When you have a little one jumping and dancing around to Ganapati Bappa Moriya can sometimes inspire to create something totally unplanned. Like how this Gannu Laddu was born.
I happened to religiously made laddoos as an offering every year, following the recipe from www.padhuskitchen.com, absolutely brilliant. I had some left over sugar syrup and boondi and guess what else I found, yes enhanced it with chocolate chips and almond flakes. That's when things looked yummier and smiles became wider.
Sharing the same with you all.
Ingredients:
Method:
I happened to religiously made laddoos as an offering every year, following the recipe from www.padhuskitchen.com, absolutely brilliant. I had some left over sugar syrup and boondi and guess what else I found, yes enhanced it with chocolate chips and almond flakes. That's when things looked yummier and smiles became wider.
Sharing the same with you all.
Ingredients:
- 350 gms of sugar
- 1 cup of water
- elaichi
- saffron
- chopped cashews
- raisins
- cloves
- a pinch pacchai karpuram/ edible camphor
- 250 gms of gram flour
- 1 tbsp of rice flour
- 1/4 tsp of baking soda
- 1/4 tsp of salt
- 1 cup of bengal gram/ kadalai paruppu
- 2 tbsp of choco chips
- 2 tbsp of almond flakes
- Oil to deep fry
- 4 Tbsp of Ghee
Method:
- Mix the gram flour, rice flour, salt and baking soda with water. Make a batter such it that passes through the holes of the ladle (Jelli karandi) smoothly. You can add orange/ yellow food colour or saffron.
- Mix 300 grams of sugar and 1 cup of water and heat it on low flame. Let the sugar syrup bubble and boil for about 10 minutes or when you get a string like consistency. Do not caramelize it.
- Now heat oil in a deep pan, scoop the batter in the ladle and dispense the drops gently. Ideally it will look like pearls in the oil. Once it takes shape and turns a little golden in colour remove them and toss them into the sugar syrup that is still hot.
- Continue the process till you have enough boondi to cover the tip of the sugar syrup.
- Fry the nuts in 1 tbsp of ghee and add it to the syrup along with cloves and edible camphor. Let it rest.
- In the meantime, roast the bengal gram and blitz it to a fine powder.
- Make a fine powder out of 50 gms of sugar and chocolate chips.
- Check back on your boondi laddoo, they should have swelled a little and absorbed the syrup. While it is still warm add the bengal gram powder and mix well.
- Apply ghee on your clean palms and roll them to small round laddoos. This recipe should give you about 30 - 40 small laddoos.
- Using a sieve dust the chocolate powder on the laddoos and sprinkle lots of almond flakes.
- Now serve with loads of love. Nothing like this ingredient :) Happy Festivities!