boondi ladoo recipe
boondi
ladoo recipe
Prep time
Cook time
Total time
boondi ladoo - a popular indian sweet made from gram flour batter.
Author: dassana
Recipe type: sweets
Cuisine: indian
Serves: 10-12
ladoos
Ingredients
for the
sugar syrup:
·
1.5 cups sugar
·
¾ cup water
for the
boondi batter:
·
1.5 cups besan/gram flour
·
1 cup + 1 tbsp water or add as required (the amount of water to
be added depends on the quality of besan/gram flour)
·
2 pinch of crushed saffron or saffron powder
·
6 cardamoms crushed to powder in a mortar-pestle, about ½ tsp
cardamom powder
·
1 tbsp melon seeds
·
2 black cardamoms, seeds kept and the husks discarded
·
5 to 6 green cardamoms, powdered
·
a pinch of edible camphor (optional)
·
¾ tbsp ghee to be added or ghee for applying on your palms for
shaping the ladoos
·
oil for deep frying the boondis
Instructions
preparing
the sugar syrup:
·
mix sugar and water in a pan. keep the sugar solution on stove
top on a low heat.
·
cook the sugar syrup, till you get a one thread consistency.
switch off the flame. keep the sugar solution aside.
·
the sugar syrup should be hot when you add the boondis. so you
can keep the sugar solution on a hot water bath. meaning place the pan on a
plate or tray filled with hot water. you can fry the boondis and prepare the
sugar solution side by side. thats what i did.
preparing
the boondis:
·
take all the dry ingredients for the boondi batter in a mixing
bowl - besan/gram flour & saffron powder.
·
add water to make a smooth batter. the consistency of the batter
is important. we will check if the consistency is right, by frying a few
boondis.
·
tap the wired whisk or 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.
·
take a dry perforated ladle and place it above the hot oil.
don't keep too much on a height, as the batter droplets, when falling from a height,
do not give a round shape.
·
with a spoon add some batter on the perforated spoon ladle.
·
spread the batter lightly with a spoon. finish up the batter on
the perforated spoon ladle this way.
·
fry the boondis till they are cooked. don't make them crisp or
over do the frying. when the oil stops sizzling, remove the boondis.
·
this step is also important because if boondis becomes crisp
then the boondi ladoos won’t be soft and they won’t be able to absorb the sugar
syrup.
·
after each batch, wipe the perforated ladle with
a clean piece of kitchen towel from both sides.
·
strain them well with a slotted spoon and then add them directly
to the hot sugar syrup. fry all the boondis with the above method and then add
them to the sugar syrup.
·
finally add a melon seeds (magaz), cardamom powder, black
cardamon seeds, ghee and a pinch of edible camphor (optional). ghee helps in
binding the boondi ladoos. i added about 1 tbsp of ghee later.
·
mix well and shape the boondi mixture into ladoos
·
you can place the boondi ladoos in a small muffin liners. you
can also garnish the ladoos with raisins or cashews. serve the boondi ladoos to
lord ganesha.
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