Ingredients:
1 cup Besan
1 pinch Kesar
1 pinch Cardamom powder
1 tbsp Rice flour
1 pinch Baking Powder
1 tbsp Melon seeds
1 tbsp Broken Cashew nut
2 cups Sugar
1 cup Water
Oil for deepfrying the boondis
Method:
Crack open the cardamom pods and remove the seeds. Crush the seeds and keep aside.
Mix the flour, rice flour, baking powder and colour to make a smooth pancake-like batter or slightly thicker than dosa batter.
Make a smooth thick batter. Heat the oil.
Take the batter and pour it over a sieve with round holes (The critical part of boondi making is to use the right kind of utensil for the batter to drop through the holes into the hot oil to form the little pearl shaped fried balls .To accomplish this you need to use a flat skimmer, strainer or perforated ladle that has several round holes on the surface, each about the size of a whole black peppercorn).
Take the batter and pour it over a sieve with round holes (The critical part of boondi making is to use the right kind of utensil for the batter to drop through the holes into the hot oil to form the little pearl shaped fried balls .To accomplish this you need to use a flat skimmer, strainer or perforated ladle that has several round holes on the surface, each about the size of a whole black peppercorn).
Tap it gently with a spoon so that small balls of dough fall into the oil. Fry them until the sound of sizzling stops and boondis are light gold in color but not crispy!
Make the balls and keep aside. Put the water and sugar in a saucepan and bring to a boil on medium-high heat. When the syrup comes to a boil, turn the heat down to medium and stir to dissolve the sugar. Heat the sugar and water till reaches 1/2 thread consistency.
In the sugar syrup mix kesar & melon seeds, cardamom powder and fried boondies. When the mixture is still warm make into balls, don’t let them to cool off (If the mixture cools balls cannot be made as the sugar crystallizes).
To make the ladoos, scoop up some of the boondi mixture into your palm with a spoon.
Gently squeeze the mixture between both palms to shape into a round ball about the size of a golf ball. As you are squeezing some of the syrup will come out.
You can make the ladoo larger or smaller if you have a preference.
Your boondi laddo is reday to serve now.
11 Feel free to share your comments:
Wow, these look and sound delicious! I don't think I would be able to find the majority of the ingredients at my standard grocery store, but maybe I will have my friend look for me at the Indian Market :)
Wow super perfectly done!
http://krithiskitchen.blogspot.com/
thankss..:)
hi pranathi. this is a new snack for me. think i can try learn from you here. thanks for your visit. will visit you again to
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