Boondi Ladoo (Bundi Ladoo)

These Boondi or Bundi ladoos are the most beautiful looking ladoos that are there in the market. That light yellow /orange color makes it look so beautiful and festive! It is a collection of tiny pearly balls of gram flour, first fried then dipped in sugar syrup and then rolled into a ladoo. Boondi ladoo is a very delicious treat and is seen served on almost every joyous ocassion in India.

Never in my wildest dreams, I thought that one day I would be making this treat in my kitchen! I always thought it is a difficult dessert to make. No one made these back at home either, we always got it from the store and have eaten plenty at weddings and pooja ceremonies :)

But one day I simply pulled up my socks, said a small prayer in my mind and started making these goodies. To my surprise, they came out so good that my joy had no bounds! From then on there was no looking back. I look forward to make boondi ladoos every Diwali festival. Another reason to learn this exotic ladoos was my son, yes, he saw boondi ladoos from that Krishna animation series and wanted to have it along with rasagulla, sandesh, and besan ladoos :) Thanks to that series, my kid pushed me to do the needful and I couldn't be more happier with the end results!!

This recipe is adapted from manjulas kitchen site.

Let us take a look at the recipe:

Ingredients:

• 1 cup gram flour (besan)
• 1/2 cup + 1 tablespoon water adjust as needed
• 1 1/2 cup sugar
• 1 cup water
• 1 tablespoon sliced almonds
• 5 green cardamom pods crushed
• Oil to deep fry

Preparation:

• Add the water and sugar in a saucepan and bring to a boil on medium-high heat. When the syrup comes to a boil, turn the heat down to medium and stir to dissolve the sugar. Let it simmer until the syrup is about half thread consistency.
• Mix the gram flour with water to make a smooth pancake-like batter or slightly thicker than dosa batter. You can test by pouring little batter on a perforated ladle(which we use to serve rice) and see drops of batter coming out. If it is runny you will have to add little more besan, if it's too thick add little more water to the batter.
• Heat the oil in a frying pan on medium high heat. The frying pan should have at least 1 1/2 inches of oil. To test if the oil is the right temperature, drop a pinch of batter into the oil, if it rises immediately without changing the color then the oil is ready to start frying the boondi.
• Hold the skimmer(perforated ladle) about 1 to 1 1/2 inches above the oil over the center of the frying pan with one hand. With your other hand pour some of the batter onto the skimmer to cover all of the holes without spilling over the edge of the skimmer. If you hold the skimmer higher than 1 1/2 inches above the oil boondi will not be round.

• The batter will start dropping through the holes into the oil. Drop enough boondi into the oil so they just cover the surface of the oil in frying pan in a single layer
• Fry them until the sound of sizzling stops and boondis are light gold in color but not crispy. Lift the boondi out of the oil with a slotted spoon (this allows excess oil to drip back into the frying pan) and put them directly into the warm syrup and mix.
• Before making the next batch of boondi, wipe clean the skimmer. This helps to keep the boondi round.
• Repeat the process of making boondi and adding to the syrup with rest of the batter. You may have to adjust the heat in between making boondis.
• When finished frying the boondi, let them soak in the syrup for few minutes.
• Add the crushed cardamom seeds and sliced almonds to the syrup.
• Now drain off the excess syrup.
• If the boondis are still hot, let them sit only until they are warm enough to handle  but don’t let them to cool off. If the boondis become cold you will not be able to form them into ladoos.
• Grease your hands with some ghee, to make the ladoos, 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. As you are squeezing some of the syrup will come out. Dont worry about it.
• Repeat the process till all the boondi is used up to make ladoos.
• As the ladoos cool to room temperature they will become firm but they should still be moist.
• Serve it as a dessert or snack.

njoY!! happY cookinG!!
Notes:*
If the syrup is not of the right temperature, you will not be able to form the ladoos. If the boondis cool down to room temperature before being shaped into balls, the sugar will crystallize. If you are not able to make ladoos, don’t worry. You can still enjoy them as sweet boondi or use it in boondi raita without adding the fried boondi to the syrup.

Chakli (soft and mildly crunchy)

 Chakli (also known as chakkuli or chakali) is a very staple savory tea time snack found in most of the Indian households. When it comes to making chakli, there are numerous recipes out there. Previously I updated my blog with a recipe that called for crunchy chakli and this recipe calls for a more softer and crunchy chaklis. This is our home recipe. You gotta try it to believe it :)

My favorite kind is soft and crunchy chakli mixed with lots of spice. But now I appreciate less spicy kind too :) Ingredient phutani(dalia) that is used in this recipe is delicious in taste, nutritious and can be digested easily. It is commonly mixed with sugar and distributed to the devotees in temples as God's offering.
Getting the spirals right(it is a big deal:)) while you press on the dough using a chakli press maker, surely gives you a kick and cheap thrills :) If it won't come out neatly (or breaks) please don't overreact like a hindi serial mother-in-law hehe... absolutely don't worry, I do have few tips up my sleeve which is mentioned in the notes below.

The first time you make it right, that moment, that satisfaction, that simple pleasures of life are not to be forgotten! :) (at least in my case) I cannot thank the techno-era we live in where I can simply share my kitchen achievements/stories, mishaps, success any darn thing with my mom, sister or a friend instantly.

Let us take a look at the Chakli recipe,

Ingredients:

• 1 cup rice flour 
• 1/4th cup roasted gram dal (also known as dalia, phutani) 
• 1 tsp chilly powder, (more if you like spicy) 
• 1/2 tsp turmeric (haldi) 
• 1/2 tsp cumin seeds (jeera) 
• 2 tsp sesame seeds (til) 
• 1/2 tsp coriander powder (dhania pwd) 
• 1/2 tsp cumin powder 
• 2-3 tbsp butter at room temperature 
• salt as per taste 
• 1/2 - 3/4th cup approx. water (to knead the dough) 
• oil to fry 

Preparation:

• Mix all the above ingredients except water and mix everything with your fingers. 
• Then slowly add water little by little and make a chapati/roti like dough. Keep aside for 20-30 min, covered.
• Take some portion of the chakli dough, knead it some more and place it in the chakli press, start making spirals on a newspaper sheet or wax paper. 
• Heat oil in a kadai, once the oil is hot bring the flame to med. Slowly slide the chaklis in the kadai using piece of wax paper or slide it on plain spatula and transfer slowly in the hot oil and fry nicely till it is brown on all sides on med-low flame. 
• Take it out and place on the paper towel to absorb the extra oil. Nice soft and mild crispy chaklis are ready. 
• Let it cool down completely before you store it in an airtight container. 

njoY!! happY  fryinG!! :)

Notes:* Always fry chakli on low-medium flame. If you see that the spirals are breaking while making chakli, try to work with little dough at a time, knead it well, add couple drops of water, knead well and place it in the chakli press. It works for me that way. If your dough is too soft, add little all-purpose flour and knead well before you start making the spirals. If still it isn't working just directly add the spirals in the oil (carefully) and fry. Spirals or no spirals, snack is yummy anyways! :)

Health Benefits:

Roasted gram dal (dalia) is high in fiber and helps to lower cholesterol. It also has a very low hypoglycemic index, which is important for those with diabetes. Chana dal is a helpful source of zinc, folate, calcium and protein. It is low in fat and most of it is polyunsaturated. 

Rice Chakli (Chakali)

Chakali's or Chakli are a perfect spiral shaped (like preztel-ish shape) deep-fried savory snack with a spiked surface. Most of the Indians enjoy eating Chakli with their tea or coffee as a snack in the late afternoon. Or when you go visiting your friends or family, this snack is usually present by default on the coffee table :) along with the other snacks. It is a crunchy snack that makes a loud noise as you munch on it, giving a good exercise to your mouth (he he) as you get into the rhythm of munching and creating sound that goes karram kurram :) -( yeah I know it's the same sound for papad too :))

There are 10 different types of Chakali preparation with various permutation and combination of flours and spices. I make the most simple one with rice flour and chickpea flour (besan) which is how my mom makes. Comes out fine. Soon will try few other kind with Ragi (my fav. grain), Moong dal etc and will experiment with baking instead of frying :)

A special gadget is used to make these spirals. Not sure how you can make this if you don't have one :) This is a must do snack in many households during the festival of Diwali. Every Diwali I think to myself, I must make this snack more often and that somehow never happens :( Either the days are passing by too fast or I am getting lazy to do it before the next Diwali comes by :)

Never mind, let's see on the brighter side, I get into the mood of making it atleast every Diwali :) I like my Chaklis very spicy, that's how my mom makes it and everyone in my house loves it that way.
It is also known as murukku in the south of India or chakri in northern northern India. Whatever the name, it is loved by most of us.

Let us take a look at the Chakli recipe:

Ingredients:

• 1 cup rice flour
• 1/2 cup chickpea flour (besan) 
• 2 tbsp split black gram flour (urad dal/kali dal)
• 1 1/2 tsp chilly powder, (more if you like spicy)
• 1/2 tsp cumin seeds (jeera) 
• 1/2 tsp carrom seeds (ajwain) 
• 2 tsp sesame seeds (til)
• 1/2 tsp coriander powder (dhania pwd)
• 2 tsp hot oil
• salt as per taste 
• 1 tsp hot ghee (you can use all 3 tsp ghee too)
• 3/4th cup approx. water (to knead the dough)
• oil to fry

Preparation:

• Mix all the above ingredients except water and mix everything with your fingers. Be careful with the hot oil. 
• Then slowly add water little by little and make a chapati/roti like dough. Keep aside for 20-30 min, covered.
  

• Take some portion of the chakli dough, knead it some more and place it in the chakli press, start making spirals on a newspaper sheet or wax paper.

• Heat oil in a kadai, once the oil is hot bring the flame to med.  Slowly slide the chaklis in the kadai using piece of wax paper or slide it on plain spatula and transfer slowly in the hot oil and fry nicely till it is brown on all sides. 

• Take it out and place on the paper towel to absorb the extra oil. Nice crispy spicy chaklis are ready.

• Let it cool down completely before you store it in an airtight container.

njoY!! happY fryinG!! :)

You may also like Microwave Doodh Pedha, Badushai, Mandige, Besan ladoo....

Notes:* Always fry chakli on low-medium flame. If you see that the spirals are breaking while making chakli, try to work with little dough at a time, knead it well,  add couple drops of water, knead well and place it in the chakli press. It works for me that way. If your dough is too soft, add little all purpose flour and knead well before you start making the spirals. If still it isn't working just directly add the spirals in the oil (carefully) and fry. Spirals or no spirals, snack is yummy anyways! :)

Mande (Mandige / Chowde)- Sweet Dish

Mande or Mando is a very simple and an authentic Konkani sweet dish usually prepared during the festival of Diwali, Chaturthi and Weddings! It is a deep-fried flat poori (bigger in size) which is folded like a handkerchief and a generous dose of confectionary sugar mixed with sesame seed is sprinkled on the top. It is a melt in the mouth treat! It is sweet, rich and crunchy! Has a pure look to it as it is white in color and looks so divine!

I call it my handkerchief dessert :) because of the way it is folded and stored. Various regions in Karnataka and Maharashtra know this sweet by various name like Mande, Mandige, Chowde etc.

Try it this Diwali and enjoy it with your family!

Here is the Mande recipe or Chowde recipe:

Ingredients:

• 1 cup all purpose flour (Maida)
• 2 tsp ghee (clarified butter)
• 1/2 cup powdered sugar
• 1/2 tsp cardamom crushed
• 2 tsp pistachios crushed
• 1 tbsp sesame seeds roasted
• 1 tbsp dry grated coconut roasted (optional)
• pinch salt
• water to knead the dough
• oil to deep fry

Preparation:

• Make a dough by taking maida, add warm ghee, salt and mix everything by rubbing with your hands. Add water 1 tbsp at a time and knead a hard dough. Keep aside for 15 minutes covered.
• Make a mixture of confectionary sugar, cardamom, pistachios and coconut. 
• By taking a small portion of dough, make balls and roll out a disc of 5-6 inch diameter using a rolling pin. It should be thin and not thick disc. 
• Heat oil in a frying pan, work on a med-high flame, else the mande will soak oil while frying. Fry it just like you would fry a papad. The color should remain white. Small bubbles appear on the surface indicating they are cooked. If kept for a longer time, they become stiff and cannot be folded.
• Take it out on a paper towel and immediately sprinkle sugar mixture on the mande, by making use of spoon fold it once and sprinkle more sugar on it. Now make one another last fold and sprinkle sugar mixture again. Leave it to cool down. You can store it in an airtight container for good 1 week. 

njoY!! happY cookinG!!

Notes:* While frying the Mande poori see to it that it doesn't fluff like poori, in order to get a flat poori try making marks on the rolled disc with a fork and then slide in the oil. Fry on med-high flame. Do not fry too much that you get brown color.

Kaju Katli (Cashew Burfi)

Kaju Katli or Cashew Burfi is the king of all the sweets (according to me and not wiki :P) It is rich, decadent, not too sweet, leaves a great after taste and is elegant to look at plus you cannot stop it at one, it is an addictive sweet! Hands down the most gorgeous looking diamond cut burfi :) Yes, in my house we call it Diamond Burfi ( thanks to my son :)).

Kaju means Cashew and Katli means a slice. It is also known as Kaju Katari or Kaju Burfi. It is one of the most expensive sweets available in the market and extensively gifted to friends and family on the occasion of festivals or family events.

Until recently I got these beauties from India, meaning whenever anyone came visiting us from there, my mother in law saw to it that she tucked a Kaju Katli box with them to give it to me (all this for her grandson). My kid loves it so much, he can finish the whole box in one sitting.  If I go to an Indian grocery store, it is mandatory for me to pick up this kaju katli box or jalebis. I am not sure why I don't make these often at home :) and why I wait to make it only on some special occasions or festivals.

Well wait, I know why :) don't laugh at the reason, it's that edible silver foil (vark) that is coated on the Kaju Katli which makes it extra special when you bring it from the store. Till now, I did not find it in the market and without the vark, burfi looks plain and bland. ( It's like an actress without makeup :)) This year I ordered it from amazon and was thrilled to make use of vark! So yup, you guessed it right! From now on, it will be home made Kaju Katli only :)

You will be surprised to know that this burfi gets done in no time, really! Simple and fantastic tasting dessert at your fingertips!

Let us take a look at the recipe:

Ingredients:

• 1 cup cashews 
• 1/2 cup sugar
• 1/4 cup water
• 5 drops of kewra water (or pinch of cardamom powder)
• 1 tbsp ghee (clarified butter)

Preparation: 

• In a blender ground cashews into a powder. (Sieve it if you want fine looking burfi)
• In a non-stick pan add water and sugar, bring it to a boil while stirring sugar. Cook just until sugar melts and you see bubbles forming in the syrup. Takes just about a minute. 

• Keep the gas flame on medium now, add cashew powder and start stirring the mixture. Keep doing it until the mixture leaves the non-stick pan. Will take about 4-5 minutes. (you can test it by taking a very small portion of mixture and forming a ball with your fingers, be careful as it will be hot)

• Add kewra water or cardamom powder, mix once.
• Keep a plate ready that is greased with ghee. Pour the mixture on the plate. Spread it lightly so that it cools down.
• As soon as you can handle the mixture, slather the ghee in your palms and softly knead the Katli mixture. 

• Take butter paper (wax paper) or piece of plastic and place the dough. Now cover it with another square piece of butter paper. 
• Use a rolling pin to make a squarish shaped sheet. You can keep the thickness of the Kaju Katli as per your liking. Usually, it is 1 to 1 1/2 inches. 

• With a sharp knife or pizza cutter, cut the sheet in diamond shapes. 
• Take edible silver leaf (vark) and place it on the burfi. This is very very delicate, take it fully along with the paper and place it on the burfi. 

• Let it cool down completely. Store it in air tight container.

Notes:* You can also add saffron strands in the mixture or yellow food color to get yellow kaju katli. That looks very nice too.

njoY!! happY cookinG!!

Health Benefits: 

Unsaturated fats and omega fats not only reduce bad cholesterol but also lower triglycerides helping your heart to stay healthy. Our body needs nutrients from all food groups including fats. Cashew nuts naturally have a negligible amount of sodium in them, unless you eat salted cashew. They contain a fair amount of potassium that contributes in regulating blood pressure. Cashews are rich in protein. Cashews contain anacardic acids that are found to effectively kill organisms that cause tooth decay and abscesses. Of course, this dish contains sugar, but you can eat it one piece after your meals and have fun with it. Try giving it to kids which will boost their energy levels.

Badushai (Balushai) - Indian donuts

This sweet dish is rich in taste, soft in the core, crumbly at the edges, and has a melt in the mouth texture! Balushai or Badushai is nothing but a glazed donut from the east :) It has a little different texture, but gives the same feeling like a donut when you take a bite! It is not very difficult to make and traditionally this is made during festivals especially during Deepawali.

Most of us have a mind block when it comes to cooking authentic traditional dishes. I was in the same boat too. But once I started making it, it was a piece of cake. Many traditional dishes have simple recipes, it's all about timing and the technique. Once you master that, you can make anything :)

This is my Aunt's recipe, she is a great cook! I lean on her every now and then. She is on my auto dial hehe, my phone can hold maybe just 20 numbers. But my aunt's brain holds a number of recipes on her 'brain auto dial' :) Ask her anything and she will tell you with approx measurements. Her database is amazing! My mom is a master in nonveg dishes :) and I just can't get to her level...:)

I have made badushai for like about 4 to 5 times now and this recipe has not disappointed me! Comes out nice! My memory of Badushai is having it during our holidays when we went visiting my other aunt's house. My uncle used to bring it from a store and we enjoyed it so much as kids. Since I don't have a sweet tooth I didn't care so much for these sweets then :) But now when my son, hubby and everyone around me, enjoy these authentic dishes, and I take great pleasure in making it!

Try making Badushai or Balushai this Diwali or any other occasion for that matter! Let's live a little :)

Let us take a look at the Balushai recipe:

Ingredients:

• 3 cups All purpose flour (Maida)
• 1 cup ghee (clarified butter)
• 1 cup yogurt
• 1/2 tsp baking soda
• pinch of salt
• few nuts crushed for garnish
• oil for cooking

For the syrup

• 2 cups sugar
• 1 cup water
•  Few cardamom seeds

Preparation:

• Take a tall utensil, warm ghee in it. Add yogurt in it and carefully and mix everything stirring quickly. The mixture will come rising up (that is why consider cooking in a tall vessel) but keep stirring.
• Further add baking soda, salt, and all-purpose flour in part of 3. Mix everything properly. It forms a dough. Switch off the gas and keep the dough aside to rest for 15 minutes. 
• In the meantime, make sugar syrup in another vessel. Add sugar, water and bring to a boil.
• Then simmer for few minutes till you get 1 thread consistency. ( basically take a drop of syrup on your index finger and then using both, your index finger and thumb pull apart the drop of syrup, when you do that you should see 1 thread(line) between your fingers)
• Add cardamom seeds to your sugar syrup.
• Now take the badushai dough and knead a little bit more. Make small balls (do not make smooth balls, it should look crumbly because that's where sugar syrup will get soaked in easily) flatten it a little bit and make a small dip in the center of the ball. 
• Deep fry it on med flame. Let it cook on all the sides. Take it out using slotted spoon and transfer it to the sugar syrup. Swirl it in syrup for few seconds and take it out. Your Badushai's are ready to be enjoyed!! Sprinkle few crushed nuts and serve!!

njoY!! happY cookinG!!

I usually add health benefits at the end of my blog post! but when it comes to sweets and desserts, there are no much benefits except it gives a great sense of pleasure to your mind and soul :) The mantra one needs to keep in mind is 'portion control'.
I would like to take this opportunity and add a pic of my aunt here, who contributes a lot by giving me her recipes! Thank you and Love you Reshma Kaki...

Besan Ladoo

Besan Ladoo is a very loved and famous sweet from India. Most of us have a fond memory of this sweet being made in our mom's kitchens where moms were busy rolling it out in their palms like an expert (which they are) over some gossip with other members of the house :) The aroma that lingered in the kitchen then is soo friggin nostalgic now that I cannot describe. These balls of goodness are nothing but a mixture of roasted gram flour, sugar, ghee, cardamom pwd and nuts. After mixing these together you create a ball of sweet!

My son actually got introduced to besan ladoos by a TV series called Little Krishna.  He got addicted and loved watching it when he was 4-5 yr old (after my India visit). There is this one scene in an episode where Krishna(as a kid) tells his friends that he loves ladoos, rasagullas and sandesh (something like that). Since then he loves these ladoos :)

Taking this opportunity to make besan ladoos again on the occasion of Janmashtami ( Lord Krishna's birthday). My kitchen smells so heavenly right now and nostalgia is hitting the roof! For the first timers, if you don't get it right don't lose heart, keep trying, because some things come to us by practice.

Ladoos can be enjoyed as a snack with your tea/coffee or as a dessert after meals. Children have the privilege to gobble it anytime they want :)

Let us take a look at this wonderful recipe quickly!

Ingredients:

• 1 cup besan (gram flour)
• 1/2 cup ghee (clarified butter)
• 3/4 cup sugar (add 2 tsp more if you like sweet)
• 1 tsp cardamom powder 
• 2 tbsp roughly chopped nuts (cashews, pistachios, almonds)

Preparation:

• In a nonstick pan, add 2 tbsp ghee, 1 cup sifted gram flour and on a low heat, stir everything together. Keep stirring and adding 1 tbsp ghee after 5 minutes each till the half cup of ghee is used up. 
• Keep a close eye on the flour and ghee, we don't want to burn it. Keep stirring for about 30 minutes till the raw smell of besan goes away. 
• Switch off the gas, add the nuts(except 1 tsp) and cardamom powder. Keep it aside to cool down (for about 10-15 minutes)
• Add fine sugar into it and mix everything together with a spatula or use hands. 
• Grease your palms with little ghee. Take a little portion (2 tbsp) of the ladoo mixture in your palms and press it together to form a small ball. Keep rolling it into your palms till a firm round ball is made. 
• Makes around 14-15 ladoos. Sprinkle little nuts mixture on top of each ladoo to make it look more fancy :)
• Leave the ladoos on a plate to cool to room temperature before storing it in a container. The ladoos can be stored in an airtight container for 2 to 3 weeks.

njoY!! happY cookinG!!

Notes*: You can also add ghee and besan all at one time and stir the mixture till the raw smell goes away (I have found that this takes longer time). If the mixture is very gooey, keep it in the fridge for some time before you start rolling out ladoos.

Health Benefits: Well it is a dessert with sugar so health benefits are not so much other than it gives pleasure to your brain and well being :) If consumed in small portion should not do much harm. One can use sweeteners instead of sugar and make it a sugar-free dessert. Now the benefits of besan (gram flour) are indeed to take into consideration. It has a low glycemic index and has a soluble fiber in it , has low-calorie count, is gluten free, and a protein loaded flour. Nuts provide nutrients and good cholesterol oils. So yes, we all gotta live a little :) with small pleasures in life.