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BOONDI LADDOO
Boondi ladoo are the favorite of all and are prepared for any religious or any special occasion.Let us start for making Boondi
INGREDIENTS:-
FOR MAKING BOONDI:-
* Chickpea flour (Gram flour/Besan) - 1 cup
* Baking soda - a pinch
* water (adjust as required) - 1/2 cup
FOR MAKING SUGAR SYRUP:-
* Sugar -1 cup
* Water - 1/2 cup
OTHER INGREDIENTS:-
* Cardamom powder - 1 tsp
* A pinch of Edible Camphor (Pacha Karpooram)
* A pinch of Nutmeg powder
* Cashews - 10 to 15, broken to small pieces and fried till light brown in 1 teaspoon of butter or ghee
* Raisins - 10 to 15 (optional), fried as above
* Required oil for deep-frying
METHOD:-
Making Boondi:-
1. Sieve chickpea flour and baking soda in a bowl.
2. Add water slowly and make it into a smooth batter.
3. The batter should be little thick, not running consistency. Make the batter perfectly, when you will get round boondi.
3. The batter should be little thick, not running consistency. Make the batter perfectly, when you will get round boondi.
4.Now heat oil over medium heat for deep-frying boodi.
5. Now take a ladle as shown in the picture below. Hold it over oil.
6. Pour a ladleful of batter over the ladle and spread it out. The boondis will fall drop by drop.
6. Pour a ladleful of batter over the ladle and spread it out. The boondis will fall drop by drop.
7. Fry the boondi till they are little soft. The boondi shouldn’t become crisp. Drain them and set aside.
METHOD:-
For making the Sugar Syrup:-
1. Take sugar and water in a deep pan and mix well.
2. Bring it to a boil and cook it to a single string stage.Take 1-2 drops of syrup in a bowl, make it cool down and check with help of your thumb and forefinger. It should have one thread consistency. If thread is not formed cook syrup for 1-2 more minutes. Sugar syrup for ladoo is ready.
3. At this point, turn off the heat and add the boondi to the syrup.
METHOD:-
3. At this point, turn off the heat and add the boondi to the syrup.
METHOD:-
1. Mix well and then add cardamom powder and a pinch of edible camphor and nutmeg powder. Just make sure you add very very tiny bit of edible camphor, otherwise you get a bitter taste. Set this aside.
2. Add the fried cashews nut to the sugar coated boondi and mix well. You can also add each cashew nut in middle while making the laddoo and then shape them to Traditional Boondi Laddoo.
3. Take a small portion of this mix and shape it into a tight laddoo.
4. Let them cool and store in an airtight jar for about a week.
NOTE:-
** If like colourful laddoo then add orange or green colour in boondi batter. By mistake i forgot to add that picture. I would try to add those pictures in future.
NOTE:-
** If like colourful laddoo then add orange or green colour in boondi batter. By mistake i forgot to add that picture. I would try to add those pictures in future.
** The consistency of the batter is very important to get perfect boondi.
** Do not fry the boondi for very long, it becomes crispy. The boondi should be soft.
** You can also use ghee to fry boondi. It’s your choice but I prefer oil.
** You can also use ghee to fry boondi. It’s your choice but I prefer oil.
** Do not bring any water in contact while making laddoos, it will reduce the shelf life.
** The sugar syrup should be warm while adding the boondi.
** Make laddoos when it is lukewarm, else the sugar will be crystallized and laddoos can not be formed.
** Put the boondis in a mixer add a tsp of sugar syrup and use the pulse/whipper Take out it and start making laddoos
** Put the boondis in a mixer add a tsp of sugar syrup and use the pulse/whipper Take out it and start making laddoos
* If you like my recipe, please comment here.
