500 ml. milk
1/2 tsp. cardamom powder
3 cups ghee for deep frying
a fineholed shallow strainer spoon
For syrup:
2 1/2 cups sugar
3 1/2 cups water
2 tbsp. milk
few drops saffron (kesri) colour
Method
For syrup:
1.Put sugar and water in a vessel and boil.
2.When sugar dissolves, add milk.
3.Boil for 5 minutes till scum forms on top.
4.Strain and return to fire.
5.Add colour and boil till sticky but no thread has formed.
6.Add cardamom powder and mix. Keep aside.
For boondi:
1.Mix flour and milk to a smooth batter.
2.Heat ghee in a heavy frying pan.
3.Hold strainer on top with one hand.
4.With the other pour some batter all over the holes.
5.Tap gently till all batter has fallen into hot ghee.
6.Stir with another strainer and remove when light golden.
7.Keep aside. Repeat for remaining batter.
8.Immerse boondi in syrup.
9.Drain any excess syrup.
10.Spread in a large plate. Sprinkle few tsp. hot water over it.
11.Cover and keep for 5 minutes.
12.Shape in laddoos with moist palms.
13.Cool and keep open to dry, before storing in containers.
172. Kozhakattai
1 full coconut
200 gm grated coconut
2 or 3 spoons water
mix all 3 and keep n sim in stove. Powder elaichi and add ghee before bringing down.
When you touch water and then the jaggery, it should not stick.
2/3 cup water, little salt, 1 big spoon oil, rice flour
allow water to boil, add flour, keep in sim and cook till it sweats.
When steam comes, stop and bring down.
Mix the batter, it will roll into a boll. Leave for 15 minutes.
Then stuff and steam kozhakattai in cooker.