Ladoo

Ingredients:

• Besan flour – 1 kg
• Sugar – 1 ½ kg
• Water – ½ liter
• Cooking soda – a pinch
• Cashew – 100 gm
• Cardamom – 10 to 15
• Cloves – 10 to 15
• Food color (yellow) – ¼ tsp
• Ghee – 200 gm
• Oil – to fry.

Method

Discard the skin of cardamom and make a powder on the seeds and a table spoon of sugar and keep aside.

Make sugar syrup with 1 ½ kg sugar and ½ liter water till it gets sticky in a thick bottomed vessel. Once it is done keep it aside. Add half the ghee, clove and cardamom powder into it.

Make a batter with besan flour, food color and cooking soda. (Little more watery than dosa batter)

Heat oil and half the ghee in a kadai, with the help of the perforated ladle make the boondhis. Do not deep fry it.

As you make boondhi drop it into the sugar syrup. Let it keep soaking.

In the oil add the cashews and fry it slightly and add it to the boondhi.

Let it cool for a while and then start making small balls of ladoo.

Spread it on a big plate or paper and allow it to cool completely and then store it in a container.

Bhadhusha

 Ingredients:    

• Maida – 1 kg
• Vanaspathi – ½ kg
• Sugar – 1 ½ kg        
• Water – ½ l
• Cooking soda – 1 pinch
• Rose essence – 3 drops
• Oil – to fry

Method:

Make sugar syrup with 1 ½  kg sugar and ½ liter water, just till it is sticky.

Mix maida, cooking soda well. Rub vanaspathi in it add required amount of water and make a dough out of it. (consistency like that of chapathi).

Make small balls of the dough. Press between the palms and move your palm in circle so that there is a swirl like structure in the middle and a slight pit.

Heat oil in a kadai and fry the badhushas. Do not deep fry.

Drop it into the jeera and let it soak for 15 to 20 minutes.

Take it out of the jeera and let it cool for a while, then store it in a container.