Friday, October 23, 2009

Bhoondhi Laddoo - A Diwali Treat

Made these yummy ladoos for Diwali from my mother's recipe. Though there are different forms of ladoos, bhoondhi ladoo has been my favorite, especially I love the ones from Adyar Ananda Bhavan... I didnt have any special laddle for making them, so used the regular slotted laddle (Jalli karandi) a slightly bigger one. The initial rounds of bhoondhi came out just fine but the final three batches got messed up, as they began to clog together. Probably the heat got reduced or the batter became too thin/thick , I am not sure, but who cares I got enough bhoondhi's to make 25 ladoos. I added chopped almonds and raisins instead of the traditional cashews, not that I dont prefer them , I realised that I ran out of cashews at the last minute, but the almonds tasted equally good and balanced out the sweetness of the ladoo.

The recipe is very simple and it hardly took 1 hour for me to finish . Hope you all give it a try.
2 cups gram flour
a pinch of salt
a pinch of cooking soda
for the syrup :
3 cups of sugar (for each cup of flour 11/2 cup of sugar)
1 cup of water ( for each cup of flour 1/2 cup of water)
few cardomom pods
1 drop of yellow food colour (optional)
1 cup chopped almonds/cashews
1/2 cup raisins
- Take few tsp of ghee and fry the almonds and raisins as we do for payasams. Keep aside.
- Take enough oil in a wide bottommed vessel(atleast an inch thick)
- Mix the flour soda and salt with enough water , just enough to resemble Idli batter.(The batter should not be either too thick or too thin).
- Once the oil is hot(keeping the slotted laddle over the oil) , spread a laddle full of batter over the slotted laddle in circular motion. The bhoondhi's will fall in the oil.
- Fry them for 2 mins , take them out and drain in a paper towel.The bhoondhi should not become crisp.
- Repeat the same with the remaining batter.
- Switch on the other stove and heat the sugar and water in parallel. Add the smashed cardomom pods to it.
- Allow it to boil and reach the single string consistency i.e., if you touch and release the liquid between your fingers it should form a string.
- At this point switch of the stove and mix the bhoondhi, and fried almonds and raisins.Give it a stir with a wooden spoon, close with a lid and allow to cool for few minutes.
- While its still warm , make it to lemon sized balls.

Note : If the mixture gets cooled after sometime heat for a minute in a a Microwave.
If you do not have a microwave, Sprinkle some warm milk as you make the balls
This recipe makes 25 - 30 medium sized ladoos.

Sending these yummy laddoos to the following events:
Diwali Dhamaka event at Purva's blog
FIL - Ghee Hosted at Sanghi' Food Delights

Wednesday, October 07, 2009

Pineapple fresh cream cake

I have been planning to make this cake ever since I saw the recipe in "Passionate about baking". The fear of Icing the cake with whipped cream or for that matter any Icing has kept me away from these kind of cakes. Finally I mustered my guts and baked this cake for my Husbands birthday who is an ardent lover of pineapple desserts.
The cake turned out soft and spongy, but the Icing scared me Initially.I baked the sponge at 2.00am in the night (wanted it to be a surprise you know!), and thought of Icing it early in the morning. But when I started Whipping cream, dont know what happened, the cream started to curdle after 6 mins, probably because I whipped it at high speed. I was totally disappointed as I didnt have any more cream left in the fridge.

With few adventures later somehow made the Icing and decorated the cake by evening. The cake tasted too good , and I have already made plans for making it again.The step by step proceure and the tips in the recipe helped me a lot.

Update : Check out the base recipe for this cake at  Strawberry fresh cream cake.Just substitute strawberries with Pineapple.

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