Boondi Ladoo



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“Boondi Ladoo” is one of the most mouthwatering Indian sweet. It is enjoyed during all festivals and occasions and is offered as Prasad to Lord Ganesha. Made from bengal gram flour (besan) and sugar syrup this delight is enjoyed by all young and old all over India. Boondi is small bead sized balls which are soaked in sugar syrup and rolled out into balls. My grandmother used to make Boondi but it used to get over before she could roll them into balls. This recipe makes about 15 small ladoos and takes about an hour to make.

Serves: 4 Bhakhars
Total Time:
Preparation time: 10 Mins
Cooking Time: 10 Mins
Ingredients:
FOR BOONDI BATTER:
1 cup bengal gram flour (besan)
½ cup water (approx)
1 tsp oil
Pinch of yellow color

FOR SUGAR SYRUP:
1 cup of sugar
1 cup of water
Few strands of Kesar (saffron)
2 drops of almond essence (optional)

FOR FLAVOR:
¼ tsp cardamom powder
¼ cup of semi – fine chopped nuts and raisins

OTHER ESSENTIALS:
Skimmer with holes
Method:
To make your syrup, take sugar in a cooking pot. Add enough water to cover sugar along with Kesar. Bring this mixture to a boil till the sugar is dissolved. Keep cooking for about 5 to 8 minutes till the sugar syrup thickens a bit. To check if the syrup is ready, carefully take a drop of syrup between your thumb and index finger. Slowly take your thumb and finger apart. If a string forms, (1 proper and other small) the syrup is ready. Mix in almond essence and keep it aside.

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To make the dough, mix in flour, oil and color. Add little water at time (about a 1 tbsp at a time) and form into smooth batter. Make sure that there are no lumps in it. To check if the batter is ready, scoop a spoonful onto your skimmer. If the batter drops, the batter is ready. (The batter shouldn’t be too runny or thick. You might need to add extra water to make smooth batter. The quantity of water depends upon quality of your flour)

Heat oil in a kadhai and check if ready to fry. To check, drop in small portion of batter into the hot oil. If it rises to top at once, oil is ready.

To fry the Boondi, keep your skimmer right over the oil. (Do not keep it on a height as you won’t get proper round shape of Boondi) Pour some batter on it and let the batter drop over hot oil to form boondies. Once the boondies stop to sizzle, they are ready. Strain them off the oil and directly place them into the sugar syrup. Repeat till all the boondies are formed.

Once done, add in the cardamom powder along with nuts and raisins. Keep them soaked for 5 to 8 minutes. Drain of any excess sugar syrup (if there). Make sure your boondies are warm as it helps them to bind properly. Take a handful of mixture and using pressure of your palms roll out into a nice ball. Repeat till the mixture is over.

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Boondi ladoos are ready to enjoy. Keep it refrigerated in air – tight container.

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