Boondi Laddu

Rather than telling the recipe for making Boondi laddu, I can very well say the reasons why your laddu fails. I could make perfect laddus only in my third attempt. These are the reasons because of what my laddu had failed out earlier.

1. The First and foremost thing to be taken care is Sugar syrup consistency. Just add enough amount of water and cook till it reaches one string consistency.  If you keep on cooking still after reaching one string consistency, sugar will start crystallizing. If you stop cooking sugar syrup  before reaching  its consistency, Boondi will become soggy and you won't be able to shape it out.
2. You needn't cook Boondi for a longer time. Take it out immediately as soon as you add it to oil and oil should be really hot, when you add boondi to it.
3. Always buy Gram flour only when needed. Laddus made with fresh and new gram flour always taste good.

Just take care of above things. You will be able to make super delcious laddus in just 20 minutes. Over to the recipe..

Yields : Around 8 medium size laddu

Preparation Time : 20 minutes

Ingredients:

Gram Flour             - 1/2 cup (Kadalai Maavu)

Sugar                       - 1/2 cup

Baking Soda            - a pinch

Food Color              - a pinch

Cashew Nuts           - few

Raisins                    - few

Cardamom Powder - a pinch

Oil                           - for frying

Ghee                       - 2 tbsp  

Procedure:

• Take a bowl. Add Gram flour, Baking soda and food color to it. i didn't add any food color. You can add if you wish. Add water to bowl in small instances and start preparing the batter. The batter should be of Dosa batter consitency i.e it should be free flowing. Heat oil in a frying pan. A special Boondi ladle is available for making laddus. You can use either that or any other ladle with holes. Place boondi ladle above hot oil. Add small amount of boondi batter to the laddle and tap it so that boondi falls down in oil. If the batter is too watery, boondi will absorb much oil.  Take boondis immediately as soon as you add it to oil or else it will turn crispier. It will get cooked in some seconds itself.  Drain excess oil from boondis and keep it aside. In the same oil fry Cashew nuts, raisins and add it to boondi. You can also use ghee instead of oil for frying boondis.
• Take a sauce pan. Add 1/2 cup of sugar to it. Add also 1/4 cup of water  and cardamom powder to it.  Cook sugar syrup in high flame till sugar dissolves and after that cook in medium flame till it reaches one string consistency. To check one string consistency, touch sugar syrup between your thumb and fore finger. When you extend both your fingers, you could see it form a string in between. Thats the needed consistency. Let the sugar syrup cool for 2 minutes and after that add ghee, boondi to sugar syrup. Mix everything well and after that take it out in a plate.
• Let boondis cool for 2 minutes. Start making laddus when boondi is still hot itself. Grease your palms with ghee and start making laddus. Take little boondi in your palm and shape it out to a ball. Let it cool for 30 minutes. Your Boondi laddu is ready to eat by now. Enjoy your laddus!!!

Madurai Special Jigarthanda

As our home town is nearer to Madurai, Jigarthanda has become one of my favorites from my childhood. Our visit to Madurai always ends with Jigathanda.. This is the true and original recipe as i have seen myself how they prepare Jigarthanda many times..

Two important things play a major role in this Jigarthanda..
                                    1. Badam Pisin (or) Almond Gum which is available in many stores.
                                    2. Paal Icecream (or) Custard powder Icecream which is prepared by using only milk and custard powdr. The real taste of Jigarthanda lies with this Ice cream. I have posted this recipe some days before. You can check  by clicking the link..

No more waiting.. Here the recipe follows..

Recipe For : 4

Preparation Time : 10 minutes + soaking time 12 hrs.

Ingredients:

Badam Pisin         - 1 tsp (Almond Gum)
Milk                      - 4cups
Paal Icecream       - 4 scoops
Nannari Sarbath    - 1 tbsp

 Procedure:

• Wash and soak Badam pisin in enough water overnight. You will need 1/3 cup of water for soaking. After soaking, Badam Pisin  will increase in its quantity. So adding 1 tsp of Badam Pisin itself very enough for 4 persons. 

•  This is that Badam Pisin before soaking. After 12 hours you can see that it has increased in quantity and it looks like sago. Remove Brown color impurities. Filter if there is any excess water. Gently smash Badam Pisin so that it doesn't stick to each other.
• Boil milk. After the milk has boiled take half of the milk in a bowl and let it cool. Boil the remaining milk in low flame till it reduces to half.
• Nannari Sarbath is also available at all the stores.  You have to use it as such without adding water.
• Now we have everything we need for Jigathanda.
• Take a Glass in which you are going to serve. Add 2 tsp of Badam pisin to it first, followed by Ice cream. Then milk reduced to half, after that Boiled milk and top everything with  Nannari sarbath. Mix everything well. Top with Nannari Syrup and enjoy your Jigarthanda.
• Sugar which was in ice cream itself was okay for us. If you wish, you can add some more sugar while boiling milk.

Custard Powder Ice Cream

Ice cream at home?? Yes!! you can prepare with things which are easily available at home itself. .

        My Mother- In-Law prepares this Ice cream at home and my husband loves this Ice Cream very much. When ever we visit our native, she used to prepare a box full of Ice-cream for him. He would finish everything without even asking others. Learnt this easy and tasty recipe from her.. A must try recipe.. Here the recipe follows..

Preparation Time : 45 minutes

Ingredients:

Full Cream Milk             - 1 liter
Brown Sugar                   - 5 tbsp
Custard Powder              - 2 tbsp
Vanilla Essence             - 2 tsp

Procedure:

• Boil Milk. After the milk boils, reduce the flame to low and cook the milk.
• When the milk reduces to half, take 5 tbsp of milk alone in a bowl and Let it cool.
• Add Brown sugar to boiling milk. I have used Brown sugar. If you can't find it, you can also use ordinary white sugar. Stir milk well. All sugar will get dissolved in some time.
•  Add custard powder to the milk which we have taken in a bowl already and mix well so that no lumps are formed.
• Now add custard powder mixed milk in the bowl to boiling milk and mix well.
• Switch off the flame in another 3 minutes. You can see the Milk has gained ice-cream consistency by now.
• Let the mixture cool. After it has cooled, blend it in a Blender for a while and store in Freezer.
• Enjoy your Ice-Cream after it is completely frozen.,

Arisi Payasam (Rice Payasam)

Arisi Payasam (Rice payasam)

Arisi Payasam or Rice Payasam  is a rich delicacy prepared with Milk and Rice.. It takes little time to prepare.. But the taste is extra-ordinary. Try this mouth watering payasam and surprise your dear ones.. 

Recipe follows...

Ingredients:

Basmathi Rice          - 1/4 cup

Boiled Milk              - 5 cups

Brown Sugar               - 1/4 cup

Cashew Nuts            - 6 or 8

Raisins                     - 6 or 8

Ghee                        - 3 tbsp

Procedure:

• Wash Basmathi Rice... Heat little oil in  a heavy bottomed vessel. I normally use my heavy bottomed cooker. Add rice to the cooker. Saute well.
• Add boiled milk to the rice. Cook it in medium flame.
• I would suggest to drop a small plate in the payasam while its cooking, so that milk won't overflow and come out.
• Keep on stirring in between.
• When the rice is half-done, add brown sugar. If you don't have brown sugar, can use plain sugar as well
• Keep on stirring in between. When the rice is completely cooked, we are done with our payasam.
• If you want the payasam to be more thick, cook it for some more time and if you want the payasam to be little watery, add some more milk.
• Saute Cahew nuts and Raisins in Ghee and add to Payasam.
• Your delicious payasam is ready..