- Besan flour – ½ cup
- Rice flour – 1 tsp (optional)
- Baking soda – a pinch (optional)
- Salt – a pinch
- Jaggery – 1 cup
- Water – ½ cup
- Cardamom powder – ½ tsp
- Crushed Edible camphor – ½ rice size
- Cashews – few
- Raisins/ dry grapes – few
- Ghee/ clarified butter – 4 tsp
- Milk – 2 tblsp
- Mild cooking oil – to deep fry
- Melt the jaggery with half a cup of water, bring it to boil until it reaches to 1 string consistency and keep aside.
- Meanwhile heat the mild cooking oil along with 2 tsp of ghee in a pan to deep fry
- In a wide mixing bowl, sieve the besan flour, rice flour, baking soda and salt. Now add the 2 tblsp of milk and required amount of water into the dry mixture to make the ladoo batter, the batter should be dosa batter consistency; neither too thick nor thin.
- Now pour one ladle full of batter over a boondhi ladle into the hot ghee+oil, don’t rotate or tap the boondhi ladle between.
- Depends on the pan size pour the batter and within a min it will float up and the sizzle sounds off.
- Now take the cooked boondhis and put directly into the hot jaggery syrup, repeat the same process for the remaining batter.
- Soak the boondhis into the hot jaggery syrup until the next batch cooks.
- At last fry the cashews and dry grapes in the same ghee+oil and add into the boondhis.
- Now remove the boondhis from the jaggery syrup and put it into another bowl and add all the jaggery soaked boondhis into the same pan.
- Add the remaining 2 tsp of ghee, cardamom powder and edible camphor into the jaggery soaked boondhi mixture and mix well and cover it with a lid and put one heavy weight over it and dum it for another half an hour.
- After half an hour, the boondhis are soaked well with the jaggery syrup and able to make ladoos easily out of it.
- The divine, tasty and delicious “THAYAR LADOO” is ready for naivedhyam.