South indian style Boondi ladoo and Boondi spicy mixture|Diwali sweets and snacks

I had tried these ladoos long ago and was waiting to post them for some special occasion but then I dropped my laptop and now I lost the precious Diwali post i had so lovingly prepared.Us bloggers I don't know if we take more pleasure in cooking something, clicking it or eating it.I tell my DH whether its any occasion or festival, i need to make something because my blog needs a special recipe.How many agree with me??

Rawa ladoo - Sweetened semolina balls

Ladoos are someones favorite now after watching her favourite cartoon character on TV,after i made besan ladoos these were didn't go too well with her but DH loved them instead.

Badusha

This is the first indian sweets i had posted in my blog about 2 yrs back.I made it again a few weeks back and i thought i must update the pictures now ;)

While making them this time i felt they are almost so similar to glazed doughnuts :) The only difference doughnuts have yeast in them.Out of the whole process (which is very simple) I enjoyed the glazing part the most.But it happens to be the most tricky part of this sweet too.

 Unlike the first time where i heated the sugar syrup a single string consistency this time i made the sugar into a rolling boil and added all the fried badushas into the sugar syrup and swirled it until they were all uniformly coated.But with this method i felt the sugar coating was falling off but with the single string consistency it didn;t happen i recall from the first time.

Old pic

Preparation Time : 30 mins

You need (to make 10 small sized baadushas ):

All purpose flour 2/3 cup
Yogurt/curd 1/3cup
Sugar 1 tbsp
Baking powder 1/3tsp
Cardamom powder 2 pinches
Ghee 1 tsp

- You need to make a nice soft dough using the flour, yogurt, baking powder,sugar(1tbspn) cardamom powder and ghee.Add enough ghee so the dough doesn't stick to your fingers.
- This will form a nice soft dough which you need to set away for about an hour.
- Knead this dough for about 5-7 minutes and keep it covered for about 30 minutes or more.
- Then make small gooseberry sized balls of the dough and make a thumb impression at the centre of each ball.
- Deep fry these flattened balls on very low heat.They will turn golden gradually.This is needed so the balls cook through inside.

For the sugar coating :
Sugar 2/3rd cup , Water 2/3rd cup, Seeds of one cardamom pod.

You need to add both the sugar and water on low temperature until the sugar dissolves and then heat on low flame until the sugar syrup reaches a one string consistency(when you take the syrup and let it drop from the spoon it should fall forming a string)

Once you fry the balls coat each of them in the sugar syrup and let it dry.Once they are dry, there you have yummy baadushas ready to eat :)

Enjoy Hot badushas and home made sev with tea!Enjoy the rains :) 

Tips:
1.Add enough ghee to the flour mix so it doesn't stick to your fingers.
2.I read from the original recipe that you need to make the thumb impression because of the added baking powder or else the balls will go fluffy while frying.
3.Since you need to fry the balls on the low heat, you can make the sugar syrup while frying the balls or else if the syrup cools down it crystallizes(i learnt from my mistake) to avoid the crystallization add a few drops of lime juice to this.
4.Don't worry about the sugar consistency it will come about gradually in about 10 mins of low heating the sugar and water.


Sending this to Motions and Emotions Event

Badusha

This is the first indian sweets i had posted in my blog about 2 yrs back.I made it again a few weeks back and i thought i must update the pictures now ;)

Moong dal Murukku/Chakli

My mom used to tell me she makes this murukku often.Its a tradition to make sweets and snacks during the festivals.The saying goes - " enna pathiram vekanum " (means you have to keep an oil vessel ie., you have to make fried stuff during festivals) :)

I'm kind of jittery when it comes to making murukkus because it can either be really tasty or be ruined totally!This I found is a fool proof recipe for murukkus(thanks mom!).I was even able to shape them into circles! :) was i glad!

You need
All purpose flour/maida 5 cups
Moong dal 1 cup
Salt to taste
Ajwain/Carrom seeds 2 tsp
Chilli powder 1 tsp (optional)
Oil to deep fry
and the murukku press

• You need to do some prelim preps for this recipe.

1. Steam the moong dal with 1 and half cups of water in a pressure.The dal should be completely mashed.If u see lumps, blitz it in the mixer for a few seconds.
2. Put the maida in a cotton cloth and tie it tightly, you need to steam this parcel for about half hour.Once you steam this, the maida will be like a hard mass but you can break it with a rolling pin.This will be a lumpy mix, you can put this in the drier jar of a mixer and powder it fine.And sieve it to prevent any lumps.

• Once the above steps are done, we can mix up all this up with the rest of the ingredients.You can add a little more water if needed ( the water from the dal is sufficient).
• The murukku mix needs to be nice and soft else it would be difficult to press it out.(like a chapati dough).You can use any shape of mould to make the murukku.I used to shaped a 2 petal one and the star one.

• Heat the oil to deep fry.
• Apply oil on the inner sides of the murukku press and put the dough little by little and squeeze it out of the press.The long strands of the batter can be rolled into rings of murukku and dropped into the oil.
• Fry until brown.

• Yummy crispy murukkus are ready!Store in an airtight container!

Moong dal Murukku/Chakli

My mom used to tell me she makes this murukku often.Its a tradition to make sweets and snacks during the festivals.The saying goes - " enna pathiram vekanum " (means you have to keep an oil vessel ie., you have to make fried stuff during festivals) :)

Candied Nuts

The festival of lights is just around the corner,as households prepare for the special days with all the pomp and splendor and the most important part of our festivals---food (of course).Households prepare fresh sweets and snacks for festivities and thats a celebration in itself and ofcourse giving away sweets to friends and relatives is always a pleasure!

I had seen Anjum Anand make these candied nuts a long time ago on tv.I thought its such a cute and quick- easy -to- make gift for friends during Diwali.

To make these you need

Jaggery 1 cup(or less)
Mixed nuts 1 cup
Butter/ghee to grease a sheet

• Grease a cookie sheet or plate with ghee or butter and set aside.
• Put the jaggery in about a quarter cup of water and heat it on a low flame.Continue stirring this until the jaggery has melted into a nice frothy syrup.

• Throw the nuts in and let it coat the syrup nicely.Now put the coated nuts on the greased plate and let it dry.
• Once they are dry you can wrap it up into small gift packs for your friends.

• Chop them into pieces and serve them as a topping for your desserts!

Happy Diwali!

Sending this to Indus ladies for their Diwali sweets event!

and to A girl's diary

and Anuz healthy Kitchen

Candied Nuts

The festival of lights is just around the corner,as households prepare for the special days with all the pomp and splendor and the most important part of our festivals---food (of course).Households prepare fresh sweets and snacks for festivities and thats a celebration in itself and ofcourse giving away sweets to friends and relatives is always a pleasure!

I had seen Anjum Anand make these candied nuts a long time ago on tv.I thought its such a cute and quick- easy -to- make gift for friends during Diwali.