Gram flour /Besan Flour : 1cup
Baking Powder : a pinch
Water : 1/2 cup (adjusted as needed)
For Sugar Syrup:
Milk : 1 tbsp
Saffron : a few strands
Cashewnuts : 1 tbsp (broken)
Green Cardamom pods /Ilaichi : 4 (crushed)
Ghee : 2 tbsp
Oil to deep fry
How to make Boondi Laddu -Ladoo | Bundi Laddu :
1. Heat 2 tbsp ghee,when its hot, fry the raisins on medium heat until they puff up in and add cashew nuts and fry until golden brown, Keep it aside.
2. Crush the cardamoms pods and filter the powder.
3. Combine the sugar and milk with water in a pan and heat while stirring continuously till the sugar dissolves. When the syrup comes to a boil, the impurities in the sugar will begin to float on the surface, forming a grey layer.
4. Heat over a medium flame to allow the grey layer to float. Do not stir at this point as the layer will break and it will not clarify the syrup.
5. After about 5 minutes, slowly drizzle 2 tablespoons of water from the sides of the pan with the help of a ladle. Water added at this stage will bring down the temperature of the sugar syrup and will not allow it to boil and break the grey layer.
6. Continue to simmer the syrup over a medium flame for about 3 to 4 minutes and then gently remove the grey layer using a slotted spoon.
7. Add the saffron food colour to the syrup and make a syrup of one string consistency. Keep it warm just aside the wok in which boondis are going to be fried.
8. Mix the gram flour with water to make a smooth pancake-like batter or slightly thicker than dosa batter.(it should be neither too thick nor too watery)
9. Heat the oil in a frying pan on medium high heat. The frying pan should have at least 1 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
10. Add the mixed batter through a perforated spoon /skimmer, or boondi ladle by spreading the batter with a spoon or a spatula so that small drops of boondi falls in the ghee.When done, remove the boondis with a slotted spatula and add in the warm sugar syrup, continue for the rest of the batter.
11. Add the fried dry grapes and the cashew nuts to the above mixture and mix everything delicately.
12. If the boondis are still hot, let them sit only until they are warm enough to handle – don’t let them to cool off. If the boondis become cold you will not be able to form them into ladoos.
13. To make the ladoos, scoop up some of the boondi mixture into your palm with a spoon.
14. Gently squeeze the mixture between both palms to shape into a round ball about the size of a golf ball. As you are squeezing some of the syrup will come out. You can make the ladoo larger or smaller if you have a preference.
15. As the Ladoos cool to room temperature they will become firm but they should still be moist…Sereve and enjoy!
Check here for more Sweets recipes.
Related Posts :