Boondi recipes | Boondi laddu | Boondi ladoo recipe | for Diwali
The ingredients are one measure gram dhal flour , two measures sugar , cashew nuts , cloves , raisins, saffron powder for colour
For one measure gram dhal flour two measures of sugar are used. Some use one and half measures of sugar
First the sugar syrup or sakkarai pagu is prepared by heating sugar and water in a vessel
The pagu is ready
Take one measure of gram dhal flour or kadalai maavu and prepare the boondi batter
The batter or maavu should be at the consistency we have for making bajjis
Remove the pagu or syrup from the stove and have it ready for the fried boondis ! We can add pachai karpuram at this step
The boondis when dropped in a vessel give a some what metallic sound . This is an indication that the frying is proper.
Using the right hand make round or spherical shaped laddus . The boondi should be pressed hard so that they all hold together otherwise they may fall apart easily either when making the laddu or when kept in a plate. Press and rotate at the same time to make the laddu for Diwali recipes ( This laddu is for Diwali 2016 )
Deepavali sweets recipe dishes at home
Prepare a dough with chiroti rava . Add a pinch of salt and mix with water , make the dough and wait for two hours. If chiroti rava is not available we can use ordinary rava after dry grinding it in a mixer.
Mix rice flour in ghee so that it forms a semi-solid glue This is used to stick the rolled dough
I have rolled into a small triangular shape, fry in oil on medium flame. Give sufficient time for the entire sweet to get fried. Soak it in a sugar syrup and serve.
The sugar syrup is prepared using the following proportion
For two measures of rava and one measure of sugar in two measures of water and heat for 10 minutes. The viscosity at the end of 10-12 minutes is the required consistency for the syrup
Soft mysore pak / mysore pauk recipe for Diwali sweets
Two laddu recipes with almost no cooking
Diwali recipes - South Indian - rava laddu - rava ladoo - with dry coconut , ghee
- For one measure rava take 1/4 measure maida , 3/4 powdered sugar ( confectioner's sugar ) or burra sakkarai , dessicated coconut or kopparai one table spoon , some cashew nuts and caradamom powder
- Add ghee to a vessel and fry the rava till it turns golden brown in colour.
- Then roast the maida in the vessel with little ghee and keep them aside.
- To the powdered sugar add generous amount of ghee and mix well till the mixture becomes like cream.
- After the rava and maida or cooled completely add them to this mixture
- Add cashew nuts fried in ghee and cardamom powder , Mix all well till they are thoroughly mixed.
- Then form the laddu ball by pressing to get as near a sphere as possible.
- Rava laddu is ready to be served for Diwali for the family and guests.
- It is a good evening snack also.
Rava laddu step by step pictures
Moong dhal ladoo | Pasi paruppu laddu | Pasi paruppu urundai for Diwali
- Take required quantity of moong dhal , dry roast in a vessel till it turns golden brown in colour.
- The raw smell of the dhal should be completely removed by the roasting.
- Then make it into a fine powder with a mixer or blender. We have what is called "machine" colloquially , in Indian cities and towns for making fine powder of grains.
- Finely powdered sugar called bura sakkarai or sugar . This can be powdered in our mixer.
- For one measure moong dhal flour , take three fourths measure of powdered sugar.
- Add a little cardamom powder , fry cashew nuts broken into small pieces in ghee
- Add both to the mixture of dhal flour and sugar powder.
- All the ingredients should be mixed well for some time so that they blend well.
- Then take two or three table spoons of ghee , heat on a stove
- Add the liquid ghee to the flour , sugar mixture in a circular path , all around
- Then mix well again all the ingredients so that we get a dough like mixture .
- Make spherical shapes out of the dough using the hands to get the laddu ready for serving.
- This can be used as an evening snack for kids also.
Moong dhal ladoo step by step pictures
Diwali marundhu or lehiyam
After eating a lot of sweets and savories during Deepavali - that are prepared at home, that we get from our neighbours, friends and relatives there is a tradition of taking something called Deepavali marundhu for aiding digestion.
The simplest combination which I prepare is to one measure dry ginger add 3/4 measure jaggery . Add ghee and mix well . Due to the presence of jaggery and ghee we can form spheres that can be taken after the festival