Boondhi Ladoo

Boondhi  Ladoo/ Moti choor Ladoo

Chick pea flour / Besan / Kadalai maavu  : 1 cup 


Rice flour : 1tsp

Cooking soda : 1 pinch

Sugar : 1 + ¼ cup

Water for sugar syrup : 1/2 cup

Ghee : 1 tsp

Cashews : 4

Raisins : 10

Cardamom : 4  ( powder it )

Edible Camphor : 1 pinch

Clove : 1 ( powder it )

Sugar Candy / Kalkandu : 10

Saffron : few threads

Food colour : 1 pinch ( optional )

Lemon juice : 4 drops

Oil for deep frying.

Fry cashews & raisins in ghee and keep it aside .   

Mix sugar  in water and boil till it becomes one string consistency   .  If you press and pull , a drop of the syrup , you will find a single string in-between your fingers.  [ If you drop the syrup, final drop of the syrup will hold back to the ladle ] .

In syrup, add saffron, lemon juice, food colour, cardamom powder, clove powder, edible camphor . Add fried cashews & Raisins.  

           Prepare the batter for making boondhi.

In a bowl mix besan with a ladle of water and prepare a paste without any lumps.  Add water gradually , say 1 tbsp at a time , to get pouring consistency of batter.  

 Add cooking soda and mix nicely. 

                    Heat the oil for deep frying in a pan ,… 

Dip a base of a stainless steel spoon in the besan batter and drop it in the hot oil…. The boondhi  should raise immediately. This is  to check the oil is ready or not.  Also , check the shape of the boondhi.  If it is round in shape… the batter consistency is perfect. 

If the boondhi have tail in it … add a tbsp. of water and try again by dropping in oil.

If the boondhi is flat …  add a tbsp. of besan and try again by dropping in oil.

When you get the correct consistency of batter …  take boondhi ladle or the ladle with many holes . 

          Keep the ladle on top of hot oil and pour the batter in the ladle.  Don’t keep too much distance between the oil and ladle with batter. 

As and when you pour batter,  You can spot the drops of besan batter falls on it's own,in hot oil .   If not,  You can even spread the batter in ladle like dosa,  to get batter easily fall . 

Let the pan of oil is filled with boondhi to get it fried.   Don't pour too much batter as it cause the boondhis to stick with each other.   Frying takes very less time and  immediately remove the boondhi  and add it to the sugar syrup . 

Boondhi should be fried just to get it cooked well and need not become crispy.  So take out the boondhi before it changes its colour to golden brown.

          Now before frying for the next batch, wash or finely clean the boondhi ladle so that you will get nice drops of boondhi while frying. 

 .Grind handful of fried boondhi coarsely to get perfect finishing touch of round ladoos

Fry boondhi till the batter finishes in batches and add immediately every time and mix nicely in sugar syrup to get evenly coated.

          When all the boondhis are mixed nicely in sugar syrup . …  Close with a plate and keep some heavy object like iron tawa or roti rolling stone on the plate.  Keep it for 10 to 15 minutes. 

When the mixture comes to warm in  temperature ,  start making ladoos .  If the mixture becomes cold , it is not possible to make ladoos but you can have it as it is as sweet boondhis. 

          Take a small ball size of mixture and press them nicely in your palms and keep rotating while doing so, to get nice round shaped ladoos.    Press nicely when preparing ladoos but make sure not to break them.

Preparing ladoos should be done quickly because you have to shape all of them before the mixture becomes cold.

While you are preparing it ,it may look loose in texture but when it comes to room temperature .

Prepare all the ladoos and keep it aside till it comes to room temperature. 

Store in an air tight container.

You can prepare this yummy sweet during Diwali or any other festival or party and enjoy.

·       If the boondhis are not cooked properly the ladoos will get spoiled quickly.  So make sure to cook them properly but it need not become crispy.

·       Freshly ground besan gives best result.

·       If you get besan which is exclusively for making ladoos , you will get best shape .   Or you can also make in regular besan .  I have prepared in the regular besan only , as it is only available in my place.

* Another method:   First prepare batter & keep it for 15 mts.  In-between, can prepare sugar syrup. And finally can deep fry the boondhis and add it to the syrup.