Boondi ladoos are an Indian festive sweet that can be enjoyed at any time of the year. Small pearl size boondi balls are fried and later dipped in sugar syrup to form this delicious delight.
RECIPE DETAIL – Combine the ingredients and make the batter as shown below. Adding baking powder helps the boondi to puff up; likewise soda water will do the same job. If using soda water adjust milk in the batter.
Boondi for ladoos is always fried in ghee but you can substitute ghee for oil. To fry boondi find a channi (strainer) with small holes – like the one shown in the picture below. Carefully strain the besan batter through this strainer into the hot oil.
During the frying process you may end up with some flat balls of boondi. To avoid that follow few simple tricks-
Boondi batter should be of dropping consistency – neither too thick nor too thin.
Check oil before adding the boondi.
Hold the strainer above the kadhai/frying pan as this will result into small round boondis.
Even if you get some sticky boondi lumps in the oil – no worries fry till crisp and once sugar is added, you can break them apart.
Do not over fry the boondis as they may result into discoloration.
Make sure the sugar syrup is of the desired consistency. Step by step method explained below.
While preparing the sugar syrup add lemon juice or citric acid, this will prevent the sugar from crystallizing. As shown in the recipe below boil the sugar syrup to a point till it becomes of a thick dropping consistency.
After mixing everything, allow ladoo mixture to sit for at while, until it’s comfortable to touch. Start shaping the ladoos.
Using a whisk mix it well and prepare a lump-free batter. The batter should be of dropping consistency as shown in the picture.
Find a strainer with holes as shown in the pic to fry boondi.
Heat oil in a kadhai. Check the oil before frying, drop a pea size besan batter inside the hot oil..
And if floats right back up, means your oil is ready for frying.
Hold the strainer right above the kadhai, neither too low, nor too high. Pour the batter into the strainer. Shake the strainer and...
You will see small drops of boondi floating in hot oil.
Fry till crisp, do not over fry them.
Once done remove boondis from oil and place them on a paper napkin to absorb excess oil.
Crispy fried boondi all ready.
SUGAR SYRUP PREPARATION
Time to prepare sugar syrup for boondis. In a pan combine sugar, water, lemon juice and rose water. Boil till it is reduced in quantity and has reached one string consistency. It will take 5-7 minutes to reach one string consistency.
Check its consistency - take some liquid on the back of a spoon and if it coats the spoon without dripping means sugar syrup is ready. Other way would be to take some cooled off sugar syrup in between your fingers, press and now open your fingers, if it forms a thick string between your fingers without breaking - sugar syrup is ready to use.
To the boiling syrup add saffron strands, cardamom powder and chopped pistachios. At the last add mawa.
Add fried boondi.
Mix till the mixture is well blended.
Take it off the flame.
When it is comfortable to touch start shaping the ladoos.
If the mixture feels sticky, apply some ghee to your palms and shape them.
For Motichoor ladoos, follow the link above.
Enjoy tasty and delicious Boondi ladoo on this Basant Panchami occasion!!