Boondi Ladoo is the most popular Indian sweet made during diwali and weddings.The ladoos are made little different in North and South India.The north Indian ladoo is orange in colour and the boondis are really small and it is called the "Motichur Ladoo".The south Indian ladoo is yellow in colour and the boondis are slightly bigger.We like both the Ladoos and the best of all is the Thirpathi Ladoo any day!!!!!
I used to get terrified thinking of making these Ladoos and Jangiris for many years!!!!but thanks to the fellow bloggers and their way explaining,which made it easy for me to make these tough ones easily.I hope few people benefit seeing my blog and make their sweets and enjoy.
Ladoos have always had a affinity to our family.My Father in law used to call my kids "Ladoo Kanna"when they were little and when they grew up a little and when they started talking they started calling him "Ladoo thatha"and later on it became "Ladoo" his pet name!!!!
so whenever we think of Ladoos we cannot miss thinking about him!!!!!!(ladoo thatha).
You will Need(makes 20-25 small ladoos)
- One cup Besan Flour
- One and half cup Sugar
- Few broken Cashewnuts
- Few Raisins
- 4 Cloves
- A pinch of Cooking Soda
- A pinch of Yellow food colour
- A pinch of Edible Camphor
- A pinch of Nutmeg Powder
- A generous pinch of Cardamom powder
- Oil or Ghee for Deep frying
1.Seive the gram flour,soda and food colour in a wide bowl.
3.Heat oil or ghee in a pan and when it is hot pour one laddle of dough in a perforated laddle and just press it in circular motion with the other laddle.
4.The boondi's need not be crisp so you can take it out when it is just cooked.
5.Drain and keep aside.
8.Heat the sugar syrup until you reach string consistency or even a little more than one string consistency is good.switch off the stove.
9.In another small pan heat one tbs of ghee fry the cashews till golden and then add the raisins.
10.In the wide bowl add the boondi's to the sugar syrup,add the
cashews,raisins,kalkandus,cloves,cardamom powder, crush the edible camphor between your fingers and it becomes a powder.
12.At room temperature take a portion of the mixture and mould it in to ladoos and place it on a dry plate.Press tightly so that the boondis ooze out moisture which will help to mould easily and hold the ladoos tight.
Enjoy the ladoos but it tastes better only after a day when the sweetness is basorbed well.
- While making the batter be careful about the consistency if it is too thick there will be tails in the boodis so you add a little water to the batter mix it well and try again.
- If the batter is too watery the boondis would be flat so add more flour mix well and try.
- While making the sugar syrup make sure you get atleast one string consistency.Keep a small cup with water and drop a little sugar syrup in it and it should not dissolve and you should be able to move it and gather it.
- You can add the caphor,cardamom powder and any extra essence like rose you can add it to the sugar syrup for even distribution.
- Do not add too many cahsew,raisins and kalkandu's as it will not be easy to mould the ladoos.
- Start making the ladoos when the mixture is warm.
- There is a boondi laddle available in the market so you can buy one and use it.
- You can powder the cloves and add it if you like the flavour and smell.