Preparation time : 30 mins
Makes : 12 or 13
Cashew nut : 1 cup
Sugar : 1 cup
Water ; 1/2 cup
Cardamom powder : 1/8 tsp
Take cashew nut and fry them in a pan, till you get nice aroma (or till very light color change)
Frying is to avoid the raw taste of cashew nuts when you eat laddu.
Keep them aside.
Now take a pan, add sugar and water.
Let sugar syrup to boil, and wait till it reaches hard ball stage.
Add cardamom powder and cashew nuts.
Mix well and take it off from flame.
It will be like watery, but as it cools down, it will breakdown into sugar again.
Let it cool for 5 to 10 mins.
(Actually you should keep an eye at this stage)
When the syrup is changed like sugar, at this stage you should make balls/ laddu's with that mixture.
To make laddu's, take a cloth, keep it under running water and squeeze out all the water.
Now take a ladle full of mixture into the cloth and then close it to make a nice round ball by pressing it.
(Why we are doing all this is, when syrup is changed like sugar, it will harden so fast, if you don't make balls at this stage, then after some time you can not form a shape out of it ,but it is too hot to handle at this stage.)
I thought it is not too hot and handled with my hand then my hand is burnt and it is like red for one day.
So don't handle with hand, make laddu's by using a damp cloth.
Let them cool down completely before serving.
These will stay in shelf for 1 - 2 months.
Enjoy your laddu's (or) jeedi pappu vundalu :)
Thank you, do post your comments !!!
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