Indian Sweet dish Boondi Ladoo is made during festive seasons and is loved by all. I cooked Boondi Ladoo first time and it turned out to be very delicious. Try my recipe of Boondi Ladoo at home.
- Besan (Gram Flour) – One Cup. Strain it using a fine Sieve. Use only fine powder of Besan.
- Sugar – One cup for preparing syrup.
- Powdered Sugar – One small cup – for adding into the Ladoo at later stage.
- Kesar (Saffron) – One tbs. Soak it in warm half cup water.
- Kismis (Raisin) – Half Cup.
- Kaju (Cashew Nuts) – Half Cup.
- Elaichi (Green Cardamom) Seeds powder – 1 tsp.
- Ghee (Clarified Butter)- Three to Four Cups or as required for Deep frying.
- Edible Silver Paper – Two to Three Sheets.
- Take a large flat pan. Add One cup of water and heat it up.
- Add One cup of Sugar into the hot water and keep stirring. Prepare a Sugar syrup. Syrup should not be thick, it should be semi thick. Do this on medium flame.
- Once the sugar syrup is boiled and ready, add powdered Elaichi and soaked Kesar in to the hot sugar syrup. Mix it well and lower the flame. Keep stirring from time to time.
- Take the Besan in mixing bowl. Add water slowly and keep mixing it well. Add water until the consistency of the Besan become like thin slurry. Keep mixing it well to avoid formation of any lumps.
- Take a deep Kadai. Add 2 tbs of Ghee to it and heat it up.
- Add kismis to the hot ghee and roast it for couple of seconds only. Remove it and keep it aside.
- Add Kaju to the hot ghee and roast them for couple of seconds only. Remove it and keep it aside.
- Keep 2 tbs of Ghee aside, and add all the remaining ghee to the same hot Kadai for deep frying. Heat up the Ghee on medium flame.
- Once Ghee in the Kadai is hot, take a flat sieve with small holes in it, hold it just above the Kadai having hot ghee and gently and slowly spread the thin slurry of Besan into the Sieve little by little. Tap the Sieve gently so that the slurry Besan Boondi (small rounds) fall into the hot ghee. Spread it evenly into the hot ghee. Cook it for 2 to 4 minutes on medium flame.
- Boondi should be fried until it turns very light golden yellow. Don’t fry it to make it crisp.
- Once Boondi is light golden yellow, remove it using an strainer and place it on a sieve kept on a bowl so that excess ghee is separated from Boondi.
- Do the above three steps for all the remaining Besan Slurry.
- Take another large Kadai and transfer the hot sugar syrup from pan to this Kadai. Heat it up on medium flame.
- Add all the friend Boondi into the hot syrup and mix them well but gently so that the Boondi doesn’t break.
- Add roasted Kaju and Kismis into the Kadai and mix them well with the Boondi and Sugar syrup.
- Cover the Kadai with a lid and reduce the flame to minimum and cook it for 2 to 4 minutes.
- After Boondi soaks all the Sugar syrup nicely, add remaining 2 tbs of ghee and give it a gentle mix.
- Turn off the heat and allow the Boondi to cool it until you can put your palm without feeling the heat. Don’t cool it completely.
- Once Boondi is cooled until you can tolerate the hot Boondi with your palm, add powdered sugar to the Boondi and give it a gently mix using your palms.
- Take small portion of Boondi in your palm and roll it into a small orange sized round shape. Place the Boondi Ladoo on a Plate or Tray. Prepare Boondi Ladoo for all the remaining Boondi.
- Garnish each Boondi Ladoo with small pieces of edible Silver paper.
- Allow Boodi Ladoo to cool down completely.
- Boondi Ladoo is ready to be served.
- Happy Eating.