Traditional Indian Ladoo with Diwali Diyas - Festive Sweets

"Master the Art of Making Perfect Boondi Ladoos: A Festive Delight for Diwali Celebrations!"

Diwali Special: Perfecting Classic Sweets Like Boondi Ladoo and Mysore Pak

    This Diwali has been extra special for me because I finally mastered two timeless Indian sweets—Mysore Pak and Boondi Ladoo. After perfecting these classic recipes, I’m excited to share them with you. These are foolproof recipes that can easily be recreated at home, provided you follow a few tips and tricks. Make sure to read all the instructions carefully before proceeding with the recipe to ensure you get perfect results every time.

What is Boondi Ladoo?

    Boondi Ladoo (or Laddu) is a popular Indian sweet, especially during festivals like Diwali. When someone says "Ladoo," the first image that comes to mind is usually this golden, round delicacy. There are many variations of ladoos across India, but Boondi Ladoo stands out for its unique texture and taste. It is made from tiny fried droplets(Boondh in Hindi) of gram flour, known as boondi, which are later soaked in a sugar syrup and shaped into ladoos.

Boondi Ladoo vs. Motichoor Ladoo

    Boondi Ladoo and its sibling, Motichoor Ladoo, are closely related but have distinct differences. While both use the same basic ingredients—gram flour (besan), sugar, and ghee—the texture, flavor, and color set them apart.

• Boondi Ladoo: When it comes to Ladoo, Boondhi Ladoo maybe the connoisseur. The ones with larger, more defined boondi balls, yellow in colour, and commonly found in South India.

• Motichoor Ladoo: Smaller, finer pearl-like(moti) balls, orange in colour, and known for their strong ghee flavour.

    Despite these differences, both ladoos are beloved across India and are often featured at festivals, weddings, and special occasions.

A Popular Sweet for Every Occasion

    Whether you're making sweets for a festival, family gathering, or a special occasion like a wedding, Ladoo is often the top choice. In fact, you can’t talk about ladoos without mentioning the iconic Tirupati Ladoo, a famous prasadham from the Tirupati temple. A rich and decadent, oversized Boondi Ladoos are rich in nuts, dry fruits, and, of course, the blessings of the deity.

Why Boondi Ladoo is a Must for Diwali

    Ladoo is an indispensable part of Indian festivals, especially Diwali. Whether you're celebrating with family or friends, Boondi Ladoo always adds a touch of sweetness and festivity to the occasion. The ghee-soaked boondi combined with the subtle flavors of cardamoms, cloves and Pacha Karpuram(edible camphor) and rolled out into balls with ghee fried Nuts & Raisins, make it a truly delightful treat.

If you're short on time, don’t worry! There are also instant versions of Indian Sweets and Savories you can whip up quickly for last-minute celebrations.

  

Enjoy Food and Wishing you all a Happy Diwali!!!

 

 

 

 

Ladoo - Diwali Sweets for Auspicious Celebrations

Key Points to Remember Before Making Boondi Ladoo

    Making the perfect Boondi Ladoo requires attention to detail, especially with the batter consistency and cooking techniques. Follow these expert tips to get beautifully shaped, delicious ladoos every time.

Perfecting the Batter Consistency

• Lump-Free Flour: Always ensure the gram flour (besan) is well-sifted with no lumps.
• Gradual Mixing: Start by blending 2 cups of gram flour with 1 cup of water, yellow food colour, a pinch of salt, and a little soda-bi-carbonate (optional). Add the remaining ½ cup of water and blend again until smooth.
• Water Ratio: Use 1½ cups of water for 2 cups of gram flour to achieve the ideal consistency. This ratio will ensure the batter is neither too thick nor too runny, giving you perfectly shaped boondis.

Shaping the Boondis

• Use a Boondi Jhara: A Boondi Jhara (slotted spoon) is designed for making boondis, helping you create uniformly round boondi drops.
• Alternative Tool: If you don’t have a Boondi Jhara, a slotted ladle will also work well, provided the batter has the right consistency.

Frying the Boondis

• Low Flame: Fry the boondis on a very low flame. They should cook through but not become crispy.
• Golden Yellow Colour: Keep an eye on the colour—they should remain yellow, not brown. This keeps the ladoos soft and visually appealing.

Enhancing the Ladoo Texture

• Grinding for Softness: Grind half of the fried boondis into a coarse powder in a blender. This technique ensures the ladoos are soft and easy to shape.

Making the Perfect Sugar Syrup

• One-String Consistency: The sugar syrup should be cooked to a one-string consistency. This is crucial for binding the ladoos.
• Cook Boondis in Syrup: Allow the fried boondis to cook in the sugar syrup over low heat until the syrup is fully absorbed. This step ensures the sweetness permeates the boondis evenly.

Shaping the Ladoos

• Work with Warm Ingredients: Once the sugar syrup has soaked into the boondis, leave the mixture to cool slightly (about 20-30 minutes), but don’t let it become completely cold.
• Roll While Warm: Roll the mixture into medium-sized ladoos while it’s still warm. This helps them hold their shape better.

Try More Diwali Recipes: Looking for more festive treats? Explore our collection of Delicious Diwali Recipes and find quick and easy ideas to make your celebrations extra special!

  

Boondi Ladoo Recipe Overview:

• Cuisine: South Indian
• Recipe Type: Traditional Sweets
• Difficulty: Medium
• Yields: 20-25 Ladoos
• Author: SM

Preparation & Cooking Time:

• Preparation Time: 10-15 Minutes
• Cooking Time: 30-45 Minutes

Explore More Murukku Recipes: Discover the full range of Instant Murukku Recipes to add more mouth-watering savouries to your festive table!

 

"Irresistible Diwali Ladoos: A Step-by-Step Guide to Perfecting the Ultimate Festive Sweet!"

 

 

Festive Ladoo Arrangement with Diwali Lamps - Traditional Indian Sweet

 

Ingredients for Boondi Ladoo

For the Boondi:

• Bengal Gram Flour (Besan) – 2 cups
  
• Yellow Food Colouring – 1/4 teaspoon
  
• Soda-bi-carbonate – 1/2 pinch (optional)
  
• Salt – a pinch
  
• Water – 1 1/2 cups
  
  

For Deep Frying:

• Oil – As required
  

For the Sugar Syrup:

• Sugar – 1 cup + 4 tablespoons
  
• Water – 2 cups
  
• Cardamom Powder – 3/4 to 1 teaspoon
  
• Yellow Food Colouring – 1/4 teaspoon
  

Add-ons (For extra flavour and texture):

• Ghee – 2 tablespoons
  
• Cashew Nuts – 20-25 nos.
  
• Raisins – 20-25 nos.
  
• Cloves – 3 nos.
  
• Edible Camphor (Pacha Karpuram) – a small pinch
  

 

 

Close-Up of a Traditional Ladoo - Diwali Sweet in Focus

Method to Make Perfect Boondi Ladoo

Preparing the Boondi Batter

• Combine Dry Ingredients: In a bowl, mix the Bengal Gram Flour (Besan), Yellow Food Colouring, Soda-bi-carbonate (optional), and a pinch of Salt.
• Achieve Lump-Free Consistency: Ensure the flour mixture is smooth and lump-free.
• Add Water Gradually: Start by adding 1 cup of water to the mixture and blend it well. Pour the remaining ½ cup of water slowly, blending until a smooth, lump-free batter forms.

Tip: The ideal ratio is 1½ cups of water for every 2 cups of gram flour. This results in the perfect boondi batter consistency.

Frying the Boondi

• Heat the Oil: Heat oil in a deep pan over medium heat. For best results, maintain a medium flame throughout the frying process.
• Use Two Slotted Spoons: You'll need one slotted spoon (boondi jhara) to pour the batter and another to drain the fried boondi.
• Pour the Batter: Hold the slotted spoon above the hot oil and pour a ladleful of batter over it. Spread the batter evenly to allow it to fall through in small droplets, creating perfect round boondis.
• Fry Gently: Fry the boondis on a low flame, turning them frequently to ensure even cooking.
• Drain and Spread: Once fried, drain the boondis and place them on paper towels to remove excess oil.
• Repeat: Continue the process for the remaining batter. Set aside half of the fried boondis for later use.

   

  Tip: The Boondis should remain soft and yellow, not crispy or browned.

  
  

Frying the Nuts and Raisins

• Prepare the Ghee: In a small pan, heat 2 tablespoons of ghee.
• Fry the Cashew Nuts: Fry halved cashew nuts on low flame until they turn crunchy and golden. Drain them on a paper towel.
• Fry the Raisins: Add raisins to the ghee and fry on low heat until they fluff up. Set aside.Making the Sugar Syrup
• Mix Sugar and Water: In a heavy-bottomed pan, combine 1 cup of sugar with 2 cups of water. Heat over a low flame, stirring until the sugar dissolves completely.
• Avoid Over-Stirring: Once the syrup starts to boil, stop stirring to maintain the right consistency.
• Add Flavour: Stir in cardamom powder and yellow food colouring to the boiling syrup.
• Cook to One-String Consistency: Let the syrup boil on medium-high heat until it reaches a one-string consistency.
• Don’t Overheat: Turn off the heat immediately after reaching the right consistency. Overcooking the syrup can make it too thick, leading to hard ladoos.
  

 

Tip: Let's understand What is One-String Consistency - Take a spoonful of syrup, let it cool slightly, and press it between your fingers. If it forms a sticky string when pulled apart, your syrup is ready.  Alternatively, pour the syrup back into the pan. If the last part of the stream forms a string, it’s perfect.

 

Close-Up of a Boondi Ladoo -Traditional Diwali Sweet

 

Final Steps to Make Perfect Boondi Ladoo

Grinding the Boondi for Soft Ladoo

• Grind Half the Boondi: Place half of the fried boondis in a blender and grind them into a coarse powder. Use the pulse function or briefly blend for a few seconds to avoid making it too fine.
• Mix Ground and Whole Boondi: Add the coarsely ground boondi back to the remaining whole boondis. This blend ensures a soft yet textured ladoo.

   

  Tip: Grinding some boondi creates a softer texture for the ladoos.

  
  

Adding Flavours and Nuts

• Add Spices and Nuts: Crush the cloves and add them to the boondi mixture along with the ghee-fried cashew nuts and raisins.
• Incorporate Edible Camphor: Lightly powder a small pinch of edible camphor (pacha karpuram) and add it to the boondi mixture for a subtle, fragrant flavour.Mixing Boondi with Sugar Syrup
• Combine Boondi with Sugar Syrup: On a low flame, gently mix the boondi mixture into the prepared sugar syrup. Stir carefully to ensure all the boondi absorbs the syrup evenly.

   

  Note: This step will take around 5-7 minutes on low heat, depending on your stove and flame intensity.

  
  

• Avoid Overcooking: Turn off the heat once the boondi has absorbed most of the syrup but still remains slightly moist.
  

Cooling and Shaping the Ladoos

• Spread and Rest the Mixture: Spread the boondi mixture on a large plate and pour in two tablespoons of ghee. Give it a quick stir to ensure everything is well-coated.
• Let it Cool Slightly: Allow the mixture to cool down for about 20-30 minutes, but make sure it stays warm enough to handle. Do not let it cool completely, as it will become difficult to form ladoos.Shaping the Boondi Ladoos
• Form the Ladoos: While the mixture is still warm, take small portions and roll them into medium-sized ladoos. Place the ladoos on a large plate, ensuring enough space between each ladoo so they don’t stick together.
  

   

  *Fun Tip: Give your ladoos some “social distancing” while they set to avoid them clumping together!

  
  

• Set the Ladoos: Cover the ladoos and let them set for a few hours. Ideally, boondi ladoos develop their best texture after resting for 10-12 hours.

   

  Tip: If you're in a hurry, feel free to enjoy the ladoos right away!Storage and Serving Tips

  
  

Storage & Serving Suggestions:

• Store in an Airtight Container: Once the ladoos are set, store them in an airtight container. Boondi ladoos stay fresh for up to a week to 10 days at room temperature.
• Extend Shelf Life: For longer shelf life, refrigerate the ladoos. When serving, microwave them for a few seconds to bring back their softness and warmth.

 

Festive Ladoo Arrangement with Diwali Lamps - Traditional Indian Sweet

Notes &Tips for Making Perfect Boondi Ladoos

Achieving the Right Boondi Consistency

• Water Quantity: The water measurement given in the recipe is crucial for achieving the right batter consistency. Use 1½ cups of water for 2 cups of gram flour for perfectly shaped boondis.
• Soda-bi-carbonate: Adding soda-bi-carbonate is optional, but it helps create round and fluffy boondis. Use sparingly for best results.

Lump-Free Boondi Batter

• Blending the Batter: To ensure a smooth, lump-free batter, blend all ingredients (gram flour, water, soda, and food colouring) in a blender or mixer-grinder. This step ensures even mixing for a smooth consistency.
• Avoid Overwatering: Using too much water can result in flat boondis. Stick to the given measurements for the best outcome.

Frying Tips for Perfect Boondi

• Slotted Spoon Method: I recommend using a slotted spoon for making boondi instead of a Boondi Jhara. This tool works perfectly to create uniform balls.
• Fry on Low Flame: Deep-fry the boondis on a very low flame to avoid overcooking. Frying at high temperatures may result in crispy or brown boondis, which are unsuitable for making ladoos.
• Boondi Colour: The boondis should retain a yellowish hue after frying. Avoid letting them brown.

Adjusting Add-Ins for Extra Flavour

• Nuts & Raisins: Feel free to adjust the quantity of cashew nuts and raisins based on your preference. You can even add kalkandu (sugar candy/rock sugar) for extra sweetness.
• Optional Cloves & Edible Camphor: Crushed cloves add a subtle spice, and a pinch of Edible Camphor (Pacha Karpuram) imparts the traditional South Indian ladoo flavour. Both ingredients are optional but recommended for a more authentic taste.

Sugar Syrup & Boondi Cooking Tips

• Cooking in Sugar Syrup: When mixing the boondi with sugar syrup, keep the flame low and stir continuously. Overcooking or leaving it unattended can cause the boondi mixture to harden, making it difficult to shape into ladoos.
• Avoid Hard Ladoos: If the mixture is cooked for too long, you may end up with hard ladoos that are difficult to eat. Stay attentive during this step to ensure soft, melt-in-your-mouth ladoos.

Celebrate with Perfectly Sweet Boondi Ladoos!

    Boondi Ladoos are a classic South Indian sweet that bring joy to every festive occasion, especially during Diwali. With the right tips, from perfecting the boondi batter to making the ideal sugar syrup, you can master this delightful treat at home. Whether you’re preparing them for a family gathering or gifting them to loved ones, these ladoos, with their golden texture and rich flavour, are sure to make any celebration sweeter.

    Remember, the secret to soft, melt-in-your-mouth Boondi Ladoos lies in the low flame frying method and achieving the perfect one-string sugar syrup consistency. With a touch of ghee, crunchy cashews, and a pinch of edible camphor, these ladoos capture the essence of traditional Indian sweets.

So, why wait? Roll up your sleeves, follow this recipe, and bring a little magic to your kitchen!

 

For more sweet inspirations, check out our collection of Traditional Indian Sweets and discover delicious treats like Kesari and Rava Ladoo to complete your festive feast.

   

Make Your Diwali Celebrations Sweeter!

• Explore our full range of Diwali Recipes and bring joy to your table with these festive delights.

• Love this recipe? Share it with your friends and family or save it for later!

 

Melt-in.mouth Mysore Pak

"Authentic Mysore Pak Recipe: Melt-in-Mouth Sweet Treat!"

    Have you ever tasted a sweet that melts in your mouth and makes you feel like royalty? Let’s unlock the secrets to making Mysore Pak! Classic Indian sweets often appear challenging, and achieving perfection can seem daunting. While some recipes do demand precision, others surprise you with their simplicity. For me, Badusha (Balushahi) was one of those pleasantly easy surprises. Recently, I also mastered the art of making Boondi Ladoo. But the biggest surprise came when my daughter prepared Mysore Pak for the first time—it was as perfect as the melt-in-mouth version from Krishna Sweets!

    This recipe comes directly from my daughter, who managed to create that signature nei sotta sotta (ghee-drizzling) texture & vayila karanji pokum(melt-in-mouth) Mysore paks. Though she was sceptical at first, she nailed it perfectly. When we served it to our guests, one even asked if we'd brought it from Krishna Sweets. The look on my daughter's face was priceless when we proudly revealed that she had made it herself! She had initially offered to help prepare the sweet but insisted we keep her involvement a secret.

What is Mysore Pak?

    Mysore Pak, a quintessential South Indian sweet, hails from Karnataka, formerly known as Mysore. The term Pak or Paku translates to sticky sugar syrup, giving this indulgent treat its name. Once a royal delicacy, Mysore Pak has secured a special spot in the hearts of Indian sweet lovers. Traditionally, this sweet has a firmer texture, but with the innovation of Ghee Mysore Pak, particularly popularized by Krishna Sweets, it has transformed into a melt-in-mouth sensation.

The Perfect Mysore Pak Recipe

    This Mysore Pak recipe closely resembles the ones sold in Indian sweet shops, combining simplicity and authenticity. With just 4 essential ingredients—Gram Flour (besan), Sugar, Oil, and Ghee—you can whip up this delicious treat in no time. While I initially feared that this recipe would require a hefty amount of ghee, you'll be pleased to know it uses only 50 ml of Ghee and 150 ml of Oil. The result? Soft, melt-in-mouth Mysore Paks that are almost indistinguishable from store-bought versions. If you prefer a richer ghee flavour, feel free to adjust the proportions by adding more ghee in place of some oil.

How to make Mysore Pak: A Step-by-Step Guide

    Making Mysore Pak has become a delightful journey in my kitchen, where I’ve meticulously documented each detail as instructed by my strictest officer—my daughter! If you're a fan of the melt-in-mouth Mysore Pak from Krishna Sweets, this recipe is tailored just for you. Follow these step-by-step instructions carefully to achieve the best results.

Essential Tips Before You Start

Before diving into the preparation of this delectable treat, keep these important points in mind:

• Prepare Your Ingredients: Measure all the ingredients and keep them ready. Having everything prepped will make the cooking process smoother and more enjoyable.
• Melt the Ghee: Melt the ghee (clarified butter) and measure it afterward for accurate proportions. This helps ensure the right texture and flavour.
• Roast the Gram Flour (Besan): Dry roast the gram flour on a very low flame until it’s fragrant. Be vigilant; burning or undercooking the flour can ruin the overall flavour of your Mysore Pak.
• Cool the Flour: Allow the roasted gram flour to cool completely before mixing it with oil. This step is crucial for achieving the right consistency.
• One-String Sugar Syrup: Make sure the sugar syrup reaches one-string consistency. This is vital for the perfect texture of the Mysore Pak.
• Continuous Stirring: Stir and scrape down the sides and bottom of the pan continuously throughout the process. This prevents the mixture from sticking and burning.
• Stay Attentive: Don’t leave the mixture unattended while cooking. Staying focused will prevent any mishaps and ensure your recipe turns out perfectly.
• Gradual Addition of Ghee/Oil: Pour the Mysore Pak batter gradually into the sugar syrup while cooking on a medium-low flame. This ensures proper mixing and absorption.
• Batching the Ghee/Oil: When adding the first batch of oil/ghee, do so in small increments (about 20 ml at a time). Wait until each addition is well absorbed before adding more. This step is done on a medium-low flame. This method enhances the texture of the final product.
• Next batch of Oil/Ghee: The next round of Ghee/Oil is poured, off the heat.
  
• Prepare Your Pan: Grease a rectangular pan with oil and line it with parchment paper. This will help you remove the Mysore Paks easily once they set.

Cuisine - Karnataka(South Indian)
Recipe Type - Sweet, Dessert
Difficulty - Medium
Yields -12 -16 Pieces
Author - SM  

Preparation Time - 15 - 20 Minutes
Cooking Time - 20 - 30 Minutes

Enjoy Food and Wishing you all a Happy Diwali!!!

Authentic Mysore Pak Recipe: The Timeless Indian Sweet You Must Try

Close-up of Soft Mysore Pak

Ingredients

For Mysore Pak Batter:

• 100 grams Bengal Gram Dhal Flour (Besan)
• 100 ml Oil

For Sugar Syrup:

• 300 grams Sugar
• 100 ml Water

For Mysore Pak: 

• 50 ml Oil
• 50 ml Ghee

Traditional Mysore Pal - a Classic Indian Treat

Method

Step 1: Prepare the Mysore Pak Batter

• Dry Roast the Gram Flour: Heat a pan over a low flame and dry roast the Bengal Gram Flour (Besan) until it becomes fragrant. Take care not to burn the flour as this can spoil the flavour.
• Cool and Sift: Once roasted, switch off the flame and allow it to cool completely. Sift the flour to remove any lumps. This step is crucial for achieving a smooth batter.
• Mix with Oil: After cooling, pour in 100 ml of oil and whisk well until the mixture is lump-free.  Set the batter aside.
  

   

  Pro Tip: You can also sieve it again to ensure the batter is lump-free and has a smooth texture.

   

Step 2: Make the Sugar Syrup

• Combine Sugar and Water: In a heavy-bottomed non-stick pan, add 300 grams of sugar and 100 ml of water. Heat on low, stirring until the sugar dissolves.
• Boil to One String Consistency: Once the sugar has dissolved, stop stirring and let it boil on medium-high heat. You want to achieve one string consistency—this is essential for the perfect Mysore Pak.
  

   

  Note: Overheating the syrup will caramelize it, leading to hard Mysore Pak.      *Pro Tip:  To check for one string consistency, take a spoonful of syrup and let it drizzle; it should form a thin string without breaking.

   
  

Step 3: Combine Batter and Sugar Syrup

• Incorporate the Batter: As soon as the syrup reaches one string consistency, gradually pour in the Mysore Pak batter while stirring continuously. This prevents lumps from forming.
• Cook the Mixture: Keep stirring to ensure the batter doesn’t stick to the sides or bottom of the pan. Cook on medium-low heat until large bubbles form, indicating its thickening.
• Add Oil in Batches: Slowly incorporate 100 ml of oil in small batches (about 20 ml at a time). Wait for each batch to be absorbed before adding more (the next 20ml batch). Stir continuously throughout this process.
  

   

  Note: For 100 ml oil you may have to pour it in 5 batches totally - 20 ml each. 

   

OMAPODI

For more DIWALI RECIPES, Click here... 

 Cuisine - South Indian

 Recipe Type - Snacks & Savouries 

 Spice Level - Medium

 Difficulty - Medium

 Yields - 2-3 Cups(Approx.)

 Author - SM

 Preparation Time - 15-20 Minutes
Cooking Time - 30 -45 Minutes
 

For more SNACKS & SAVOURIES, Click here... 

OMAPODI

INGREDIENTS:

For Omapodi/Sev:

Bengal Gram Dhal Flour (Besan) - 1 Cup

Rice Flour - 1/2 Cup 

Butter - 2 Tablespoons

Hot Oil - 1 Tablespoons

Turmeric Powder - 1/2 Teaspoon

Carom Seeds/Ajwain/Omam - 2 Tablespoons

Salt - To Taste

Water - As Required (1/4 Cup + 2 Tablespoons)

For Deep Frying: 

Oil 

OMAPODI

METHOD:

• Dry roast the Ajwain on a very low flame for a few minutes. The idea is to warm it up
• Then clean, wash and soak it with ample water for about 2 hours.
• Add the soaked Ajwain into a small blender jar and give a quick whisk for few minutes.
• Then add 1/4 cup water and grind it again into a smooth paste.
• Filter this and keep it aside. 
• Combine all the dry ingredients and mix well.
• Melt the butter and pour the hot butter into the above ingredients and mix well.
• Heat the oil, and pour it along with the above ingredients. 
• Add a little bit of water at a time and knead it into a soft, but stiff dough.
• Grease the Sev "press" with attachment.
• Roll some dough and fill the cylinder of the Sev Press with the dough and close it.
• Heat oil in a frying pan on medium heat. 
• Oil should be moderately hot while dropping the Omapodi/SevStrands into it.
• Now hold the Sev press over the frying pan and press the handle.
• Press out thin strands of Omapodi/Sev directly into the oil, making a whole circular motion.
• Stop as you complete one circle. 
• Reduce the flame to low & deep-fry the Omapodi/Sev until the colour changes from all the sides and sizzling stops. 
• Remove the Omapodi/Sev with slotted spoons and drain it on an absorbent paper.
• Follow suit and deep-fry the remaining Omapodi/Sev.
• Keep aside to cool for 5 to 10 minutes.
• Transfer the Omapodi/Sev into a deep bowl and break them into small pieces.
• Store in an air-tight container and use as required.

OMAPODI

NOTES:

• Use water as required. The amount mentioned is how much I used while preparing the dough.
• Filter the ground Ajwains and then add it along with the dry ingredients.
• Otherwise, the seeds can block the holes in the Sev press. 
• The Butter and Oil used for kneading the dough should be hot.
• I have used the thin holed lid for making these Omapodi. 
• Deep fry the Omapodi/Sevs on a very low flame.
• Otherwise, the Omapodi will turn brown.
• Drop the Omapodi/Sevs into hot oil in swirls and wait until the sizzling stops before turning up to the other side.
• It is perfect to deep-fry the Omapodi/Sev until it turns into a nice yellow colour.