Boondi Ladoo

"Crafting Delight: A Guide to Perfect Boondi Ladoo for Diwali Celebrations!"

Introduction:

Boondi Ladoo holds a special place in the hearts of Indians, especially during the festive season of Diwali. While crafting these delectable sweets might seem tricky, fear not! I'm here to break down the process for you, making it an enjoyable and successful endeavor. Join me on this culinary journey, and let's create a batch of Boondi Ladoo that will add sweetness to your Diwali celebrations. Wishing you all a Happy Diwali and a truly yummy experience!

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.

Happy Diwali, Happy Ladoo Making!

Crafting Boondi Ladoo is a delightful experience, and the result is worth every effort. Share these homemade treats with your loved ones during Diwali, spreading joy and sweetness. May this festival of lights be filled with delicious moments and happy memories.

Conclusion:

As you embark on the journey of making Boondi Ladoo for Diwali, remember that the essence of this festival lies in the joy of sharing and creating special moments with loved ones. Follow this guide, embrace the process, and may your Diwali be as sweet and delightful as the Boondi Ladoo you create. Wishing you a Happy Diwali filled with love, light, and, of course, yummy treats!

You may also like my other Diwali sweets and savories recipes like Moong Dal Murukku,  Traditional Mysore Pak Recipe, Milk Halwa, Rava Ladoo, Badhusha recipe, Pineapple Kesari, Badam Burfi, Carrot Halwa, Pumpkin Halwa, Beetroot Dates Halwa, Badam Kheer, Rasmalai Recipe, Milk Peda, Gulab Jamun, Kalakand, Kesari, Custard Halwa, Sweet Boondi, Kara Boondi, Butter Murukku, Thenkuzhal Murukku, Saffron Butter Cookies, Paruppu Vadai, Mixture Recipe and Urad Dal Vadai.

Boondi Ladoo 2016-10-22 05:41:36

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

For batter

1. besan flour / kadalai maavu /gram flour -1 &1/4 cup (120 grams)
2. baking soda -1/8 tsp
3. salt -a pinch
4. orange food color -a pinch (optional)
5. water -1/2 cup plus 2 tbsp          

For sugar syrup

1. sugar -1&1/4 cup / 250g
2. water -1/2 cup plus 2 tbsp / 150ml
3. cardamom powder -1/4 tsp          

For ladoo

1. ghee -2 tbsp
2. chopped cashew nuts -1 tbsp
3. raisins -10
4. coves -3
5. oil to fry

Instructions:          

For batter:

1. Sieve gram flour in a bowl.
2. Then add salt, baking soda, (food color- optional) and water, mix it well until the batter becomes smooth.
3. The batter should be little thick.
4. (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:

1. Meanwhile, heat a wide pan with oil over medium heat.
2. When the oil heats, hold a boondi karandi or a perforated ladle (ladle with holes) over the oil.
3. 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.
4. Fry the boondis till they are little soft and when the sizzling sound of the oil begins to quiet down.
5. Then wipe off the ladle with a cloth for each batch.
6. Repeat to finish the entire batter. Drain them and set aside.
7. 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:

1. Take sugar and water in a pan, mix well and bring it to boil until you get a single string consistency.
2. When you take the spoon from the syrup and see, the last drop falling from the syrup form a single string like consistency.
3. At this point, switch off the heat, add in cardamom powder, mix well.          

How to make ladoo:

1. Then add all the fried boondis and the ground boondi mixture to the sugar syrup and mix well.
2. 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.
3. Pour this ghee mixture over the boondis, mix well until combined.
4. Cover and keep it aside for 30 mins.
5. After 30 mins. take a small portion of this mixture while it is still warm, shape it into a tight ladoo.
6. 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/

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.

Place 2 handfuls of boondis in a mixie jar

and grind until coarse by using the pulse button.

For Sugar Syrup:

Take sugar and water in a pan, mix well

and bring it to boil until you get a single string consistency.

Add in cardamom powder, mix well.

Switch off the heat.

Now add all the boondis to the sugar syrup

Also, add the ground boondis

mix well and keep it aside.

Then heat a small pan with ghee,

when the ghee melts, add cashews, fry till they become golden brown,

then add raisins, fry until puffed,

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 as shown in the video.

Repeat this procedure for the entire mixture. Let it sit for one hour and then Serve . Enjoy!