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Name: Boondi Ladoo Popular

Category: eets ( Mithai)

Author: HS

Date: 2/1/2006 8:54:00 PM

Rating:

( 3.0 ) by 12 users

Ingredients:

Besan 300 grams ( should be bit coarse, if possible)
1/2 litre of milk
Choti Ilaychi powder (Cardomom powder) a pinch
Sugar 300 grams
Milk 50 ml
Water 500 ml
Saffron a pinch
Strainer ( The boondi is made by straining the liquid so you need one with holes something like the small kali mirch or small Black peppercorn size)
Oil for deep frying.

Instructions:

1. Put water in a vessel and add sugar and put it on boil.
2. Add the milk.
3. Bring it to boil and keep on boiling for 3-4 minutes.
4. After 3 - 4 minutes of boiling you would see some sugar scums floating on the top.
5. Strain the sugar scums from the top and put back the vessel on heat again.
6, Keep on boiling it until it starts to thicken.
7. Add cardamom powder and mix. Keep aside.
8.Mix Besan and milk to make a smooth batter.
9. Take a deep frying pan and heat oil for frying.
10. Hold strainer on top of the hot oil and pour the batterin in the strainer.
11. Quickly let the batter fall through the holes of the strainer into the hot oil.
12. Tap the strainer gently to assist in the even formation of boondi ( the droplets which are falling into the oil).
13. Be careful during the whole process to avoid any burns.
14. Once the boodi is light golden and has been fried well , Take it out.
15.Keep the Boondi aside.
16. Once all the Boondi has been fried imeerise it in the sugar syrup which you prepared.
17 Take the boondi dripped in the Sugar Syrup after 5 minutes and spreadh it on a plate.
18. Now sprinkle some hot water ( just few tea spoons) over the boodi and cover it with cloth and leave it for 10 minutes
19. Now you are ready to form the ladoos.
20. Take the boondi in your hands ( moisten them by dipping in water ) and then shape them in small balls ( table tennis ball size)
21. Keep the Ladoos in a cool place.

Tips: The right of the boondi should be right, if the boondi is too small or too big then the ladoos would not be right. Though the taste is not affected.
The right size of the boondi should be ( after it has been soaked in the sugar syrup ) should not be more than the size of a small Kali Mirch or Black Pepercorn.

Boondi Ladoo has a special place in India especially on any auspicious occassions like Marriages etc.

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