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Boondi Ladoo Recipe

Ingredients
Bengal gram flour (Besan) – 1/2 kg
Rice flour – 1/4 cup
Cooking soda – 1/4 tsp
Lemon Yellow/ Orange food color – a pinch
Ghee – 1 1/2 tbsp
Water  2 1/3 cup
Oil for frying the boondis

For the sugar syrup
Sugar – 3/4 kg
Water – 2 cups
Milk – 2-3 tbsp milk
Cardamom powder – 1/4 tsp
Broken Cashew nuts – ¼ cup
Cloves – 6-7
Kalkandu, crystalised sugar (khadi sakkar in hindi)  you get in small cubes – a handful.

Method

– Sieve both bengal gram flour and rice flour separately.
– Fry the cashew nuts and cloves in ghee separately and keep it aside.  Make a powder of cloves so that it gets smashed and sent to tummy and not thrown away.

To make sugar syrup
– In a saucepan, add the sugar, little water and mix well and bring to boil.
– Add the milk, the layer of dirt will float on top of the vessel. Remove with the help of a tea strainer.  When the syrup reaches one string consistency, switch off the gas.  Add the cardamom powder,  clove powder and mix well.

To make Boondis  

– Mix both bengal gram flour, rice flour, add cooking soda and a pinch of yellow / orange color.
– Add   water and make a batter. Add the water little by little to get a batter which is not thin or thick without forming lumps in it.
– Heat oil and pour a little batter on the boondi ladle. Pearl like droplets of batter will fall into the hot oil.  Do not fry them like you fry the boondis for mixture.  It should be soft at the same time cooked.   Keep aside.  Adjust the gas from SIM TO MEDIUM according to the requirement.

To make Boondi Laddu
– After making the boondi, put them in the sugar syrup and mix well. Keep this aside for 4-5 hours. In between once or twice mix the same well and keep covered.  Now take small amount of boondis and make them into small laddu balls.

Posted by on Nov 9 2015. Filed under English, Headlines, அறுசுவை சமையல், கதம்பம், செய்திகள். You can follow any responses to this entry through the RSS 2.0. Both comments and pings are currently closed.

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