Boondi laddu (బుంది లడ్డు, பூண்டிலட்டு, बूंदी के लड्डू , ಬೂಂದಿಲಾಡು): Boondi laddu is the basic laddu that is made in any Andhra homes taking to festivals like dewali/deepawali and on occasions like marriages . It is enjoyed by all age groups.
Regional Dish : Andhra; Tamilnadu; Karnataka; Kerala; South India; North India.
Cuisine Style : Andhra Pradesh |Cooking Time 1 hour | Take any time | Type Snacks| Shelf Life : 5 days
Appx. Nutrition values calculated for 1 serving (1no):
Calories (265 Kcal), Carbohydrates (51.7 g), Protein (0 g), Fat (3.6 g).
- Besan 2 cups (channa flour/chick pea flour)
- Water to make a thick batter
- For sugar syrup we need Water 1/2 cup and Sugar 2 cups
- A pinch orange food coloring
- Cardamom powder 1/2 tsp
- Cashew bits 2 tbs
- Raisins 2tbs
- Ghee 2 tsp
- Oil for frying
- Make batter with the besan and water, adding enough water to ensure it has a thick, runny, consistency.
- Heat oil in a flat pan. (flat, so it is easy to remove the boondis).
- Test oil, with a droplet of batter – it should sizzle and rise. Reduce to medium heat.
- Hold the boondi plate about 3-4 inches above the oil and pour batter using a soup ladle.
- Immediately rub the soup ladle in circles around the plate, so it spreads all the batter evenly.
- Fry the boondis till they are golden brown, but not too much.
- Drain on a paper towel.
- When boondi is drained of oil, but is still warm, add to the sugar syrup. Warm boondi best absorbs sugar syrup.
- Repeat till all the batter is fried.
- Making sugar syrup.
- Prepare the sugar syrup by heating a mixture of the water and sugar.
- Heat the mixture till the syrup thickens.
- Add cardamom powder and food coloring and mix.
- Syrup is ready when you use a spoon or your fingers to test the stickiness, and it trickles as one string.
- Take off heat immediately, but let it sit near the stove (so it is warm but not thickening more).
- In 1/2 tsp ghee, fry the cashew bits and raisins, till cashews are golden brown, and set aside.
Making the laddus :
- Add two tsp of ghee, fried cashews and raisins to the boondi-syrup and mix carefully with a wooden spoon.
- Now take a handful of the boondi in one palm, using the pressure from two fingers on your other hand,
- press firmly applying even pressure to make a ball.
- It is important to not apply too much pressure (hence use only two fingers), which could lead to hard laddus.
Other variants / Cuisine Style :1. Laddu 2. Bundi Laddu.
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