Boondi Laddu is a sweet delicious recipe most commonly served during festivals in Andhra Pradesh.
- 2 cups Besan (Gram flour)
- 2 cups Sugar
- 4 cups Water
- 1 tsp Cardamom
- 2 tsp Cashew nuts
- 2 tsp Raisins
- A pinch of Cooking camphor
- 2 tsp Ghee (clarified butter)
- Oil for deep frying
Method of preparation:
- Mix gram flour with 2 cups of water and make a paste, without lumps. This batter should be similar to dosa batter consistency.
- Simultaneously, prepare the sugar syrup. Follow the steps to make Sugar syrup...
- Add a cup water to sugar, heat until sugar melts. To check if the sugar solution is ready, take a drop of the solution and drop it in water. If it remains intact and does not dissolve right away in water, the sugar solution is ready.
- Add saffron and cardamom powder to it.
- Cover the syrup with a lid so that the it does not crystallize.
- In a pan heat ghee and fry the cashew nuts and raisins till golden brown.
- Heat Oil for deep fry in a pan (the oil should be very hot).
- Take a skimmer (Boondi maker), place it above the pan. Pour the batter in the skimmer. Tap it gently with a spoon so that small balls of dough fall into the oil.
- Fry boondi for few seconds. Remember that the boondi should not become crispy. It should be cooked but soft. Remove when boondi turns light yellow.
- Add Boondi, cashew and raisins to sugar syrup and mix. Cover and keep for 5 minutes.
- Rub some ghee on your palms. Make laddus by squeezing the Boondi in your hands.
- Cool and keep open to dry, before storing in containers.