder , then mix all with boondhi's.
7. To get soft ladooes, knead the boondhi's with your hands till the boondhis break.
8. Then dip your hands with little ghee and make small ladooes and keep this ladooes in plates till it dry.
You can keep this ladooes for 15 days at room temperature . If you refrigerate it then you can store for 1 month.
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