Listen to the name and your mouth will water. As a kid I never liked lot of sweets except few to name, and one of them is this Ladoo. Yummmm....I have always seen mom making it at home. I know there is always a difference from what mom makes from the store bought. I really liked the way mom makes without any added food color and keep all the ingredients well balanced, may it be sugar or the amount of ghee she used. It was so perfect.
Now that mom is here with me, I thought of putting her to work ;). Am just kidding, I should say, as I never made it at home, this time I am thinking of trying it with my mom's help, but of course all a little twist which makes it my recipe now. he he......but as always, I will never hesitate to say....can never beat the taste that mom makes, now that she is going to her me, it will add a special taste. :)
Method:
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1. In a mixing bowl add carrot puree, basen/gram flour, semolina, baking powder baking soda, add water little by little to a idli batter consistency.
2. Meanwhile in a kadai, add ghee and heat it to medium heat.
3. Keep a perforated spoon, a ladle for making boondhies.
4. Now hold the perforated spoon with your left hand, take batter in the ladle, and hold the perforated spoon almost 1/2 inches to 2 inches high from the oil, and pour the batter into the perforated spoon, and lightly in circular motion let the batter drop out to the oil. Keep moving the perforated spoon around the kadai of ghee, so that the boondhi does not fall in one place, as it can form lumps of batter.
5. mix the boondhi once, and let it cook for about 1-2 mins, turn over and let it cook for more 1-2 mins. Remove the boondhi to a bowl. Don't over cook it, as it will be too hard for making ladoo.
6. Make boondhi's of all batter and keep aside.
7. In the same kadai of ghee, fry all the nuts to slight brown, off the flame and then add the raisins, remove immediately to a plate.
8. Now in a blender/mixer add the boondhi and blend it to a coarse powder and put it in a bowl and mix in the nuts.
10. In a kadai add sugar, water and cardamom powder and bring the flame to medium high and make thick syrup to 2 string consistency, immediately add the honey and make sure it does not get hard.
11. Pour this syrup to the boondhi mix and mix with a spoon until add the boondhi is covered with syrup.
12. Take some into your hands and by pressing and rolling in your hands make a small lemon size balls.
13. I placed each ladoo in a mini muffin liners, you can choose how you want to serve.
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1. In a mixing bowl add carrot puree, basen/gram flour, semolina, baking powder baking soda, add water little by little to a idli batter consistency.
2. Meanwhile in a kadai, add ghee and heat it to medium heat.
3. Keep a perforated spoon, a ladle for making boondhies.
4. Now hold the perforated spoon with your left hand, take batter in the ladle, and hold the perforated spoon almost 1/2 inches to 2 inches high from the oil, and pour the batter into the perforated spoon, and lightly in circular motion let the batter drop out to the oil. Keep moving the perforated spoon around the kadai of ghee, so that the boondhi does not fall in one place, as it can form lumps of batter.
5. mix the boondhi once, and let it cook for about 1-2 mins, turn over and let it cook for more 1-2 mins. Remove the boondhi to a bowl. Don't over cook it, as it will be too hard for making ladoo.
6. Make boondhi's of all batter and keep aside.
7. In the same kadai of ghee, fry all the nuts to slight brown, off the flame and then add the raisins, remove immediately to a plate.
8. Now in a blender/mixer add the boondhi and blend it to a coarse powder and put it in a bowl and mix in the nuts.
10. In a kadai add sugar, water and cardamom powder and bring the flame to medium high and make thick syrup to 2 string consistency, immediately add the honey and make sure it does not get hard.
11. Pour this syrup to the boondhi mix and mix with a spoon until add the boondhi is covered with syrup.
12. Take some into your hands and by pressing and rolling in your hands make a small lemon size balls.
13. I placed each ladoo in a mini muffin liners, you can choose how you want to serve.
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