Happy navratri to one and all! hope all of you all enjoyed celebrating feasts. It was long since I made laddus so thought of making Bhoondi laddu which I learnt the very first time correctly last year during deepavali. It turned out to be a quite easy at firs try. This is one of the most loved laddus by my kids. The only one thing about this dish is it takes a lot of oil while frying and shaping into laddus when hot .
I am sending this for RCI hosted by viji from Vcuisine, JFI hosted by Vee from PastPresentandMe and Think Spice hosted by Sunita from Sunitas’sWorld. Though I wanted to post for each of these events I couldnot make it this time, finally i came out with bhoondi which goes ideally for all these events.
All you need
Gram flour – 1.5 cup
rice flour/corn flour – 1 tbsp
Soda Bicarbonate – 1/8 tsp
Bhoondi stirer and fryer you can find it here
Oil for deep frying
sugar coarse – 1.5 cups
saffron strands – 10-15
cardamom powder/clove – 4 -5
water – 1/2 cup
cashews/raisins/badams of choice
- Make a thick paste of gram flour + rice/corn flour +soda with water
- The consistency should be thicker than dosa batter but thinner than iddli batter
- Take another vessel add sugar water and saffron let it soak meanwhile you prepare the bhoondis
- Heat oil for deep frying boondis
- Keep the bhoondis stirer at a distance from the hot oil, pour a laddle of besan and stir quickly to the hot oil. Must be done fast
- Fry the bhoodis and strain well
- Heat the sugar soln while you are just left with the last 2 rounds of bhoondis
- The soln should reach the consistency of strings/1 string
- Remove from heat, add in raisins/cashews/cardamom powder and mix well
- Add the bhoondis and stir well close for just 2 minutes
- Shape them into laddus while still hot.
- This can be stored in airtight jars for 2-3 weeks
Note:If you are unable to shape them and feel very liquid after adding bhoondis keep on low fire for sometime until it comes to the consistency to shape into laddus.
For first time check the consistency of the batter is right for the bhoondis. The bhoondis should come out round must not be elongated nor flat with holes. Add little water if it is soft and thick and make it faster if it falls elongated.