Creating a blog was out of the question for a long time for me, as measuring everything in the kitchen was like biting into an eggshell. I enjoy cooking and don’t want to waste even a slightest bit of enjoyment in that small world of mine. But little did I know that everything will change, when my husband came home with the Oscar nominated film ‘Julie and Julia’( a real life story) where Julie Powell (part played by Amy Adams) challenged herself to make all the 524 recipes from Julia Child's cook book ‘Mastering the Art of French Cooking’ and blogging all her experiences (The Julie/Julia Project). It was an inspiring movie. A few days later when we were discussing this casually with a friend of ours over tea…everything changed dramatically…..” How about you making at least half of it in one year? Not French but your own. 262 recipes that will inspire others and present it as a blog?” For a minute my mind traveled faster than light… With an experience as a helper in my mother in laws kitchen for 6 years followed by a three year everyday struggle to satisfy the palate of my foodie husband, if I cannot do it then why should I cook? But on the other side with an experience in English literature extending no more than expanding outline stories in English grammar class when I was 18 and two small kids that come in handy at times, will a commitment for the next one year work? Anyway my ‘cook's ego’ didn’t allow me to say no...

So my friends …here I am opening my recipe book, trying to perfect and present 262 recipes in the coming 365 days….A Challenge that will of course tastes good. Come.. Have a walk with me along my journey.. Cheering and inspiring….Forgiving and tolerating…Testing and tasting….for ‘A Tasty Challenge’

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Monday, January 3, 2011

Sweet Boondhi

Recipe No: 159
Do you know the recipe of ledukunju? Hope you remember that… Your uncle used to bring them when he comes to see you in the School Hostel…Missing those days…

One of my school friends wrote this a few weeks before. While in the School Hostel, every weekend most of us will have visitors. I still remember all of us looking out of the window in our study room to see whose visitor is next and as soon as we see someone in the gate our eyes will travel to their hands to see if there are any packets (which will possibly be some eagerly waited food) before even looking whose relative it is!!! As my  friend stated, this sweet Boondhi ('Ladukunju' as we used to call then) was one of  the usual item anyone from my home would bring. It was lost in my memories until my friend  brought it up. So here is Boondhi or Ladukunju, as per me and my dear hostel friends...
Ingredients                                                Makes around 3 cups
  • Chickpea Flour/ Besan…………..1 Cup (Kadalamavu)
  • Water………………………………….2/3-3/4 Cup
  • Sugar……………………………….....1 Cup
  • Cardamom Powder……………….1/4 Cup
  • Cashew nuts, Raisins and Rock Candy (Kalkandam) optional
  • Oil for deep frying
Method of preparation
  1. Heat at least 2 inches of Oil in a pan on medium high heat.
  2. Mix Besan with enough Water to make a semi thick batter. I used ¾ cup Water and add more Water (if it is too thick) or more Flour (if too thin) to get that consistency.
  3. When the Oil is hot, pour the batter through a slotted spoon (the one with circular holes) so that the batter forms small spheres. If it forms big irregular shapeless droplets then the batter is too thin. If it is hard for the batter to fall down through the holes, then the batter is too thick. In both cases make it into a proper consistency.
  4. Fry the Boondhi until crispy. This will take only around 3 minutes for a batch.
  5. Drain the excess Oil on a paper towel and keep it aside till all the batter is used.
  6. In a pan, melt Sugar with ½ cup Water on high heat and let it boil till it attains a one thread consistency or 230˚F/ 110˚C.
  7. Add the Boondhi and Cardamom Powder into the Sugar Syrup mix well for a minute; off the heat and let it sit in the pan for 30 minutes or until it cools thoroughly.
  8. If using Cashew Nuts and Raisins, fry it in ½ tablespoon Ghee and add into the Boondhi along with the Ghee while the Boondhi is still hot. Add Sugar Candy (if using) only when it is cooled.
  9. Once cooled thoroughly, mix once more. By this time all the Sugar syrup will be absorbed and become dry so that each Bhoondhi will stay separate.
  10. Serve once cooled. Store the left over in airtight containers.
  • It is very easy to make Boondhi if you have a Boondhi ladle, but as we are using our regular slotted spoon, the Boondhis will be slightly big than that of the regular store bought ones.
  • The Oil should be hot enough so that the second the droplet hits the hot Oil it fries and become Boondhi. If the Oil is not hot enough there are more chances for the Boondhis to stick to one another.
  • Don’t overcrowd the pan while making Boondhi. If you pour more batter it will result in clumps. So if you are doubling this recipe, I will recommend using a bigger pan so that you can finish making Boondhis in a fewer number of batches. This way you can prevent the darkened bits on the bottom of the Oil (try to avoid it coming with the Boondhi).
  • When you make this for the first time, there are chances that you waste a lot of batter. The amount of Sugar given in the recipe is based on minimum wastage. So if you waste more batter reduce the amount of Sugar accordingly.
  • You can check the one thread consistency by touching the index finger in a bit of sugar syrup and pressing it with the thump. If there is one strand in between the thump and the index finger while pulling them apart, then the stage is reached.

    Make it, enjoy the deliciousness and 
    serve it to your family with love…


    CakeArtGallery said...

    Thank you. going to make it soon & let you...still remember those saturday mornings

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