Boondi ladoo recipe - Small pearl s-zed, round, deep fried balls aka boondi (made from besan/gram flour/chickpea flour) are soaked in saffron flavored sugar syrup and then formed into round shaped balls (ladoos).
1tablespoonPistachiossliced + little more for garnishing
Sift the besan in a bowl.
Add little water at a time and make smooth, lump-free batter. The batter should be runny consistency.
Special utensils required are perforated spoons. To get the perfect boondi use right type of spoon.
Heat the oil/ghee in a pan for deep frying on medium heat.
Hold the boondi making spoon on the pan with your left hand and take some batter in the ladle, pour on the spoon and spread in using the ladle in circular motion and boondi will drip down in the oil.
Keep moving the boondi so it gets cooked evenly. It should be just cooked (not crispy, not brown in color).
Drain out the excess oil/ghee using a second perforated spoon and remove it to a paper towel-lined plate.
Before making the second batch of boondi, clean the bottom of the spoon with a kitchen towel or paper napkin to get the well shaped boondi.
Once all the boondis are ready, make the sugar syrup.
Making sugar syrup:
Take sugar, water, and saffron in a pan on medium heat. Sugar will melt down and it starts to boil.
Let it boil till you get 1 string consistency or ek taar chasni. HOW TO CHECK 1 STRING: 1) Take a small drop of syrup in a plate, cool a bit, rub between your thumb and first finger and you will see the single string forming. 2) Check by candy thermometer, it should be 220ºF - 222ºF/104º-105ºC.
Once reach the single thread consistency, turn off the stove.
It took me 4-5 minutes to get the right stage. At the right stage, sugar syrup will be thick enough that it coats the spoon.
Making boondi ladoo recipe:
Then add fried boondi in the prepared syrup along with nuts, raisins and cardamom powder.
Mix well and keep it aside for 30 minutes covered.
By this resting time, all the syrup is absorbed by the boondi.
Start shaping the ladoo. squeeze a little tight while forming the shape, the absorbed syrup will help to bind together.
Garnish it with sliced pistachios and let it rest for 3-4 hours then serve