This is my 100th post! So sharing a traditional sweet with a twist! Made it with multi millet flour, gram flour and used palm sugar candy/Panam Kalkandu as a sweetener! The result was absolutely delicious and I assure that you just can't stop with one! Laddus are made during festivals and Pooja days and I offer these laddus and blogging achievement to Lord Shiva on this auspicious day of Shivratri!!
- 1/2 Cup Multi Millet Flour
- 1/2 Cup Besan/Gram Flour/Kadala Maaavu
- 2 times 1/4 Cup + 2 Tbsp Water for making the batter
- A Pinch of Salt
- 1/8 Tsp Turmeric Powder for Colour
- 3 Cloves
- 1/2 Tsp Cardamom Powder
- 6 Cashew nuts broken into half
- Oil/Ghee for frying
- 1/2 Cup Powdered Palm Sugar Candy/panam kalkandu
- 1/4 Cup Water
- Mix millet flour, gram flour, salt turmeric powder well.
- Make a thick batter of pouring consistency with the water.
- In a pan heat oil. Using boondi ladle make boondi. With the help of a tissue paper, remove the excess oil. For this quantity, we get 2 cups of fried boondi.
- In a 2 Ltr cooker, add powdered palm sugar candy, 1/4 Cup water and mix thoroughly without any lumps. Close and cook on high for 2 whistles.
- Carefully release pressure manually and add the fried boondi. Fry cloves and add along with the cardamom powder. Mix well.
- Leave it for 10 minutes. Let the boondi absorb the sugar syrup. Mix a few times in between.
- Transfer 3/4th quantity of the sweet boondi to the small mixie jar and pulsate 4 times so that they become coarse. Do not run the mixie too long. Just 5 seconds each time is enough.
- Transfer it to the rest of the boondi and mix well. Add fried cashews.
- Greasing the palm with ghee make laddus.
- Store in an air tight container.
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- Single millet flour can also be used instead of multi millet flour.
- The water quantity mentioned for the batter may vary depending on the flour. So, add little by little to get a thick pouring consistency.