Now to the recipe. just to name a few Chakli, Sev, Chivda (savory mixture), Namakpare (thikat Shankarpali), Shakarpara (god shankarpali), Karanji(Gujiya), Rava Ladoo, Besan Ladoo etc
Follow the same step with the rest of the boondhi mixture. We can check the consistency by pouring the batter in skimmer , it should not drop very fastly then our boondhi wont be in round shape nor it should not drop very slowly then batter is very thick then we will get thick boondhi which is not good to make ladoo
Appa loves to have the crunch from Kalkandu | Misri | Small Sugar Cubes, in his BoondiLadoos. Traditionally Pachha Karporam | Edible Camphor is also added
Heat oil/ghee - I used a sieve to make boondis. Take a sieve over the oil/ghee and ladel some of the dough mixture into it and let drops falls into the oil/ghee these form the boondis
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Among various varieties of ladoos, i like besan ladoo, rava ladoo and boondiladoo. Once ghee is absorbed by the flour, it starts to appear in liquid consistency
BoondiLadduRecipe. Boondiladdu is a traditional and a very popular Indian sweet which is often served in temples, weddings, festivals and special occasions
For Besan Ladoo with Sugar, check this recipe which i had shared last year. Besan Gud Laddu / Besan Jaggery Ladoo (Kadalai Maavu Ladoo) - Diwali Sweets
If you want dry ladoo, then make the shapes at this stage by applying little ghee/oil in your palms. You can shape the balls by applying little ghee/oil in your palm
One more thing i want to add here you can add fried cashews later while adding poha mixture to jaggery syrup but by this way when nuts cooked with syrup it tastes great
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