|1.||Besan / chana flour / kadale hittu / gram flour 1 cup|
|2.||Cashew nuts, quantity as desired|
|3.||Dry grapes, quantity as desired|
|4.||Ghee / clarified butter 1 teaspoon teaspoon|
|5.||Cardamom / elaichi powder 1/4|
|7.||Oil for deep frying|
|1.||Sugar 1 cup|
|2.||Water 1/2 cup|
Heat sugar and water.
After the sugar dissolves and boils, simmer.
Set the flame to low.
Make more syrup for mixing it with the boondi mixture.
The extra moistness in the mixture will help you make the ladoo balls easily.
While the sugar syrup is cooking, prepare the boondi, so you can make the ladoo fast.
the syrup reaches a one string consistency,
switch-off the stove.
How to test the 1-string consistency?
- Wet your thumb and index finger.
- Take very small quantity of the syrup in a spoon and touch the syrup with the finger.
- Press the finger and thumb and then lift back the finger. The syrup must stretch like a string.
flame to high.
Heat oil in a kadai.
besan with water to make a batter. It should
have a consistency similar to that of an idli batter.
Make sure there are no lumps in the batter, because such lumps will block the holes of the skimmer.
the oil becomes hot, pour a laddle of batter
slowly in a
circular pattern into the boondi skimmer / jalari, keeping the skimmer,
at a height of about 1-and-1/2 feet above the kadai.
Move the laddle in the skimmer in a circular motion, so the batter drops fall into the oil.
slowly with another skimmer.
the bubbling of the oil stops, remove the
Place the boondi on a paper napkin.
|8.||Repeat Steps 5, 6, and 7 till all the batter is used.|
cloves, cashews and dry grapes till the
grapes puff up.
If the syrup has cooled, heat it.
Add the boondi to the hot sugar syrup.
fried cashews, dry grapes, cloves, cardamom
Add a spoon of sugar powder.
Add edible camphorpowder.
Add sugar candy (kalkandu / kallu sakkare)
aside the mixture till it cools to a point you can handle.
If there is excess syrup, strain the boondi mixture to drain the syrup.
and make the balls of desired size.
If you cannot make the balls, the reasons may be one or more of the following:
1. Dry mixture
2. Less syrup
3. Lack of one-string consistency
To fix the problem(s):
1. Dry mixture:
Boil water in a utensil. Keep the flame in the simmer mode.
Keep the utensil that contains the boondi mixture on top of the utensil with boiling water.
Mix the boondi. The boondi mixture will become hot and soft.
2. Less Syrup:
Make additional syrup, add to boondi and mix.
3. Lack of one-string consistency:
As you will have mixed the syrup with boondi, there is no solution to fix the consistency problem. So, you will have to spread the boondi in a tray and allow the boondi to dry. Then, eat the boondi without making the ladoo.
ladoo is ready.
|TIPS||How to make Boondi Ladoo|
|1.||Leave a gap of at least 2-3 inches between the oil surface and the rim of the kadai. This is to reduce the spurting of oil, when the raw boondi drops from the skimmer into the oil.|
|2.||Ensure to maintain the height between the skimmer and kadai, as detailed in Step 5. Otherwise, tails may form in the boondi.|
|3.||Fry the boondi always on a high flame to prevent the boondis getting tails or becoming flat.|
|4.||Clean the boondi skimmer after each batch, so the boondi drops will fall properly.|
|5.||Do not worry if the boondi has tail, because when you make the balls the tail will break and or will not be noticeable.|