Wishing all my friends, readers and everyone a Very Happy & Prosperous Diwali / Deepavali with one of my favorite sweet, Boondi Ladoo Recipe. This is 3rd time i am making this sweet and this time it turned out more good and near to perfect. Yesterday hubby dear helped me a lot and we really enjoyed making this boondi laddu. We had more fun making it.
Compared to other Indian Festivals, Diwali is more special and more joyful celebration to us. From mychildhooddays we celebrate this festival in more grand way, more shopping, new dresses, fire crackers, sweets &savories and lots n lots of happiness and smile.The most important and happiest part of this festival is "Sharing" - sharing greetings, happiness, sweets etc.
I love this part a lot, those golden memories are everforgettable, wake up so early in the morning, after oil bath will do a small pooja and dress up neatly to fire some crackers and then me n my sister took those sweets&savory plates which my mom made to share with our friends and neighbors. We go to all our relatives n neighbors home, wish them "Happy Diwali" and give our sweets to them and in turn aunts/maamis will also give their sweets and savories. Almost half of a day will go by visiting others home.
But after coming to US, i miss that part and of these six years i spent only two years with friends and neighbors. That too the previous year there's no one to greet & share. We ourselves enjoyed the day with all the delicious items i made. But this year i am going to spend the day alone. Both my kids n H will be going to school n office and its going to be a regular weekday/Tuesday :(
Anyway i am a part of this vast blogging world and have lots n lots of friends to Greet and share sweets & savories virtually...thats' the happy part of blogging though we are left alone or away from family we still have lots of people to share n makes us feel happy :) Am i right??!!
Ingredients
For Boondi
- Gran Flour/Besan Flour 1 and 1/2 cups
- Water 1 and 1/4 cup
- Salt a pinch
- Cooking soda/baking soda a small pinch
- Food color a pinch(any desired color)
- Sugar 1 and 3/4 cup
- Water 3/4 cup + 2 tbsp
Other Ingredients
- Cardamom powder 1/4 tsp
- Nuts/any desired nuts 2 tbsp ( i used chopped cashew nuts only)
- Ghee 2 tsp (to fry nuts)
Method
- First make Sugar syrup, add water and sugar in a sauce pan and stir well and bring it to boil and cook till it reach one string consistency.
- Once done turn off the stove and keep it aside.
- Now take a bowl, sift gram flour add baking soda and salt mix well.
- Now make a small dent, add water little by little and keep mixing without any lumps.
- Mix everything well to a smooth little thicker than the baji batter and add food color and mix it well.
- Thats it the batter is now ready to make boondis.
- You need two perforated ladles, one to pour batter and one used to remove the fried boondis from oil.
- Heat oil in a pan/kadai for deep frying, once the oil gets hot, pour the batter into the perforated ladle, keep the perforated ladle just 2-3" away from hot oil, and gently tap the poured ladle to make the boondis fall into the oil.
- Then fry till light golden color, not crispy n crunchy. then remove it from the oil and drain it in paper towel or u can add it directly to the warm sugar syrup, this way it absorbs well.
- Before starting the second batch, wipe the ladle with paper towel and repeat the same process for the remaining batter.
- Once done add all the fried boondis to the sugar syrup, and then add cardamom powder and fried cashew nuts.
- Mix everything well and leave it to rest for 1-2 hours.
- After that, slightly mash the boondis using backside of the spoon/spatula(optional).
- Then start shaping the boondi mixture into laddu/ball shaped.
- That's it...Delicious Boondi Laddu ready. Once it completely set store it in an airtightbox.
- With the above content u will get 15 boondi laddu.
Notes:
Sugar syrup should be warm when u add boondis.
Batter consistency is more important to get perfect boondis, so add water little by little n make a smooth batter without lumps, it should not be too free flowing n thick, medium thin.
While dropping the batter into the hot oil, i used spoon n spread it to make even flowing.
Oil should not be too hot else it will turn crispy boondi, at the same time if its less hot it absorbs more oil n wont puff up.
