Laddus are considered a very auspicious mithai as they are Lord Ganesh’s favorite. It is one of the most popular kinds of sweet in Rajasthan.
This sweet is made with very small sized boondi, almost like little rice pearls and they are not fried till they darken. Making these laddus is a time consuming process and require a little practice. So need to have real patience to make these laddus.
- 1/3 cup of milk
- 1tblsp of pistachios
- few drops of orange color
- pure ghee for frying
- 1tblsp raisins
- a pinch baking powder
- 1/2 kg sugar
- 1/2 kg bengal gram flour
- Take a blow and Sieve gram flour with baking powder so that it mixes well in it.
- Add in 2 tblsp of melted ghee and enough water to make a batter of thick consistency.
- Heat up the remaining ghee in a kadhai and with a spoon of holes drop boondis in ghee.
- Rub the batter on the spoon with holes so that small drops of batter fall in oil, simultaneously tap the spoon on the rim of kadhai also.
- Fry boondis till golden brown, remove and keep aside.
- Meanwhile make three string consistency sugar syrup mix in color.
- Put the fried boondis in this syrup, mix in the raisins and cut pistachios.
- When mixture cools down slightly use buttered hands to form ladoos of the mixture.
To check for three thread consistency, carefully dip the tip of your index finger into the syrup, touch your finger and thumb together and gently tease apart. If three thread is formed between your finger and thumb the syrup is done.
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