INGREDIENTS:
Besan flour /
Kadalai mavu - 1 Cup
Rice flour - 2 Tsp
Yellow food color - a pinch
Cooking soda - a pinch
Ghee - 1 Tsp
For Sugar syrup:
Sugar - 2 Cups
Water - 2 Cups
Cashews - 15 (Make into pieces)
Raisins - 15
Cloves - 5 to 6
Cardamom powder - 1/4 Tsp
HOW TO MAKE:
For Syrup:
In a deep pan add water and sugar allow it to boil till you get a string consistency. To check consistency pour a little syrup in a bowl of water and make sure it should not dissovle. Then it reaches consistency. Meanwhile heat a ghee in a pan and fry cashews, raisins and cloves separately and then mix together and keep aside. Once the syrup got the consistency add the fried nuts and cardamom powder in the syrup and mix well. Switch off the stove and keep the pan on the same heat.
In a bowl add besan flour, rice flour, cooking soda and a pinch of yellow food color. Mix well together by adding water little by little. The batter should be like dosa batter consistency as shown in the figure. Heat oil in a deep pan for frying.
Allow boondhies to get cool down. In a mixie add the boondhies and give a gentle stroke to get crushed slightly as shown in the below fig.
Add all the crushed boondhies in the syrup and mix well.
Grease ghee on your palm and start to make a laddu when the mixture is warm enough. Tightly hold the ball to make a stiff laddu.
TIPS:
Add edible camphor / Pachai karpooram for adding more flavour.
I gave a stroke to get a smooth laddu and if you do not want just mix it with whole boondhies.
Add cardamom skin also to garnish. I normally add a fine powder if you like to garnish with green cardamom skin then add it.
Make a balls when the mixture is warm enough otherwise the sugar syrup will get hard and crystalised and you cannot form the shape of the laddu.
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