Even though i have posted my all time favourite motichoor ladoo here before, i still wanted to share boondi ladoo recipe. The procedure for both the ladoos are little similar. Finally i got a chance to make it today and totally loved it..It was like yum..
It is so easy to make, the two tricky part is getting the sugar syrup consistency right as well as forming the ladoo shape. But i have made the second one easy for you by showing a technique which my mom told me. The sugar syrup part is not difficult too, i have showed you the picture for getting it right.
Normally people shape the ladoos by pressing the whole boondis together after adding the sugar syrup. But my mom and perimma told me to bash the boondis after the syrup has added so the oil from the boondi comes out and bind with the syrup and keeps the ladoo moist and soft.
I hope you will try this for this diwali and let me know how it turned out for you..
Preparation Time : 10 mins
Cooking Time : 25 to 30 mins
Makes : 12 ladoos
Gram Flour / Kadalai mavu / Besan - 1 cup
Baking Soda / Cooking Soda - 1/8 tsp
Yellow Food Colouring - a pinch
Water - 1/2 cup + adjust accordingly
Sugar - 1 1/4 cup
Water - 1/2 cup
Cardamom Powder / Yelakai Podi - 1 tsp
Cloves - 1/2 tsp powdered
Cashewnuts - 10 broken into small pieces
Raisans - 15 pieces
Kalkandu / Sugar Candy - 1 tblspn
Oil for Deep Frying
Ghee - 1 tsp
Take gram flour in a sifter and sieve it. Add in water and mix to a smooth batter.
Add in water slowly and make it into a smooth batter. Now add in some baking soda and food colouring. Mix well. The batter should be little thick, it should be thinner than bajji batter. Make the batter perfectly then only you will get round boondi.
Now heat oil for deep frying.
Now take a boondi karandi or a perforated ladle. Hold it over oil. Pour a ladleful of batter over the karandi and spread it out. The boondis will fall drop by drop.
Fry the boondi till they are little soft. Drain them and set aside.
Take sugar and water in a pan, mix well so it is melted. Bring it to a boil and cook till it attain a single string stage. When you take the spoon from the syrup and see, the last drop falling from the syrup form a single string like consistency.
At this point, take it off the heat and add in cardamom powder, clove powder, food colouring and mix well.
Now take boondis in a bowl, add in the sugar syrup and use the back of a big ladle to bash the boondis so it gets little mashed up.
Now Heat ghee in a small pan, add in cashews and fry till it is light golden, add in raisans and fry till golden, add in cloves and mix well.
Pour this over the boondi and add in sugar candy. Mix well.
Take a small portion of this mix and shape it into a tight ladoo.
Do this for all the mixture. Let this set for 2 to 3 hours untill it gets firm. Then Serve.
|Take all your ingredients|
|Take gram flour in a sifter|
|now it is sieved|
|add water slowly and make it into a smooth batter|
|just like this|
|add in some baking soda|
|some yellow food colouring|
|the consistency should be little thin than bajji batter|
|Heat oil for deep frying|
|Now you can make boondi using this traditional|
|or you use this normal perforated spoon|
|Pour some batter into this ladle|
|spread it using a spoon|
|fry them lightly, dont over cook it, you should |
drain off when the boondis are lightly fried..
|Take sugar in a pan|
|add in water|
|mix till the sugar is melted|
|now heat it till it reach 1 string consistency|
|you can see the consistency clearly here|
|remove it off the stove|
|add in powdered cloves|
|add in cardamom powder|
|add in some food colouring|
|take boondis in a bowl|
|pour the syrup over the boondi|
|now use a back of the ladle to bash and |
mash the boondis
|now it is mashed little.dont over do this, you should |
see the boondis still..
|now heat a tsp of ghee|
|Add in cashews|
|once they are golden|
|add in kishmish|
|and some cloves|
|Fry till they are golden|
|pour this over the boondi mix|
|add in sugar candy / kalkandu|
|Take a healthy portion of this mix in your hand|
|form it into a tight ball|