Laddu story is different in sweets! Festivals and auspicious events are not complete without a sweat. But apart from always gram flour laddu. This time something different. Try Til Khajoor laddu, Red Velvet Chocolate laddu and Pan laddu, besan laddu, coconut laddu and dry fruit laddu.
Betel leaves – 20 (peeled),
Gram flour – 250 grams,
Baking soda – enough,
Oil – enough for frying,
Almonds, cashews, raisins – 10 each,
Sugar – 400 grams,
Water – sufficient.
Cut the betel leaves and grind them after adding some water. Strain the juice with the help of a sieve ladle. Keep this betel leaf juice aside. Take groundnut flour in a bowl, and add soda and a little juice of betel leaves. Mix well. Add water little by little and make thick curd, not too hard and not too loose. Turn on the stove and pour oil into the pan. Boondi should be prepared with the help of a sieve with small holes.