Boondi Laddu
Cooking time: 45 mins
Serves: 4
Ingredients
- 200g besan (gram flour)
- 250g sugar
- 100ml water
- 1/4tsp cardamom powder
- A pinch of saffron strands
- 50g ghee (clarified butter)
- 2tbsp chopped nuts (such as cashews and almonds)
Method
In a mixing bowl, combine the besan with enough water to make a smooth batter. The consistency should be thin, similar to dosa batter.
Heat the ghee in a deep frying pan or kadhai over medium heat.
Hold a perforated ladle or boondi ladle (a ladle with small holes) over the hot ghee and pour some batter onto it. Gently tap the ladle to let small droplets of batter fall into the hot ghee. Fry the boondis until they turn golden brown. Remove and drain them on a paper towel to remove excess oil. Repeat this process until all the batter is used.
In a separate saucepan, dissolve the sugar in water and bring it to a boil. Let it simmer for a few minutes until you get a syrup of one-string consistency. Add the cardamom powder and saffron strands to the syrup.
Add the fried boondis to the sugar syrup and mix well, ensuring that all the boondis are coated with the syrup.
Allow the mixture to cool slightly, then shape small portions of the mixture into laddu balls using your hands. If the mixture is too dry, you can sprinkle a few drops of water to bind it better.
Garnish each laddu with chopped nuts of your choice.
Allow the laddus to cool completely before storing them in an airtight container.
Enjoy these delicious Boondi Laddus as a festive treat or a sweet indulgence!
