I don't make Boondi Ladoo that often. But when I made it this time, I was wondering why I wasn't making it more frequently. I found it almost as easy as making instant gulab jamuns. All these times when I had some guests over at short notice, I used to go for the instant gulab jamuns. But that does't give the "wow" effect like the boondi ladoos. And the best thing is that these tastes much better than those store bought ones. I would recommend this recipe to those who are a little apprehensive about making laddos. Contrary to what you might have heard, it's no rocket science :)
Chickpea Flour (Besan) – 1 cup
Rice flour - 1tsp
Cooking soda - a pinch
Salt - a pinch
Water – 1/2 cup
Oil – for deep frying
Sugar – 1 cup
Water – 1/2 cup
Yellow color - 2 drops
Cardamom Powder and cloves – 1/4 tsp
Cashews/Almonds/Pistachio – 1/4 cup, powdered
Cashew - 1/4 cup split
Mix sugar & water, let it boil till it reaches almost a one- string syrup consistensy (a string that breaks after it forms).
At this stage remove the syrup from heat mix in the color and cardamom powder and clove. Keep it aside.
In a mixing bowl, mix chickpea flour, cooking soda, salt and rice flour. Add 1/2 cup water. Mix well until there are no more lumps and keep aside. Start heating oil for deep frying.
Once oil is hot, place a small amount of boondi batter onto a boondi maker or flat ladle with holes and gently tap the sides with a spoon to allow batter droplets to fall into the oil. Don't hold the boondi maker more than 1 1/2 inches above the oil, as this would result in elongated boondi. Fry boondi until light golden,do not fry boondi till crispy as the ladoo won't be soft,. remove them from the oil allowing excess oil to drain off and place them directly into the sugar syrup. Mix the fried boondi into the sugar syrup until they get coated.
Note: Wipe the bottom of the boondi maker clean (each time) before continuing to fry remaining boondi.
Once all the boondi is fried and submerged in the sugar syrup, add the nuts and mix well.
Let boondi soak in the syrup for 10 mins to 15 mins.If your boondi's are large you can slightly crush a bit with your hand before shaping them into balls.
Do not cool the boondi mixture completely , then it will be hard to shape it.While still warm take a scoop full of boondi mixtrue into your palm and gently squeeze the mixture between the palm to make a round ball.
Ladoos can be kept at room temperature for 1-2 days but should be kept in the refrigerator for any longer time. They should be served at room temperature.
Makes approx. 15 ladoos.