Monday, 3 December 2012

Boondi Ladoo

Boondi Ladoo is one of our all time favorite mouth watering Indian dessert. We always thought making ladoos at home was a difficult task but once we got a hang of it , it turned out to be relatively simple.

What you need for Boondi Ladoo:
  • Gram flour - 1 cup
  • Sugar - 1 cup
  • Cardamom - 4 crushed
  • Saffron / Orange / Yellow color - a pinch
  • Milk - 2 tbsp
  • Raisin - few
  • Perforated ladle /spoon ( see image)
The Preparation method:
  • Mix the gram flour with water to make a smooth  paste slightly thicker than dosa batter.Add a pinch of salt and oil to the gram flour batter.Keep it aside for 30 minutes.
  •  In a pan boil  the water and sugar on medium-high heat. When the syrup starts  boiling , slow the heat and stir well.Add 2 tbsp of milk then the impurities of sugar will come in the top.Remove the impurities with a spoon.Keep it in simmer till the syrup is getting half thread consistency.Add saffron and cardamom in to the sugar syrup.
  • Heat oil in a  pan .To test if the oil is the right temperature, drop a pinch of batter into the oil; if it rises immediately without changing color then the oil is ready to start frying 
  • Hold the perforated ladle 1  inches above the oil over the center of the frying pan with one hand. With your other hand pour some of the batter onto the perforated ladle to cover all of the holes without spilling over the edge of the ladle .if you hold the ladle higher than 1 inch above the oil, boondi will not be round.
  • The batter will start dropping through the holes into the oil. If the batter doesn’t drop right away through the holes, pour the batter on the perforated ladle  back into the batter bowl, mix a little more water to the batter and start again. Drop enough boondi into the oil so they just cover the surface of the oil in frying pan in a single layer
  • Fry them until the sound of sizzling stops and boondis are light gold in color Lift the boondi out of the oil.Keep it aside in a tissue paper.
  • Before making the next batch of boondi, wipe clean the ladle This helps to keep the boondi round.
  • Repeat the process of making boondi.
  • When finished frying the boondi, grind it in a mixie coarsely.then add the boondis in to the sugar syrup.
  • let them soak in the syrup for  half an hour.
  • Add raisins in to it.
  • To make the ladoos, apply some ghee in your palm.take a scoop of the boondi mixture into your palm  Gently squeeze the mixture between both palms to shape into a round ball .You can make the ladoo larger or smaller as your wish.
  • Yummy boondi ladoo is to ready to be served.
  • Ladoos can keep at room temperature in a covered container for up to 10 days and for one month in the refrigerator.

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