Boondi ladoo: How to make bundi laddu | boondi ladoo Recipe2017-01-18
- Cuisine: Indian Recipes
- Course: Diwali Recipes, Festival Recipes, Ganesh chaturthi Recipes, Indian Sweet Recipes, Navaratri Recipes, Sweets
- Skill Level: Expert
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- Servings : 4
- Prep Time : 15m
- Cook Time : 30m
- Ready In : 45m
Boondi ladoo Recipe:
Indian cuisine is diverse and rich in flavour. One can find all sorts of flavours ranging from hot spicy flavours to sweet delicacies. When it comes to sweets, Ladoos hold a prominent position in everyone’s heart. There are many varieties of Ladoos present all over the country, such as Besan ladoo, Coconut Ladoo, Rava Ladoo, Coconut Ladoo with Khoya, Atta Ladoo, Motichoor Ladoo, Satu ladoo, etc. Boondi Ladoo is one such Ladoo preparation. It originates from the state of Rajasthan and is famous all over the country.
Boondi Ladoos are generally prepared as celebration treats for the eve festivals like Diwali, Ganesh Chaturthi, Navaratri etc. Boondi Ladoos are distributed as pleasantries to friends and families and offered to deities. The round shape, granulated texture and sweetness of this delight make it a pure bliss. With so many kinds of sweets around, still, one cannot imagine celebrating a festival without these delights. Adults like them and children crave them. There is hardly anyone in India who has not tasted these awesome Ladoos.
Boondi Ladoos gets its name Boondi because of the droplet like texture. Preparing Boondi Ladoo requires expert level cooking skills, taking up to 45 minutes of time. Boondi Ladoos contain Gram Flour, Cardamom, Clover, Cashew nut, Ghee and Sugar. Cardamom, Clover and Cashew nuts increase the flavour and health benefits of this preparation but Gram Flour, Ghee and Sugar make it a high cholesterol delicacy. It is not recommended for those with heart ailment and Diabetes. But one can hardly afford to not indulge in this sweet delicacy.
Like all other Ladoos, Boondi Ladoos can be homemade or bought from the sweet shop. These Ladoos also stay fresh even after several days of their preparation. Hence, these are dry sweets and can be served as awesome desserts.
- Gram Flour - 1 Cup
- Cashew nut - 2 Tbsp
- Ghee - 2 Tbsp
- Cardamom - 3 - 4 Nos
- Cloves powder - 2 pinch
- Oil as needed
- Sugar - 1/2 Cup
- Water - 3/4 Cup
In a bowl, add gram flour and pinch of salt.
Pour water to make smooth paste. Mix it well without any lumps. They batter should be in pouring consistency.
Pre heat oil, place perforated ladle or boondi maker over the oil. Pour the flour batter through ladle, the droplets are fallen to the oil.
Fry the boondi till it stop sizzling sound. The boondi should in round shape, if it end with tail means the batter is thick. If boondi become flat means the batter is thin. Adjust the consistency with addition of water or flour.
Take the boondi from oil and keep it aside. Ghee roast the cashew nuts and use it for garnish.
Simultaneously prepare sugar syrup in a wide kadai or pan. Add sugar and water.
Add water, till Sugar immersed well. Stir content until sugar dissolved and form to thin syrup.
Add already fried boondi to the sugar syrup. Add cardamom powder, Cloves powder and edible camphor(optional).
Make bhundi into small round shape laddu.
Serve the tasty and delicious Boondi ladoo in the plate and garnish with the fried cashew nuts.