Boondi Ladoo

2013-09-06
Allrecipeshere

Boondi Ladoo | Bundi Ladoo | బూంధి  లడ్డు

Ingredients

  • 1 ½ cup Besan flour
  • 2 table spoon Rice flour
  • A pinch of Salt
  • 2 cups of Sugar
  • Refined Oil
  • 2 Table spoon of ghee
  • 10 to 13 Cashew
  • ¼ Cup Raisins
  • 5 to 6 Cloves
  • 5 to 6 Cardamom
  • Saffron few strands

Method

Step 1

Take large vessel add rice flour, besan flour, salt and mix well with water.

Step 2

Take another pan add ¾ cup of water and add sugar to it. Allow to boil with stirring and make a sticky syrup of one thread consistency.

Step 3

Now heat the refined oil in a large kadai or wok and through a boondi karandi / sieve , pour some of the batter.

Step 4

Fry the boodhi in medium flame or heat with quick stirring. When they start turning slightly golden color then stops sizzling, remove it from the kadai or wok. The boodhis shouldn’t turn crisp in oil, then the ladoos won't be soft & tasty. It should only be ¾ of the dome

Step 5

In the hot sugar syrup drop the fried boondhis. Repeat the process with the rest of the batter.

Step 6

Now Heat two table spoon of ghee and Roast cashew, cardamom, cloves and raisins to golden color. Add this to saffron strands to the soaked boondhi. Mix well.

Step 7

While the boodhi mixture is still warm, shape it to round ladoos. Allow to cool. It will become soft & moist.

Step 8

Boondi Ladoos ready to enjoy..!


Boondi Ladoo
 
Boondi Ladoo | Bundi Ladoo | బూంధి లడ్డు
Author:
Cuisine: Indian
Ingredients
  • 1 ½ cup Besan flour
  • 2 table spoon Rice flour
  • A pinch of Salt
  • 2 cups of Sugar
  • Refined Oil
  • 2 Table spoon of ghee
  • 10 to 13 Cashew
  • ¼ Cup Raisins
  • 5 to 6 Cloves
  • 5 to 6 Cardamom
  • Saffron few strands
Instructions
  1. Take large vessel add rice flour, besan flour, salt and mix well with water.
  2. Take another pan add ¾ cup of water and add sugar to it. Allow to boil with stirring and make a sticky syrup of one thread consistency.
  3. Now heat the refined oil in a large kadai or wok and through a boondi karandi / sieve , pour some of the batter.
  4. Fry the boodhi in medium flame or heat with quick stirring. When they start turning slightly golden color then stops sizzling, remove it from the kadai or wok. The boodhis shouldn’t turn crisp in oil, then the ladoos won't be soft & tasty. It should only be ¾ of the dome.
  5. In the hot sugar syrup drop the fried boondhis. Repeat the process with the rest of the batter.
  6. Now Heat two table spoon of ghee and Roast cashew, cardamom, cloves and raisins to golden color. Add this to saffron strands to the soaked boondhi. Mix well.
  7. While the boodhi mixture is still warm, shape it to round ladoos. Allow to cool. It will become soft & moist.
  8. Boondi Ladoos ready to enjoy..!

 

 

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