Wednesday, February 26, 2014

Boondi Laddoo

Chickpea flour - 2 cups
Sugar - 4 cups (or adjust to your sweetness level)
Oil/ Ghee for deep frying
Dry fruits (like cashews, golden raisins, almonds) - upto your tastes

Method of preparation
Mix the senagapindi (chickpea flour) with water and mix it continuously for 5 minutes atleast. This process is to ensure that no lumps are formed.
On the stove, add  sugar and add very little water until the sugar is dissolved.
Set aside the mixed batter (no lumps aside for 5 minutes).
On another stove, heat up the oil/ghee. I used oil.
In a boondi jhalni, slowly pour one laddle of batter and spread, so that the boondi drops fall in the hot oil.
Make sure the boondi turns a little golden and it is crunchy. You can test it, by taking one in hand and try to squish it.
Drain the boondi in a paper.
Now add half of the paakam (sugar syrup) along with the dry fruits. let the sugar syrup sit on the stove (turned on) for some more time until sting syrup is made. Once the syrup is ready then add it to the boondi mixture.
Mix all the boondi nicely and start making round laddoos with it.
Once the laddoos are ready, store it in a air tight container.

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