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Wednesday, 6 October 2010

Boondi ladoo


Boondi Ladoo is a great, mouth watering snack-time dessert and is a must have at all special occasions. Boondis are very small, round deep fried balls that have been soaked in fragrant sugar syrup. After soaking, the syrup is drained and the syrup infused boondi are formed into balls (ladoos).

I always  thought making Boondi ladoo was like moving a big things which can't make at own but after review so many blogs at last i founded its really easy to make,so i gave it a try.So far my  first attempt came really well. Making ladoo is not so hard as I thought .

This ladoos specially prepared for my Hubby





Ingredients

  • Gram flour – 1 1/2 cup
  • Sugar – 1 cup
  • Water – 1 cup
  • Cardamom – 2 pieces (powdered)
  • Raisins and cashews – 1/4 cup
  • ghee – 1 tsp
  • green colour few drops (i used green colour for decorate the laddos)
  •  Utensils:
  • (Perforated Spoon, Skimmer, or Ladle:The critical part of boondi making is to use the right kind of utensil for the batter to drop through the holes into the hot oil to form the little pearl shaped fried balls. To accomplish this you need to use a flat skimmer, strainer or perforated ladle that has several round holes on the surface, each about the size of a whole black peppercorn.
  • Candy Thermometer: Use this to measure the temperature of the sugar syrup at the “half thread” stage of boiling.


Method

1. Crack open the cardamom pods and remove the seeds. Crush the seeds and keep aside.
2.Put the water and sugar in a saucepan and bring to a boil on medium-high heat. When the syrup comes to a  boil, turn the heat down to medium and stir to dissolve the sugar. Let it simmer until the syrup is about half thread consistency or 220 degrees on the candy thermometer.
3. Add enough water to the gram flour and make it like dosa (little watery, not so thick) batter.

4. Heat oil in a pan on medium heat,Tip: To test if the oil is the right temperature, drop a pinch of batter into the oil; if it rises immediately without changing color then the oil is ready to start for frying.

5. Pour the batter over the ladle. So it will fall like tiny balls (boondi) into the oil.Tip: if you hold the skimmer higher than 11/2 inches above the oil boondi will not be roundDon’t over cook it. It shouldn’t be crispy.

6.Drain it from oil and immediately put it into the sugar syrup. Leave it in the sugar syrup for few minutes and drain it. Repeat the same process for the whole batter.

7. Now heat little ghee in a pan and fry the raisins and cashews and add it to the boondi.

8. Let it cool for few minutes. Make balls immediately when it is warm. Otherwise it is hard to make balls. Delicious Boondi ladoo is ready!!

Tips
If the syrup is not of the right temperature, you will not be able to form the ladoos.

If the boondis cool down to room temperature before being shaped into balls, the sugar will crystallize.

If you are not able to make ladoos, don’t worry. You can still enjoy them as “meethi boondi” or sweet boondi.

*If you like the boondi for raita or making some other salty snack don’t add to the syrup.

Sending this toCFK-Festive food-sweet and savory version hosted by Suma and Sharmi

1 comment:

Suma Gandlur said...

Those yummy balls look so gorgeous. Looks like your first attempt has been very successful. :)
Thanks for sending over such a lovely entry.

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