Boondi laddu is made with gram flour or besan, the droplets of Bengal gram batter are deep-fried in oil and soaked in the sugar syrup, and shaped into round balls to make laddu. Boondi laddu is prepared for Indian festivals like Diwali, Raksha Bandhan, and Navaratri.
- 2 cups Basen/Gram flour (400 grams approx..)
- 1 pinch Yellow food color
- 1 pinch Baking soda
- Oil for frying
- 1.5 cups Sugar (300 grams approx..)
- 1 cup Water
- 1/4 tsp Cardamom powder
- 10 Cashewnuts
- 10-15 Raisins
- 1 tsp Ghee
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In a bowl, add 2 cups of basen.
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Add 1 pinch of baking soda, and a pinch of yellow food colour and combine well.
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Add the water little by little, and make a thick paste without lumps.
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Add more water and make a flowing consistency batter.
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Heat oil in a pan for frying.
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You can use either a boondi ladle or strainer ladle to make boondis.
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Slowly pour batter, you can see batter drops fall into the oil.
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Cook for 20 - 30 seconds.
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Remove and drain it in a paper towel.
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Clean the ladle and dry it with a cotton cloth before pouring the next batch.
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Repeat the same for the entire batter.
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Add 1.5 cups of sugar to a pan.
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Add 1 cup of water and bring it to a boil.
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Cook sugar syrup for 5 -8 minutes or till the one string consistency is achieved.
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Add 1/4 tsp of cardamom powder.
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Add boondis to the sugar syrup and mix well.
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In a mixer jar, add 1 cup of boondi and grind it coarsely.
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Heat 1 tsp of ghee, and add cashew nuts and raisins, cook till golden brown.
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Add roasted cashew nuts and raisins to the boondi mixture.
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Add crushed boondis and combine well.
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Make laddus while the mixture is warm.