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
- Besan / Gram flour - 1 cup
- Water - 1/2 cup + 3 tbsp
- Sugar - 1.5 cups
- Water - 1 cup
- Almonds (sliced) - 2 tbsp
- Cashew nuts (broken) - 2 tbsp
- Raisins - 2 tbsp
- Cardamom powder - 1/2 tsp
- Clove powder - 1/2 tsp
- Oil - to deep fry
- Slotted ladle / Perforated ladle / Skimmer (to drop boondi batter) - 1
- Slotted ladle / Perforated ladle / Skimmer (to remove deep fried boondis) - 1
- Kadai / Wok (to deep fry) - 1 small sized
- Kadai / Wok (to prepare sugar syrup) - 1 large sized
- Small scooping ladle (to scoop up the batter) - 1
- Peel cardamom pods, crush seeds and keep aside.
- Crush cloves to a coarse powder; keep aside.
- 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.
- Add half cup water to the gram flour & a few tbsp if required; mix well to make a smooth flowing batter.
- Heat oil in a small wok on medium heat.
- 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.
- Use only a small scooping ladle so that the boondis just cover the surface of the oil in a single layer.
- Fry until the sizzling sound stops and boondis are light golden in color but not crispy.
- Remove deep fried bhoondis out of the oil with another skimmer and transfer directly into the warm syrup and combine well.
- 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.
- 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.
- Once the whole process is done, let the deep fried boondis soak in the sugar syrup for few min.
- Drain syrup & transfer contents to another clean bowl, add cardamom powder, clove powder, the nuts & combine well.
- For the shaping process, allow boondis to become warm enough to handle; do not t let them cool off.
- To shape the ladoos, scoop up some of the boondi mixture with the palm; squeeze firmly & shape into round shaped ladoos of desired size.
- The syrup squeezes out while shaping the ladoos which is a normal process.
- Arrange the finished ladoos on to a wide plate one by one.
- As the ladoos reach the room temperature they become firm; yet remaining damp.
- Store in a dry, air tight container; stays fresh up to a week.
- 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.