Boondi laddu is a traditional and a very popular Indian sweet which is often served in temples, weddings, festivals and special occasions. Boondi Laddu is prepared from chick pea flour aand sugar syrup. The chick pea batter is deep fried into tiny balls and are soaked in cardamom infused simple syrup and are rolled in to small balls/laddu’s.
Boondi Laddu Recipe:
For the Chick pea flour batter-
- Chickpeas flour/ Gram flour/ Besan – 1 cup
- Water- 1 cup
For the Simple syrup:
- Sugar- 1 cup
- Water- 3/4th cup
- Edible Camphor/ Pacha Karpooram – 2 pinches
- Cardamom pods – 3 crushed
- Ghee/ Clarified Butter- 1 tbsp.
- Cashews- 2 tbsps.
- Oil for Deep frying the boondi and
- Boondi Ladle
- Prepare the sugar syrup by adding 1 cup of sugar and 3/4th cup of water. Cook the syrup on medium heat till you get single string consistency. Turn off the heat. Add the cardamom powder and edible camphor. Mix and set a side.
- Mix the flour and the water and make a smooth batter. The consistency of the batter should be similar to the dosa batter. The way you check if the consistency of the batter is right is when you pour the batter in the ladle, the batter will start dropping through the holes into the hot oil and form a ball.
- Once the batter is ready, heat the oil. Drop a tiny bit of batter in the oil. If it rises up immediately the oil is ready to fry the laddu’s. If the batter doesn’t come up immediately then the oil is not hot enough. If the batter comes up but becomes brown immediately, then the oil is too hot.
- Now pour the besan batter through the ladle in the hot oil and fry the boondi for few seconds. Remove and place them on the paper towel to remove the excess oil. Then drop the fried boondi in the sugar syrup. Mix well.Continue with the rest of the batter.
- Let the boondi soak up all the syrup. Add in the fried cashew. Mix well.
- Take small amount of the boondi mixture in to our palm and try forming a laddoo.