boondi ladoo is a sweet spherical snack produced by blending seeds and flavorful spices with adorable small pieces of fried and sugar-soaked batter (made with gram flour/besan). Boondi ladoo Each bite is a beautiful blend of smooth, creamy, and melt-in-your-mouth flavors for a snack or dessert you can’t get enough of.
Besan flour and sugar make the simple Indian dessert known as boondi ladoo. Make a scrumptious boondi first, then turn it into a ladoo. Boondi laddoo/boondi laddu is the name given to it. It is a well-known Diwali treat that is often made for special occasions.
Made from chickpea flour, boondi (besan). Boondi is the name for little, spherical balls that are deep-fried in hot oil or ghee. Further, these Boondis are shaped into Ladoos or balls after being steeped in sugar syrup with a saffron flavor.
Ingredients of boondi ladoo
- 600 gms gram flour
- 850 gms ghee (for frying)
- 850 gms sugar
- 3 1/2 cups water
- 10 drops of orange color
- 1 liter of water or milk
- 50 gms cashew nuts, chopped
- 50 gms raisins
- 10 cardamoms, peeled
instruction for boondi ladoo
- Into a bowl, sift the besan. Make a smooth, lump-free batter by gradually adding small amounts of water. The batter should have a runny texture.
- Boondi jhara is a special set of utensils needed (a skimmer works fine). Use the proper spoon to create the ideal boondi. View the images posted above.
- In a deep frying pan, heat the oil or ghee over medium heat. With your left hand, hold the boondi-making skimmer over the pan. With the ladle, take some batter and pour it over the skimmer.
- Droplets will fall into the oil as you spread the mixture with the ladle in a circular motion.
- Fry until just cooked (not crispy or brown). Using another skimmer, drain the excess oil or ghee and place it on a dish covered with paper towels.
- Clean the spoon’s bottom with a kitchen towel or paper towel before preparing the second batch of boondi.
- A heavy, deep-bottomed pan should be filled with an equal amount of sugar and water.
- Add the saffron, crushed green cardamom pods, and black peppercorns after letting the sugar melt fully.
- Cook until it starts to thicken to the consistency of 1 string.
- To eliminate any impurities from the sugar, add lemon juice. If scum rises to the surface, scrape it off with a perforated spoon.
- Withdraw from the flame and leave to reach room temperature
Making Boondi Ladoo:
- To the sugar syrup, incorporate the fried boondi, cardamom powder, chopped almonds, and raisins.
- After mixing, leave it covered for 30 minutes. All the syrups have been absorbed by this resting period.
- Shape the ladoo and begin. No need to lubricate your hands; simply make the shape by squeezing a little firmly while doing so; the syrup will assist the shape sticking together.
The laddus are now ready to be served after being topped with additional nuts and allowed to harden up for 4 hour
- Make use of fresh, high-quality besan. Never use besan that smells off or has gone rotten.
- Always prepare the lump-free, runny batter. Avoid making the batter too thin or thick.
- Make a big batch of this recipe to prepare for holidays like Diwali, Holi, or Ganesh Chaturthi. In order to expedite the frying process, use a large kadai.
What other components can be used in this traditional boondi ladoo recipe?
Feel free to add chopped cashews, raisins, or other dried fruit in addition to the seeds and spices.
The shelf life of homemade ladoo?
For a few days, these treats will stay well at room temperature in a sealed container. Keep them in the refrigerator for up to a week in an airtight container for prolonged storage.
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