sweet boondi ladoo recipe /boondi laddu
Ingredients
- Besan/bengal gram flour - 1 cup
- Baking soda - a pinch
- Sugar - 11/2 cups
- Yellow colour a pinch optional
- Cardamom powder - 1tbsp
- Edible camphor/pachakarpooram - tiny bit
- Cloves/lavangam - 3-4 ground to a powder
- sugar crystals/karkandu - few
- Cashews broken - few
- Dry grapes - few
- Oil for frying
- Little ghee for frying cashews and dry grapes.
Instructions
- Keep all ingredients ready powder cloves and keep.
- Then fry cashews in little ghee then add dry grapes till golden keep aside.
- Keep two perforated ladles ready one for shaving off the batter and another for straining away boondi.
Making boondi:
- Take besan with a pinch of soda and sieve it add colour and add water to mix without lumps to a paste first.
- Then add water little by little till you reach little thinner than bajji batter consistency.
- In-between heat oil.
- Dip your finger in the batter and it should coat the finger.
- The oil should be nicely hot keep ladle close to the oil pour batter with a ladle and with the same ladle press the batter in rotating motion so that batter drops down as perfect balls.
- Wait for a second and immediately strain off the boondis in a tissue.
- Repeat in the same manner till all the batter is used up.
For sugar syrup:
- Before starting the last round of frying itself start to make sugar syrup.
- Keep a kadai with sugar add water to cover the sugar.
- Let it boil and when white bubbles start check for 1 thread consistency(if your sugar contain impurities filter and then continue).
- When single thread is formed switch off add edible camphor to it and stir well.
Making ladoo's:
- In between add fried cashew grape mixture ,cardamom powder to the fried boondi.
- Take boondi in a large bowl and add sugar syrup to it mix nicely add sugar candy to it.
- Wait till it become tolerable to handle to make a ball.
- You can wet your hands in water then make balls it will be easy.
- when making balls you will see oil oozing out which helps to make a perfect ball.
- When all are made keep in a air tight container and enjoy.
Notes
Always be careful if you are adding camphor if added more then whole recipe will be a mess and its optional.
If you find the boondi forms tails then your batter is thick so add needed water and test till you get round boondi's.
If the batter is too thin then you can always correct by adding more besan.
The syrup consistency is important and you can make ladoo's by wetting your hands with water now and then when making ladoo's.
Adding colour is purely optional.
Oil should be nicely hot when frying boondi's and don't fry for much time other wise the boondi's will become crisp.
When making balls the oil from the boondi will ooze and it will be easy to make the balls.
If you find the boondi forms tails then your batter is thick so add needed water and test till you get round boondi's.
If the batter is too thin then you can always correct by adding more besan.
The syrup consistency is important and you can make ladoo's by wetting your hands with water now and then when making ladoo's.
Adding colour is purely optional.
Oil should be nicely hot when frying boondi's and don't fry for much time other wise the boondi's will become crisp.
When making balls the oil from the boondi will ooze and it will be easy to make the balls.