BOONDI KE LADDU

BOONDI KE LADDU

INGREDIENTS

FOR BOONDI

• Besan (chickpea flour)- 1 cup (200 grams)
• Water- 1/2 cup (100 ml)
• Orange food color- a pinch (optional)
• Oil for deep frying

FOR SUGAR SYRUP

• Sugar- 1 cup (200 grams)
• Water- 1/2 cup (100 ml)
• Cardamom powder (elaichi)-1/4 teaspoon

METHOD

• First prepare the sugar syrup.
• Boil 1/2 cup water in a pan & add 1 cup sugar to it.

• Add cardamom powder to it & boil it on medium high heat.
• Sugar syrup has to be of one string consistency.
• This will take around 7 minutes.

• In the meantime, prepare the batter for the boondi.
• Take besan (chickpea flour) in a pan & add 1/4 cup water to it.
• Beat them really well to break all the lumps.

• Now add the rest 1/4 cup water to this batter & mix well.
• If you are adding orange food color, then add it to the batter at this stage.
• The batter should be of a pouring consistency just like cake batter.

• Sugar syrup must be ready by now.
• Turn off the flame & keep it aside.
• We will add hot boondis to this sugar syrup.
• Heat oil in a pan.
• Use a perforated spoon to make boondis.

• Hold the spoon 2 inches above the hot oil.
• Add some batter on this spoon & tap the spoon gently.
• Boondis will fall in this hot oil.
• Deep fry them till they turn golden in color & still soft.
• Don't fry them too much as they will turn crispy otherwise.

• Take them out from the hot oil on a paper towel & transfer them to the sugar syrup when still hot as they will absorb the sugar syrup easily.
• Make boondis using all the batter & transfer to the sugar syrup.

• When still warm, grease your hands with a little ghee & make round laddus using these boondis.
• Don't let it cool down, as the sugar crystallizes & then it will be difficult to make the laddus.
• You can grind them coarsely if you want smaller boondis.
• Allow them to cool down.
• Store them in an air tight container.
• Boondi laddu is ready to serve.

RAVA (SEMOLINA) LADDU - My 100th recipe :)

RAVA (SEMOLINA) LADDU-My 100th recipe :)

INGREDIENTS

• Sooji (rava / semolina)-1 small cup
• Desi ghee- 2 tablespoons
• Powdered sugar - 1 small cup (adjust according to taste)
• Milk-1/2 cup
• Coconut grated- 3-4 tablespoons
• Cashew nut sliced- 1-2 tablespoon
• Rains- a few

METHOD

• Heat 2 tablespoons ghee in a heavy bottomed pan.
• Lower the flame & add sliced cashew nuts & raisins.
• As they increase in size, add grated coconut to it & fry for a minute.
• Add sooji to it & mix well.

• Fry for around 10 minutes.
• A nice aroma of roasted sooji starts coming by this time.
• Add powdered sugar at this time & mix well.

• Now add milk slowly to this mixture.
• Milk should be at room temperature.

• Allow milk to get dried up.

• Allow this mixture to cool down slightly.
• When still warm, apply a little desi ghee on both the hands & taking a little mixture at a time, make small round laddus.
• Allow them to cool down.
• Rava laddu is ready to serve.