Boondi Ladu is a traditional Indian sweet prepared especially during Diwali.They are so rich and delicious that makes it so perfect for any special occasions.Laddu is a bit lengthy process but worth trying it at home for the homemade ones taste so good and you would never go for shop bought ones.Also they are so easy that even beginners and newbie cooks could give it a try.I got this recipe from my cousin who is an expert in making laddus and her recipe seem to be so simple with the measurements and also the process.
The only thing to concentrate is the one string consistency with the sugar.If you could get that right ,then the recipe is definitely a success and a big hit in your place.Do try this rich delicacy and share it with your loved ones.
PREPARATION TIME : 20 MINS
MAKING TIME : 30 MINS
YIELDS : 17*
MY BOONDI RECIPES
CHECK OUT MY LADDU RECIPES ALSO
FOR THE BATTER
1 cup besan flour/kadalai maavu
A small pinch of baking soda
Water as required
FOR THE SUGAR SYRUP
1 cup sugar
3/4 cup water
3 cardamom(just the outer green part alone,crush the inner seeds and keep it aside)
A generous pinch of yellow food colour
1 tsp lemon juice
2 tsp GHEE
10 cashews (broken to small pieces)
1/2 tsp melon seeds
Crushed cardamom seeds
Oil for frying
PREPARING THE SUGAR SYRUP
Mix sugar,cardamoms,yellow food colour,and water in a pan.Let it cook until one thread consistency is obtained..Do not over cook the syrup because it will start to crystallize.Add the lemon juice.Switch off the flame and keep it aside.Discard the cardamoms.
PREPARING THE BOONDIS
In a bowl add gram flour,baking soda,water and mix to form a smooth batter without any lumps.
To make boondis you need a perforated boondi ladle to get round balls otherwise use the ordinary perforated laddle that you have at home.
Take the perforated ladle add some batter and spread them in a circular motion to get round boondi droplets.Do not over fry the boondi,when the oil stops sizzling remove them from oil and add to the sugar syrup.Wipe the perforated ladle with a wet cloth for every batch.
When the whole batch of making boondis are over,add the crushed cardamom seeds and mash them with a pestle or any heavy rounded object.Then add the ghee roasted cashews,raisins and the melon seeds.
Mix the boondi mixture and make small laddus.
Let it set for 6 -8 hours at room temperature before serving.
TAKE CARE TIPS
Do not over cook the syrup for it starts to crystallize very fast.
If the batter is thin and watery add few spoons of gram flour.
If the batter is thick and gives tailed boondis then add little water.
If the sugar crystallizes while making laddus,the keep them in low flame for 10-20 secs and make balls.
You can also add edible camphor,cloves for more flavour.