Saturday, November 10, 2012

Boondi laddu




Ingredients:
Besan flour(kadala maavu)
2 cup
Ghee
2 tbsp
Sugar
3 cup
Water
As required
Food color (optional)
A pinch
Cardamom powder
¼ tbsp
Cashew nuts
Few
Raisins
Few
Oil
For frying
boondi laddu
boondi laddu



slotted spoon
slotted spoon
How to make Sweet Boondi laddu/ poonthi laddu:
  • Fry the cashew nut, raisin one after the other in ghee and set aside.
  • Prepare sugar syrup using sugar and water for single string consistency. Keep the preared sugar syrup in a vessel containing hot water so that it wont get cool down completely. The syrup need to stay hot for preparing boondi laddu.
  • Mix besan flour, food color and water without any lumps. Test the consistency of batter by making boondi using backside of spoon, drop the batter in oil, if the ball forms tail the consistency is too thick so add some water and check again. If the boondi is flat and thin the batter is watery so add some besan flour and check again. If the boondi is perfect round the batter is in right consistency.
  • Pour the batter in perforated spoon (spoon having lot of holes) above the hot oil.
  • Tap the edges with another spoon or shake the spoon, so that the small droplets will convert to boondi.
  • When the color changes to light gold use another perforated spoon/ slotted skimmer/julep strainer to remove the excess oil.
  • Now drop the boondi in sugar syrup. After few minutes when the boondi is warm enough add the powdered cardamom, cashew nuts, raisins and shape them between your hands to form laddu.
Tips:
  • You can also grind the boondi in mixy and then form as laddu.
  • If the syrup get cools completely you cant do laddu.

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