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
- 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)
- (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.
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.
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.
TipsIf 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