Monday, December 10, 2012

Boondi laddu

This needs no introduction. People who are addicted to sweets just like me would definitely be in love with laddus be it boondi laddu, mothi laddu, rava laddu etc., The very thought of laddu makes my mouth water. From our childhood we couldn't even remember how many times have we tasted this sweet, one at a time or even more. But we never got bored of laddu or probably never will. Since this sounded a very tricky thing to make at home, I've always bought it rather than making it at home. I attempted once some time after my wedding, but all I got was only boondi and not laddu. After couple of years, one of my friends shared home made boondi laddu for their wedding day (or birthday?) and I was so impressed by the texture and taste of it and it was no different from the laddu we get in stores. I was also surprised when she told me it doesn't take much time and it's not very tricky to make it at all. She gave me some cheat codes on how to make perfect laddu without failure.
But I didn't get it perfect for the first time, but I got confident that I could make it at home and now if my husband asks me whether we could make laddus for an occasion I would never give a second thought.

Things You'll need:
Besan (chickpea flour) - 1 cup
Sugar - 1 cup
Water - 1/2 cup
Oil - for deep frying
Cashew nuts - 2 tbsp, chopped
Raisins - 1 tbsp
Cardamom powder or Rose essence - 1 tsp
Ghee - 2 tsp

Yield - 20-25 pieces


Mix water to the besan little by little and make a batter of pouring consistency (it should not be very thin or watery). In a heavy bottomed vessel add sugar and water, stir until sugar is melted and bring it to a boil. Let it boil in a medium flame until one thread consistency is reached. (This should take five or six minutes after the syrup comes to a boil. Check by taking little syrup in a spoon and touching the syrup with your index finger and thumb. The syrup should for a single thread when the index finger  and thumb are stuck together and released.). Add the cardamom powder or rose essence to the syrup and switch off the stove.

Using a ladle with holes ("jalli karandi")  pour the besan into medium hot oil, so that the besan forms into small balls (boondi) in the oil. Once the balls are fried and float above, pick them up, shake the excess oil and place the boondis in the hot syrup.

Repeat with remaining batter. Before adding the last batch of boondis (or even couple of batches before the last) coarsely grind the boondis and add them to the syrup. This will help in binding the boondis together. Mix the boondis well into the syrup.

Heat the ghee in a pan and fry the cashews and raisins. Add them to the boondi-syrup mixture. When the syrup is warm enough to handle, scoop a handful of boondi-syrup mixture and press it into a laddu. Repeat with remaining boondi-syrup mixture. Let it cool for sometime until the laddus are bound together and they are all yours.

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