| Welcome to the Gourmet Indian Series. Today we | | | | 3. Drain the excess oil. |
| bring you the deliciously sweet Indian treat, Laddu. | | | | Laddu: |
| Ingredients: 500 grams Bengal gram flour, 2 tbsp. raw | | | | 1. Make sugar syrup by boiling 1:1 sugar and water for |
| rice flour, 625 grams sugar, 1 tsp. ghee,salt to taste, 100 | | | | about 5 minutes. |
| grams cashew nuts, 25 grams raisins, 10 cardomoms, | | | | 2. Add a pinch of kesari powder to this syrup. |
| 25 grams kalkandu (cubed sugar) | | | | 3. Drop the boondis into the sugar syrup and mix well. |
| Method: Boondi: 1. In a wide mouth mixing bowl, mix | | | | 4. Roast cashewnuts and raisins in ghee and add it to |
| bengal gram flour, rice flour, a pinch of salt, ghee and | | | | the mix. |
| with required amt of water, make a thick liquid to the | | | | 5. Also add cardamoms and kalkandu and mix well. |
| consistency of dosa batter. | | | | 6. Wait until the mixture cools down to a temperature |
| 2. Heat oil in a frying pan, holding the boondi plate (a | | | | until your hand can with stand the heat. |
| plate with lot of holes), above the oil spread the batter | | | | 7. Now make into even balls by pressing lightly with |
| so that very small pieces are dropped into the oil. Stir | | | | hand. |
| the boondis until fully cooked. | | | | |