Boondhi Laddu

Boondhi Laddu

This is a delicious laddu made out of besan flour.Its very costly when we buy, but very cheap when we do it at home.Just a 100gm of besan flour will give you 12 laddus.Keep the ratio in cups whatever the measurement may be.Though it seems to be difficult to do, with little tips and tricks anyone can do this sweet.

Ingredients

Besan/chickpea flour or  kadali mavu - 1 cup
Water - 1/2 cup to 3/4 cup will be need
oil - for frying

For sugar syrup:
Sugar- 1 1/2 cups
Water - 1 cup
cardomom pods crushed - 3

For garnishing:
Raisins - 10-12
cashew broken - 5-6nos
crystal sugar - few

Preparation

First mix besan flour with 1/2 cup of water and test with a ladle which has holes to see for proper consistency.The batter should neither be thick nor too thin.When poured in the ladle it should drop little by little. Not too fast.Adjust flour or water for the consistency.

Add sugar, water and cardomom  in a pan and heat it.Add 1 tsp of milk  to the syrup to remove the debris form sugar. You get white bubbles formed, remove it with a spoon.

Heat the syrup till it attains 1/2 string consistency. Simply touch the syurp with thumb and index finger and see it forms like a thread and breaks. This is 1/2 thread consistency.At this stage switch off the stove.

Parallel to the sugar syrup, add little ghee and fry cashews and raisins and keep it aside.

To the ghee and oil and heat it. When hot, pour the batter in side the laddle and move the laddle zig zag. Otherwise all the droplets will be gathered at the center. If the batter is in good consistency, the boondis will not have tail or become flat.It will be like balls.Even at this stage, u can adjust the consistency of the batter.

Fry the boondis, not to crispy.This is very important.If fried very crispy, boondis will not absorp sugar syrup. So, once the batter is dropped, reduce the heat to low and fry.Let the boondis be soft itself, remove it from fire and add it to the 1/2 string consistency syrup.Repeat this step till the batter finishes.Side by side add it to the syrup, so that the boondis start to soak. If you add it as a whole batch, boondis will not absorp properly and cannot be made as laddu.

Atlast add fried cashews, raisins and sugar crystal to the soaked boondis and give it a mix. Now the boondis will be hot.Let it cool to warm temperature to make it as laddus.Take a handful of boondis and try to make it as a ball by pressing it.If it does not stick or form properly as laddu, try to mash boondis with your hand and try to make it.

Make laddus and keep it out for atleast 10-20 minutes, so that laddus become firm.1/2 string consistency syrup makes the laddus to become firm. Place it in a air tight container and should be used within 2 days. It can also be refridgerated and used, but become very hard.