Preparation Time: 10 min
Cooking Time: 30 min
Serves: 10 laddu


  1. Kadalai Maavu - 1 cup
  2. Food color - yellow - 1 pinch
  3. Ghee - 1 tbsp
  4. Cashew nuts - 10 pieces


  1. Sugar - 1 ½ cup
  2. Water - ¼ cup


1.   Sift kadalai maavu. In a large mixing bowl, mix kadalai maavu and food color. Add water and make it into a batter. It should be in dosa batter consistency.

2.   Heat oil in a kadai. Check whether oil hot by putting a drop of batter into it. It should rise immediately to the top. Take a karandi with holes.

3.   Pour a scoop of batter over the karandi and slowly rub the batter.Once it is cooked remove it from oil. Place it over the tissue. It should not become crispy.

4.   In a pan , heat water and sugar to make the syrup. Keep in medium flame and check for string consistency. If you check with syrup in between index finger and thumb finger a string should be formed. In a small pan, heat ghee and Roast cashew. Add to sugar syrup.

5.   Then add the prepared bhoondi in the sugar syrup. Mix it thoroughly and transfer to mixer. Do not allow it to cool. Grind for 2 sec.

6.   As it is in bearable heat make small balls. Allow it to cool for some time.