Boondi Ladoo/ Boondi Laddu
- Gram flour - 1 cup
- Yellow color - pinch (optional)
- Baking soda - pinch
- Cardamon powder - pinch
- Cashew - 25
- Raisins - 20
- Edible camphor - tiny pinch
- Ghee - 1 tbsp
- Oil to fry
Syrup:
- Sugar - 1.5 cups
- Water - 3/4 cup
Method:
- Heat ghee in a pan, fry cashews and raisins slightly.
- Sieve flour and baking soda together, add water little by little until it forms flowing batter. Add yellow color to the batter.
- Take two perforated ladles, one for making boondi and another for draining it from oil. Heat oil for frying, take little batter from the backside of the spoon and drop it in oil to check whether it comes in round shape.
- Pour little batter in one ladle, batter start dropping, don't fry it completely, it should be soft. For every batch of batter, wipe the boondi ladle with cloth. Meanwhile prepare sugar syrup for one string consistency.
- Dry boondis in tissue paper, and add half of it to the sugar syrup, coarsely grind the other half and add it the sugar syrup, also add fried cashews, raisins, edible camphor, and cardamon powder. Mix everything nicely.
- To make laddo, scoop little boondis, squeeze and shape it like ladoo.
- Dont worry if the ladoo is very loose, once sugar crystallize, ladoo will get its nice shape.
