Boondi Laddu

Set 1
  • 2 cups gram flour/besan
  • 2 cups sugar
  • oil for deep frying the Boondis
  • 1/4 teaspoon saffron
Set 2
  • 2 tablespoons chopped cashewnuts
  • 1 tablespoon raisins/dry grapes
  • 1 teaspoon cloves
  • 1/2 teaspoon powdered cardamon
  • 2 tablespoons chopped almonds/badam (optional)
  • 2 tablespoons chopped pista ( optional )
1. Mix gram flour with just enough water to make a thick batter ( like dosai batter ). Add the saffron .
2. Heat clarified butter (ghee)or Oil.
3. Through a Boondi karandi/sieve ( as shown in pic), gently place batter drops into the hot oil. Fry till golden yellow and drain out. They should be 3/4 th done.
4. Continue till all the batter is used. Reserve the fried drops as boondis.
5. Heat sugar with 3/4 cup water and make a sticky syrup of one-thread consistency.
6. Fry the ingredients in Set 2 in little ghee.
7. Add fried boondis, fried ingredients in Set 2 and cardamom powder and mix well.
8. While still warm, shape the syrup-coated boondis into round laddus, and leave till dry.Store in airtight containers

Tips: One cup makes about ten laddus. Store in refrigerator for longer shelf life. Boondis should not be fried completely, then they will turn crisp. They should be 3/4 fried to absorb the sugar syrup.

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