RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	94.9823
Energy (kCal)	6785.072
Carbohydrates (g)	1676.2689
Total fats (g)	29.2272
Fatty acids, total saturated 20:0 (g)	0.0324
Fatty acids, total saturated 18:3 undifferentiated (g)	1.1825
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0353
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0175
Fatty acids, total saturated 4:0 (g)	0.2745
Fatty acids, total trans (g)	0.0427
Riboflavin (mg)	3.9410
Tocopherol, beta (mg)	0.0000
Lactose (g)	18.4830
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0309
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	1.8671
Tocopherol, delta (mg)	0.0000
Arginine (g)	2.4214
Proline (g)	2.3019
Fatty acids, total polyunsaturated 18:1 t (g)	0.0353
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.1915
Adjusted Protein (g)	0.0000
Cystine (g)	0.5039
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	85.9489
Copper, Cu (mg)	6.7801
Maltose (g)	0.0000
Zinc, Zn (mg)	12.2756
Total lipid (fat) (g)	29.2272
Vitamin K (phylloquinone) (g)	82.6704
Cholesterol (mg)	36.6000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0030
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0983
Menaquinone-4 (g)	3.6600
Phytosterols (mg)	55.8880
Folate, total (g)	87.8000
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0013
Vitamin A, IU (IU)	619.8000
Energy (kcal)	6785.0720
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0298
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.8860
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0013
Sugars, total (g)	995.9918
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	58.7136
Lutein + zeaxanthin (g)	0.0000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	2.1857
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0030
Magnesium, Mg (mg)	864.7220
Fatty acids, total saturated 16:0 (g)	6.9970
Carbohydrate, by difference (g)	1676.2689
Vitamin D (IU)	7.3200
Fructose (g)	0.1798
Fluoride, F (g)	0.0000
Aspartic acid (g)	3.2575
Tyrosine (g)	1.8541
Potassium, K (mg)	13577.0000
Fatty acids, total saturated 12:0 (g)	0.2877
Vitamin A, RAE (g)	169.7040
Serine (g)	1.9602
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	1.8874
Fatty acids, total trans-polyenoic 22:4 (g)	0.0097
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0825
Fatty acids, total saturated 22:0 (g)	0.0294
Fatty acids, total saturated 14:0 (g)	1.2372
Histidine (g)	0.9581
Isoleucine (g)	1.6007
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0097
Niacin (mg)	29.9699
Water (g)	857.4578
Fatty acids, total saturated 8:0 (g)	0.2789
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0029
Carotene, beta (g)	33.1800
Sodium, Na (mg)	726.3360
Iron, Fe (mg)	36.9263
Energy (kJ)	28397.6100
Ash (g)	35.4061
Caffeine (mg)	0.0000
Glycine (g)	1.3285
Fatty acids, total trans-polyenoic (g)	0.0074
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	3.9248
Fatty acids, total polyunsaturated (g)	5.1645
Vitamin E (alpha-tocopherol) (mg)	4.1525
Sucrose (g)	0.0034
Vitamin B-6 (mg)	7.3136
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.2760
Vitamin D (D2 + D3) (g)	0.3660
Vitamin D3 (cholecalciferol) (g)	0.3660
Lysine (g)	1.8460
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0013
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	6.9958
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0030
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.9274
Folate, food (g)	87.8000
Fatty acids, total saturated 20:1 (g)	0.0603
Fatty acids, total monounsaturated (g)	5.5089
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.4296
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0074
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	264.6812
Fatty acids, total polyunsaturated 16:1 c (g)	0.0044
Fatty acids, total saturated (g)	11.6964
Vitamin B-12 (g)	1.6470
Calcium, Ca (mg)	1564.6960
Fatty acids, total saturated 10:0 (g)	0.2965
Galactose (g)	0.0252
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	1.7517
Glutamic acid (g)	7.0186
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	164.7000
Leucine (g)	3.0891
Folate, DFE (g)	87.8000
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0071
Fiber, total dietary (g)	89.0152
Tryptophan (g)	0.4358
Threonine (g)	1.3501
Fatty acids, total polyunsaturated 18:1 c (g)	0.1310
Manganese, Mn (mg)	27.7779
Protein (g)	94.9823
Cryptoxanthin, beta (g)	17.3040
Fatty acids, total saturated 18:1 undifferentiated (g)	5.4119
Betaine (mg)	2.4312
Phosphorus, P (mg)	2659.3520
Tocopherol, gamma (mg)	0.0000

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
Asian >> Indian Subcontinent >> Indian
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Mix Gram flour and water to make the batter for the boondhi ladoos. | 2. Make sure that the batter is neither too thick nor too thin. | 3. Add salt, rice flour, soda and turmeric powder. | 4. Mix well with fingers or use an electric beater and beat it well for 3-4 minutes. | 5. Make sure that no lumps remain. | 6. (I beat it with an electric beater, which is the same one which I use for beating the eggs when making cake). | 7. Now heat oil on medium flame. | 8. Once its hot, take a boondi ladle (flat round ladle with holes on top) and spread 2 layers of the batter on it. | 9. Tap it gently with a spoon. | 10. You will see small round boondis falling into the hot oil. | 11. Keep stirring the boondis and remove from heat once half fried. | 12. Likewise, do for all the batter. | 13. Make sure that the boondi ladle is kept at a distance from the oil. | 14. Now fry the raisins, cashews, cloves in the same oil. | 15. Add these to the half fried boondis. | 16. Add cardamom powder and saffron. | 17. Mix well with fingers. | 18. Pour a little of the warm sugar-water syrup into the boondi batter, just enough to knead. | 19. Mix well with fingers. | 20. Make lemon sized balls (boondi ladoos) and serve once slightly cooled or once cooled, store in an airtight container and serve when desired. | 21. Preparation of sugar water syrup-------------.

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
flour	2 1/2	cups		1445.7	316.5135	23.5025	5.609
water	1	cup		0.0	0.0	0.0	0.0
salt	1/4	teaspoon		-	-	-	-
turmeric powder	1/4	teaspoon		-	-	-	-
baking soda	1/4	teaspoon		0.0	0.0	0.0	0.0
rice flour	1/4	cup		1445.7	316.5135	23.5025	5.609
oil				-	-	-	-
cashew	10			-	-	-	-
raisin	10		fried	4983.0	1312.08	55.935	7.59
clove	8		fried	46.032	11.009	1.003	2.184
cardamom	14		powdered	87.08	19.1716	3.0128	1.876
milk	1 1/2	1/2		223.26	17.4948	11.529000000000002	11.9682
saffron				-	-	-	-
sugar	15 -16	tablespoons		0.0	0.0	0.0	0.0
water	1	cup		0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.

Cooking in progress....

Charishma's Diwali Special Boondhi Ladoos