Take 2 cups of Kadalai Maavu (Besan) in a wide basin, add a teaspoon of samayal soda, a pinch of salt, sugar & yellow food colour. Add water and mix to a smooth dough without any lumps, taking care that the consistency is exactly that of Bhajji Maavu. (Don't worry if the batter seems too thick, it will be fine)
For the Sugar Syrup, take 3.5 cups of Sugar, with enough water to dissolve the sugar, add some more yellow food colour and make a syrup till the paagu reaches one-string consistency.
Note: If you were to eat it as Boondhis, you can continue till two-string consistency.
Note: If you were to eat it as Boondhis, you can continue till two-string consistency.
Use the Boondhi Karandi to make the Boondhis. While making them, the key is to let the batter slowly flow freely on its own; the Karandi mustn't be unnecessarily tapped or shaken. Keep the flame on high, it helps the activate and puff up the Boondhis and cook them quickly and evenly. Fry them for about two minutes maximum and drop them into the Sugar Syrup.
Let the Boondhis in the syrup cool till you're able to handle them and shape them into balls. Else, wait till you're able to shape the Boondhis. Add Elakkaai powder, Pacha Karpooram, fried Cashewnuts, Raisins, Jaadhikai (Nutmeg), Kraambu (Cloves) to this and begin shaping them with your palms. Make sure to use pressure evenly from all sides, let them set for about ten minutes.
Serve and enjoy!
Serve and enjoy!
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