BOONDI KE LADDU: YES, most of you might have seen and may have tasted BOONDI KE LADDU.
THESE LADDUS ARE NAMED BOONDI LADDUS BECAUSE OF THEIR MAKING PROCESS. BOONDI IS MADE BY POURING THE BOONDI BATTER THROUGH A PERFORATED LADLE
OR A SIEVE THAT FALLS IN OIL LIKE A DROPLET (BOOND-DROPLET) AND A PEARL-LIKE STRUCTURE IS FORMED.
BOONDI means small GOLDEN PEARLS MADE OUT OF GRAM FLOUR. Which is deep fried in pure GHEE and then using sugar syrup, they are combined with dry fruits (optional), to form LADDU.
This LADDU is the most common sweet dish MADE IN MARRIAGES, FESTIVALS, etc,
It is said that LORD GANESHA, likes LADDU, so in almost all homes this is the sweet dish made for offering him during festivals.
The main ingredient used to make BOONDI KE LADDU is gram flour or Besan
Use always FRESH BESAN. If the color of besan is yellow, it means the BESAN OR GRAM FLOUR is fresh. If the color is pale yellow or whitish, it means BESAN IS STALE OR OLD, do not use it for sweets.
This LADDU can be made very fast with minimum effort and with few easily available ingredients.
Let us have a look at the ingredients needed for making these delicious Laddus.
INGREDIENTS FOR THE LADDUS
- Gram flour (Besan)-1 cup
- Plain water-3/4 cup or less for batter
- Plain water-1 cup for syrup
- Sugar-1 cup
- Pure Ghee-1 cup for frying Boondi
- Edible colors-red+yellow or orange (few drops0
- Cardamom powder-1/2 teaspoon
- Melon seeds- 1 teaspoon of almonds or pistachio.
METHOD OF MAKING BATTER FOR BOONDI KE LADDU
Table of Contents
- Take a mixing bowl.
- Put a sieve on it and sieve the gram flour.
- Now start adding water and simultaneously stir the batter with a whisk or a spoon so that you don’t form lumps, but a uniform batter.
- Add yellow and red color 3-4 drops each to the batter.(if powder dissolves in water and then add )
- The batter should neither be too thick nor too thin in consistency.
- It should drop only when tapped not by itself.
- Beat the batter for 2-3 Mts.
FRYING THE BOONDI FOR BOONDI KE LADDU
- You need the following, things for making boondi.
- Heat a wide fry pan with Ghee
- When it is nicely heated, test the heat
- As soon as you put a drop of batter, it should come up instantly, puffing like a pearl.
- If the pearl is flat, it means, the batter is too thin and so you can add little gram flour to it.
- If the pearl is long it means, the batter is too thick and so add little water and mix.
- If the pearl remains round it is perfect
- Always fry in very hot oil.
- Put a big spoon of batter on the sieve or perforated ladle holding it on the hot oil pan.
- Slowly tap the ladle so that the batter drops in oil to form Boondi.
- Turn it and when the boondi changes color and bubbles in the ghee disappear, remove it through a strainer taking out the extra ghee IN A PLATE.
REMOVE IT WHEN THE COLOR CHANGES TO GOLDEN COLOR AND THE BUBBLES STOPS IN THE OIL.
MAKING OF SUGAR SYRUP
- Take a heavy bottom vessel for making sugar syrup
- Add 1 cup of sugar and 1 cup of water.
- Let the sugar dissolve. and the syrup boils FOR 3-4 Mts.
- Now add cardamom powder and some more liquid color.
- Add the fried BOONDI to the syrup.
- Add the melon seeds at this time.
- Let the boondi cook and absorb the syrup. Allow to cook for 5 to 8 mts.
- When all the syrup gets absorbed, put a few drops of lime juice to avoid the crystallization of sugar.
MAKING BOONDI KE LADDU
NOW THE BOONDI IS READY TO MAKE LADDU.
1) You can simply make laddus by shaping it round in between your palm and fingers or by using a mold.
2)You can make MOTHICHUR KE LADDU, by just crushing the MOTHI (BOONDI) WHEN IT IS STILL HOT AND SOFT.
3)If the BOONDI has soaked all the syrup and is hard to make a LADDU, NO WORRIES, PUT IT IN A MULTI-MIX JAR AND BLEND FOR 5-6 SECONDS. You can then very easily form a LADDU.
Want to know another type of laddu? Have a look at this link.
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