Boondi Laddu

Boondi Laddu

Ravi Chandran
Boondi (Rajasthani: बूंदी, bundi) is a Rajasthani snack food made from sweetened, fried chickpea flour. Being very sweet, it can be stored for a week or so. Due to the need for preserving food in arid regions of Rajasthan, boondi laddu are preferred. There is also a savory version, called Khara or Tikha. -Source: Wikipedia
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Course Sweets
Cuisine Indian
Servings 12 laddus
Prep Time 10 minutes
Cook Time 50 minutes
Diet Vegetarian

Ingredients
  

  • 1 cup Besan flour / கடலை மாவு
  • 1 cup Sugar, White / சர்க்கரை, வெள்ளை
  • 2 cup Water / தண்ணீர்
  • 2 – 3 nos Cardamom, Green / ஏலக்காய்
  • 25 gm Cashew nut / முந்திரிப் பருப்பு
  • 25 gm Raisin
  • 25 gm Sweet Candy
  • 1 pinch Food color, Orange - optional
  • 500 ml Oil / எண்ணெய்

Instructions
 

  • Add little water to besan flour and make it a thick paste without any lumps in it
  • Now add water little by little and dilute it, it should come to a dosa batter consistency
  • To test take a spoon reverse it and immerse in the besan batter and lift it up the batter should fall immediately with in 1sec freely, if goes either ways adjust the consistency accordingly [make several tests before doing actual boondi]
  • Heat water in a thick bottomed pan
  • Add sugar into it and boil
  • Stir well until the sugar syrup gets into 1 string consistency and keep aside
  • Heat oil in a kadai
  • Use a perforated ladle/strainer or boondi ladle for making the boondi
  • Hold the ladle in about 2~3inch height from the hot oil and pour the basen batter on the ladle
  • The spherical boondis will flow freely into hot oil
  • Collect the boondis before they turn crispy [approx. 60~90sec]
  • Filter out oil as much as possible and transfer it to the sugar syrup
  • Repeat boondi preparation until the batter finishes
  • Roast cashew and raisin separately
  • Now add roasted cashew and raisin to the boondi well in the sugar syrup
  • Allow the boondi to absorb the syrup and become soft
  • Now when the boondi is little warm start making laddus with both hands using ghee/oil for greasing

Notes

Variations
* If you do not get perfect spherical boondi do not panic, leaving about 2~3 tbsp of boondi pulse rest of boondi with little boiling water in a mixer then make the laddu
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