boondi ladoo recipe, how to make boondi laddu | ladoo recipes

boondi ladoo recipe with step by step photos – sharing this boondi ladoo recipe which was pending in drafts from some time.

this festive season of ganesh chaturthi, i have not been able to prepare or post any sweet or savory recipe. a few family issues have kept us busy and in travelling mode. so could not get time and space to prepare the sweets. hence posting this recipe of boondi ladoos, that i had made some time back.

the method to make boondi ladoo is similar to making motichoor ladoos. just remember that the consistency of the batter should be right, to get round shaped boondis. also, if you can, use a boondi ladle to make the boondis.

if you use a regular perforated ladle, then you won't get round shaped boondis. when you add the batter and spread it, the first batch gives a round boondi. keep on spreading and you do not get round shaped boondis. thats what happened when i was making this. making these is a bit tedious and towards the end i started loosing my patience

round or not so round boondis, but they taste good and get over soon. these boondi ladoos have a soft texture. store them in an air tight jar once done and they stay good for a couple of days. to keep for a longer time, about a week in the refrigerator.

hopefully, for ganesh chaturthi, i plan to make ganesha's naivedyam tomorrow and if possible also plan to post them. i pray that lord ganesha gives me the energy and creativity to do so. wishing all who celebrate a happy ganesh chaturthi and may lord ganesha bestow peace, prosperity and wisdom on all.

you can also check these ladoo recipes for the festive occasion - coconut ladoo, besan ladoo, dry fruits ladoo, maa ladoo, sabudana ladoo

lets start step by step boondi ladoo recipe:

1. take all the dry ingredients for the boondi batter in a mixing bowl – namely, gram flour & saffron powder

2. add water to make a smooth batter. the consistency of the batter is important. we will check if the consistency is right, by frying a few boondis. the amount of water to be added depends on the quality of gram flour.

3. tap the wired whisk or the handle of a spoon which has a bit of batter in to the hot oil.

4. the boondis should have a round shape. if they become flat, the batter is thin and if they get tail ends, the batter is thick. if thin, then add a bit of gram flour and check by frying a few boondis. if thick, then add a bit of water and then do the same test. once you get the correct consistency, proceed with the next step of frying the boondis.

5. meanwhile, mix sugar and water in a pan.

6. keep the sugar solution on stove top on a low heat.

7. cook the sugar syrup, till you get a one thread consistency. switch off the flame. keep the sugar solution aside. the sugar syrup should be hot when you add the boondis. so you can keep the sugar solution on a hot water bath. meaning place the pan on a plate or tray filled with hot water.

8. you can fry the boondis and prepare the sugar solution side by side. thats what i did. take a dry perforated ladle/jhara and place it above the hot oil. don't keep too much on a height, as the batter droplets, when falling from a height, do not give a round shape.

9. with a spoon add some batter on the perforated spoon ladle/jhara.

10. spread the batter lightly with a spoon. finish up the batter on the perforated spoon ladle this way.

11. fry the boondis till they are cooked. don't make them crisp or over do the frying. when the oil stops sizzling, remove the boondis. this step is also important because if boondis becomes crisp then the ladoos won't be soft and they won't be able to absorb the sugar syrup.

12. after each batch, wipe the perforated ladle/jhara with a clean piece of thin cotton kitchen towel from both sides.

13. strain the boondis well with a slotted spoon and then add them directly to the hot sugar syrup. fry all the boondis with the above method and then add them to the sugar syrup.

14. finally add a melon seeds (magaz), cardamom powder, black cardamon seeds and a pinch of edible camphor (optional). add ghee also. ghee helps in binding the ladoos. i added about ¾ tbsp of ghee later.

13. mix well and shape the boondi mixture into laddos.

14. you can place the boondi ladoos in small muffin liners. you can also garnish the ladoos with raisins or cashews. serve the boondi ladoos as naivedyam or bhog to lord ganesha.

if you are looking for more sweets recipes then do check coconut barfi, shahi tukra, rice kheer, rava kesari, kaju katli, gulab jamun with khoya and sooji halwa.

boondi ladoo recipe below:

boondi ladoo recipe

boondi ladoo - a popular indian sweet made from gram flour batter.

Author: dassana

Recipe type: sweets

Cuisine: indian

Serves: 10-12 ladoos

Ingredients (american measuring cup used, 1 cup = 250 ml)

for the sugar syrup:

• 1.5 cups sugar
• ¾ cup water

for the boondi batter:

• 1.5 cups besan/gram flour
• 1 cup + 1 tbsp water or add as required (the amount of water to be added depends on the quality of besan/gram flour)
• 2 pinch of crushed saffron or saffron powder
• 6 cardamoms crushed to powder in a mortar-pestle, about ½ tsp cardamom powder
• 1 tbsp melon seeds
• 2 black cardamoms, seeds kept and the husks discarded
• 5 to 6 green cardamoms, powdered
• a pinch of edible camphor (optional)
• ¾ tbsp ghee to be added or ghee for applying on your palms for shaping the ladoos
• oil for deep frying the boondis

Instructions

preparing the sugar syrup:

1. mix sugar and water in a pan. keep the sugar solution on stove top on a low heat.
2. cook the sugar syrup, till you get a one thread consistency. switch off the flame. keep the sugar solution aside.
3. the sugar syrup should be hot when you add the boondis. so you can keep the sugar solution on a hot water bath. meaning place the pan on a plate or tray filled with hot water. you can fry the boondis and prepare the sugar solution side by side. thats what i did.

preparing the boondis:

1. take all the dry ingredients for the boondi batter in a mixing bowl - besan/gram flour & saffron powder.
2. add water to make a smooth batter. the consistency of the batter is important. we will check if the consistency is right, by frying a few boondis.
3. tap the wired whisk or the handle of a spoon which has a bit of batter in to the hot oil. the boondis should have a round shape.
4. if they become flat, the batter is thin and if they get tail ends, the batter is thick. if thin, then add a bit of gram flour and check by frying a few boondis. if thick, then add a bit of water and then do the same test. once you get the correct consistency, proceed with the next step of frying the boondis.
5. take a dry perforated ladle and place it above the hot oil. don't keep too much on a height, as the batter droplets, when falling from a height, do not give a round shape.
6. with a spoon add some batter on the perforated spoon ladle.
7. spread the batter lightly with a spoon. finish up the batter on the perforated spoon ladle this way.
8. fry the boondis till they are cooked. don't make them crisp or over do the frying. when the oil stops sizzling, remove the boondis.
9. this step is also important because if boondis becomes crisp then the boondi ladoos won't be soft and they won't be able to absorb the sugar syrup.
10. after each batch, wipe the perforated ladle with a clean piece of kitchen towel from both sides.
11. strain them well with a slotted spoon and then add them directly to the hot sugar syrup. fry all the boondis with the above method and then add them to the sugar syrup.
12. finally add a melon seeds (magaz), cardamom powder, black cardamon seeds, ghee and a pinch of edible camphor (optional). ghee helps in binding the boondi ladoos. i added about 1 tbsp of ghee later.
13. mix well and shape the boondi mixture into ladoos
14. you can place the boondi ladoos in a small muffin liners. you can also garnish the ladoos with raisins or cashews. serve the boondi ladoos to lord ganesha.

3.2.2708

Categories

Select CategoryAndhra RecipesAwadhi CuisineBaked SnacksBengali RecipesBeveragesBread RecipesChutneysCooking Tips & MethodsCulinary TermsDal RecipesDessertsEgg RecipesEggless CakesFasting RecipesFestival RecipesgeneralGoan RecipesGujarati RecipesHyderabadi CuisineIndian Breads & ParathasIndian Breakfast RecipesIndian CurriesIndian Street FoodIndian Vegetable RecipesIndo-Chinese RecipesInternational CuisinesKarnataka RecipesKashmiri RecipesKerala RecipesKids RecipesKonkani RecipesLow Fat RecipesMaharashtrian RecipesMalvani RecipesMicrowave RecipesMughlai RecipesNo Onion No GarlicNorth Indian RecipesPaneer RecipesParsi RecipesPickles-Sauces-DipsPunjabi RecipesRajasthani RecipesRegional Indian CuisineRice RecipesSindhi RecipesSouth Indian RecipesSpiritual CornerStarters & SnacksSummer RecipesTamil NaduTiffin RecipesVegan RecipesVegan Sweets & Desserts

via Veg Recipes of India http://ift.tt/1pMh4rj

Put the internet to work for you.

Turn off or edit this Recipe