Wish you all a very Happy Ugadhi.
Andhariki Vijaya naama samvathsara Subhakankshalu
Blogging Marathon# 27: Week 2/ Day 2
Theme: Traditional Dishes
Dish: Boondi Laddoo
This year’s Ugadhi day has been a little confusing. Everyone in India is celebrating on April 11th, whereas the North American telugu calendars say it is the 10th. So 10th it is for us NRIs in America and hence the wishes a day early.
For the second day of traditional dishes I chose to post the boondi laddoos that my mom made. I think my mom makes the best home made boondi laddoos that I’ve ever tasted. I remember her sitting on a small stool with the stove on the floor and making these laddoos almost like Sridevi in English Vinglish. Like I said before I wish I had learnt making these earlier because most of the traditional dishes need practice to perfect the technique. Well, I guess it’s never too late to start trying. Hopefully I can learn to make at least some of these goodies soon.
You can easily tell the difference between a well made boondi laddoos and a so-so laddoo. Some of the store-bought ones, you can see the sugar crusted all over the top and they are too dry to eat, a well made one very moist and there is no extra crunchiness from the sugar.
This is one of those recipes which has very few ingredients and those are the crucial ones. Fresh besan/ chickpea flour is best here, so don’t use the bag that’s been sitting in the pantry for over 6 months (ahem… I bought a new bag after my mom said that!!!!!). Consistency of sugar syrup is another important factor–it should be 1-string consistency to get the best juicy laddoos.