Laddu - Adukkala



Gram flour (besan) – 500 Gram
Sugar – 250 gram
Ghee – as required
Cardamom (elachi) powder – as required
Yellow colour


Mix the gram flour with water to make a thicker batter. Put the water and sugar in a pan and boil on medium heat to make syrup and keep it separate. Heat the Ghee on a frying pan. Once the ghee get heated Hold a flat skimmer or perforated ladle (that has several round holes on the surface) over the centre of the frying pan with one hand and pour the batter into the skimmer to cover all the holes without spilling over the edge. Drop enough batter into the ghee so they just cover the surface of the oil in frying pan I single layer. Allow the boondi to cook till light brown colour, but not crispy. Lift the boondi out of the oil with a slotted spoon and put them directly to the sugar syrup and allow soaking for few minutes and also adding the crushed cardamom seeds and the colour into it. Scoop up some of the boondi mixture into your palm with a spoon. Gently squeeze the mixture between both palms to shape into a round ball about the size of a golf ball. Laddu is ready to serve.

No comments yet... Be the first to leave a reply!