Serving: 15 pieces| Type: Sweet

Ingredients:

Method:

1. Mix the kadalai mavu, rice flour, baking soda, salt and food color with water.
2. Like thicker than dosa mauv and thinner than idly mavu.
3. Take a vessel add sugar and ¾ cup of water and keep it in the stove on medium flame.
4. Boil like more than one string consistency less than two string.
5. Then add cardamom powder, pachai karpooram and a little bit food color mix it well.
6. Meanwhile take a pan heat with oil.
7. Take a spoonful of the batter and pour it on to the boondi karandi. Make sure the boondi karandi is placed right over the hot oil ( Please refer to the picture shown)
8. Allow the boondi in the hot oil to float up and stir it once or twice, to make sure it is cooked, but not crispy.
9. Then strain out the boondi from the oil and place it in the sugar syrup.
10. Before starting the next batch of boondi, allow the oil to heat up again. If not the boondi will not form a round shape.
11. Repeat this process, until all the batter is finished.
12. Next, heat a pan with ghee and add cashew nuts and raisins, fry until the cashews get golden brown and the raisins get plump.
13.  Add this to the boondi and sugar syrup mix.
14. Then allow the boondi in the sugar syrup to cool to your hands touch.
15. After the mixture is cool enough, mash the mixture with your hand.
16. Take a hand full of mixture and squeeze  it into round balls.
17. Allow it to air dry overnight and place the laddus into air tight containers and keep it in the fridge for long shelf life.