Boondi Ladoo | Boondi Laddu
Boondi Ladoo is an Indian Mithai with sweet chickpea flour balls and Nuts. It is especially served during weddings and Indian Festivals.
Servings: 20 Ladoo
Calories: 449kcal
Standard 1 cup measures 240 ml
Equipment
- Kadai or Pan
- Boondi Ladle
- Mixing Bowl
Ingredients
For Boondi
- 1 cup Besan Flour
- Cooking Soda a pinch
- ½ cup Water + 4 tbsp
- 2 drops Yellow food colour optional
- Oil or Ghee For deep Frying
For Sugar Syrup
- 1¼ cup Sugar
- ¾ cup Water
- ½ tsp Rose Water optional
- ½ tsp Lemon juice optional
Other Ingredients
- 1 tbsp Rock Sugar Candy / Kalkandu
- 2 Cloves
- 10 Cashew nuts
- 10 Raisins
- 2 Cardamom crushed
- 1 tbsp Ghee
Instructions
Prepare Boondi
- In a mixing bowl add in 1 cup of Besan Flour, To this add in the Cooking Soda. Add ½ cup water and mix well with a whisk.
- Add another 3 tbsp water one after the other, whisk and check the consistency of the batter. The batter should be flowing freely and slightly thick. It should not be runny.
- Add in the food color if adding and whisk once again. I used Lemon Yellow color.
- Close the bowl and keep it aside for 15 mins.after 15 mins. The batter would be slightly thick. Add another 1 tbsp of water and whisk well. Check the batter consistency and now let’s start preparing boondi.
- Heat a pan with oil. Keep three ladles ready. One for Preparing the Boondi, Another one for handling the batter, and another one for draining the boondi once it's deep-fried.
- Once the oil is hot keep the laddle on which we will pour the batter approximately 4 inches high above the kadai not more than that.
- Spoon the batter and pour over the boondi ladle. Keep circularly moving the laddle while you pour the batter. So that the boondis fall separate and don’t get clustered.
- Once the batter is poured, Remove the ladle Wash it and wipe it clean to use for the next batch.
- The boondi will get cooked in 30 to 40 secs approximately. No need to cook till crisp. Remove after 40 secs from oil and strain the oil completely using paper towels.
- Now repeat the same process for the remaining batter.
Prepare the Sugar Syrup:
- In a saucepan add in about 1 ¼ cups of Sugar to this add in ¾ cup of water. Cook in a low flame until a 2 string consistency is reached. If you take a small drop and check between your finger two strings will be formed. It will take 6 to 8 mins to achieve the one string consistency After that in 2 or 3 minutes Two String consistency is achieved. Switch off at this stage.
- Add in ½ tsp of lemon juice to the sugar syrup. This prevents the sugar syrup from crystallization.
To Prepare Boondi Ladoo
- Now to the prepared Sugar Syrup add in the prepared boondis.
- Heat 1 tbsp of ghee and fry cashew nuts, Raisin, Cloves and keep ready. Add ghee fried Cashew nuts, Raisins, Cloves to the boondi.
- Also add Rock Sugar Candy , Crushed Cardamom pods, and a small tiny edible camphor piece.
- Combine Everything. When the boondis are still warm and the heat is bearable. Transfer everything to a plate and start shaping the Ladoo.
- Take a handful of Ladoo and press very tightly to hold the Ladoo. Delicious Boondi Ladoo is ready to serve. Repeat the same for all the boondis.
Video
Notes
- Ladoo stays good for a week. store in airtight containers.
- Edible Camphor, Cloves add a nice flavor to the Ladoo, you can skip it if you do not prefer.
- Add Lemon Juice to the Sugar syrup to avoid the crystallization of Sugar.
- However I like sugar crystals and hence I skipped that part.
- If the boondis get dry you will not be able to shape the ladoo. So heat it again and then shape the ladoo.
Nutrition
Calories: 449kcal | Carbohydrates: 107.9g | Protein: 4.3g | Fat: 4.6g | Saturated Fat: 1.6g | Cholesterol: 4mg | Sodium: 35mg | Potassium: 461mg | Fiber: 6.1g | Sugar: 89.5g | Calcium: 88mg | Iron: 2mg
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