Boondi Ladoo Recipe
Boondi ladoo is a very delicious Indian sweet that is very common during any festival season or celebration. Made with multipurpose 'boondi', this ladoo is very easy to make. You can add some sliced nuts like pistachio, half-slit cashews, or almond slices to this recipe, and make it more attractive.
- For making boondi:
- Gram flour (besan) - 1 cup
- Oil or ghee - 1 tbsp and more for frying
- Salt (optional) - A pinch
- For ladoo
- Sugar - 1 cup
- Cardamom powder - 1/4 - 1/2 tsp
- Add 1 tbsp hot oil to the gram flour.
- Add salt if desired.
- Slowly add water while mixing simultaneously to make a thick paste-like batter. Make sure that no lumps remain.
- Now add more water to get a thinner batter with an easy flowing consistency. (For 1 cup gram flour, a little less than 3/4 cup of water is needed in all).
- Heat oil in a wide pan. Keep the heat on low-medium.
- Hold the perforated ladle (or the special boondi ladle as shown below) 3-4 inches above the oil surface, and pour the batter on it, till all the holes are covered.
- The batter should drop into the oil by itself. If it doesn't, add 1-2 tsp water to the batter and try again.
- As soon the batter stops falling down, remove the ladle from over the oil, wipe the extra batter sticking to the ladle back into the rest of the batter, and wash the ladle clean under a tap of water.
- Wipe the ladle and keep it ready for the next batch.
- Stir continuously and fry all boondi till a slight reddish color is achieved.
- If the boondi are getting tails, and are elongated rather than round, add 1-2 tsp gram flour to the batter and try again. Perfect round boondi can be attained by making the batter with the right consistency.
- Once the correct consistency of the batter is achieved, repeat frying (from step 6-step10) with all the batter.
- In a pan, add about 1/2 cup water to the sugar and bring it to boil.
- Continue to boil while stirring it.
- Check the sugar solution by taking a small drop between your thumb and index finger and stretching it. It should form one string.
- Now turn off the heat and transfer all the boondi to this sugar solution.
- Mix well and allow to stand for an hour turning the mixture every 10-15 minutes.
- After an hour, the sugar solution will get soaked up into the boondi and these will be ready to roll.
- Take a big portion of the boondi in your palm and press hard with your fingers to give it a round shape.
- Now using both hands, press firmly, shape it into a perfect round ladoo.
- Repeat with all of the mixture.