ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.
Boondi Laddoo is a sweet variety which is popular throughout India. It is common to prepare these laddoos on festival and other occasions. Boondi (small balls) will be prepared from the besan flour and laddoos are made by combining these boondis with sugar syrup; that's the reason its called as Boondi Laddoo!
My mom will prepare similar kind of laddoo for Ganesh Chaturthi festival using the jaggery instead of sugar. Even I wanted to pepare the laddoos this time for the festival, but I prepared them using the sugar. This was the first time I prepared these laddoos and it was a great success! Folks liked it a lot and laddoos got over very quickly :)
Preparation time: 1 hour
Yield: 14 laddoos of medium size
Besan flour - 2 1/4 cup
Sugar - 2 1/4 cup
Cardamom - 3
Cloves - 4
Cashews, raisins - optional
Oil for deep frying
A ladle with small holes to prepare the boondi
Take the besan flour, add water little by little and make a thick paste without lumps.
Heat the oil in a pan on medium flame. Pour some batter on the ladle and let the drops of batter fall into the hot oil like tiny droplets.
Deep fry the boondi, drain the excess oil and tranfer them to a vessel.
Prepare a thick, 1 string consistency sugar syrup by adding little water to the sugar.
Add the crushed cardamom seeds and cloves to the sugar syrup.
Roast the dry fruits in ghee / oil and add to the sugar syrup.
Add the boondi to the syrup and mix thoroughly.
Laddoo should be prepared when the mixture is still warm. Take small portions of mixture and press then in between your hands to prepare the laddoos.
If needed, you can warm up the mixture again and prepare the laddoos.
These laddoos can be preserved upto a week.
- Add few strands of saffron to enhance the taste of the laddoo.
- If the batter to prepare the boondi is thick, just add little more water to adjust the consistency. If it looks watery, try adding some dryflour.
- Food color can be added to make the Laddoo colorful.