Kaara Boondhi

Ingredients

• Kadalai Maavu/Besan Flour - 1.5 cup
• Water - as required to make the flour like a batter
• Oil - for frying
• Groundnut/peanuts - a handful
• Curry leaves - a handful
• Salt - for taste
• Chilli powder - 1 tsp ( or as you need for spiciness)

Method

• In a big bowl, add the flour and little water, first and mix well, in order to remove the lumps formed.
• After all lumps removed, add 1 tsp oil and some more water so that, it becomes a batter. (little thinner than idli batter form)
• Now in a kadai, pour enough oil and heat it on medium flame.
• In a Jalli Karandi (laddle with holes), pour 1 to 2 tsp of batter in a tsp and slowly rotate it circular motion, so that the batter gets poured like a small balls.

• Fry them, till ligh golden colour and immediately take them out from oil and filter with a kitchen towel.

• Fry the  curry leaves and peanuts and mix them with the boondhi.

• Sprinkle the salt and chilli powder over it and mix well.
• Can be stored for more than a week, if stored in a airtight container.

Sending this to Diwali sweets and snacks by Lavi

Rasmalai

I made Rasmalai, from my Rasgulla's whose recipe i posted in my last post. To view it, click here.
Now comes the Rasmalai Recipe.

Ingredients

• Rasgulla's - 10
• Milk - 1/2 litre
• Custard powder - 1 tsp (optional)
• Cardamom - 3 (crushed)
• Sugar - 1/2 cup
• Saffron - few strands
• Almond flakes - few
• Pista flakes - few

Method

• Boil the milk till it becomes half its quantity.
• Add the sugar and stir well.
• Before the milk gets thicken, take 5 tsp of milk and mix with 1 tsp of custard powder. (optional step)
• Now add this to the boiling milk to make it thicken fast. (optional step)
• Add the crushed cardomom and few strands of saffron.
• Allow it to cool and keep in fridge.

• Meanwhile, take the rasgulla's, slightly squeeze it, make it slightly flatten and place it on the plate or bowl.
• Now pour the thickened milk(Rabdi) on the rasgulla's.
• Sprinkle the remaining saffron, badam flakes, pista flakes(i dont have pista while doing) on it.
• Delicious Rasmalai is ready and serve cool.

Sending this to the following wonderful events
1. CMT - Mithai by Mina Joshi and Jagruthi
2. Celebrate Sweets - Bengali sweets by PJ and Nivedita
3. Diwali sweets and snacks by Lavi