Kerala Style Ladoo!

I have a sweet tooth problem. While I was carrying my little Jebu in my tummy, I gave my hubby a tough time by asking for all the Indian sweets I craved for. It started with dal fritters(parippu vada), followed by kozhukkattas, and ended up with ladoos, jalebis and halwas. In Singapore, these are not available everywhere and he almost failed to find a solution to my cravings everytime. I found it difficult to cook and eat all by myself. Even the smell of cooking the rice in the rice cooker was a trigger for nausea. My hubby never makes even a tea for himself.  But I remember, my food cravings were so stubborn that those days during weekends he made chicken curry and rice for us. Believe it or not, his chicken curry was unbeatable. The recipe of which will follow soon.

Finally, the day came when I had to leave to India for delivery. That evening, he bought me a box full of Indian sweets from some distant sweet shop.  I almost celebrated his seamless love for me while eating all that. But later when I thought from a clever wife’s point of view, I think  he was secretly expressing his happiness thinking about the relief he was going to get for the next few months! ? LOL 

Long story short, the beginning of my pregnancy was the time when I started trying new desserts. I browsed the internet most of the time for easy recipes and one day got a recipe for motichoor ladoo. As expected, the net result was a big flop. But I kept on trying and made slight modifications to the recipe and now I make perfect ladoos almost every week when my little one craves for it. 

The recipe is so easy that I have not added any pictures here. 

Let us see what we need for this:

1. Besan or chickpea flour- 1 cup (makes about 10 laddus)
2. Salt- a pinch
3. Water
4. Sugar- 1/2 cup or less
5. Oil or ghee for frying
6. Elaichi or clove for flavouring
7. Raisins

Method:

• Make a batter of dosa batter consistency with besan, salt and water 
• Heat oil/ghee on medium flame in a wok.
• Use the colander ladle or any perforated ladle and pour the batter on it, so that the batter falls as droplets into the hot oil. Below is the ladle.

• Fry these droplets for 20 seconds on each side. The droplets should not burn. They should just be cooked and still soft. This is very important.
• Now make a fine powder of sugar and elaichi/ clove in a mixer.
• Add these cooked besan droplets into the mixer with sugar and pulse it all together for 3 seconds, shaking the jar after each second of pulsing.
• Let it stand for a minute and easily make ladoos once the mixture is not too hot for your hands.
• It will harden in few minutes. Garnish with raisins.

A few tips:

• There is no need to add any color. My ladoo has its own colour. No artificial color is added here.
• You can add crushed or whole nuts to this ladoo. 
• If in case you overcook the boondis and they get a bit hard, donot panic. Take a muslin cloth dipped in warm water and keep the boondis tied up in that for a while. It will become soft.
• Your ladoos will become soft in a day, if you have left any to eat for the next day. ?

This is so easy. I dedicate this to all the sweet lovers who come across this post!

Enjoy cooking!

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