Boondi Ladoo - A South Indian Diwali Special Sweet!

Diwali has to have Boondi Ladoo! This is the time that Amma makes these lovely globes of delight! This recipe is a fusion of how Amma's father, my dearest Thathappa, used to make. Amma has just tweaked it by adding a pinch of cooking soda, a trick that she learnt from the sweet specialist that was called in for my first birthday! From then Amma makes these yummy Boondi Ladoo. 

Appa loves to have the crunch from Kalkandu | Misri | Small Sugar Cubes, in his Boondi Ladoos. He will ensure Amma adds these while binding these lovely delights!

Boondi Ladoos are a SouthIndian Specialty and a must in SouthIndian weddings. For the weddings, these are made in enormous size!

INGREDIENTS

For Boondi
1 cup | 250 gms Besan | Chickpea Flour

A pinch Cooking Soda
Water, as required

For Sugar Syrup

3 cups | 750 gms Sugar
1 cup Water
A pinch Kesar Food Colour

1 drop Rose Essence

1/2 tsp Elaichi | Cardamom Powder
1/4 tsp Lemon Juice
4 Lavang | Cloves, roughly crushed

While Making Ladoo

1 tblsp +1 tsp Homemade Ghee | Clarified Butter
6 to 7 Kaju | Cashew Nuts, broken to small pieces

20 to 25 Raisins
2 tblsp Misri | Small Sugar Cubes

METHOD

• In a small pan heat 1 tsp ghee and fry cashews till they begin to change colour. Add raisins and saute till they puff up. Remove both to a plate ant keep aside.
• Preparing Sugar Syrup
• In a wide bottomed vessel, add sugar and water just enough to immerse it. Boil to get a 1 string consistency. 
• Switch off gas. 
• Mix Lemon Juice, Kesar Food Colour, Rose essence, crushed cloves and elaichi powder. Keep aside.
• Preparing Boondi
• In a mixing bowl sieve besan.
• Add water little by little and whisk to make a thick smooth batter. The batter consistency is just like Bajji Batter.
• Add cooking soda. Gently combine.
• Heat oil in a thick bottomed kadhai.
• As the oil becomes hot, using the Boondi slotted ladle, make boondis, 
• Ensure the boondis are fried well. These boondis need not be as crisp as we fry while making Kara Boondi.
• Preparing Boondi Ladoo
• Remove fried boondi and directly add them to the sugar syrup. Mix well.
• In similar manner, prepare remaining boondis, in batches and add them to the sugar syrup and mix well.
• Add sauteed cashews and raisins along with misri and 1 tblsp of ghee. mix well.
• While the boondis are still hot bind by taking lemon size portions and make ladoos. Take care as the boondis will be hot.
• Once all Boondi Ladoos are made, ensure they cool down completely before storing in an air tight container.

These Boondi Ladoos stay fresh for a week.  Boondi Ladoo is a Diwali Special

Note:

a. Traditionally Pachha Karporam | Edible Camphor is also added. But none of us prefer its taste!

b. The boondis can be fried in ghee.

We have used:

1. Sundrop Heart Oil

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About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.