BOONDI LADOO

Ganesh Chaturthi marks the beginning of the festivals in line till October end in India. More or less in every festival we serve ladoo to God. Be it motichoor ladoo or boondi ladoo or other varities of ladoo. Making of ladoo is not an easy task yet the process is very simple. The difference between Motichoor ladoo and Boondi ladoo is the size of the pearls. Motichoor ladoos are smaller sized than Boondi ladoo.  Can be served in any party or puja and win hearts.

Ingredients for Boondi:

  • Besan (gram flour)1 kg
  • Water 600 ml
  • Saffron colour 1-2 drop
  • Green cardamoms 2-3 pcs
  • Magaz seeds 15 gm

Ingredients for Syrup:

  • Sugar 1 kg
  • Water 500 ml
  • Saffron (Few strands)
  • Lime juice 1 lime

Method

  • Mix besan with water thoroughly. There should not be any lumps. Add the saffron colour and mix well. Rest it for an hour or so.
  • Mix water, sugar and saffron and put to boil. When the sugar dissolves add lime juice in it. It will clarify the sugar syrup.
  • Boil the sugar syrup till thick (2 strings) (take a drop of sugar syrup in-between two fingers and check if it gives two strings)
  • When the sugar syrup is ready then keep it near the kadai or frying pan.
  • Heat oil in kadai (frying pan). Take a slotted spoon with round slots.
  • Hold the spoon over the heated oil. Pour the batter over the spoon slowly.
  • As the drops of batter starts pouring in the oil it starts to form small granules and fry them till crisp.
  • Strain the crisp pebbles and directly pour in the sugar syrup. Leave the pebbles in the syrup for a 3-5 minutes.
  • Take out of the syrup and keep it in a strainer to drain the excess syrup.
  • Sprinkle cardamom and magaz seeds and mix the pebbles lightly with it
  • Take a spoonful in hand and roll it to a ball.
  • Garnish with silver varq (optional)

 

 

 

About Bohemian Chef

Father to a lovely daughter, chef and traveller. Cooking is my passion and it has taken me places. Different cuisines and cultures have deeply inspired the stories I tell and the food I cook. This diary is a way of sharing those experiences about the food and travel journeys that touched my heart.

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