Boondi Laddu Recipe

Ingredients

  For batter:-

• Besan (Chickpea flour) 2 cups (250g)
• Salt 1/4 tsp
• Turmeric powder 1/4 tsp
• Baking soda 2 pinches
• Water 290ml (1 cup+2 tbs + 2 tsp)

 For Sugar syrup

• Sugar 1.5 cups (340g)
• Water 150ml
• Cardamom powder

 For garnishing

• Cashews & raisins

 Method

• Combine together besan, salt, baking powder, turmeric powder and water and make a smooth batter
• Pour this into hot oil (190 degree Celsius) through a perforated ladle
• Deep fry for 15- 20 seconds. Never fry them till crispy.
• Before frying the next batch, wash and wipe the ladle to make perfectly shaped boondi.
• To make the sugar syrup, combine water and sgar in a heavy bottomed vessel
• Stir on medium heat till the sugar melt completely
• When to begin to boil do not stir the solution
• Let it boil for 4 minutes on medium high heat
• You can check the sugar syrup consistency by dropping a little of syrup in cold water
• If the syrup dissolves immediately, not yet reached the desired stage; Continue boiling.
• When it reach the correct consistency, (after about 4 minutes of boiling) the syrup dropped in water will settle at the bottom.
• At this time, add the fried boondi and mix well till the entire syrup is absorbed by the boondi.
• Turn off the heat and cover the pot
• When it is cool enough to touch take a small portion (50g); Rub to crush some of the boondi, this will help to bind the laddu properly.
• Shape the boondi in round and place fried cashew or raisins over it.
• Allow them to rest for minimum 6 hours before serving.
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