Boondi Ladoo

Ingredients

For Boondi Ladoo

• 1.5 cups gram flour (besan)
• 1 cup + 1 tablespoon water or add as required – the amount of water to be added depends on the quality of besan
• 2 pinches crushed saffron strands of saffron powder
• ½ teaspoon cardamom powder or 5 to 6 green cardamoms crushed
• 1 tablespoon melon seeds (magaz)
• 2 black cardamoms – seeds kept and the husks discarded
• 1 pinch edible camphor – optional
• Varq
• 1 tablespoon ghee and some more ghee for applying on your palms while shaping the laddu
• oil for deep frying, as required

For Sugar Syrup

• 1.5 cups sugar
• ¾ cup water

Directions For Making Boondi Batter

1. Take the dry ingredients for the boondi batter in a mixing bowl – gram flour and crushed saffron or 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 into 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.
5. TIP 1: If thin, then add a bit of gram flour and check by frying a few boondi.
6. TIP 2: If thick, then add a bit of water and then do the same test.
7. Take a dry perforated spoon and place it above the hot oil. Don’t keep the ladle too high, as the batter droplets, when falling from a height, do not give a nice round shape.
8. With a spoon add some batter on the perforated spoon ladle.
9. Spread the batter lightly with a spoon. Finish up the batter on the perforated spoon ladle this way.
10. Fry the boondi till they are cooked. Don’t make them crisp or over do the frying. When the oil stops sizzling, remove the boondi.
11. This step is also important because if boondi becomes crisp then the boondi ladoo won’t be soft and they won’t be able to absorb the sugar syrup.
12. After each batch, wipe the perforated ladle with a clean piece of kitchen towel from both sides.

Directions For Making Boondi Ladoo

1. Strain the fried boondi well with a slotted spoon and then add them directly to the hot sugar syrup. Fry all the boondi in batches with the above method and then add them to the sugar syrup.
2. Finally add melon seeds (magaz), cardamom powder, black cardamom seeds, ghee and a pinch of edible camphor (optional). 
3. Mix well and shape the boondi mixture into a small to medium-sized round spherical ball. If you are not able to shape them, then add 1 to 2 tablespoon more ghee as it helps in binding.
4. You can place the boondi ladoo in small muffin liners. You can also garnish them with raisins or cashews or slivered nuts like almonds or pistachios and varq.
5. Serve boondi laddu. If not served the same day, refrigerate them in an airtight container. These laddu keep well for about a week in the fridge.

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