Happy Diwali to all my friends and readers. For this year I made varieties of Murukku and Boondhi Ladoo. Boondhi Ladoo is one MK's favorite sweets. This has been in my to do list for long time now. I wanted to try this badly for last Diwali but ran out of time. Last year I has asked MK to bring the Boondhi Ladle during his India Trip. So this time made up my mind to try this first. It came out so good. I was happy that our first attempt was a success.
Boondhi Ladoo is a famous North Indian Sweet. It is made out of besan flour and the boondhi's are soaked in sugar syrup and shaped into ladoo's. They have a nutty flavor and it tasted even better the second day when all the flavors were infused. You have to do things in parallel so if someone offers to help please keep them by your side. The ingredients list is also basic ones so you can try it any time. Make sure you include this ladoo recipe in your list sweets for this Diwali and give your family the best and tasty Diwali !.
Preparation Time - 10 - 15 minutes
Cooking Time - 15 - 20 minutes
Yields - 25 - 30 ladoo
Besan Flour - 2 cups
Baking Soda - a pinch
Yellow Food Color - a pinch
Ghee - 1 tsp
Cashew - 10 no
Golden Raisins - 10 no
Kalkandu - 15 no
Clove - 3 - 4 no
Cardamom - 3 - 4 no
Sugar - 2 1/2 cups
Oil - to deep fry Boondhi
- Sieve the besan flour, add yellow food color, baking soda and slowly add water to make batter. It should not be a thick paste or very runny.
- Add ghee to a small kadai and fry the broken cashews until golden brown, followed by the raisins and keep aside.
- Powder the Clove and Cardamom into fine powders.
- Keep 2 slotted ladles, one to pour the besan batter on and one to drain the boondhi from the oil. You will need one deep ladle to take the batter and pour on the slotted ladle. You can use the boondhi ladle or just any slotted ladle.
- Fill a wide mouthed kadai with 3/4th oil and heat the oil. Oil should be very hot and not smoking hot.
- Take one drop of batter and drop it in the oil. It should rise immediately. Also the batter should be round. If you get tails your batter is too thick add little water. If it falls flat, then your batter is very runny add little besan flour to reach right consistency. Test again.
- When the batter is in right consistency, Hold the boondhi ladle on top of the oil and pour the batter using the deep ladle. You can slightly tap the ladle too. Boondhi's will start falling quickly into the oil. You can take out the boondhi using the other boondhi ladle and drain excess oil using kitchen tissue.
- Boondhi should not be fried it should be soft. So just take them out quickly.
- Now wipe the boondhi ladle clean before pouring the next ladle of batter. This is important else the boondhi's will not be in proper shape.
- While making the boondhi, in parallel take the sugar in a thick bottomed bowl and add water until the sugar immerses.
- You need make sugar syrup with single string consistency. See below steps for the sugar syrup
- When the sugar and water is mixed and placed in medium flame, in the initial stage the sugar will get dissolved completely. Stir in between.
- Next stage it will start to have some small bubbles and will be glossy when you take a little in your hand. Turn the flame to low. Do not stir after this.
- Next stage is when you dip your finger in cold water and touch a little of the syrup it will be sticky.
- Next stage is when you dip your finger in cold water and touch a little of the syrup between your thumb and index finger it will start to form a string but it will break if you try to separate the fingers. After this stage the single string consistency will be reached in seconds. So be careful.
- Next stage is when you dip your finger in cold water and touch a little of the syrup between your thumb and index finger it will start to form a proper string.
- You can also test by pouring small amount of the sugar syrup to the water in a plate. The sugar will not get dissolved immediately and it will lay a thread. This is Single String Consistency.
- Once the syrup reaches single string consistency, add the boondhi, clove powder, cardamom powder, kalkandu, cashew and raisins.
- Start making ladoo when the mixture is hot. The sugar syrup with ooze out and will bind the boondhi together.
- You can make 25 - 30 ladoo depending the size of your ladoo. I made 28 of them.
- You can keep the ladoo in room temperature for about 5 - 7 days.
- The sugar level was perfect for us. If you prefer more sweetness increase the sugar level to 3 cups.
- Wipe the boondhi ladle every time after a ladle of batter is poured else your boondhi's will start to have tails.
- You can add nutmeg powder instead of cloves if you like nutmeg flavor.
- You have to start making ladoo quickly after dropping into the sugar syrup, else sugar will start to crystallize.
- Do not add too much of cashews and raisins then you can make proper ladoo. They will easily break.