Boondi ladoo recipe prepared from the boondi snack or besan or chickpea flour pearls. deep fried boondi pearls are soaked in a sugar syrup and shaped to round balls or indian ladoo recipe.
INGREDIENTS
Besan Flour-1 cup
Granulated sugar-1 cup
Ghee/clarified butter-2 tbsp
Raisin-2 tbsp
Cashews-2 tbsp
Cardamom powder-1tsp
A pinch of Baking Soda
A drop of yellow food color
METHOD
1. Firstly in a large mixing bowl take 1 cup of besan flour.
2. Add a pinch of baking soda and ¾ th cup of water. Add water little by little and whisk smooth without forming any lumps. Make sure your batter is in a thick flowing consistency batter.
3. In a large thick bottomed pot/kadai Add 1 cup of sugar ½ cup of water. Mix well till the sugar sugar dissolves.
4. Mix well and allow to boil till you attain 1 string consistency
5. Once its reach the one string consistency add a drop of yellow food color. Give a good stir and remove from the heat and set aside.
6. Heat cooking oil in a kadai for deep frying. Once the oil is hot, use small holes perforated spoon and pour prepared besan batter. Spread the batter lightly with a spoon to finish up the batter on the perforated ladle.
7. Fry the boondi until they are cooked golden. Don’t make them crisp or overdo the frying. When the oil stops sizzling, remove the bondi.
8. Strain the boondi well with a slotted spoon draining all the oil in the pan or kadai and put them in a large mixing bowl.
9. After each batch, wipe the perforated ladle with kitchen towel on both side and prepare bondi.
10. Take ½ cup of boondi in a blender and blend it into a coarse powder.
11. Heat a tablespoon of ghee in a small saute pan, add cashews and raisins and roast them in a ghee.
12. Pour the roasted dry fruit and nuts over bond mixture along with ½ tsp of Cardamom powder.
13. Add the little hot sugar syrup into a boondi and mix well with a spoon.
14. Add a blended boondi into a boondi mixer, mix well with a spoon. Cover and rest for 10 minutes.
15. After 10 minutes/ when the mixture is warm, then use clean hands to shape the bond mixture into a round ladoo
16. Allow to rest for 1hours to set and serve. After that store in a air tight container for a week.
TIPS
1. The boondi ladoo can be small to medium-sized. You can even make them large-sized if you want.
2. sugar syrup should be little hot when you pour it into the boondi then only boondi will absorb the sugar syrup.
3. Maintain same temperature when you fry boondi, if the oil is not enough hot you won’t get a round shape boondi.
4. If your boondi is not in shape don’t worry, just put it in a blender and blend it and add, before mixing with other ingredients.