laddu

Ingredients:

1 cup Besan
1 pinch Kesari
1 pinch Cardamom powder
1 tbsp Rice flour
1 pinch Baking Powder
1 tbsp Melon seeds
1 tbsp Broken Cashew nut
2 cups Oil Sugar
1 cup Water

How to make boondi laddu:

• Mix the flour, rice flour, baking powder and colour.
• Make a smooth thick batter. Heat the oil. Take the batter and pour it over a sieve with round holes.
• Tap it gently with a spoon so that small balls of dough fall into the oil. Make the balls and keep aside. Heat the sugar and water till reaches 1/2 thread consistency.
• Mix in the kesari melon seed and cardamom powder and fried boondies. When the mixture is still warm make into balls. Bondi Ladoo are ready to be served
• If the mixture cools balls cannot be made as the sugar crystallizes.

jilebi

1. Mix together the flours, oil, yogurt and water to make a medium thick paste. Cover and keep overnight for fermentation. Prepare a two string syrup with the sugar and water. Add yellow color and saffron to the syrup. Keep aside. Beat the flour mixture well and fill in a plastic bag with a hole at the bottom. Squeeze out the batter by pressing the bag into the hot ghee. Drop medium sized whirls in a continuous flow beginning from outer circle and ending in the center. This will give better shape to the jalebies. Fry them until crisp and golden color on both sides carefully. Drain and drop in the syrup. In 5 minutes, the jalebies will be thoroughly soaked. Drain and serve hot.