It’s called Boondi Ladoo because “little gram flour balls” are deep fried and the ladoo is made by soaking the balls into a sugar syrup. As a young girl I hated Ladoo. I guess that’s why it took me forever to actually attempt the recipe. However, I finally decided to create a recipe and it took me a while to get this perfect. I struggled with getting the right amount of syrup. I made it several times and the syrup was far too much and I was left with a gooey mess. Finally, I was super determined to get this right and I tried the recipe a few times in one day. Can you imagine how ecstatic I was when it turned out perfect. And yes I now love Ladoo.
Who would have guessed. I think with age out tastebuds definitely change too, it becomes a little wiser with age…haha! Ingredients Required For the ladoo you will require Gram Flour, Bicarbonate of Soda, Sugar, Cardamom Powder, Whole Green Cardamom, Saffron, Water, Egg Yellow Food Coloring, Almond Powder , Butter Ghee, Rose Water and Powdered Milk. Powdered Milk is optional. However, I find that it does give sweetmeats or mithai that extra richness. How to make the Ladoo Making the Ladoo is really quick and easy. To make this small portion of ladoo it took me approximately 20 minutes. You will need to rest the mixture for an hour and a half. Some patience will be required. How to make the Ladoo Firstly you will make the syrup, by adding all the ingredients to a pan and heating it. This process takes about 5 minutes, the syrup will be slightly thick. Keep the pan on a medium heat and set a timer if you have to. The syrup will be about a one thread consistency. If it’s not exactly one thread don’t stress. It won’t make that much of a difference. You test one thread by rubbing some syrup between your thumb and forefinger. When you release your fingers a single thread will form. For the boondi you will mix all the ingredients together to form a batter. You will have a runny batter. Before you start the frying process, check that the oil is hot. Dip back of a wooden spoon into the oil and if the oil bubbles around it, rapidly then the oil is ready. You then fry the boondis by passing the mixture through a spoon that has little holes.
When the boondis are in the oil it will immediately puff up and rise. It takes just a few seconds to fry them. Once the syrup is ready the fried boondi is added to the syrup, whilst still warm. It is then mixed well and set aside for an hour and a half. The flavourings are added and you will form round balls with the mixture. You can decorate with some pistachios or almonds. I brushed some gold edible colour on them, for prettiness. These ladoos has a tad bit of crispness to it, which I love. I don’t know if it comes from the frying or the fact that I added a little bicarbonate of soda. Some people add baking powder but I prefer the bicarbonate of soda. Also note that powdered egg yellow food colouring or gel colour gives the ladoos a more intense colour. Although you can use liquid colouring, you may require a little more. If you loved this, please share!
