Boondi ladoo Recipe
Servings: 10–12 ladoos
Prep Time: 15 mins
Cook Time: 30 minutes
Substances:
1 cup besan (gram flour)
Water (to make batter)
1/four tsp baking soda (non-obligatory)
Ghee or oil (for deep frying)
3/four cup sugar
1/2 cup water (for sugar syrup)
Half tsp cardamom powder
1 tbsp cashews (elective)
1 tbsp raisins (optional)
A few drops of rose water (non-compulsory)
Boondi ladle or perforated spoon
Step-by using-Step instructions:
Put together Batter:
In a bowl, mix besan with water to shape a clean, flowing batter. Upload baking soda if the use of. The batter should coat the back of a spoon but no longer be too thick.
Fry Boondi:
Warmness oil/ghee in a deep pan. Keep a perforated ladle over the new oil and pour a few batter over it. Tap lightly so small droplets fall into the oil. Fry until mild golden. Do now not make them too crisp. Drain and set apart.
Make sugar Syrup:
In any other pan, boil sugar and water till you get a one-string consistency (when a drop between arms bureaucracy a unmarried thread). Upload cardamom powder and rose water if preferred.
Mix Boondi and Syrup:
Add the fried boondi to the recent syrup. Blend properly so the syrup coats all boondi evenly. Allow it relaxation for 5–10 mins to soak up the syrup.
Add Nuts:
Fry cashews and raisins in a touch ghee and add to the boondi mixture.
Form Ladoos:
While the mixture is still warm, grease your hands and shape into small ladoos.
Keep in an airtight container.
Soft, candy, and aromatic—Boondi ladoo is a festive favorite throughout India!
Disclaimer: This content has been sourced and edited from Indiaherald. While we have made adjustments for clarity and presentation, the unique content material belongs to its respective authors and internet site. We do not claim possession of the content material.
.jpg)
click and follow Indiaherald WhatsApp channel