Boondi Ladoo is a popular south Indian delicacy,mainly offered as naivedyam to GOD in almost all famous temples. I like Temple laddu very much. infact everyone likes it.The taste of homemade laddu slightly differs from temple laddu.
This is the first time i prepared Boondi Ladoo. they turned out fantastic. most of our relatives belong to Vijayawada. There they give very much importance to homemade sweets.everyone prepares different varieties of sweets and savories on festivals. They start to prepare them before one week. almost half portion of their pantries are filled with heavy cooking vessels and big ladles….etc.nearby neighbors form into a group and prepare all sweets in one day for a single household.next day again they gather at a place and prepare for another household.
Whenever i saw them making preparations, i feel like lady soldiers with weapons and armour going to battlefield.They don’t even care if the hot oil spills on their hands while cooking. my maternal grandparents used to send all the sweets and savories through transport till they were alive. 🙁
For this recipe i didn’t use cooking soda while preparing batter.because the boondi absorbs oil. i mentioned to keep a strainer to strain out the oil from boondi. but my boondi didn’t absorb any oil.if you are preparing boondi for kara boondi you need to add a little cooking soda to get crispy boondi. i have added little khova/mawa.and the taste was almost like temple laddu.
Text Version of Boondi ladoo
- gram flour/besan – 250 grams
- sugar – 200 grams
- khova/mawa – 50 grams
- cooking soda – a pinch
- cashew nuts – 2 tbsp
- raisins – 1 tbsp
- cardamom powder – 1/4 teaspoon
- edible camphor – a pinch
- crystal sugar – 1 tbsp
- ghee/clarified butter – 4 tbsp
- oil – for deep frying
- water – as required
- take a mixing bowl,add gram flour.add a pinch of cooking soda and mix well.
- add water to make a smooth batter(without any lumps) and the batter should be in poury consistency.take a spoonful of batter and pour into the
- bowl,the batter should flow freely.
- do not add excess water,otherwise the batter becomes watery and you cannot make boondi.
- keep a strainer beside your stove, to remove excess oil from fried boondi.
- heat oil for deep-frying on medium heat.
- drop a pea-sized batter into the oil.if it raises to the top immediately then the oil is ready.
- keep the flame on medium-high.
- take boondi ladle,hold it above the oil,pour spoonful of batter on it.
- batter comes out through the holes of the ladle into the oil.
- fry until they turn into nice golden color.do not over fry.
- take them into strainer to strain out excess oil.
- heat up the pan,add 2 tablespoons of ghee/clarified butter.
- when the ghee melts.add raisins and cashew nuts and roast them for a minute.
- next add khova and fry for 2-3 minutes on medium heat.keep mixing.
- turn off the heat and keep aside.
- take a wide vessel,add 1 cup of water.
- add sugar and bring it to a boil.
- when it starts to boil,turn the flame to simmer and take some syrup into a spoon.
- touch the syrup,if you feel like touching oil,and if it makes string when fingers are apart then the syrup is ready.
- or you can put some syrup in water.if the syrup doesn’t dissolve in the water immediately then the syrup is ready.
- add fried boondi to the sugar syrup.
- add fried khova,crystal sugar,a pinch of edible camphor and mix well.
- take a mixer jar,put boondi mixture in it and run the mixer for just 3 seconds to make coarse powder.
- grease your palms with ghee,take fistful of boondi mixture and bind it into a ladoo.
Video version of Boondi ladoo