Boondi Laddu

                        Incredible but true. This is my 200th post. Kesari was my particular choice for the 100th post, this time Laddu.

                        Laddu, I felt must be given the credit of the 200th post as Laddus and Mysore Paks, even today honour us on all auspicious occasions and festivals.

                       Laddu, in early days meant only Boondi  Laddu. Now as we make a variety of Laddu, we call the common Laddu as Boondi Laddu.

Boondi Laddu

Ingredients :

Besan Flour / Kadalai Mavu   1 cup
Sugar   1 1/4 cup
Cashew, Cardamom Powder, Cloves
Edible Camphor ( optional )
Ghee  2 tsp.
Oil for frying

Method :

1. Mix Besan flour and make batter, little loose than the Dosai batter.

2. Mix sugar with 1/2 cup of water and boil till one string consistency.

3. Heat oil, hold a perforated ladle over it and pour the batter over it and
    tap the sides.The batter must drop in the oil like tiny balls. Do not over crowd
    the oil with more Boondis.

4. Once the oil stops sizzling, remove the Boondis from the oil, draining it and
    put the hot Boondis in the hot syrup.

5. Do not make the Boondis very crisp as pressing into Laddus will be difficult
    and the laddus may not be soft.

6. Finish off all the batter and mix with the sugar syrup. Add fried cashew,
    partly powdered cloves, Cardamom Powder and edible Camphor. Add 1 tsp.
    of Ghee.

7. Mix well. If the mixture is loose, let it dry for some time. The syrup is sure to
    be absorbed by the Boondis.

8. Press well and make into Laddus, smearing the palm with Ghee. Laddus, the
    all time favourite sweet of South India is ready.