Scroll down to watch an Updated Video on How to make Ladoo and shaping ladoos
My mom’s sister shared the recipe with me and i have followed few tips from vah chef and mallika badrinath cookbook.
PREPARATION TIME : 15 MINUTES COOKING TIME: 30 MINUTES MAKES:12- 15 LADOOS
|BESAN | BENGAL GRAM FLOUR||1 AND 1/4 CUP|
|COOKING SODA(BI CARBONATE OF SODA)||A PINCH|
|SUGAR||1 AND 1/2 CUP|
|WATER(TO MAKE SUGAR SYRUP)||1/2 CUPminus1 TBLSP|
|OIL||FOR DEEP FRYING THE BOONDI|
|FINELY CHOPPED CASHEW NUTS||1 TBLSP|
|CARDAMOM POWDER||A PINCH|
|YELLOW FOOD COLOUR||A PINCH(OPTIONAL)|
Check out this Video of Making and shaping ladoo below
- Sieve the besan without any lumps. Add the cooking soda to this.Add the yellow food colour (if using). I didn’t use as my besan always gives a nice yellow colour.
- Mix the besan with water to make a batter of dosa batter consistency.
- While adding water to the besan , first add a small amount of water and make it into a thick paste.
- Then add the rest of the water. the amount of water for 1 and 1/4 cup of besan is approximately 3/4 cup of water. This purely depends upon the texture of the besan.
- Fry the cashew nuts and cloves in a tsp of ghee and keep it aside.
- For making the sugar syrup, mix the sugar with the given amount of water in a heavy bottomed vessel.
- Heat till the sugar gets dissolved stirring in between.
- Once sugar gets dissolved stop stirring and boil till this reach one string consistency.
- You can check the one thread consistency of the syrup between the thumb and the index finger.
- Switch off the flame at this stage and heat the oil in a heavy bottomed pan to fry boondis.
- To check whether the consistency is right for the batter, take a spoon and with the back of the spoon mix the batter well and just hold it on the top of the hot oil.
- If this forms a nice round ball then the consistency if perfect, else it gives a tail you need to add little extra water. Add 1 tblsp and check again.
- If this forms a very thin roundels then the water is more, just add one tblsp of besan to this and check again.
- Now the batter is ready for boondis.
- You need 2 perforated ladle for making this. The ladle with small holes to make boondi and another one to take out the boondis from oil.
- Pour a ladle of batter to the perforated ladle ,keeping the ladle on the top of the oil and let the boondis falls into the oil.
- When it is half fried take it out from the oil and trasfer it to the sugar syrup.
- Repeat the process for the the remaining batter.
- While repeating , wipe out the excess batter from the top and back of the ladle used for making boondi. This will help in getting round shape.
- I remember my grand mom washes the ladle for each batch and wipe with a dry cloth.
- Add the fried cahew nuts, cloves and elachi powder to the boondi sugar mixture.
- Mix this well with the back side of the ladle.
- When it is luke warm make balls of desired shapes and store this in a airtight container.
- The sugar syrup should be warm while putting the boondis in that.
- Make balls when this is luke warm, else the sugar will be crystalised and ladoos can not be formed.
- The ladoo ,if handled properly can be stored for 7 days in the room temperature.
- Always use good quality sugar and mineral water| drinking water for making the syrup.
- Do not touch ladoos with wet hands.
- Do not use water ,if you don’t get balls.this will make a fungal layer on the ladoo.
- If for any reason you dont able to make balls, just make 2 tbslp of sugar syrup of pur this over the boondis and make ladoos.