RICE FLOUR- 1tsp
HALDI or yellow color- PINCH
WATER- 1 CUP
OIL - REASONABLE TO FRY
FRY IN GHEE -CASHEW, RAISINS KEEP ASIDE
KUMKUMPUVU, PACHA KARPURAM,
ELAICHI AND LAVANG ( powder)
First fry CASHEW, RAISINS IN LITTLE GHEE AND KEEP ASIDE. NOW pour oil in the same pan. ( this adds good and rich flavour for the oil)
Take big ladle or holes spoon fine. If not use that in which we drain water from vegetables. more convenient.
Mix Basin, rice flour, soda and little pinch of haldi adding little hot oil. Let it be smooth and dosa batter consistency, not too watery or too thick.
Drop batter in oilwhen flame is in full, then simmer, little yellow boondi start removing. Finish off doing the entire boondi. On the side boil one cup water with one cup and little more sugar and bring it to double string consistency.
When its little cool add elaichi, lavang, cashew, raisins, kumkum puvu, pacha karpuram and mix well. start making laddus, if they are forming, fine. Else, wet hands with little hot water and crush little boondi with hand time to time and bring it to binding consistency. Do the same to the entire boondi and shape the laddus.