Today I am posting Boondi laddu recipe. As the Tamil New year and vacation came, me and my friend Geetha planned to make sweets. When we asked the kids, they wanted halwa and Laddoo. So made them and kids enjoyed it. The newest fan for Laddu is Tejas and he calls them 'LATTA'. We have made this laddu once before too together, that is for Diwali.. Actually she made this as I watched her. ;) She is a very good cook and I am lucky to be near her to enjoy her cooking often. The Laddu tasted awesome and so I wanted to post this in the blog too.
What are the ingredients needed?
To make Boondi
Besan flour/ Kadalai maavu- 1 cup
Water, as needed
Oil, as needed for frying.
To make sugar syrup
Sugar, 2 cups
Water, 1 cup
Ghee, 2-3 Teaspoons
Cashew, 7-8 nos
Raisins, 10-12 nos.
Cardamom, 4 nos. (powder them with 2 tablespoons of sugar n keep them ready)
How it is made?
- First prepare the sugar syrup by mixing 2 cups of sugar with a cup of water and boil till you get one string consistency and turn off the heat.
- Mix besan flour and water, such that the batter is in the consistency of dosa batter.Take care not to add too much water, so add water little by little.
- Heat oil in the kadai. Hold the boondi karandi or a perforated laddle on top of the hot oil and pour the besan batter on the laddle and spread the batter in that, so that the batter is dropped in the oil in form of small balls/ Boondis. Fry them and remove them once they are done.Drain them and transfer them to the bowl with prepared sugar syrup.Sugar syrup should be still warm when the boondis are added.
- Repeat the process and for the rest of the batter.
- Fry raisins and cashews in ghee and add to boondi- sugar syrup and also the powdered cardamom. Mix them well and let them rest for half an hour. Sometimes for an hour or two till its easy to form the ladoos.
- Then apply ghee to hand and roll them into balls and let them rest for few more minutes and then store them in airtight containers.
- To check the one string consistency of the sugar syrup, when they are boiling, drop a little in a small cup of water and the syrup shouldnt be dissolved in the water, but when you touch it with two fingers(thumb and index finger) together then a string has to be formed when you move them apart.
- While frying check the temperature of the oil. Once you remove a batch, if the oil is not hot enough then wait for the temperature to rise, before adding the new batch.
- Also regularly wipe the back of the boondi karandi/ perforated laddle regularly to get the proper shape of boondis.