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Laddoo and Boondi for Dasara:


Dasara, also called "Navaratri", is among the most important festivals celebrated in India. 
The Festival of Dasara is celebrated on the 
occasion of Navaratri. Celebrations are unique ranging from worshipping goddess 
Chamundeshwari (Durga) to exhibiting colorful 
toys on the day of ‘kolu’ in Tamil, 'bombe habba' in Kannada or 'Bommala Koluvu' in Telugu. 
In telangana region of Andhra Pradesh, 
people celebrate Bathukamma Panduga during Navaratri days. Dussehra is celebrated in 
various ways in different parts of South Asia. 
In Bengal, the festival is celebrated as Kali Puja or Durga Puja, while in Tamil Nadu, 
the festival incorporates worship of the 
goddesses Lakshmi, Saraswati, and Shakti. Some people feel that Dussehra and 
Dasara are not simply different transliterations of the 
same word, but two different festivals. Dasara is the festival marking end of Navratri and 
the immersion of Durga idols which are 
worshipped for nine days prior to Dussehra. Dussehra is also the day when many families 
start formal education of their kids. The 
Dasara celebrations in Mysore are popular with tourists, and are conducted with great pomp. 
Dasara is celebrated in Nepal by the name 
of Dashain.

In our childhood, my mother used to make laddoo and boondi and we love them a lot. 
Since I am staying abroad, I am missing my 
mother’s laddoo and boondi. So nowadays, I started making them on my own 
following my mother's recipe.
 Laddoo and boondi for Dasara...
This is my entry for RCI Tamil Festivals hosted by http://vcuisine.blogspot.com 

Laddoo 

Ingredients for Making Laddoo:
Gram flour or besan-2 cups
Sugar-2 cups
Salt-a pinch
Cashew nuts-10
Raisins-10
Pacha karpooram-a pinch
Cardamom powder-1 teaspoon
Saffron-optional (I haven’t used)
Ghee-1 teaspoon
Oil for deep fry

Boondi for making laddoo...
Method:
1. Add salt to the gram flour and make thick batter using sufficient water.
2. Heat oil in a wok or kadai and make the boondi using the boondi making 
ladle (ladle with small holes).
 Do not over fry them and take out when they are still soft.
3. Boil the water and sugar in a heavy bottomed pan and make 
syrup with one string consistency.
4. Add pacha karpooram and cardamom powder to the syrup. 
Fry the cashew nuts and raisins with a teaspoon of ghee in a pan.
5. Mix the boondi, cashew nuts and raisins with the syrup 
and make round balls or laddoos. Allow them to dry and store in an air tight container.

Boondi 
Ingredients for Making Boondi:
Gram flour or besan-1 ½ cups
Rice flour-1/2 cup
Baking soda or sodium bi carbonate-1 teaspoon
Salt-1 tablespoon
Dry chilly powder-1 tablespoon
Cumin or jeera powder-1 teaspoon
Garlic-3 pods (optional, I haven’t used)
Ground nuts-1 tablespoon
Fried gram dal-1 tablespoon
Curry leaves-few
Oil for deep fry

Method:
1. Sieve the besan and rice flours in a big bowl and add a pinch of salt 
and baking powder.
2. Mix the flour with sufficient water to make thick batter adding one 
spoon hot oil.
3. Heat oil in a wok and make boondi, using the boondi ladle and
 fry them until brown.
4. Heat one spoonful of oil in a pan and add the ground nuts, 
fried gram dal, curry leaves, chilli powder, cumin powder and the remaining salt.
5. Fry them for 1-2 minutes on low flame and turn of the stove. Add the boondi 
and mix well and store in an air tight container. 
Serve with the Laddoo... 





  

    

      

        
        
        
        
      
    
  
  

    
  
  

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