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Boondi Ladoo Recipe - (Diwali Spl)

Mon, Nov 12, 2012, 12:11 PM
Boondi Ladoo


1.Chickpea Flour (Besan) – 1 cup
2.Butter (Ghee) – 1 Tbsp
3.Water – 1/2 cup
4.Oil – for deep frying
5.Sugar – 1 cup
6.Water – 3/4 cup
7.Saffron – pinch
8.Cardamom Powder – 1/4 tsp
9.Cashews/Almonds/Pistachio – 1/4 cup, powdered


1.In a mixing bowl, sieve Chickpea Flour and add Ghee and 1/2 cup Water. Mix well until there are no more lumps and keep aside.
2.In a medium pan, add Sugar, Saffron and 3/4 cup Water for the sugar syrup.
3.Mix well and cook on a medium flame for 9-10 minutes (210F – 215 F).
After 9-10 minutes, reduce the flame to a simmer and continue cooking
for 3-4 minutes. Sugar syrup should be 1/2 thread consistency.
4. Start heating Oil for deep frying.
5. Turn off stove and add Cardamom Powder to the sugar syrup.
6.Once Oil is hot, place a small amount of boondi batter onto a Boondi
Maker or flat ladle with holes and gently tap the sides with a spoon to
allow batter droplets to fall into the oil. Using a circular motion
with the spoon, you can help the remaining batter go through the holes.
7.Fry Boondi until light golden, remove them from the oil allowing excess
oil to drain off and place them directly into the sugar syrup.
8.Using a different spoon, mix the fried boondi into the sugar syrup until they get coated.
9.Once all the boondi are fried and dipped in the sugar syrup, add Powdered Nuts and mix well.
10.Allow mixture to rest for 10 -15 minutes.
11.Dip hands in water,take the mixture into your palms and press to form a round ball (ladoo). Continue to make remaining ladoos.
12.Allow the ladoos to cool completely.
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Recipes With : Besan Flour, Ghee, Sugar,