Wednesday, March 4, 2009

Tempting Boondhi Ladoos

In South India, Ladoos hold a special place among all the other sweets. Whether it's a wedding/ engagement/ baby shower or any other such occasion, you could always spot these "Ladoos". It is a custom in our place to send the bride to her in-law's place with lots of sweets and one such important sweet is Ladoo. I could still remember the ladoos, the cook made for my second sister's marriage. It was the best one I had ever tasted and everyone loved them.

My mom used to make them for Diwali, long time back. We used to have them for at least two weeks, even after Diwali. I remember coming from school eagerly for those ladoos. But as she got busy with our marriages she stopped making them at home.

I always prefer to make the sweets at home because it saves time and money. Also here its very difficult to get fresh sweets. This is a very simple and easy recipe for the yummy ladoos. I don't like if the ladoo is too dry, I usually prefer them moist and dense. I make very small batches of them as our evening snacks. You can increase the amount as per your requirement.

(Yields 8 to 10 medium sized ladoos)

For the boondhi:
1 cup besan flour
1/2 tsp rice flour
pinch of salt
pinch of baking soda
Oil for deep frying

For the sugar syrup:
1 1/4 cup sugar
1/3 cup water
1/4 tsp cardamom powder

you will also need:
1 tbsp broken cashews
1 tbsp golden raisins
1 tbsp ghee

Sieve the besan and rice flour and mix them together. Add the salt and baking soda to this mixture. Add water little by little and bring this to bajji batter consistency(Don't add too much water as the boondhi's will go flat). Now heat oil in a kadai or pan. When the oil is hot enough reduce the flame. Hold a boondhi strainer(I don't have one so I used normal spatula with small holes what we call as jalli karandi) near the oil. Pour one big spoon of the batter on the strainer and gently tap it with the spoon so that the boondhis will start falling into the oil. Don't hold the strainer/spatula too far from the oil as the boondhis will loose their shape and become elongated. Fry them on low flame. When they are 3/4th cooked, take them out from the oil and drain on a paper towel. Follow the same procedure for the remaining batter.

When you are finished frying the boondhis. Take the ghee in a small pan and fry the cashews and raisins until they turn golden. Keep them aside.

Now make the sugar syrup by boiling the sugar and the water till one string consistency. Add the cardamom powder to the sugar syrup. Now switch off the stove and add the fried boondhis, cashews and raisins to the syrup. Mix them well and let it rest for 5 mins. After 5 mins when they are still warm shape them into balls by pressing nicely using wet hands(make sure you don't burn your hands). Allow the ladoos to cool completely to hold their shape.

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