Boondi Ladoo is a popular south Indian delicious sweet which we prepare in our household during auspicious occasions and festivals .
For making boondis :
Besan Flour / Bengal gram flour (kadalapodi) 1 cup
Baking soda 1 pinch
Salt 1 pinch
Turmeric powder 1 or 2 pinch for the desired color
Oil for deep frying
For making sugar syrup :
Powdered Sugar 1 cup
Water 1/4 cup
Other Ingredients for flavoring :
Cardomom powder
Cloves 3 no.s
Edible camphor 1 or two small crystals
Black Raisins for garnishing 8 No.s
Kalkandum (sugar candy) 1 or 2 tsp
Ghee 1/1/2 Tbsp
Preparation:
In a bowl add sieved ingredients that is besan, baking soda, turmeric and salt. Add water carefully little by little. The batter consistency should be neither thick nor watery.
Heat a kadai and add ghee and fry raisins and cashews (optional). keep it aside.
Heat oil in a kadai. On a perforated ladle pour a ladle full batter into the hot oil keeping the flame on medium. The batter should flow as round drops. Adjust the consistency of the batter in order to get perfect shape. No need to cook till its crispy. Boondis should be crunchy then only it will absorb the sugar syrup perfectly. Prepare the boondis like this pouring it batch by batch. During the process please wipe the ladle with a tissue paper to remove the excess batter. From this take a 1/4 portion and grind once using a mixer grinder. Again take a 2 Tbsp boondis and add cloves and camphor and grind it to a powder. finally mix all these boondis and keep it aside.
Heat a thick bottomed pan and add sugar and water. Stir continuously. Bring it to boil and check its for a string consistency . check taking and holding the syrup between our thump and index finger.
Switch off the flame. Immediately Add cardamom powder and boondi. Mix well. Sit it for 5 mints. Add kalkand as well and mix. While this mixture is warm , we have to shape it by applying ghee on our palm. keep a raisin to garnish each ladoo. ( here we can adopt a method of roughly shaping all the boondis initially still its warm and later on shaping it perfectly) If it cools down we wont be able to shape it so I recommend to keep it on the stove for warming it again.
This way we can prepare a crunchy melt in the mouth delicious laddos.
For making boondis :
Besan Flour / Bengal gram flour (kadalapodi) 1 cup
Baking soda 1 pinch
Salt 1 pinch
Turmeric powder 1 or 2 pinch for the desired color
Oil for deep frying
For making sugar syrup :
Powdered Sugar 1 cup
Water 1/4 cup
Other Ingredients for flavoring :
Cardomom powder
Cloves 3 no.s
Edible camphor 1 or two small crystals
Black Raisins for garnishing 8 No.s
Kalkandum (sugar candy) 1 or 2 tsp
Ghee 1/1/2 Tbsp
Preparation:
In a bowl add sieved ingredients that is besan, baking soda, turmeric and salt. Add water carefully little by little. The batter consistency should be neither thick nor watery.
Heat a kadai and add ghee and fry raisins and cashews (optional). keep it aside.
Heat oil in a kadai. On a perforated ladle pour a ladle full batter into the hot oil keeping the flame on medium. The batter should flow as round drops. Adjust the consistency of the batter in order to get perfect shape. No need to cook till its crispy. Boondis should be crunchy then only it will absorb the sugar syrup perfectly. Prepare the boondis like this pouring it batch by batch. During the process please wipe the ladle with a tissue paper to remove the excess batter. From this take a 1/4 portion and grind once using a mixer grinder. Again take a 2 Tbsp boondis and add cloves and camphor and grind it to a powder. finally mix all these boondis and keep it aside.
Heat a thick bottomed pan and add sugar and water. Stir continuously. Bring it to boil and check its for a string consistency . check taking and holding the syrup between our thump and index finger.
Switch off the flame. Immediately Add cardamom powder and boondi. Mix well. Sit it for 5 mints. Add kalkand as well and mix. While this mixture is warm , we have to shape it by applying ghee on our palm. keep a raisin to garnish each ladoo. ( here we can adopt a method of roughly shaping all the boondis initially still its warm and later on shaping it perfectly) If it cools down we wont be able to shape it so I recommend to keep it on the stove for warming it again.
This way we can prepare a crunchy melt in the mouth delicious laddos.
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