This is my favourite. This is my Athai’s (father’s sister) signature dish. Before marriage I was working in Delhi. I was staying in my athai’s house and in hostel. During Diwali times ahtia used to make mixture and laddu. I Used to help her by making ommapodi, bhoondhi, maida biscuits etc for the mixture. I learnt it from her, after marriage I prepared lots of times and I got appreciation all the time. I have got the laddu recipe , but I have not tried alone. I used to help her making bhoondhi’s and making laddu’s out of it. She made it for me when she visited Chennai. When I saw who’s gona cook for me by Padmaja, I thought this will be apt for that.
Besan – 4 cups (chickpea flour)
Sugar – 6 cups
Water – 2 cups
Cashew, raisons, clove , ghee
Make sugar syrup by dissolving sugar and two cups of water. The syrup should be sticky like we make for gulab jamoon.
Take 2 cups of besan add water and make bhoondhi using bhoondhi karandi( it is a tool to make bhoondhis) Repeat the same for the rest of besan.
Strain the oil in a paper napkin and add the bhoondhis to the sugar syrup.
WE can keep it aside for one hour also. Before making laddu fry cashews, raisons and clove in ghee and mix well and make laddus.
You can amke approximately 40 laddus of this size.
This entry takes part in FIC Yellow hosted by Sunshinemom and JFI - Chicpea hosted by Sometimefoodie.
Here, is the photo of Bhoondhi Karnadi.