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)
- Sugar 1.5 cups (340g)
- Water 150ml
- Cardamom powder
- Cashews & raisins
- 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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