Friday, January 14, 2011

Boondi Ladoo

Wanna prepare some traditional sweet for pongal. Actually i was planning to make boondi ladoos for a very long time & thought would give it a try!

Here's the recipe! Try it out & enjoy!

Other names - Bhundhi Ladoo / Boondhi Ladoo
/ Mothi Ladoo

Prep Time: 10 min

Cooking Time: 30 min

Serves: 2 to 3

Yields: 12 to 15 small sized ladoos

  1. Besan / Gram flour - 1 cup
  2. Water - 1/2 cup + 3 tbsp
  3. Sugar - 1.5 cups
  4. Water - 1 cup
  5. Almonds (sliced) - 2 tbsp
  6. Cashew nuts (broken) - 2 tbsp
  7. Raisins - 2 tbsp
  8. Cardamom powder - 1/2 tsp
  9. Clove powder - 1/2 tsp
  10. Oil - to deep fry
All you need
  1. Slotted ladle / Perforated ladle / Skimmer (to drop boondi batter) - 1
  2. Slotted ladle / Perforated ladle / Skimmer (to remove deep fried boondis) - 1
  3. Kadai / Wok (to deep fry) - 1 small sized
  4. Kadai / Wok (to prepare sugar syrup) - 1 large sized
  5. Small scooping ladle (to scoop up the batter) - 1
  1. Peel cardamom pods, crush seeds and keep aside.
  2. Crush cloves to a coarse powder; keep aside.
  3. Boil water and sugar in a large wok, bring to boil on medium heat, stir to dissolve sugar; simmer until the syrup reaches half thread consistency.
  4. Add half cup water to the gram flour & a few tbsp if required; mix well to make a smooth flowing batter.
  5. Heat oil in a small wok on medium heat.
  6. Hold the skimmer about one and a half inches above the oil with one hand; with the other hand pour a small scooping ladle of the batter exactly on to the center of the skimmer so that the batter would start dropping through the holes into the oil.
  7. Use only a small scooping ladle so that the boondis just cover the surface of the oil in a single layer.
  8. Fry until the sizzling sound stops and boondis are light golden in color but not crispy.
  9. Remove deep fried bhoondis out of the oil with another skimmer and transfer directly into the warm syrup and combine well.
  10. Before making the next batch of boondi, wash & wipe clean the skimmer before making the next batch of boondis as this helps to hold the round shape of the boondis.
  11. Repeat the process of making boondi with the rest of the batter; add them simultaneously to the warm sugar syrup combining well each & every time.
  12. Once the whole process is done, let the deep fried boondis soak in the sugar syrup for few min.
  13. Drain syrup & transfer contents to another clean bowl, add cardamom powder, clove powder, the nuts & combine well.
  14. For the shaping process, allow boondis to become warm enough to handle; do not t let them cool off.
  15. To shape the ladoos, scoop up some of the boondi mixture with the palm; squeeze firmly & shape into round shaped ladoos of desired size.
  16. The syrup squeezes out while shaping the ladoos which is a normal process.
  17. Arrange the finished ladoos on to a wide plate one by one.
  18. As the ladoos reach the room temperature they become firm; yet remaining damp.
  19. Store in a dry, air tight container; stays fresh up to a week.
  20. Stays fresh up to a month when refrigerated.
  • The frying pan should have at least one & a half inches of oil.
  • To test the right temperature of the oil, drop a pinch of batter into the oil; if it rises immediately without change in color then its ready.
  • Holding the skimmer exactly at one and a half inches above the oil for exact round shaped boondis; adjust heat in between while making boondis.
  • If the boondis become cold, shaping process becomes difficult; yet you can reheat the drained boondi vessel for few sec over medium flame & then continue.
  • The method is the same for preparing boondis for raita & to use in other snacks; can add a tbsp of sooji for crispy & crunchy taste.

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