Indian Sweets Rasgulla Gulab Jamun Box Recipes Mithai Ladoo Barfi Jelebi Images PHotos Wallpapers : Indian Sweet Wiki Bondi Laddu

Friday, 28 November 2014

Indian Sweet Wiki Bondi Laddu

Indian Sweet Wiki Bondi Laddu Biography

Source(google.com.pk)

INGREDIENTS

Besan flour / Kadala maavu - 3/4 cup

Rice flour - 2 tbsp

Cooking soda - 1 pinch

For Syrup :

Yellow color - 2 pinches

Sugar - 1.25 cups

Water - As required

Cardamom- 4 nos ( powdered )

Cloves - 3 nos

Cashews - 10 nos (Broken into two)

METHOD

Take the flour & cooking soda in a bowl.Add water and make a batter of bajji consistency ( Batter must be smooth & slightly thin )

Heat oil in a kadai .Take the batter and pour it in a sieve or ladle with round holes.

Tap it gently so that small balls of the batter fall into the oil.Fry in batches and set aside.(Do not deep fry the balls till crispy .The balls should be soft .So fry for few seconds)

Now take the sugar covered with water in a bowl and make the syrup of **two string consistency.

Add cardamom powder, yellow color, Fried cloves & cashews. Add the fried balls to the syrup and mix well.

Grease the hands with ghee and make balls of desired size when the mixture is still warm.

If u wish to serve as boondi, just mix the sugar syrup,cardamom powder,fried cloves and mix with a ladle. serve!!

NOTE

** Two string sugar syrup :Take the syrup in ur forefinger and press it with thumb finger and release. When u expand , u'll get two strings..

If the mixture cools down, balls cannot be made properly.

If the sugar syrup crystallizes before mixing the fried balls, add little water to the syrup , boil and bring it to the correct consistency.

Store the ladoos in an air tight container .Its shelf life is 10 days.

Boondi (Rajasthani: बूंदी, bundi) is a Rajasthani snack food made from sweetened, fried chickpea flour. Being very sweet, it can be stored for a week or so. Due to the need for preserving food in arid regions of Rajasthan, boondi laddu are preferred. There is also a savory version, called Khara or Tikha.

To make boondi laddu, fried boondi is dipped in sugar syrup.

Happy Diwali to all my dear blogger friends and family.

With just 1 day left for Diwali ... I am sure all of you wonderful bloggers are busy preparing your choice of sweets and savories. For Diwali, we are always in India with our families. No worries of preparing the sweets :) ... but this time we are celebrating it here. So trying out various sweets.

Yesterday my experiment was boondi laddoo. Though this is one of the time consuming sweets (at least I felt like that) the end result is really yummy :). My mom told me that it is really simple and gave me the recipe. I was thinking that surely I will mess this up ... but fortunately it came out well.

The main tool for this laddoo is the typical boondi maker laddle ... this is a flat laddle with several small holes and a long handle. But since I did not have this tool, I used a collander which was good though not the best.

Here is the recipe.

Ingredients:

Besan flour - 1 cup

Water - 3/4 cup

Oil - for frying

Sugar syrup:

Sugar - 3/4 cup

Water - 1/2 cup (or little less)

Garnish:

Cashew (broken into pieces) - 1 tbsp

Raisins - 1 tbsp

Cardamom powder - 1/4 tsp

Cloves - 4-5

Pachcha Karooram (Borneo Camphor) - 1/4 tsp

Ghee - 4 tbsp

Method:

Sift the besan flour and mix it with water to form a thick batter (little thicker than dosa consistency).

Before making the boondi, make the sugar syrup by adding 1/2 cup water to 3/4 cup sugar and heating. The syrup should boil till you get 1 string consistency.

Add cloves (crush a little but do not powder) , pachcha karpooram and cardamom powder to this.

Add 1/2 tsp lemon juice to avoid the sugar from forming crystals.

Now fry the raisins and cashew in ghee and keep this aside.

Now for the boondi ...

In a deep bottomed pan, heat oil. When the oil is very hot, hold the laddle/collander above the oil and pour small amount of batter.

Drops of batter fall into the oil. These should not stick to one another and they should bubble up, if not using another laddle ( used for frying) seperate them. Once the oils stops the bubbling noise, the boondis can be removed. The boondis should not be too crisp for laddoo.

Immediately put them to the sugar syrup.

Fry the boondis in batches and put them into the sugar syrup.

Mix the fried cashew and raisins.

Pour ghee into this and mix well.

Let the boondis completely absorb the syrup.

Now take a small quantity of this mixture in your palm and using your hands make firm laddoo.

Yummy laddoos are ready to be devoured :)

These if stored in airtight container will lasts for a week.

Tips: If your boondis turn a very crispy and hard, sprinkle 1-2 tbsp water evenly and mix well and leave it for 2-3 mins to soak in. This will make the boondis softer. Do not add more water as this will make the boondis soggy.