Boondi ladoo or mitai undo as in Konkani was in my cooking wish list since a long time.But wasn't very confident to attempt.But today, after watching few videos from the you tube ,I mustered some courage and started the process.I followed all the instructions like an obedient student given by Hethal and Anuja from Show me the curry.com and went on.I also consoled myself if the attempt was not successful..I had seen many of my fb friends posting this ladoo in several food groups and used to admire them and bookmark their recipes too.And finally, even I succeeded in the making of boondi ladoo .Happy Diwali friends!
Ingredients:
Chick pea
four(besan)-1 cup
Clarified
butter-1 tbsp
Water-1/2
cup
Oil-for
deep frying
For syrup:
Sugar 1 cup
Water -3/4 Th cup
Saffron-1
pinch
Cardamom
powder-1/4 tsp
Powdered
nuts(cashews,almonds)-1/4 cup
Method:
- In a
large mixing bowl,sieve besan and add ghee and water.
- Mix well
until there are no lumps and keep aside.
- In a
medium pan add sugar,saffron,3/4 cup water for sugar syrup.
- Mix well
and cook on a medium flame for 9-10 minutes.
- Reduce the
flame to simmer and continue cooking for 3-4 minutes.
- Sugar syrup
should be of half thread consistency.
- Turn off
the stove and add cardamom powder to the sugar syrup.
- Start heating
oil for deep frying boondi's.
- Once oil
is hot,place a small amount of boondi batter onto a boondi maker or a
perforated laddle(flat laddle with holes).
- Gently tap
the sides or use a spoon to allow the batter droplets to fall into the oil.
- Using a
circular motion with the spoon you can help the batter go through the holes.
- Fry boondi
until golden,remove them from the oil allowing excess oil to drain off and
place them directly into the sugar syrup.
- Using a
different spoon ,mix the fried boondi into the sugar syrup,until they get
coated.
- Wipe the
bottom of the boondi maker clean each time before you continue frying the
remaining boondi.
- Once all
the boondi are fried and submerged into the sugar syrup,add powdered nuts and
mix well.
- Allow
the mixture to cool for few minutes.
- Dip hands
in water,shape off excess and using a ΒΌ cup measure,take the mixture into your
palms,shake off excess and press to form a round ball(ladoo).
- Continue
to make remaining ladoos.
- Starting
from from the first ladoo made gently press the ladoo a second time to make a
tighter ball.
- Do this
for all the ladoos.
- Allow the
ladoos to cool completely and store it in a airtight container.
- Ladoos can
be kept in room temperature for 1-2 days and for longer period store them in
the refrigerator.
My notes:
I would suggest use only 3/4 sup of sugar for the syrup,since my folks found the ladoo to be little too sweet.
I did not use the cup to form the ladoos.
Various steps in the making of the superstar BOONDI LADOO
And finally one more view of the dashing Boondi ladoos