Finally we are on the last day of the week-long celebration and with it the end of all the grandeur, lightings, and pandal hopping. It is the time when we bid farewell to our Durga Maa with a heavy heart and tears in our eyes and look forward to the next Pujo. Some traditional rituals are carried out like sindur khela and kolakuli while Maa leaves with her family for the Kailash.
Today is the day when we meet with friends and family and exchange Bijoya greetings and take blessings from the elders. The guests are then treated with traditional Bengali snacks and sweets for which they look forward to.
Today with these ‘ dorbesh’ or boondi laddus I wish all my readers a Shubho Bijoya.
To make the dorbesh or laddu first we need to make the boondis or bonde. Then the boondis are mixed with khoya and other spices and nuts to make the laddus. The flavor of the nutmeg takes this sweet to another level. These are very easy to make at home and taste great.I enjoyed making these and sharing with my friends here.
Dorbesh or Boondi Laddu
Recipe: makes 15-20 pieces
For the boondis:
- 2 cups chickpea flour or besan
- 1 perforated ladle or jhanjri
- 1 ½ cups sugar
- 1 cup of water for the syrup
- Oil for frying
To make the laddus:
- 1 cup grated khoya or mawa
- ½ cup milk powder
- 1-2 black cardamoms
- 2 teaspoons nutmeg or jaifal powder
- ¼ cup chopped cashew nuts
- ¼ cup raisins
- 2 teaspoons ghee
- 2-3 drops of food color (optional)
In a bowl take the besan and gradually add 1 cup of water to make a lump free batter .The batter should be of medium consistency like the pakora batter. To check, pass the batter through the perforated ladle and it should flow in drops. You may need one to two tablespoons more water to get the right consistency. When the batter is ready, start making the sugar syrup. Bring the sugar and water to a boil and cook until the syrup becomes little thick or of half thread consistency. Remove from heat. Now heat oil in a pan to deep fry the boondis. When the oil is hot enough bring the perforated ladle as close as possible to the oil and slowly pour the batter over it. Fry the little droplets of the batter for few minutes then drain and transfer directly to the sugar syrup. Continue with the rest of the batter. Once all the boondis are fried soak them in the syrup for fifteen minutes.
To make the laddus, drain the soaked boondis from the syrup with a slotted spoon and place it in a bowl and add the food color if using. In a separate bowl mix all the ingredients listed under ‘to make the laddus’ except for the milk powder and ghee. Now heat a pan on low and add the boondis and the khoya mixture and mix in well. The mixture may look a bit sticky but as you add the milk powder it will become dry. If it still feels sticky you may add more milk powder. Adjust accordingly. Once the mixture looks dry remove from heat and let it cool down a bit. When the mixture is cool enough to handle grease your palms with ghee and start making balls out of the mixture. When all the laddus are formed, garnish with cashew nuts and grated khoya. Let the laddus set for at least half an hour in the refrigerator.
While frying the boondis, make sure that you keep the perforated ladle closer to the oil, if not then the boondis will not have a round shape. Do not keep the boondi mixture in the pan for too long before making the laddus. As soon as the mixture dries out remove from the pan. To give the laddus a festive look I used food color in half of the mixture but it is completely optional.