Boondi Ladoo
- Nov 9, 2020
- 2 min read
As the festive season begins, it is also officially the dessert season!! With Diwali around the corner, make this easy Boondi Ladoo recipe at home.
Boondi Ladoo a delicious and popular Indian sweet made from besan (gram flour) batter. These make a perfect festive treat.
Yield: 10 - 12 Ladoo's
Ingredients:
For Boondi Batter
1 cup Besan
3/4 to 1 cup Water
Oil for deep frying
Other Ingredients
1/4 cup Cashews
1/4 cup Raisins
2tbsp Ghee for frying
For Sugar Syrup
3/4 cup Sugar
1/2 cup Water
1/2 tsp Lemon juice
1/4 tsp Elachi or Cardamom powder
Method:
To make Sugar Syrup
Mix sugar and water in a pan. Cook the sugar syrup, till you get a one thread consistency on low heat.
Switch off the flame. Add cardamom powder and lemon juice and mix well. Lemon juice helps sugar from crystallizing.
The sugar syrup should be hot while adding the boondis so prepare the sugar syrup while frying the boondis.
To make Boondi
Take besan in a mixing bowl, add water to make a smooth batter. The batter must not be too thin or too thick.
Heat oil for deep frying. Place a dry perforated ladle above the hot oil. With a spoon add some batter on the perforated spoon ladle.
Spread the batter continuously to drop the batter in the shape of boondi.
Fry the boondi for less than a minute, it should not get crisp. It will have to remain soft.
Remove using a slotted spoon and drain onto a tissue paper.
Repeat this for the rest of the batter. Wipe off the back of the perforated ladle after each batch.
To make Boondi Ladoo
Heat ghee in a pan, fry cashews and raisins. Keep them aside.
Add the prepared boondi and fried nuts into the warm sugar syrup. Mix well and set aside for about 5 to 10 minutes until the sugar syrup is absorbed completely. Once the mixture is warm enough, you can make ladoos.
Grease your palms with ghee before shaping the ladoo. Take a small portion of boondi mix and shape it into a tight ladoo. Repeat this for all the mixture.
Let them set for 2 to 3 hours until they get firm and then serve.
Store them in an airtight jar. They should stay good for 5-7 days.
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