is ball-shaped sweets popular in the Indian subcontinent. They are made of boondis, which is an Indian Rajasthani snack item made from sweetened, fried flour. Fried gram flour balls soaked in sugar syrup bind together to make laddus; soft, sweet, juicy and pretty laddus.
1. In a large bowl take 1 cup besan. To this add ¾ cup water and yellow food coloring and mix.
2. Check the consistency of the batter. It should flow in a stream and when poured on the perforated spoon the boondis should drop effortlessly and swiftly.
3. In a flat bottom pan heat enough ghee. Make sure that the level of ghee is not very low. It should be at least one inch.
4. Heat the ghee well. Make sure the ghee is hot. Drop in one or two boondis to check the temperature. They should immediately puff up.
5. Place the perforated spoon 3-4 inches above the ghee and pour some batter. The boondis will start dropping effortlessly. Fry the boondis.
6. Fry them till they sizzle. Once they stop sizzling take them out. Don’t let the colour change. Boondis will take one minute to get fried.
7. Clean the perforated spoon each time before adding the fresh batch for frying.
8. When left with the last batch of batter to be fried, divide it into two portions and add green and red food and mix.
9. Add a few drops of water to adjust the consistency, if needed.
10. Fry the green and red boondis.
11. Add green cardamom seeds, black cardamom seeds and melon seeds to the boondis.
12. For the sugar syrup, take 1 cup sugar. Add 3/4 cup water to it. Add 2 cloves and start cooking it.
13. Cook the sugar syrup till the bubbles become large.
14. To check the consistency take some syrup in a big spoon and flow it. It should flow as a stream of bubbles and not as a stream of syrup. You can also check by adding a little syrup to a glass of water. The syrup should settle at the bottom instead of getting dissolved in the water.
15. Once the sugar syrup is ready to switch off the flame and add 1tbsp of water for normal to dry laddu and 2 tbsp of water for moister laddu. I had added 1 tbsp water.
16. Add the boondis to the sugar syrup and mix from bottom to top so all the boondis soak the syrup.
17. Continue to do so till the mixture starts drying. This will take 2-3 minutes.
18. Apply some ghee on your hands and bind the boondis into laddu. If you find problem binding the boondis or they refuse to come together, grind a ¼ cup of boondis. Mix the ground boondis with the remaining boondis. Add 1-2 tbsp warm milk to the boondi mixture and be sorted.
PREP TIME 30 minutes
COOK TIME 20 minutes
TOTAL TIME 50 minutes
In a large bowl take 1 cup besan. To this add ¾ cup water and yellow food coloring and mix.
Check the consistency of the batter. It should flow in a stream and when poured on the perforated spoon the boondis should drop effortlessly and swiftly.
In a flat bottom pan heat enough ghee. Make sure that the level of ghee is not very low. It should be at least one inch.
Heat the ghee well. Make sure the ghee is hot. Drop in one or two boondis to check the temperature. They should immediately puff up.
Place the perforated spoon 3-4 inches above the ghee and pour some batter. The boondis will start dropping effortlessly. Fry the boondis.
Fry them till they sizzle. Once they stop sizzling take them out. Don’t let the colour change. Boondis will take one minute to get fried.
Clean the perforated spoon each time before adding the fresh batch for frying.
When left with the last batch of batter to be fried, divide it into two portions and add green and red food and mix.
Add a few drops of water to adjust the consistency, if needed.
Fry the green and red boondis.
Add green cardamom seeds, black cardamom seeds and melon seeds to the boondis.
For the sugar syrup, take 1 cup sugar. Add 3/4 cup water to it. Add 2 cloves and start cooking it.
Cook the sugar syrup till the bubbles become large.
To check the consistency take some syrup in a big spoon and flow it. It should flow as a stream of bubbles and not as a stream of syrup. You can also check by adding a little syrup to a glass of water. The syrup should settle at the bottom instead of getting dissolved in the water.
Once the sugar syrup is ready to switch off the flame and add 1tbsp of water for normal to dry laddu and 2 tbsp of water for moister laddu. I had added 1 tbsp water.
Add the boondis to the sugar syrup and mix from bottom to top so all the boondis soak the syrup.
Continue to do so till the mixture starts drying. This will take 2-3 minutes.
Apply some ghee on your hands and bind the boondis into laddu. If you find problem binding the boondis or they refuse to come together, grind a ¼ cup of boondis. Mix the ground boondis with the remaining boondis. Add 1-2 tbsp warm milk to the boondi mixture and be sorted.
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