Charishma's Diwali Special Boondhi Ladoos
- Ready In:
- 1hr 15mins
- Ingredients:
- 15
- Yields:
-
12-14 ladoos
ingredients
- 2 1⁄2 cups grams flour
- 1 cup water (you can always add more or less if desired to get the correct consistency)
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon turmeric powder
- 1⁄4 teaspoon baking soda
- 1⁄4 cup rice flour
- oil (for frying)
- 10 cashews, broken into slightly big pieces, fried
- 10 raisins, fried
- 8 cloves, fried
- 14 cardamoms, powdered
- 1 1⁄2 tablespoons fresh milk
- saffron, soaked in the milk
-
For the sugar or water syrup
- 15 -16 tablespoons sugar
- 1 cup water (a little less)
directions
- Mix Gram flour and water to make the batter for the boondhi ladoos.
- Make sure that the batter is neither too thick nor too thin.
- Add salt, rice flour, soda and turmeric powder.
- Mix well with fingers or use an electric beater and beat it well for 3-4 minutes.
- Make sure that no lumps remain.
- (I beat it with an electric beater, which is the same one which I use for beating the eggs when making cake).
- Now heat oil on medium flame.
- Once its hot, take a boondi ladle (flat round ladle with holes on top) and spread 2 layers of the batter on it.
- Tap it gently with a spoon.
- You will see small round boondis falling into the hot oil.
- Keep stirring the boondis and remove from heat once half fried.
- Likewise, do for all the batter.
- Make sure that the boondi ladle is kept at a distance from the oil.
- Now fry the raisins, cashews, cloves in the same oil.
- Add these to the half fried boondis.
- Add cardamom powder and saffron.
- Mix well with fingers.
- Pour a little of the warm sugar-water syrup into the boondi batter, just enough to knead.
- Mix well with fingers.
- Make lemon sized balls (boondi ladoos) and serve once slightly cooled or once cooled, store in an airtight container and serve when desired.
- Preparation of sugar water syrup-------------.
- This is the slightly tough bit of making ladoos.
- It needs some practice.
- For this, take a bowl.
- Add sugar and water and heat on medium flame for 15-20 minutes.
- Keep stirring occasionally.
- Add 2-3 tbsp of milk.
- This is done so that if any dirt is present in the sugar it will rise to the top and then you have to remove it with a spoon and throw it away.
- Mix the syrup.
- Once a one string consistency is reached, remove from heat and pour the desired quantity in the boondi ladoo batter and mix.
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RECIPE SUBMITTED BY
<p>Hi Everybody! Thanks for stopping by in my little niche of the mighty Zaar world. <br />Here is a quick link to the beauty recipes I've posted (highest rated so far):http://www.recipezaar.com/r/chef=6357/253/451/18/ls=h <br /> <br />A few things I've done:- <br /> <br />1. Worked part time as a Telemarketer in Oman in the Crowne Plaza Hotel. <br /> <br />2. Worked as a Certified Professional Tarotist (Tarot Card Reader) and done accurate predicitions for many people from different parts of the world, most memorable of which is the reading I did for my college Law lecturer and it came true. <br /> <br />3. Written nearly 1000 poems several of which have been published in leading newspapers, ezines and magazines both in Oman and India. <br /> <br />4. Worked as a Moderator on www.allpoetry.com - my BEST and FAVOURITE site on the internet. <br /> <br />My other interests include: Numerology, Vaastu Shastra, Feng Shui, Face Reading, Reiki and Astrology! I am really very keen on getting well-versed with metaphysical sciences such as Astrology, I-Ching, Feng Shui, Runes, Enneagram, Kabbalah and many more. <br /> <br />I love researching on the mythology of ancient Goddesses and then condensing my research into poems. <br /> <br />In the mood to gift me something? Here's what I'd love - A Nissan 350Z {my dream car}</p>