Tamil Nadu
Thenkuzhal
Ingredients
2 cups raw rice
3 tbsp green gram or mung dal
1/2 cup black gram or urad dal
2 tsp ghee
1/2 tsp salt
1/2 tsp cumin or jeera seeds
Oil for deep frying
Method
Grind the above ingredients into fine flour. Add ghee, salt and jeera seeds and make dough. Put dough into a Thenkuzal machine and press the dough into hot oil and deep fry till golden. Drain.
Kunjaladu
Ingredients
3 cups gram flour or besan
5 cups sugar
10 cashew nuts
10 raisins
1/4 tsp kesari colour powder
A pinch of saffron
A pinch raw camphor
4 green cardamom or elaichi
1 tsp diamond sugar candy or mishri
Method
Add enough water to the flour and make thick batter. In a thick-bottomed pot add 1 1/2 cups of water to the sugar and heat till a syrup forms of thread like consistency. Add kesari powder and mix well. Heat oil in deep frying pan or kadhai. Use a boondi ladle. Hold it over hot oil and pour ladle of batter on it and allow it to drip through.
Cook the little droplets and drain before it becomes too red. Fry all the boondi and add the syrup. Mix well. Add fried cashew nuts and raisins, sugar candies and saffron. Mix well. Roll into balls or laddus of required size.
Note: Laddus may be slightly sticky in the beginning but later will be completely absorbed by the boondis.
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