TRADITIONAL BOONDI LADOO | DIWALI SPECIAL

 

LADOO is a traditional Indian Dessert. Different varieties of  LADOOS can be found across the country with different combinations viz., using besan flour & jaggery, Motichoor Ladoo, Rajasthani Churma Ladoo, Ragi Coconut Ladoo etc. Here I prepared Traditional Boondi Ladoo using besan flour and sugar.

INGREDIENTS:-

Besan Flour / Gram Flour - 1 cup

Sugar - 1 cup

Turmeric Powder - a pinch

Cardamom Powder - 1/4 tsp

Salt - a pinch

METHOD:-

(1)  Mix besan flour, turmeric and salt together. Add water  little-by-little till we get dosa batter consistency.

(2) Deep fry using a perforated ladle adding in small batches.

(3)  Remove from oil once half cooked. Do not cook till crisp. Prepare boondi in the same way and keep aside.

        

(4) Deep fry cashews in the oil and add it to boondi.

(5) Add one cup of sugar and  3/4 cup of water in  a tawa. Allow to boil till, one string, consistency. Switch off the flame and allow it to reach warm temperature.

(6)  Add boondi along with fried cashews, cardamom powder. 

(7) Mix well and keep aside for 5 minutes.

(8) Make ladoos of desired size.

DELICIOUS  BOONDI LADOO IS READY!!

Click TRADITIONAL BOONDI LADOO  for Video recipe.

See blog for:-

 MOONG DHAL BOLI 

ADHIRASAM

RASGULLA

                         

INSTANT ADHIRASAM | DIWALI SPECIAL | SWEETS

INSTANT ADHIRASAM

Adhirasam is a traditional Diwali sweet in Tamilnadu. This was prepared using Rice flour and jaggery syrup. The consistency of the mix should be correct to get the perfect texture & taste of Adhirasam.

Here, in this Instant Adhirasam, I used Wheat flour and Jaggery syrup and the process is simple compared to Traditional Adhirasam. Crunchier outside and soft inside.

INGREDIENTS:- (use the same cup for all measurements)
Wheat flour - 1 cup
Jaggery, grated - 1 & half cup
Table Salt - a pinch
Cardamom powder - 1/2 tsp (optional)
Fruit Salt - 1/2 tsp
Water - for making the jaggery syrup
Oil - for deep frying

JAGGERY SYRUP PREPARATION:-
Heat a pan, add jaggery to it. Add water to the level of the jaggery. Allow it to boil. The syrup should not be in watery consistency. The consistency should be neither too thick nor too thin. Add cardamom powder to it. Let it rest for a few minutes, so that, the residues will settle. 

METHOD:-

Sieve the wheat flour, table salt and set aside. Sieving helps in equal distribution of air circulation. Filter the jaggery syrup and add it to the wheat flour. Mix well, so that there should not be any lumps. Add fruit salt and mix well. Set aside for one hour.
Note:- If the batter is in pouring consistency, then Adhirasams will absorb more oil. 
If the batter is in thick consistency, then Adhirasams will not cook properly

Heat oil in a flat bottomed Kadai/pan. The oil should be hot enough, when u drop a batter into the oil, it should immediately rise up.

REDUCE the flame and using a soup spoon, pour the batter into the oil, slowly; so that the Adhirasam will be in round shape. ( Initially, I fried one Adhirasam. Later, I fried four Adhirasams at a time).

Keep the flame in MEDIUM. The Adhirasam will rise upwards; now flip the other side to fry. Flip it as and when required.

Now keep the flame in HIGH, flip it, till Adhirasams were fried in golden color.  Remove the Adhiram from the oil and transfer it to a strainer. (Here, Adhirasams will look like puffed)
Now, using a cup, hardly press the Adhirasam, so that it remains flat.

Delicious Instant Adhirasams were ready to serve.

See Also for ADHIRASAM 
                    WHEAT BURFI
                    SWEET SOMAS
                 

WHEAT BURFI | DIWALI SPECIAL

WHEAT BURFI

This recipe is similar to Chocolate burfi.

INGREDIENTS:-

Wheat Flour - 1/2 cup
Any Chocolate flavoured health drink powder - 2 tbsp
Ghee & Oil Combination - 1/4 cup
Water - 1/4 cup
Sugar - 1/2 cup

METHOD:-

(1) Grease a plate with little ghee and set aside.

(2) Heat a non-stick pan, using spatula, dry roast the wheat flour in sim - medium flame, till nice aroma arises.

Now add the ghee & Oil mixture to the dry roasted wheat flour, fry it/roast it, continuously, till it becomes like a soft batter form. It took 4 to 5 minutes for me.

Now add health drink powder and mix well, so that the powder binds with the wheat flour.

(3) Remove the contents from the pan and restore it in a bowl and set aside.

(4) In the same pan, add sugar and water;







allow the sugar to dissolve and boil;

Till it reaches one string consistency. Switch off the flame immediately and remove from the burner.

 

one string consistency

(5) Add the roasted wheat flour mixture to the sugar syrup. Give a quick mix so that no lumps were formed. The final consistency is flowing consistency. It should fall to the greased plate, without scrapping it with spatula.

(6) Pour the mixture quickly into the greased plate and tap the greased plate, so that it will be evenly spread.

(7) Mark with a knife in the desired shape as you wish, when it is in lukewarm.

(8) Cut into pieces, when it is in room temperature.

(9) Flip the mould/plate over another plate and let it rest for 5-10 minutes. Tap it hard, so that the pieces fall to the plate.


Note:-

If the final consistency is in dosa batter consistency means, you will get very soft burfis...

If the final consistency is in hard Idli batter consistency means, you will get hard burfis...

CHOCOLATE BURFI | DIWALI SWEETS

CHOCOLATE BURFI

INGREDIENTS:-
All purpose flour / Maida = 1 cup
Any chocolate flavour health drink powder = 3 tbsp
Sugar = 1 cup
Water = 1/3 cup
Ghee = 1/2 cup (unmelted)

METHOD:-
(1)  Grease a plate with little ghee and set aside.
(2)  In a non-stick pan, heat ghee in sim flame and maida flour, roast it till raw smell goes. It took 4  to 5 minutes for me. Now add health drink powder and mix well so that the colour of maida changes.
(3)  Remove the contents from the pan and restore it in a bowl and set aside.
(4)  In the same pan, add sugar and water; allow the sugar to dissolve and boil, till it reaches one string consistency. Switch off the flame immediately and remove from the burner.
(5)  Add the roasted maida mixture to the sugar syrup. Give a quick mix so that no lumps were formed. The final consistency should be between dosa batter -  hard idli batter consistency.
(6)  Pour the mixture quickly into the greased plate and tap it, so that it will be evenly spread.
(7)  Mark with a knife in the desired shape as you wish, when it is in lukewarm.
(8)  Cut into pieces, when it is in room temperature.

Note:-
If the final consistency is in dosa batter consistency means, you will get very soft burfis...
If the final consistency is in hard Idli batter consistency means, you will get hard burfis...

ADHIRASAM | SOFT AND CRISPY ADHIRASAM

Adhirasam, a delicacy of South India has huge fans for its taste and softness.  It is done using wet rice flour and jaggery. My family relishes Adhirasams, than any other sweet. Making a perfect adhirasam is not at all an easy task. After preparing the dough, I kept my fingers crossed whether it will turn out perfectly. It was like a dream, when it came out perfectly. I was feared of trying this recipe for the past 2 years after starting this blog. 

After soaking the rice, it should be dried on a clean cloth for 20 minutes. When we do in small proportion, it can be ground to flour using a mixer. After grinding to flour, preparing the dough should be done immediately. Otherwise the flour will get dried and the consistency will not be right. Also, the jaggery syrup consistency should be perfect to get a good result, or else it will disintegrate will deep frying. See blog for 

• Makkan Peda
• Diwali Recipes

Video recipe of Adhirasam

INGREDIENTS:

Raw Rice - 1 cup

Jaggery ( Paagu vellam) - 3/4 cup

Cardamom powder - 1/2 tsp

Gingelly oil - 3 to 4 tsp

Oil - for deep frying

METHOD:

• Soak raw rice for atleast 2 hours.
• Drain the water completely, and spread the rice on a clean cloth.
• Allow it to dry for 20 minutes.
• The rice should stick to the hands while touching it.
• Add to a mixer and grind to powder and sieve it.
• Add cardamom powder to it and keep closed so that the moisture will remain.
• In a pan add jaggery and 3/4 cups of wate. Allow to boil till jaggery dissolves in water.
• Filter it to a tawa and place the tawa on flame.
• The jaggery syrup starts to boil.
• Check for consistency by dropping little syrup in a cup of water.
• At first the syrup dissolves in water.
• After some time, it forms a soft ball.
• Switch off the flame and add rice flour immediately and mix well.
• The flour will get blended with the syrup and comes together and holds shape.
• Transfer to a container and allow it to rest for a day or atleast 12 hours.
• Grease with  a tsp of gingelly oil to prevent drying.
• Next day, knead the dough so that becomes soft.
• If it is too dry, sprinkle little milk and knead it.
• If it is very soft, sprinkle little rice flour and knead it.
• Make small balls of the dough. Heat oil.
• Take a plastic sheet/aluminium foil/ banana leaf. Grease with gingelly oil.
• Take a ball and flatten with fingers, slightly thick.
• Grease fingers and flatten it gently and remove it.
• Add to hot oil and deep fry in low flame so that the inner portion gets cooked well.
• Squeeze extra oil by pressing, using a ladle.
• Tasty and Yummy ADHIRASAMS are ready.

Step wise recipe with pictures:

1. Soak raw rice for atleast 2 hours.

2. Drain the water completely, and spread the rice on a clean cloth.

3. Allow it to dry for 20 minutes.

4. The rice should stick to the hands while touching it.

5. Add to a mixer and grind to powder and sieve it.

6. Add cardamom powder to it and keep closed so that the moisture will remain.

7. In a pan add jaggery and 3/4 cups of water.

8. Allow to boil till jaggery dissolves in water.

9. Filter it to a tawa and place the tawa on flame.

10. The jaggery syrup starts to boil.

11. Check for consistency by dropping little syrup in a cup of water.

12. At first the syrup dissolves in water.

13. After some time, it forms a soft ball.

14. Switch off the flame and add rice flour immediately and mix well.

15. The flour will get blended with the syrup and comes together and holds shape.

16. Transfer to a container and allow it to rest for a day or atleast 12 hours.

17. Grease with  a tsp of gingelly oil to prevent drying.

18. Next day, knead the dough so that becomes soft.

19. If it is too dry, sprinkle little milk and knead it.

20. If it is very soft, sprinkle little rice flour and knead it.

21. Make small balls of the dough. Heat oil.

22. Take a plastic sheet/aluminium foil/ banana leaf. Grease with gingelly oil.

21. Take a ball and flatten with fingers, slightly thick.

22. Grease fingers and flatten it gently and remove it.

23. Add to hot oil and deep fry in low flame so that the inner portion gets cooked well.

24. Squeeze extra oil by pressing, using another ladle.

24. Tasty and Yummy ADHIRASAMS are ready.