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May 25, 2011

Boondhi Laddu

This is a traditional recipe made for giving as 'seer' during functions viz., Engagement, Marriage, Seemandham, Naming ceremony, etc. in our family.

Serves : 15-20 Lemon sized laddus
Ingredients :

  • Besan (gram flour) - 2 cups
  • Sugar                    - 2 cups
  • Cloves (lavang)     - 10 nos.
  • Elachi                   - 8 nos.
  • nutmeg powder    - 1 pinch
  • yellow food colour - 1/4 tsp
  • oil / ghee for frying
  • water                   - 1/4 cup for sugar syrup
  • Sugar candy crystals - 1 tbsp
  • Cashew & raisins - 1 tbsp (roasted in ghee)
  • Laddle with holes for making bhoondhi

Procedure :
  • Mix sugar and water and make a syrup to 1 string consitency
  • Mix besan, food colour and make a batter (dosa batter consistency)
  • Crush lavang, elachi and mix with nutmeg powder.
  • Heat oil in a wok, pour the batter on the laddle with holes. the batter will fall through the hole like drops and makes the bhoondi. once they are crispy, strain them and put them on absorbent sheet to remove excess oil. 
  • Transfer them into the sugar syrup, sprinkle the lavang mixture on top. add roasted cashew & raisins,  sugar candy crystals and mix well - keep it aside to cool slightly. 
  • With a heavy pounder, mash the boondhis lightly so that you can make rounds easily out of them.
  • when it thickens a bit, start making the laddus. keep it for few hours to set (if you find them losing the shape then again press them tightly and they will set soon)
  • Your boondhi laddu is now ready to serve


Pink Carrot is available during winter here. Unlike the normal carrot, this one is juicy and sweet too. It suits more to make halwaa.


  1. Grated Carrot (Gajar) - 1 cup
  2. Melted Ghee               - 2 to 3 tbsp
  3. Sugar                          - 3/4 cup
  4. Khoa (unsweetened)   - 2 tbsp
  5. Cardamom powder     - 1/2 tsp
  6. Milk                            - 1/2 cup
  7. Greased plate/bowl

Procedure :-
  • Boil milk and add grated carrot to it. when carrot is cooked, add sugar and stir well. 
  • When sugar melts and bind with it, add cardamom powder.
  • Add Khoa and mix well. 
  • Now add ghee little by little till it is abosorbed into the halwaa. 
  • When ghee starts coming out of the halwaa and doesn't stick to sides, pour it on a greased plate or bowl. 
  • Hot & yummy Gajar ka Halwaa is ready to serve.

Ratio for making south indian savouries

Tissu Box Cover (Green Sofa)

This was done some months back.

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