Boondi Ladoo is a mouth watering sweet and is a must have at all special occasions all over India. Boondis are small, round fried balls that have been soaked in fragrant sugar syrup. After soaking, the syrup is drained and the syrup infused boondi are formed into balls (ladoos).
- Besan/ Kadala maavu / bengal gram dal flour – 2 cup
- Sodium bi carbonate – 1 pinch
- Salt – A pinch
- Yellow food colour (optional) – A small pinch
For sugar syrup
- Sugar – 1 .5cup
- Water-3/4 cup
- Elachi/ cardamom – 10(powdered)
- Cashew nuts – 10(optional)
- Raisin – 15
Perforated Spoon, Skimmer, or Ladle:
The main part of making boondhis is to use the right kind of utensil that allows the batter to drop through the holes into the hot oil to form the pearl shaped fried balls. To accomplish this you need to use a flat skimmer, strainer or perforated ladle that has several round holes on the surface.
Prepare the batter to Make boondis
- Sieve besan, add cooking soda (sodium bi carbonate), salt, food colour (optional- i have omitted this..besan will normally give yellow color)and mix with water in a bowl. Add water little by little under the batter consistency is slightly thicker than dosa batter.Batter shouldn’t be too thick or too thin. It must be just right enough to get through the holes of the ladle easily.
- How to know whether the batter is right for making boondhis?
- Lets try by frying few boondis. Tap the handle of a spoon which has a bit of batter in to the hot oil. the boondis should have a round shape.
- if they become flat, the batter is thin and if they get tail ends, the batter is thick. if thin, then add a bit of gram flour and check by frying a few boondis. if thick, then add a bit of water and then do the same test. once you get the correct consistency, proceed with the next step of frying the boondis.
- Heat the oil in a frying pan on medium high heat. The frying pan should have at least 1 and 1/2 inches of oil.
- To test if the oil is the right temperature, drop a pinch of batter into the oil; if it rises immediately without changing color then the oil is ready to start frying the boondis.
- Hold the skimmer about 1 to 1 and 1/2 inches above the oil over the center of the frying pan with one hand. With your other hand pour some of the batter onto the skimmer to cover all of the holes without spilling over the edge of the skimmer.
- If you hold the skimmer higher than 1 and 1/2 inches above the oil boondi will not be round.
Before making the next batch of boondi, wipe clean the skimmer. This helps to keep the boondi round.
- Fry with constant stirring to ensure even cooking and drain once the bubbles ceases, balls should not be deep fried..it must be just cooked..else the balls can’t absorb sugar syrup. Drain in paper towel.
- Repeat the process to finish the batter.
Making the sugar syrup
- Boil sugar in a vessel with water enough to immerse it(the measurement given above is what I required). Boil until 1 string consistency.
- How to find one string consistency?
- When you pour a little sugar syrup in a cup filled with water, it should not dissolve.When you touch it between your index finger and thumb and pull it apart, it should form a string.Or just lift the ladle from the sugar syrup and wait for a few seconds- it will form a string.
- Switch off the flame.Add cardamom powder into the syrup.
Forming the ladoos
- After the boondis cools a little, add half of it to the sugar syrup.
- Put the rest of the boondis in a blender and grind it a little. Take a small mixie jar and blend it little by little only for a few seconds. (Do not make it a paste)
- Now add this also to the sugar syrup. Mix both well together.
- When the boondi is warm enough to handle, make laddoos. grease your hands with little bit ghee and start making ladoos.
- Just squeeze and press to roll the ladoos, the syrup will ooze out while you roll and it helps in holding the ladoos as it cools down, You can keep one raisin on each ladoo.the syrup solidifies and holds the boondis together to form ladoo.Dont wait for boondhis to cool down since it will be difficult to form laddoos then.
- Adding too many cashews and raisins directly in boondis will make ladoo formation difficult.
Ladoos stays good for a week in shelf. The flavor gets more better from the next day.
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