Boondi Ladoo –is ball-shaped sweets popular in the Indian subcontinent. They are made of boondis, which is an Indian Rajasthani snack item made from sweetened, fried flour.
Boondi Laddu are Fried gram flour balls soaked in sugar syrup bind together to make laddus; soft, sweet, juicy and pretty laddus. Now it is Popular in North india also.
Diwali festival is not complete without making a batch of this delicious and tempting Boondi Ladoo. This Laddu recipe works perfect every time.
Diwali, the festival of lights means being surrounded by friends and family. Every house hold in india make some sweets and distribute among neighbourers, freinds and relatives . Boondi laddu is inexpensive sweet compare to other khoya/channa based sweets because it is made from Besan or chick peas flour, it is also taste amazing so every body like to prepare during any festival time.
Ingredients for Boondi Laddu:-
- 1 ½ cups Besan / Kadalai Maavu / Chick pea flour Sieved
- 1 tsp Rice flour
- ½ tsp Baking soda
- 2 ½ cups Sugar
- ¼ tsp Salt
- ⅛ tsp Food Color Yellow or orange
- 3 tbsp Cashew nut
- 3 tbsp Raisin
- ¼ tsp Cardamom powder
- ¼ tsp Nutmeg powder
- ½ tsp Clove powder
- pinch Edible Camphor crushed
- 2 tsp Ghee
- for deep frying Oil
- ¼ cup kalkandu / Sugar Candy (Optional)
Instructions for making Boondi laddu:-
To make the Sugar syrup
- Take wide mouthed vessel and add the entire sugar with just enough water to cover the sugar.
- Mix the sugar well and let it dissolve.
- Simmer and let the sugar syrup come to single thread consistency. Let the syrup fall from the ladle and when it comes out as a thick string, rather than falling out in drops, the syrup is ready.
- You could also take a bit of syrup between your finger and try to form a string. You will clearly see the single thread forming when the syrup is ready.
- Switch off the flame and add the food coloring (if using), saffron threads, cardamom powder and edible camphor. Keep the pot covered and warm.
For the Boondi
- Sieve the besan, rice flour and baking soda in a bowl.
- Make a batter adding enough water. Add a pinch of salt and mix well. The batter should be in a flowing consistency.
- Heat a wide mouthed frying pan and heat oil. Have the Jarani or the Ladoo ladle ready.
- Once the oil is ready, pour the batter over the jarani and take another flat ladle and rub the batter on the jarani so that it falls out as tiny drops in the oil. Take precaution when doing this as the oil might splatter.
- Turn the boondi over once or twice and once it becomes light brown in color, drain it on a paper towel.
- Do the same procedure for all the batter and keep the boondis ready.
Shaping the Ladoo
- Take a small frying pan and heat the ghee. Fry the cashew and raisins.
- Place all the fried boondi in a bowl large enough to be able to mix comfortably.
- Add the clove powder and nutmeg powder to the boondi and mix well.
- Now add the fried cashews and raisins to the mixture and combine.
- Pour the sugar syrup over the boondi and mix using a long ladle. If the sugar syrup cools down, make sure to warm it and then pour over the boondi. Cover the mixture and let it sit for sometime to cool.
- Once the laddus cools down a little, add the kalkandu (Sugar candy), if using.
- When the mixture is warm enough to handle, start making tight balls from the mixture.
- Place the shaped laddu in a wide plate or tray and let it sit uncovered for few hours air dry them.