Boondi Laddu

Ingredients (16)

• bengal gram flour500 g
• rice flour0.25 cup
• baking soda0.25 tsp
• yellow food colouring1 pinch
• water
• oil
• sugar500 g
• water250 ml
• milk0.25 cup
• cardamom powder0.25 tsp
• edible camphor1
• cashew nuts25 g
• raisins50 g
• cloves5.5
• ghee1.5 tbsp
• ghee1 tbsp

Method

1. 1

   Heat the sugar and water in a saucepan until the sugar dissolves.

2. 2

   Add the milk and bring to a boil. Remove the impurities that rise to the surface.

3. 3

   Continue boiling until the syrup reaches a one-string consistency.

4. 4

   Remove from the heat.

5. 5

   Stir in the cardamom powder and edible camphor.

6. 6

   Fry the cashews, raisins and cloves in ghee until golden and add them to the syrup.

7. 7

   Sift together the Bengal gram flour and rice flour.

8. 8

   Add the baking soda and food colouring.

9. 9

   Gradually add water to make a smooth, flowing batter. It should not be too thick or too thin.

10. 10

    Heat oil in a deep kadai.

11. 11

    Hold a boondi ladle over the hot oil and pour batter onto it so that tiny droplets fall into the oil.

12. 12

    Fry until just cooked. Do not allow the boondi to become crisp.

13. 13

    Remove and drain on kitchen paper.

14. 14

    Repeat until all the batter is used.

15. 15

    Add half of the warm boondi directly to the sugar syrup.

16. 16

    Pulse the remaining boondi briefly in a mixer to create a slightly coarse texture. Do not grind into a paste.

17. 17

    Add the pulsed boondi to the syrup and mix well.

18. 18

    Add 1 tablespoon of warm ghee and mix thoroughly.

19. 19

    While the mixture is still warm, grease your palms lightly with ghee and shape into firm, round laddus.

20. 20

    Allow the laddus to cool completely before storing.