Diwali Sweets

Boondi Ladoo

Name: Boondi Ladoo
Prep time: 10 min
Cook time: 30 min
Ingredients: 1 &1/4 cup (120 grams) Besan flour / kadalai maavu /gram flour; 1/8 tsp Baking soda; A pinch Salt; A pinch (optional) Orange food color; 1/2 cup plus 2 tbsp Water; 1&1/4 cup / 250g Sugar; 1/4 tsp Cardamom powder; 2 tbsp Ghee; 1 tbsp Chopped cashew nuts; 10 Raisins; 3 Coves; To fry Oil

Boondi Ladoo is one of the favorite sweets for Indians and it is also an essential part of every Diwali celebration. Preparation of Boondi Ladoo is tricky. But

Boondi Ladoo is one of the favorite sweets for Indians and it is also an essential part of every Diwali celebration. Preparation of Boondi Ladoo is tricky. But I’ll break it down for you. So friends enjoy making this boondi ladoo for your Diwali and I wish you a yummy one! HAPPY DIWALI !!!!

Boondi Ladoo

Furthermore, I would like to share some of my suggestions for making the perfect boondi ladoo. Firstly, for the batter, Make the batter perfectly then only you will get round boondi. If the batter is too thick, then you will get boondis with a tail, so add one tbsp of water to the batter and try again. If the batter is too thin, then you will get flat boondis, so add a tbsp of batter and mix well.

Secondly, the sugar syrup consistency, Take sugar and water in a pan, mix well and bring it to boil until you get a single string consistency. When you take the spoon from the syrup and see, the last drop falling from the syrup form a single string-like consistency. At this point, switch off the heat. Furthermore, single-string consistency is very important in boondi ladoo recipe.

Then, I didn’t add any food color, alternatively, you can add yellow color or orange color. Fry the boondis till they are a little soft and when the sizzling sound of the oil begins to quiet down. Another important thing is that, wipe off the ladle with a cloth for each batch. Finally, while preparing boondi ladoo, grease your hands with ghee.

Boondi Ladoo 2016-10-22 05:41:36

Serves 6 Ladoo is one of the favorite sweets for Indians and it is an essential part of every Diwali celebration. Preparation of ladoo is tricky. But I'll break it down for you. So friends enjoy making this for your Diwali and I wish you a yummy one! HAPPY DIWALI !!!! Print Prep Time 00:10 Cook Time 00:30 Total Time 00:40

Prep Time 00:10 Cook Time 00:30 Total Time 00:40 For batter

besan flour / kadalai maavu /gram flour -1 &1/4 cup (120 grams)
baking soda -1/8 tsp
salt -a pinch
orange food color -a pinch (optional)
water -1/2 cup plus 2 tbsp For sugar syrup
sugar -1&1/4 cup / 250g
water -1/2 cup plus 2 tbsp / 150ml
cardamom powder -1/4 tsp For ladoo
ghee -2 tbsp
chopped cashew nuts -1 tbsp
raisins -10
coves -3
oil to fry For batter
Sieve gram flour in a bowl.
Then add salt, baking soda, (food color- optional) and water, mix it well until the batter becomes smooth.
The batter should be little thick.
(Notes:Make the batter perfectly then only you will get round boondi. If the batter is too thick, then you will get boondis with a tail, so add one tbsp of water to the batter and try again. If the batter is too thin, then you will get flat boondis, so add a tbsp of batter and mix well.) How to make boondis
Meanwhile, heat a wide pan with oil over medium heat.
When the oil heats, hold a boondi karandi or a perforated ladle (ladle with holes) over the oil.
Then pour a ladleful of batter over the ladle and gently tap the ladle or spread it out to let the batter fall drop by drop into the oil.
Fry the boondis till they are little soft and when the sizzling sound of the oil begins to quiet down.
Then wipe off the ladle with a cloth for each batch.
Repeat to finish the entire batter. Drain them and set aside.
Place 2 handfuls of boondis in a mixie jar and grind until coarse by using the pulse button and keep it aside. For sugar syrup
Take sugar and water in a pan, mix well and bring it to boil until you get a single string consistency.
When you take the spoon from the syrup and see, the last drop falling from the syrup form a single string like consistency.
At this point, switch off the heat, add in cardamom powder, mix well. How to make ladoo
Then add all the fried boondis and the ground boondi mixture to the sugar syrup and mix well.
Meanwhile, heat a small pan with ghee, when the ghee melts, add cashews, fry till they become golden brown, then add raisins, fry until puffed and add in cloves and fry until spluttering.
Pour this ghee mixture over the boondis, mix well until combined.
Cover and keep it aside for 30 mins.
After 30 mins. take a small portion of this mixture while it is still warm, shape it into a tight ladoo.
Repeat this procedure for the entire mixture. Let it sit for one hour and then Serve .Enjoy! By Santhi Therese The Indian Claypot https://theindianclaypot.com/

Boondi Ladoo

Serves 1
Prep Time: 00:10
Cook Time: 00:30
Total Time: 00:40

Ingredients

1 &1/4 cup (120 grams) Besan flour / kadalai maavu /gram flour
1/8 tsp Baking soda
A pinch Salt
A pinch (optional) Orange food color
1/2 cup plus 2 tbsp Water
1&1/4 cup / 250g Sugar
1/4 tsp Cardamom powder
2 tbsp Ghee
1 tbsp Chopped cashew nuts
10 Raisins
3 Coves
To fry Oil

Instructions

Sieve gram flour in a bowl. Then add salt, baking soda, (food color- optional) and water, mix it well until the batter becomes smooth. The batter should be little thick.
(Notes:Make the batter perfectly then only you will get round boondi. If the batter is too thick, then you will get boondis with a tail, so add one tbsp of water to the batter and try again. If the batter is too thin, then you will get flat boondis, so add a tbsp of batter and mix well.)
Meanwhile, heat a wide pan with oil over medium heat. When the oil heats, hold a boondi karandi or a perforated ladle (ladle with holes) over the oil. Then pour a ladleful of batter over the ladle and gently tap the ladle or spread it out to let the batter fall drop by drop into the oil. Fry the boondis till they are little soft and when the sizzling sound of the oil begins to quiet down. Then wipe off the ladle with a cloth for each batch. Repeat to finish the entire batter. Drain them and set aside.
Place 2 handfuls of boondis in a mixie jar and grind until coarse by using the pulse button and keep it aside.
Take sugar and water in a pan, mix well and bring it to boil until you get a single string consistency. When you take the spoon from the syrup and see, the last drop falling from the syrup form a single string like consistency. At this point, switch off the heat, add in cardamom powder, mix well.
Then add all the fried boondis and the ground boondi mixture to the sugar syrup and mix well. Meanwhile, heat a small pan with ghee, when the ghee melts, add cashews, fry till they become golden brown, then add raisins, fry until puffed and add in cloves and fry until spluttering. Pour this ghee mixture over the boondis, mix well until combined. Cover and keep it aside for 30 mins.
After 30 mins. take a small portion of this mixture while it is still warm, shape it into a tight ladoo. Repeat this procedure for the entire mixture. Let it sit for one hour and then Serve. Enjoy!

By Santhi Therese
The Indian Claypot

Sieve gram flour.

Then add gram flour, salt, baking soda

and water in a bowl and

mix it well until the batter becomes smooth.

Meanwhile, heat a wide pan with enough oil
over low to medium heat. When the oil heats,
hold a boondi karandi or a perforated ladle
(ladle with holes) over the oil. Then pour a
ladleful of batter over the ladle and gently
tap the ladle or spread it out to let the batter
fall drop by drop into the oil.

Fry the boondi till they are a little crisp
but not brown and when the sizzling
sound of the oil begins to quiet down.
Then wipe off the ladle with a cloth for each batch.
Repeat to finish the entire batter. Drain them and set aside.