Six Cup Delight ( Very Simple And Storable Dessert )

Hello Friends,
Namaskar....

I am Sangeeta Agrawal and heartily welcome you at my blog.

#  "Six Cup Delight" is a wonderful dessert recipe.
Anyone can prepare it very easily...Just mix six ingredients altogether and cook on the medium flame....till a nice aroma and  thick burfi dough consistency......Your sweet is ready.

# This burfi is super delicious.The other speciality of this burfi is that it is hard from outside and very soft from the inner side.
Other thing is that you can make it with home ingredients only.
You can store it on the room temperature and can  serve it any time.

# Prep Time....10 minutes

# Cook Time.....40 minutes

# Serving....4 to 6

# Ingredients For The "Six Cup Delight"

1. Gram Flour....1 cup ( Besan )

2.  Grated Coconut....1 cup ( fresh or dry )

3. Deshi Ghee...1 cup

4 Milk....1 cup

5. Sugar....2 cup

6. Yellow colour...1|2 pinch

7. Some chopped dry fruits for garnishing

# Method Of Making

1. On the flame and place a heavy bottomed kadhai ( wok ) on the medium flame.

2. Add desh ghee in the kadhai and let it heat or melt.

3. As the ghee heats up ...Just add gram flour, grated coconut, milk and sugar and mix well on the slow medium flame.

4. Stir the mixture continuously  and cook well while roasting every thing in the ghee.

5. Stir or cook it till a nice  aroma and light brown colour.

6. Add a pinch of yellow colour in the burfi dough and mix well.

7. As you get a thick solidifying consistency of burfi dough...Just immediately transfer it in the greased plate.

8. Even it with your hands or with a greased spatula.

You can touch the mixture because it is not sticky.
Sprinkle some chopped pistachios over it and press them so that dry fruits could stick to the burfi.

Do everything fastly ...Before drying the burfi  mixture.

9. Let it dry for minutes only.
Then make the cut marks in squares...So that after drying out the burfi completely you can cut it easily.

Now....Six Cup Delight...Is ready to serve.
You can store it in a container and can enjoy it any time.

#  Note....

1. You can take any type of  grated coconut...As dry, fresh and desiccated.

2. You can dry  roast the besan before adding with the whole ingredients.....But remember it that let it cool down completely before adding in the other ingredients.

3. Keep ready the greased plate and chopped dry fruits....Before transferring the burfi dough...
Because this amazing burfi will take less time to set.

4. You can add chopped dry fruits and melon seeds in the  burfi mixture too.....As your taste.

Thanku Friends,

Thanks again.

Sweet Boondi ( Prasad Ki Meethi Boondi )

Hello friends,
Namaskar....

I am sangeeta Agrawal and heartily welcome you at my blog.

# Sweet boondi is a favourite  prasad of "Lord Hanuman ji "at every Tuesday.
It is presented in the temples with a great devotion as bhog and distributed among  the people.

# Sweet Boondi can be prepared at home very simply with home ingredients only.
It brings a great satisfaction when we prepare the prasad by ourselves.

#  Ingredients For Sweet Boondi...

#  For Boondi Batter...

1.  White Urad Dal...50 gram ( soaked and grinded )
2. All purpose Flour...150 gram ( maida )
3. Champai colour...1|2 pinch ( orange )
4. Water as required...100 ml.
5. Deshi ghee for frying boondi

# For Sugar Syrup....

1. Sugar....300 gram ( 3 cup )
2. Water ..150 ml. ( 1 1|2 cup )
3. Champai colour...1 pinch
4. Saffron...20 strands
5. Cardamom...6 ( powder )

#  Method Of Making...

1. Wash and soak the urad dal for 5 hours.

2. Then drain the soaked water of dal and grind it in the mixer jar well with the help of a little water.

Remember...You need a very smooth paste of dal so grind it in intervals...Of 3 times.
Just grind it a little and mix the batter.
Again grind it and check the consistency of batter by stirring it with the help of spoon or hands.
If needed...Add 2 or 3 spoon of water again in the dal and grind it.

3. Take out the grinded dal in a bowl and you can sieve it in the soup strainer from avoiding any lumps or coarseness.

4. Now beat it well with your hands or with the help of a spoon till the dal batter becomes light and fluffy till 7 minutes.

5. Then add maida in a big bowl and make a thick smooth paste of it with the help of 3|4 cup of water and beat it well.

6. Now add the dal batter and 1|2 pinch of colour in the maida and mix it well. Adjust the boondi batter as pouring consistency and keep aside.

7. Prepare the sugar syrup first... Because we have to place boondi in the sugar syrup just after frying.

Add the sugar and water in a kadai on the high flame and stir it till the sugar dissolves in the water.
Reduce the flame and cook it 5 minutes more till a sticky consistency of 1|2 strand only.
Add saffron, pinch of orange colour and  cardamom powder in the sugar syrup and mix well.
Off the flame and keep aside.

8.  Now place a kadai with sufficient ghee or oil on the high flame.
For frying boondi...Oil or ghee is needed sufficiently heated as it is emitting smoke.
It will make boondi round and boondi will not stick to each other.

9. Then check the oil and batter...By pouring 2 drops in the heated oil...If it is round and coming above...Then is ok.

10. Now place a normal kitchen ladel with thick holes on the oil and pour some boondi batter over it.
Let the boondi down by itself.
Don't move the boondi ladel.
Keep it straight and little high...So that boondi will get time to be round and non sticky.

Pour the boondi batter in the proportion of oil...
So that boondi could not stick.

11. Fry the boondi just 2 or 3 minutes only by flipping them and place it in the warm sugar syrup and mix it well.

12. Clean the boondi ladle with a clean muslin cloth after every batch of boondi.....And fry them.
It is easy method of cleaning the ladle... Because if you are going to wash the ladel again and again... Then you can burn due to some moisture.

13. Fry all boondis in the same manner and place them in the sugar syrup and mix it for 2 or 3 times so that boondi can absorb the sugar syrup well.

14. Let the boondi remain for 5 minutes in the sugar syrup....Then spread them in another tray and let it cool down completely.

After 2 hours...You will find them dry and juicy.

In this way...sweet boondi is ready for prasad.

# Note...

1. Beat the boondi batter well for making them soft and juicy.

2. You can mix a pinch of baking soda in the boondi batter.

3. Heat the oil on the high flame at the time of pouring boondi batter then reduce the flame as needed.

4. You can take gram flour | besan in place of urad dal and maida...For boondi batter.

5. Take a thick holed ladle or jhara for making sweet boondi... Because sweet boondi of prasad are made of little big size.

Thanku Friends,

If you like my recipe then share it.

Thanks again.

Instant Brinjal Bharta ( Instant Baigan Bharta ) Without Onion And Garlic

Hello Friends,
Namaskar....

I am Sangeeta Agrawal and heartily welcome you at my blog.

# Brinjal is a very delicious, healthy and simple vegetable which is made as the daily routine curry at our homes.
Sometimes it is prepared as.. Aloo baigan, baigan masala and sometimes in the form of bharta...Means mashed baigan with some spices and ginger, green chili and tomato.

#  "Baigan bharta"is liked by every one but people avoid it.. because it is time taking and feel it a little difficult...Due to its roasting on the flame or oven.

#   But  I make it in a very simple way as my mother used to make it...
Its taste and texture is not less than roasted baigan bharta.

# Prep Time....10 minutes
# Cook Time....15 minutes
# Serving.... 4

# Ingredients For Baigan Bharta

1. Round Big Brinjal.....3  (Mota bharta baigan ) 400 gram
2. Tomato....3 ( 200 gram )
3. Green chili....2  ( chopped )
4. Ginger ..2 inch piece
5.  Cumin seeds...1|2 tea spoon
6. Asafoetida...2 pinch
7. Coriander powder...1 table spoon
8. Red chili powder...1|2  tea spoon
9. Turmeric powder...1|2  tea spoon
10.  Amchur..1|2 tea spoon
12. Chopped coriander...2 table spoon
13. Lemon juice...1|2 tea spoon
14. Garam masala...1|2 tea spoon
15. Salt to taste or 1 tea spoon
16. Mustard Oil....4 table spoon

#  Method Of Making...

1. Firstly, wash and cut the brinjals into 4 parts and dip in the water.

2. On the flame and pressure cook the brinjals with half glass of water and 2 pinch of salt till 1 whistle only.

3. Let it down the pressure and immediately drain the hot water of brinjals in a strainer.

4. Let it cool down completely on the strainer for getting it without any moisture.

5. Mean while..Make a paste of tomato, green chili and 1 inch ginger in the mixer jar.

6. Now remove the skin of brinjals with your hands.
It is easily done because we have added a little salt in the pressure cooker.

7. Mash the pulp of boiled brinjals by your hands and keep aside.

8. Add the oil in a kadai on the medium flame.
As the oil heats up....Just add cumin seeds and asafoetida to crackle.

9. Add all other spices as... Turmeric powder, coriander powder, red chili powder and amchur..Saute it for 30 seconds only.

10 Just add tomato paste and saute and cook it well till the oil separates from the gravy for 5 minutes.

11. Now add mashed brinjal in the kadai and mix it well.

12. Fry it continuously by pressing with your spatula...for 7 minutes.
This pressing and mixing of brinjal with spices.. enhances the taste of baigan bharta.

13. As it is mixed well and looks shiny...
Just add.. chopped coriander, chopped green chili, chopped ginger and garam masala and few drops of lemon juice in it and saute well for 3 minutes.

Off the flame and take out in a bowl.

In this way...Instant and delicious Baigan Bharta is ready within minutes.

# Note....

1. Don't overcook it.
Just take 1 whistle and drain out the hot water.

2. Mash the brinjal before adding in the tomato paste.
And roast it well with tomato paste till a nice shiny texture.

3. The nice taste of baigan bharta depends upon....Chopped coriander, ginger and green chili...So mix it.. in the baigan bharta curry as your taste.

Thanku friends,
If you like it then please share it.
Thanks again.

French Toast ( Without Sugar Syrup And Without Deep Frying )

Hello friends,
Namaskar........

I am Sangeeta Agrawal and heartily welcome you at my blog.

#  French Toast is a very tasty bread dish like shaahi toast or sweet tukda....But the difference is that it is neither dipped in the sugar syrup nor it is deep fried like sweet tukda.

It is very soft and delicious like malpua.

#  Prep Time...5  minutes

# Cook Time... 15 minutes

# Serving...2

#  Ingredients For" French Toast."..

1. Bread piece.....4  ( cut into triangles )

2. Milk....250 gram

3. Semolina....3 table spoon ( Roasted )

4. Sugar.....3 or 4  table spoon

5. Deshi Ghee or Butter for roasting the bread

# Ingredients For Garnishing The French Toast

1. Fresh Cream...3 or 4 table spoon ( ghar ki malai )

2. Sugar....2 table spoon for adding in thick malai

3. Some chopped dry fruits for garnishing and adding in the malai.. ( optional )

4. Some condensed milk and fruit jam for garnishing and spreading on the bread... ( Optional

#  Method Of Making...

1. Cut the bread pieces into triangles and keep aside.
No need to cut the ends of bread.

2. On the flame and place a pan with the milk.

3. As the milk starts boiling...Now first add the semolina and mix it well

4. Then immediately add the sugar and mix it well with semolina and milk.

Off the flame.

You need a free flowing consistency of batter of milk, semolina and sugar for dipping the bread.
So don't overcook it.

5. Then place a nonstick tawa or dosa tawa on the medium flame.

Just dip the bread in the mixture of milk, sugar and semolina and place it on the non stick tawa with light hands.

6. Apply a little ghee on the both sides of  bread and roast it till golden brown on the medium flame .
You can use 2 spatulas for flipping the bread comfortably.

7. As the bread pieces become golden brown from the both sides...
Take out in a plate.

8. Garnish them with thick malai ..mixed with sugar and dry fruits.

9. You can also garnish them with fruit jam, condensed milk, chocolate syrup and tutti-frutti for making these toasts more tempting and tasty specially for kids.

Very delicious French Toast ...are ready to serve.
Enjoy it hot or cold ..

You can enjoy these toasts as hot and without spreading any jam and malai.
It is very soft and delicious like malpua.

#  Note...

1. The batter of milk, semolina and sugar should be of free flowing consistency.
Just mix everything well and off the flame.

2. Since the bread pieces are soft in texture...So flip them with light hands or with the help of 2 wooden spatulas.

3. Add the sugar in the fresh cream of home...And transfer it in the refrigerator for making it thick.

Thanku Friends,
If you like it, then please share it.
Thanks again.

Dal Vada ( A tea Time Healthy Snack Recipe )

Hello Friends,
Namaskar....

I am Sangeeta Agrawal and heartily welcome you at my blog.

# "Dal Vada is a very healthy, tasty and quick tea time snack. Just mix chana dal with some spices and leaves and make it.

But you have to soak chana dal at least 5 hours or over night. Then you will find natural traditional taste of Dal Vada.
.

# Prep Time..10 minutes
# Cook Time...10 minutes
# Soaking Time...5 hours
# Serving....3 or 4

# Ingredients For Dal Vada

1. Chana Dal..150 gram ( soaked and grinded )
2.Urad Dal.....2 Table spoon ( khane wali ) soaked with chana dal
3. Grated ginger....1 table spoon
4.  Chopped Green chili....2
5. Chopped curry patta...1 table spoon
6. Chopped coriander...2 table spoon
7. Chopped onion...1 ( optional )
8. Turmeric powder...1|2 tea spoon
9. Red chili powder...1|2 tea spoon
10. Pinch of Heeng
11. Salt to taste or 1 tea spoon
12. Oil or Deshi ghee for frying

# Method of Making...

1. Firstly, Wash and soak the chana dal with 2 spoon urad dal for 5 hours or over night.

2. Then place the soaked dal on a strainer so that all the water drain out from it.

3. After that, Before grinding the soaked dal in the mixer jar.... take out 2 table spoon whole dal from it and keep aside.
We will mix this whole dal in the grinded dal for better taste.

4. Now grind the dal in the mixer jar coarsely without adding water.

5. Take out the grinded dal in a big bowl and mix all the ingredients like....Green chili, ginger, chopped coriander, turmeric powder, red chili powder, pinch of asafoetida, ungrounded dal and salt to taste.

6. Take out a small portion from the mixture and round and flat it on your palm .
Prepare all the vadas like this and keep aside.

7. Heat a kadai with sufficient oil on medium high flame.

8. As the oil heats up well, now keep the flame on medium low and drop the vadas one by one.

9. As the vada becomes light brown from the side then flip it on the other side and fry it.

10. Fry all the vadas till nice golden brown on the medium flame and take out in a plate.

Healthy and tasty dal vada are ready to serve.

Enjoy it with ginger tea, coffee and sauce.

# Note...

1. For instant dal vada....Soak the dal in a fast boiling water and cover it.
Within 1 hour...You can grind the dal.

2. If you are going to fry vadas later...Then mix the salt later in the dal dough.... Otherwise it can be soggy.

3. Grind the dal coarsely.
Don't make a smooth paste.

4. There is a simple tip ...from avoiding the sticking of dal in the mixer jar...

Before grinding...Just add 2 spoon of water with few drops of oil in the mixer jar and ghirr the mixer for 30 seconds only.
Remove the water from it and then grind the dal.

By doing so....Your dal mixture will never stick in the mixer jar.

Thanku Friends,

Thanks Again.

Famous Peda Of Mathura ( Mathura Ke Prasiddh Pede )

Hello friends,
Namaskar...

I am Sangeeta Agrawal and heartily welcome you at my blog.

# Peda is that sweet which can be prepared very easily at home in no time.
It needs only mawa, tagar ( mota boora or coarsed sugar ) milk, 2 spoon ghee and elaichi.
Pede are made of two types...One is white and other is of brown.

# The speciality of Mathura pede is that they are made of cow's milk traditionally and of nice dark brown colour.
But it can be made with Buffalo milk too, by adding a little ghee and milk.

Today we are making these famous peda with the Buffalo milk mawa that is easily available in the market.

# Ingredients For Peda

1. Mawa........200 gram
2. Milk ....100 gram
3.Deshi ghee..... 2 ya 3 table spoon ( khane wali chammach )
4. Tagar.....150 gram ( mota boora ) Sugar
5. Green Cardamom...8 ( powdered )
6. Black cardamom...2 ( coarsed ) kuti hue

# Method Of Making

1. Firstly, crumble the mawa with your hands.

2. Heat a heavy bottomed kadhai on the medium flame with a spoon of ghee.

3. Now add the mawa and roast it by stirring continuously otherwise it can stick or burn.

3. As the mawa becomes dry while roasting...Add again a spoon ghee and roast it till golden brown only.

Remember it that while roasting mawa... Don't let it dry otherwise it can be crumbly.

4. Now add the milk in this mawa and stir it fastly to combine the milk and mawa till the peda dough becomes dry and dark golden brown.

5. Off the flame.

Let it cool till you can touch the peda dough by your hands.

6. Add 100 or 125 gram tagar or mota boora and both elaichi powder in this luke warm mixture of peda.

7. Mix well with your hands.
Take a little portion of mawa and make it round on your palm and just press it by your thumb.
Peda is ready.
Prepare all the peda like this and keep aside.

8. Now spread some tagar in a plate and wrap all the pedas one by one.

This wraping of peda in sugar makes them dry, delicious and tempting.

This is a second speciality of "Mathura Peda".

You can decorate them with some pistachios too.

In this way..Very Famous And Delicious Mathura Pede are ready to enjoy.

These pedas are presented in the temples of Mathura as Prasad Peda and distributed among the devotees.

# Note..

1. Roast the mawa on the medium flame preventing from sticking and burning.

2. Don't over roast it before adding the milk otherwise the mawa will be crumbly and we need a dry but soft dough for peda.

3. Add the sugar in the little warm dough of mawa... so that with the moisture of sugar you can bind the pedas well.

Thanku Friends,

Thanks again.

Cucumber ( kheera ) Khaman Dhokla

Hello friends,
Namaskar....

I am Sangeeta Agrawal and heartily welcome you at my blog.

#  Khaman Dhokla is a very light, delicious and light snack. You can make it any time with very simple ingredients.

# This snack is oil free and steamed so every one likes it in the breakfast and with the evening tea.
As a side dish, it can be enjoyed even with lunch and dinner.

# Cucumber is also very healthy for us, so today we will make khaman with the paste of cucumber for a nice different taste.

#  Ingredients For Cucumber Dhokla..

# For The Dhokla Batter

1. Gram Flour ....200 gram, 1 1|2 cup
2. Cucumber...1 ( 125 gram ) grated
3. Curd....50 gram ( Dahi )
4. Green chili...2
5 Ginger....1 inch ( chopped )
6. Salt to taste...1 tea spoon
7. Oil...1 spoon
8. Lemon...Half
9. Powder sugar...1 spoon
10..Eno fruit salt...1 sachet  or 1 tea spoon
11. Water for batter...30 or 40 ml. Or as needed.

# Ingredients For Dhokla Tadka

1. Oil....2 spoon
2.mustard seeds...1 spoon
3. Sesame seeds...1 spoon
4. Slit Green chili...5 ( cut into 2 parts )
5. Curry patta....15 to 20
6. Fresh coriander....1 spoon

# Method Of Making

1.  Firstly, Peel and Grate the cucumber.

2. Then grind it in the mixer jar with curd, ginger and green chili and make a smooth paste of it.
Keep aside.

3. Sieve the gram flour ( besan ).
Mix it well with the mixture of cucumber.

4. Beat the batter well till 5 minutes by your hand without adding water.
If needed then mix 1 or 2 spoon.

5. Let it rest for 15 minutes.

6. Then add few spoons of water in the dhokla batter...And make it as a thick flowing batter like the Idli batter.

Be careful...This batter will not take much water because we have added cucumber and curd in it.

7. On the flame and place a steamer or pan with 2 glass of water.
Let it boil on the high flame.

Place a wire ring in the middle so that you can put your dhokla container over it.

8. Meanwhile grease the container well with oil.

9. As the steamer and greased container  is ready....
Now mix eno fruit salt in the dhokla batter well.
Don't over mix and beat it.

10. Immediately transfer it in the greased container and tap it for making the batter even.

11. Place the dhokla batter container in the steamer.

12. Keep the flame on high for 3 or 4 minutes then set it on medium slow.

13. Let it cook till 25   minutes....And check it by inserting a knife in it.
If it is clean...Then dhokla is ready...
If it is not clean then cook it for 5 minutes more.

You can prepare normal besan dhokla within 20 minutes but this cucumber dhokla will take 10 minutes more.
So check it.

14. After that open the steamer and take out the dhokla container and let it rest for 5 minutes in the same container.

15. Meanwhile prepare the tadka in a tadka pan.
Add oil in the tadka pan, as it heats up..
Add mustard seeds and sesame seeds to crackle.
Then add slit green chili and curry patta and saute it for 30 seconds and off the flame.

16. Now pour the tadka over the  cucumber dhokla.
Garnish it with chopped coriander.
You can also sprinkle some grated coconut over it.

Delicious and healthy cucumber dhokla is ready to serve.
Cut it in the shape of your choice.

You can enjoy it as hot or cold.... Transferring in the refrigerator.
In the both case....It is yummy

#  Note...

1.  For making the dhokla Juicy.....

You can add half cup of water in the tadka pan with 1|4 tea spoon salt, half lemon juice and 1 tea spoon sugar.
Let it boil.
As it becomes Luke warm then pour it over the dhokla.

2. Just remember beat the dhokla batter well.... Before adding eno fruit salt.
It helps in making the dhokla soft and spongy.

Thanku Friends,
Thanks again.

Cookery Tips Related To Chutney

Hello friends,
Namaskar....

I am Sangeeta Agrawal and heartily welcome you at my blog...

# Chutney is an integral part of our food.
It not only increases the taste of our food but also it is very healthy.

So today I am sharing some important and useful things about chutney.

#  Some Cookery Tips....

1. Add a little olive oil in your chutney, and use it for marinating....paneer, brinjal and potato etc.

2. Always store the chutney in a wooden, glass and mud bowls.
Plastic and metal is not safe.

3. Don't leave the stainless steel spoon in the chutney,  because as the metal comes in the contact of sour things....It spoils its taste and the chutney can be bitter.

4. While making any type of sweet chutney.....Let it boil well for sufficient time.
The perfect boiling will enhance the taste and self life of sweet chutney.

5.  If you want to enhance the taste of chutney....Then add some roasted and well grinded peanuts and walnuts in the chutney.
It will make the chutney thick and coarsed in taste.

6.  By adding some curd in the chutney...You can make a nice dip with snacks, chapati, puree and rice.

7. By adding some chutney in the mixture of potato, radish and paneer....You can prepare paranthe instantly.

8. In place of amchur....You can use lemon or anardana in the chutney.

In this way.....Chutney improves the digestion of our body along its taste.

These are some cookery tips about chutney...

Thanku Friends,
If you like it then share it.
Thanks Again.

Marwadi Laddu Recipe ( Tiranga Moti Laddu ) Prasad Laddu

Hello Friends,
Namaskar...

I am Sangeeta Agrawal and heartily welcome you at my blog.

# Today I am sharing the recipe of " Marwadi Laddu...

The speciality of this laddu is that ...

# It is made of three colours

# It is made of very little thick sugar syrup.....Without any strand

# It is moist and shiny

# It is not stuffed with mewa...

# It is made of small boondi

# And it is cooked with sugar syrup...For making it more soft and shiny.

# Prep Time....20 minutes

# Cook Time....1 hour

# Serving.....8

# Ingredients For The Marwadi Moti Laddu...

#  For Boondi Batter...

1. Gram flour....300 gram ( besan )
2.  Three Food Colours... Yellow, green and red..( pinch of each colour )
3. Water...150 ml. Or as required for flowing consistency
4. Deshi Ghee for frying Boondi

#  For Sugar Syrup...

1. Sugar...400 gram ( 3 cup )
2. Water...1 cup or 1 inch above to the sugar
3. Melon seeds...50 gram
4. Cardamom powder...1 tea spoon

#  Method Of Making...

1. Firstly, sieve the besan.

2. Then take a large bowl and make the flowing consistency of batter for boondi by adding a little water gradually....So that no lumps could form in it.

3. The batter for boondi should be normal... Neither thick nor thin.

4. Let the batter rest for 15 minutes so that it could take its actual form.

5. As the batter takes rest....Now prepare the sugar syrup..

Place a kadai or pan on the medium high flame...Add sugar and water in it.

6. Let it boil for 5 minutes till the sugar dissolves and becomes sticky.

7. Don't need any strand in the sugar syrup otherwise laddus will become dry in the texture like...
"Moti Boondi Laddu"

8. As the sugar syrup is ready.....Add the melon seeds and cardamom powder in it and off the flame.

9. Then divide the besan batter into 3 parts...by adding pinch of 3 colours...Yellow, green and red.

Yellow colour boondi batter should be double in the proportion of green and red.

10. Now place an another kadai on the high flame with sufficient deshi ghee for frying the boondi..

11. As the ghee heats up at the smoking point...Take a normal kitchen ladle of small holes.
Place it straight high and in the middle of kadai,  so that boondi will get a time to be round in shape by itself.

12. Check the batter by pouring some drops...If the boondi is round...It is perfect
And if the boondi become flat...It means that batter is thin.
So by adding more besan...Adjust the consistency.

13. Just pour some batter over the holed ladle, ( chote ched wala palta or pony ) so that the boondis could not stick to each other.

Pour the batter in the proportion of ghee in the kadai.

14. Fry all the boondi for 2 or 3 minutes in 1 batch till the bubbles in the ghee reduce.

15. Take out the boondi on a napkin paper...If you don't want extra ghee...And immediately transfer in the hot sugar syrup.
You have to wash and wipe your home boondi ladle after frying every batch of boondi.

16. In this way, prepare all the batches of  coloured boondi and transfer in the sugar syrup.

17. Now mix the boondi in the sugar syrup on the medium heat till the whole sugar syrup dissolves in the boondi well.

18. Off the flame and let it cool.

19. Now the mixture is ready for laddu.
As it is luke warm ( gunguna or you can touch by your hands ) 
Just bind the laddu with the help of your hands.

You can bind them very easily...As they are moist in texture.

Let it them open for some time and then transfer in any container.

In this way, Delicious Marwadi laddus are ready to enjoy...

You can make it on any festival....
Specially on "Ganesh Festival"

Note..

1. For making boondi....You can take a 'jhaara' ....from the market.
It is easily available and more comfortable.

Just pour some flowing consistency batter over it and shake it by your hands on the kadai.
You will get round boondi automatically because ..jhara is specially made for making boondi.

2. You can enjoy these laddus upto 1 week even without transferring in the refrigerator.