Tag Archives: sweet

Boondia

Boondia

Boondia

For making boondia a special kind of perforated ladle is required to get that round small colorful boondis . Here’s the picture of the boondia ladle for making boondis . This picture I collected from the net , as I don’t have any boondi laddle .. 😦

As you see carefully , the holes of this laddle have the same effect as the pucker style holes of the grater , that is sharp spiky edges all around the holes, like this pic ;

This pucker style or spiky edges around the holes help the boondis to fall in exact round shape . 🙂 Most of us complain that our boondis are not that round , rather they became cones like shape . 🙂 The secret being there in the pucker style holes of the ladle . Now it’s hard to get that kind of ladle and for people who doesn’t have that ladle can try with the grater too . Just put the grater , the pucker style should face down over the oil , and put some batter over the smooth portion of the grater . But the boondis fall from this grater is comparatively small . So you can try it for mihidaana or motichoor .
For making boondi , I had no choice but using my perforated spoon to make the small round drops .

But I tell you one secret to make the drops as round as possible . Put the spoon very close to the oil and don’t make the batter too runny or thin . The Batter should be like when you put the batter over the spoon , it does not fall to the oil on its own and immediately .You using your hand rub over the spoon and the drops fall into the oil . If you keep the spoon higher to the oil , the boondis will not drop as round as you want .

Ingredients :

Ingredients :

For Batter:

1 cup besan/ Benglam gram flour , sifted
3/4th cup -1 cup water ( room temperature) + 1 or 2 tbl spoon more ( if needed)
1/4 th teaspoon baking soda
1/4 th tea spoon baking powder
Little food color
Little salt

For Sugar Syrup :

1 cup + 2 tbl spoon Sugar
1 and 1/4 th cup of water
2 green cardamom and a small stick of cinnamon
1 tea spoon ghee ( add at the end)

Procedure:

1. Heat oil in a karahi on medium flame . Boondis need to be deep fried . In the mean time , start making the sugar syrup with the ingredients mentioned . The sugar syrup must me medium thick . It must not be thin . It must be like that , when you touch the syrup with finger , your finger sticks. But don’t make it too thick that it crystallizes . The syrup is very important for the boondia . If it’s thin , your boondis will be soggy and if your syrup is too thick the boondies will not absorb the syrup .

2. Sift the gram flour or besan . Make batter with the ingredients mentioned for batter . Add water little by little , so that there is no lump . Don’t add extra 1 or 2 tbl spoon of water unless needed . The batter should be medium thick . It must not be thin or else you won’t have the perfect shape . And if you make it too thick , it won’t pour into the oil through the strainer or spoon . It should be just like the cake batter . Separate the batter into three bowls . I kept the batter in one bowl more than the other two . Put yellow color in the bowl which has more batter . Put orange and green in another two .

3. When the oil is ready to fry , hold the strainer just 2 inches above the hot oil . If you hold it above this height you won’t get the perfect round boondis . Hold it as near as possible to the oil . Now pour a little amount of batter onto the strainer with a spoon and from the back of the spoon press a little . You will see small balls r dropping in to the oil . It should fall with intervals , then the perfect round shape will come . But if it falls like a line , you won’t have the shape . So little amount of batter one at a time . Must not be thin and press the batter with spoon once at a time gently . Don’t press it too hard , then too much will be poured in the oil ruining the shape . always put little batter on the spoon or strainer otherwise you won’t get the shape . After the first gentle press with the spoon , don’t press any more , rather give small strokes with the spoon on the strainer without touching the batter over it . 🙂

4. Fry the boondis until little crispy . Not too much , but yet crispy . remove them from the oil with another spoon .Put the boondis in the hot sugar syrup until they get soft . Remember the syrup should be boiling hot . Now take them out from the syrup and spread them on a serving dish .

Enjoy . If you wish you can make laddus with the boondis and instead of soaking them in sugar syrup , you can always make savory dahi boondi or boondi chaat . I will post these savory boondi recipes very soon , in sha Allah .. 🙂

Notes :

1. While using three different colors of batter , fry each color separately .otherwise the color will mingle making it look a mess .

2. Try to wash the spoon after 2nd or 3rd time you put the batter over it . Otherwise the holes will get obstructed and round holes will not appear.

3. Use different spoons to pour over the batter and to collect the boondis .

Image

Kaalojaam

Kaalojaam

Kaalojaam , easy and quick recipe

milk powder= 3/4th cup
all purpose flour/moida= 1/4th cup( so milk powder and flour makes 1 cup).
semolina/sooji=1 tbl spoon ( tips: soak sooji into water for 3/4 min before mixing up)
butter+ghee= 1 tbl spoon
baking powder=1/2 teaspoon
condensed milk= 1 tbl spoon
food color and cardamom powder
milk= the amount needed for kneading.

sugar syrap: make a sugar syrap of 1 and half cup of sugar and 1 and half cup of water with cardamom, cinnamon . make a medium thick syrap.

mix all the ingredients with little milk..knead smoothly..keep it in the refrigerator for 10 min..haate ghee makhiye shape kore dubo tel e low flame e bhajte hobe until it gets blakish red color..odike chinir shira korte hobe..bhaja hoye gelei gorom chinir shirai diye low flame 5/6 minute jaal ditehobe..chinir shira theke tule ekta dish e rekhe pore upore chinir shira( olpo gorom) diye rakhte hobe..shathe shatheo serve kora jai..tobe atleast half n hour rakhle aro bhalo…pore shira theke tule mawoa e goriye onno ekta dish e shajiye serve korun..

je measurement dilam taate atleast 15/16 ta mishti hoi…

maowa keu ghore korte chaile powder milk er shathe ghee mishiye haat diye jhura jhura kore, strainer diye chele nilei hoi..tahole mihi hoye porbe…

Special tips: 1. measurement ta khub important…

2. kneading ta smooth hote hoi..mishti shape korar shomoi baire jodi crack thake tobe kintu mishti bhenge jete paare..haaate ghee mekhe khub smoothly shape korte hobe..
3. sooji ta paanite bhijanor por kintu pore strainer diye paani fele nite hobe..paani shoho neowa jaabe na..

4.shob cheye important holo fry korar shomoi low flame e aste aste bhajte hobe..taate chinir shira shundor dhukbe..beshi flame e korle color taratari hobe thik e kintu shira dhukte chaibe na..r norom hobe na..

5. Chinir shira beshi ghono korleo kintu mishti te shira dhukte chaii na..shokto thaake..

6. kalo jaam e kintu elach gura ba cardamom powder add hoi na, burt ami olpo ektu koresi..u may skip that…

enjoy..:)