Method of Preparation :

To Prepare boondi :
In a wide mouth mixing bowl, mix bengal gram flour, rice flour, a pinch of salt, ghee and with required amt of water, make a thick liquid to the consistency of dosa batter.

Heat oil in a frying pan, holding the boondi plate (a plate with lot of holes), above the oil spread the batter so that very small pieces are dropped into the oil. Stir the boondis until fully cooked. Drain the excess oil.

To prepare Laddu :
Make sugar syrup by boiling 1:1 sugar and water for about 5 minutes. Add a pinch of kesari powder to this syrup. Drop the boondis into the sugar syrup and mix well. Roast cashewnuts and raisins in ghee and add it to the mix.

Also add cardamoms and kalkandu and mix well. Wait until the mixture cools down to a temperature until your hand can with stand the heat. Now make into even balls by pressing lightly with hand. Spread and allow to cool.

Method of Preparation :

Soak rice for about 2-3 hours and grind fine to a thick paste, using wet grinder. Add required salt.

Heat oil in a frying pan, allow mustard seeds to sputter. Add urad and channa dhal and salute. Split each red chilli into 3 pieces and add along with the curry leaves and saute for few seconds. Add the grated coconut to it and put off the flame immediately.

Transfer this to the ground flour and mix thoroughly. Make them into samll sized balls(lemon sized) and steam for about 15-20 minutes.