Saturday, 17 February 2007

Bundi ja Ladu


Ingredients

1. Bundi
2 1/2 lb chickpea (gram flour)
1 heaped tpsn coarsely ground cardamom
yellow colour (optional)
pinch safron soaked in a little water
2-3 cups water
oil for deep frying

2. Syrup
2 lb sugar
3 cups water
1 pinch saffron
yellow colour (optional)



3. Ladu

1/2 tspn nutmeg
8 oz slivered almonds
1 oz raisons
2 gram saffron
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Method
Bundi
1. Mix the flour and cardamom in a large bowl, add water, saffron and colour if using to make a thick batter. Let it sit for 20 minutes, add more water if neccesary.
2. Heat the oil in a large wok or karai (we used our faithful wok bought from chinatown eons ago)
3. Place the bundi jaro (see pic 3rd in first set), over the hot oil and pour a ladleful of batter on the jaro, rub the batter on the jaro/sieve, so that fine bits of batter fall into the hot oil to make little balls (bundi). Remove from the oil into a large container.
4. Repeat this step until all the batter is used up


Syrup / Chasni
Place the sugar, saffron and water in a saucepan, bring to boil. When the syrup forms a thread beween two fingers, add it to the bundi.

Ladu
Mix the bundi with the almonds, nutmeg, raisons and saffron, add the syrup, mix well.
Form medium sized balls (slightly smaller than a tennis ball)
makes 45.




7 comments:

TS said...

wow, you make this look so easy..I am always looking for new Mithai recipes....thanks!

I know you want the recipe for Doodhi Dhebra, but I don't get fresh doodhi here...but what I usually do is:

mix bajra, besan, and wheat flour, add grated doodhi, chopped garlic,jalapenos,and ginger, salt, some sour yogurt, chopped coriander, some sugar and knead the dough. On a wax paper, press into a shape of a round dhebra and then put it in a pan, saute it like you would a paratha with oil. Serve hot with some dahi and pickles...that's it! very easy....you can leave out the wheat flour and make it just out of bajra, but it is very hard to roll out. Hope you will try it!

trupti

Sajeda Meghji said...

Thanks Trupti,
It was easy, just a little time consuming, but worth it.
Thanks for the Doodhi Dhebra recipe, I will blog it when I try it.

sana said...

Ammmmaaaazing blog!!

sushilsingh said...

Dear,Friend
Bundi is a small town near Kota. Bundi was the capital of Hadoti

region. Bundi is 36 km from Kota is and is one of the unexplored

cities with a rich historical wealth. Once a part of Kota, it was ruled

by the Had Chauhans- an offshoots of the famous Chauhan clan who

ruled Delhi and Ajmer.
Please visit for more deatil
http://www.desidirectory.com/india-travel-guide/

naveed said...

i made bundi ladu. cant beleive how easy they were to make. i made it with 3 cups of besan. reduced syrup quantity also.after making ladus i felt they were little on the dry side. so i made more syrup and poured over ladus and it seaped into them beautifully. thanks

Saju said...

that's great Naveed, I am so glad tha the ladus turned out well. You made me want to eat one now! I will have to make some.

Anonymous said...

wow, this is so easy. i've made it millions of times and my family really enjoy it, thanx.
please post more recipes.

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