Happy Diwali to all those who celebrate 🎉🎉
May these Diya’s light up your life with peace, prosperity, and happiness 🎉🎉
Boondi Ladoo – a traditional sweet where fried Boondi ( made of gram flour (Besan) batter) is mixed with sugar syrup and chopped nuts and formed into balls. Simply delicious and so perfect, these Boondi ladoos are the most quintessential sweet during Diwali!
Making Indian sweets is pure art! Don’t you agree? The making process makes you feel soo therapeutic! I just enjoyed the whole process! There is a lot of important stuff to keep in mind while making these. The batter consistency, the sugar syrup consistently and most importantly not forgetting to wipe off the boondi ladle every time you make boondis.
You certainly need a boondi ladle ( jalli karandi) for making boondi. You could find one in any Indian store or Amazon. Make sure you get the one string consistency ( Heat the sugar and water in medium flame. After three minutes start checking the consistency of the syrup. Take two or three drops of hot syrup between your index and thumb finger. Open both the fingers opposite each other you will see a strong of syrup coming up. This is one string consistency). I’ve flavored the syrup with saffron strands.
We usually add cloves, cardamom, kalkandu, camphor, fried cashews and raisins to the ladoo. It’s totally optional. If you are out of any of these it’s totally fine but I would recommend adding all these to get that exact flavor. This is my mom’s failproof recipe and it has been tested several times.
Here you go with the recipe!
Ingredients:
Besan Flour- 2 1/2 cups
Salt – 1/4 tsp.
Few drops of yellow color.
Water to make the batter.
Roasted Cashew pieces – 1/4cup.
Raisins – 2 tbsp.
Few cloves.
Kalkandu or Rocky sugar
Edible camphor a pinch
Sugar syrup:
Sugar- 31/2 cup
Water just to immerse the sugar.
Lemon juice -1 tsp
Cardamom powder -1 tsp
Few strands of saffron crushed
Method:
Roast cashews and raisins in ghee and set aside.
Make one string consistency sugar syrup (Heat the sugar and water in medium flame. After three minutes start checking the consistency of the syrup. Take two or three drops of hot syrup been your index and thumb finger. Open both the fingers opposite each other you will see a strong of syrup coming up. This is one string consistency.) Once done add lemon juice, saffron, cardamom powder. Set aside.
In a bowl add besan,salt and enough water.Make a batter not too thick or thin of pouring consistency. Add in the colour.
Make boondhi on medium flame it should be just cooked not crisp. Place on a kitchen napkin to drain the excess oil.
When done add the boondhi,cashew raisins,clove ,kalkandu and edible camphor ( very less powdered between your fingers) to the syrup .Mix well and when it’s still warm just squeeze and press to make ladoo,greasing your palm with ghee(See pic )
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