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.