Some people make the boondi used for these laddoos at home . But I have used the saltless boondi which is readily available at most of the sweet and farsan shops .
Edible camphor that I have used it totally optional but it lends a heavenly flavour which one should rather not miss .
Most of the Indians who have heard or had been lucky enough to eat the boondi laddoos offered as prasadam at Lord Tirupati temple will certainly know what I mean .
Edible camphor that I have used it totally optional but it lends a heavenly flavour which one should rather not miss .
Most of the Indians who have heard or had been lucky enough to eat the boondi laddoos offered as prasadam at Lord Tirupati temple will certainly know what I mean .
Ingredients -
half cup - almond and pistachio slivers
2 tbsp - raisins
half tsp - cardamom powder
one small piece - edible camphor
2 tbsp - ghee 1
1/2 cup - sugar
1 1/2 cup - water
Method -
Boil the water and sugar together and make one string syrup .
The sugar syrup should not be very thick or very thin.
Add to it cardamom powder and camphor .
Now to this syrup add dry fruits and boondi .
Mix everything well and cover the vessel with a lid .
Keep the vessel covered for 10/15 minutes .
The boondi will absorb all the syrup and become soft .
When the mixture is still warm smear your hand with ghee and make laddoos .
No comments:
Post a Comment