Ladoo

Besan flour ladoo is usually done by frying it with ghee and adding sugar syrup along to make a ball. But in my region we used to do boondhi using besan flour and adding syrup to make a ball.

This is my Husband’s favourite sweet,so that I am posting this recipe on my Hubby’s Birthday.Here the recipe is.

Course : Dessert

Cuisine : South Indian

Recipe from : My Mom

Serves : 90 – 95 Balls

Preparation time : 20 mins

Cooking time : 25 mins

Total time : 45 mins

Ingridients :

For Sugar syrup :

* Sugar – 1 1/2 kg (7 1/2 cups)

* Water – 300 ml ( 1 1/4 cups)/ 3 small tumbler

For Boondhi :

* Besan flour/Kadalai maavu/Chickpea flour – 3/4 kg (6 cups)

* Water – 1 litre (4 1/4 cups)

* Oil to deep fry

To Add:

* Chasews as needed

* Golden raisins as needed

* Elachi – 8 to 10 nos / Elachi powder – 1 tblspn

* Cloves – 3 to 4 nos

*Ghee -200 gram ( 1 cup)

Preparation Instructions :

1. Add sugar and water in a large pot and let it boil to one string consistency and keep it aside with by covering a lid.

2. Add besan flour in a pot with water and mix it well to flowy consistency.

3. Heat the oil and pour the gram flour through small holed ladle( jalli karandi or boondhi karandi).

4. Fry it for less than a minute,don’t over fry it to crispy .

5. Let it aside in a plate until the remaining oil separates.

6. Then add it to the sugar syrup batch by batch.

7. Add the crushed elachi or elachi powder along with crushed cloves and mix well the boondhi.

8. Fry the chopped cashews and golden raisins and pour it to the boondhi in syrup.

9. Mix everything well with ghee and let it set for some time.

10. In tolerable heat rotate it to balls using palms.

Ready to taste.

Step In Pictures :

1. Add sugar in a large pot.

2. Add water .

3. Heat and stir it frequently.

4. Let it boil to one string consistency.

5. Keep it aside by covering a lid.

6. Add besan flour in a pot.

7. Add water to the flour slowly.

8. Mix it with your hands or spatula but it must be without any lumps.

9. Mix it well to flowy consistency without any lumps.

10. Heat the oil in a kadai.

11. Use small holed spatula/ jalli karandi for boondhi making.

12. Pour the gram flour mix through the holed spatula.

13. Spred it to wide of the kadai.

14. Fry it for less than a minute,don’t over fry it to crispy .

15. Let it aside in a plate until the remaining oil separates.

16. Then add it to the sugar syrup batch by batch.

17. Add the roughly chopped cloves.

18. Add finely crushed elachi/ elachi powder.

19. Fry the chopped cashews and golden raisins(can add it raw also) and pour it to the boondhi in syrup.

20. Add ghee along with the nuts.

21. Mix it all very well and keep it aside for sometime.

22. In tolerable heat, rotate it to balls using palms.

23. Ready to taste.

Note of the dish :

1. Testing the one string consistency can be done using cold water, pour few drops of syrup in cold water,it should not dissolve in the water ,so we got the consistency.

2. The boodhi must be chewy,not in crispy texture.

3. Chop the cashews,else it will disturb while rotating into balls.

4. We can use ghee in hands while rotating to make it non sticky.

5. Watch the hands,plates and the stroage box not to be wet to keep it fresh for long time.

Try it out upcoming chefs.