Boondi Ladoo by DICE

Ingredients – 10 Ladoos

• 500gm Besan (gram flour)

• 750ml-1ltr water/milk

• 750gm Sugar

• 3 ½ Cups water

• 8 Powdered cardamom pods

• Strainer with medium sized holes

• 500ml Ghee/oil for frying

Preparation

1. Mix the besan and milk/water to make a smooth and loose batter. Heat the ghee/oil in a pan.

2. Position the strainer over the oil, and ladle the batter into the strainer. This should allow for the batter to fall into the hot oil in droplet form. Pour just enough to allow for ease of handling when frying.

3. Fry the boondi until they are semi golden but don’t fry until very crispy. The boondi needs to absorb sugar syrup later, so, keep that in mind when frying.

4. Repeat the process until the batter is finished.

5. To prepare the sugar syrup, boil the 3 ½ cups of water and sugar together in a saucepan.

6. You will know the syrup is done when you set aside a teaspoon of boiled syrup, allow it to cool, touch it using your finger and when you pull your finger away from the syrup, there is a slight thread like consistency.

7. When this consistency is reached, stop boiling the syrup, remove from the heat and mix with the cardamom and boondi.

8. Sprinkle over some warm water, and leave the mixture covered for about an hour.

9. Then, roll the syrup soaked boondi into round balls with moist hands. 

10. Cool the ladoo balls and enjoy!

Tip: Add some food colouring, cashews and raisins for some extra colour and crunch. We chose not to add any extras. But, that’s us. You know your taste buds best! ;)