Boondi Ladoo

Mouth watering Ladoos holds a special place in everyone’s heart. In India, a festival is incomplete without these ladoos. Carefully prepared boondis are immersed in sugar syrup and then shaped in to a size of a golf ball. Cashews, raisins, cardamom, cloves, sugar candy and edible camphor are added to enhance its taste. With Diwali around the corner, I started making my first batch of sweets with Ladoos. You can make this delicious ladoos within an hour! So, What are you waiting for?

Preparation Time: 15 Minutes
Cooking Time: 25 Minutes
Yields: 10 ladoos

For the Ladoo
1 cup of Besan/Bengal gram flour
3/4 cup of Water (adjust according to your needs)
A pinch of Salt
2 Cloves
1/4 teaspoon of Cardamom powder
A very tiny pinch of Edible Camphor(pachai karpuram)
Sugar candy(Kalkandu), Cashew & Raisins as required
1 tablespoon of Ghee
For the Syrup
1 1/4 cups of Sugar
3/4 cup of Water
• Roast Cashew & Raisins in ghee and keep it separately.
• Take a heavy bottomed vessel, add sugar and water and start heating it till you reach the one-string consistency.(When you touch the syrup with your thumb and index finger, it forms a string)
• Switch off the flame and start heating oil in a new pan to fry the boondi.
• In a mixing bowl, mix besan with salt and water to dosa batter consistency.
• Make sure there is no lump in this and keep the batter ready.
• Take 2 perforated ladles(ladle with holes), one for making the boondis and other for removing it from oil.
• Now pour a ladle full of batter on to the perforated ladle, holding it just above the oil.
• When it is fried, remove it from the oil and drain it on a paper towel.
• Repeat this process for rest of the batter.
• Add cloves, cardamom powder, roasted cashew, raisins and fried boondis to the syrup. Mix it well.
• Start making balls when it is still warm and store it in an airtight container.
• You can add a pinch of yellow color to the batter.
• A pinch of Baking Soda can be added for crispy fried boondis.
• While making sugar syrup, if the sugar gets crystallized or hard, you can add few tbsp of hot water to bring it back to the desired consistency.
• Clean the perforated ladle each time before you pour in the batter to get perfect round shaped boondis.
• If your boondis turned uneven or lumpy, you can add it to your blender, pulse it for couple of times and toss it in to the syrup.
• If you cannot shape the boondis in to a ball or if your ladoo breaks, it means you dint achieve the perfect one-string consistency of the sugar syrup. Try heating the boondis immersed in sugar syrup for few minutes in low temperature and then try shaping up.
• Few Saffron strands soaked in a tablespoon of warm milk can also be added.

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