Saturday 23 June 2012

Bhoondi Mithai/Motichur Chakki - Sweet Dish

Preparation Time : 45 min



Ingredients:


250 gms of Besan/Sanagapindi

1 cup rice powder/biyyapindi
250 gms of grated jaggery
1 tbsp of candamom powder
oil for deep fry
Yellow food color - 1 pinch (optional)


Method:



1.Sieve the Besan and rice flour in a bowl mix it well with water to make Batter ( it should be same as Dosa Batter)

2. Deep fry the oil in kadai ,place Skimmer ( a mesh with rounded holes) over the oil and place batter into it.


3. Skimmer allow batter to drop into oil as balls.


4. Fry the bhoondi till they turn into golden color.


5. Remove fried bhoondi from oil place them on absorbent paper.


6. In thick bottomed vessel  add grated jaggery with 1 cup of water.We can add Yellow food color mixed with 2tbsps of water.Turn on the flame wait till jaggery melts.


7. Strain the syrup (this will help to remove  and heat it again till syrup gets thickend.


8. To check the consistency of syrup take a bowl of water add spoonfull of syrup to the water check whether syrup is able to mould into ball.


9. If it is then our syrup is ready turn off the flame add candamom powder to it.


10. Gently pour syrup by mixing over fried bhoondis.


11. To get the shape of  thick rectangle flaten it with a Chapathi roller

12. Let it set for atleast 1 hr to become hard.


13. After it is set break them into pieces.




                                          Here is my Broken Piece Ready to byte....!!




























Bhoondi Laddu



By shaping the mixture in round shapes/Laddus Bhoondi Laddu is ready.


With cashew nuts/Pistachios

We can add chopped Pistachios/Cashew nuts after syrup is placed on bhoondis.