By Boondi ke laddoo is a popular Indian sweet made from small, deep-fried chickpea flour pearls called boondi, which are then mixed with sugar syrup, nuts, and aromatic spices.
. Here’s a basic recipe to make boondi ke laddoo:
Ingredients:
- 2 cups chickpea flour (besan)
- 1 cup water
- A pinch of baking soda
- Oil or ghee for frying
- 2 cups sugar
- 1 cup water
- 1/2 teaspoon cardamom powder
- A few saffron strands (optional)
- Assorted nuts (such as almonds, cashews, pistachios), chopped
Instructions:
- Prepare the Sugar Syrup:
- In a saucepan, combine sugar and water to make the sugar syrup.
- Heat the mixture over medium heat until the sugar dissolves completely, stirring occasionally.
- Add cardamom powder and saffron strands (if using) to the syrup.
- Let the syrup simmer for a few minutes until it reaches a one-string consistency. To test, take a small amount of syrup between your thumb and forefinger and pull apart gently. If it forms a single thread, the syrup is ready. Turn off the heat and set aside.
- Make the Boondi:
- In a mixing bowl, combine chickpea flour and a pinch of baking soda.
- Gradually add water to the flour while whisking to form a smooth, lump-free batter. The batter should have a pouring consistency, similar to pancake batter.
- Heat oil or ghee in a deep frying pan or kadhai over medium heat.
- Hold a perforated ladle or boondi jhara (a special ladle with small holes) over the hot oil and pour a ladleful of batter onto it.
- Gently tap the ladle to allow small droplets of batter to fall into the hot oil. Fry the boondi until they are golden brown and crisp. Remove them using a slotted spoon and drain excess oil on paper towels. Repeat the process with the remaining batter.
- Assemble the Laddoos:
- While the boondi is still warm, transfer it to the sugar syrup. Mix well until all the boondi is coated with the syrup.
- Add chopped nuts of your choice and mix them into the boondi-sugar mixture.
- Allow the mixture to cool slightly until it is comfortable to handle but still warm enough to shape into laddoos.
- Grease your palms with a little ghee and take a small portion of the mixture. Press it firmly between your palms to shape it into a round ball or laddoo.
- Repeat the process with the remaining mixture to make more laddoos.
- Serve and Store:
- Once the laddoos are shaped, allow them to cool completely at room temperature before storing them in an airtight container.
- Boondi ke laddoos can be stored at room temperature for several days. Enjoy them as a festive treat or a delightful sweet snack!
