Boondi Laddu

First time i tried taste is good than the look

Ingredients
sugar syrup
boondi
Saffron
Elachi
cashews
Raisins
Preparation:
1. Make Sugar syrup with the ration 1: 3 1 cup sugar and 3 cups water.
2. Take a kadai fry the boondi and shift into syrup.
3.Fry the cashews and raisins add to the ingredients.
4.Add saffron and elachi to the existing ingredients.
5.Now mix the syrup until boondi soaked make a small balls when the syrup is touchable hot or warm otherwise we can't make a ball shape.


Note: If you want you can kesari food color to it. It turns nice colorful
. Will try next time to get the proper boondi shape all in equal..

Gulab Jamoon

First of all i have to say thanks to one my friend "Mythili". She made this one on Vinayaka Chaturdhi awesome i tried it and got the recipe form her with bit changes.

Ingredients
1 whole bowl of Milk Powder
1/3 bowl of Self raising Flour
pinch of Baking soda
saffron - pinch
Cardamon -4
1 bowl of sugar
1 1/2 bowl of Water
Light Thickened Milk
Rose Water
Oil


Note: u can substitute Bowl in terms of Cups also.. I use Bowl that perfect to my family size..


Preparation:
1. Take a wide Non -stick Vessel and pour water, cardamon, saffron (2 cloves make a powder and 2 put as it is), water make a syrup until u get white bubbles (that is perfect ration of syrup). Turn off the flame.
2. Take a steel vessel pout the powder, baking soda, flour and mix with the help of Milk and ferment for 5 -10 minutes on closed lid.
3. Take a Kadai pour oil and make a sall size of balls and fry it on oil under low flame until it turns golden brown and shift into syrup.

Enjoy Gulab Jamoon

Shell Sweet or Gavallu

I missing my mom made food during the time of festivals...

Ingredients
1/2 kg All purpose flour
1 1/2 table spoon ghee or butter
1 liter oil
salt
jaggery
elachi

Preparation:
1. Take all purpose flour and add pinch of salt to the flour and add ghee mash it well.
2. Add litttle by little water to make dough chapthi dough.
3. Now take a Fork or new comb and use small size of dough  press on it to make a shell shape  and keep in the plate. If ou are using Fork use other side of the fork.
4. Fry all the shell shape dough in oil until it turn Golden color under medium to low flame.
5. Some people make Sugar syrup but i use jaggery syrup bcoz my mom used that.
6. Making syrup add 1/2 glass of water to the kadai with elachi and once the water starts boil add crushed jaggery to it and make thick syrup.
7. Once syrup is done shift the kadai the syrup should be warm not hot or cold, pour all the shells and mix well until all shells coat well.

The shell sweet is ready