LADOO

Laddu or laddoo are sphere-shaped sweets originated in the Indian subcontinent. Laddus are made of flour, ghee/oil and sugar with other ingredients that vary by recipes like chopped nuts or dried raisins. They are often served at the festive or religious occasion.

This post is about the boondi laddu which is commonly known as laddu in Kerala. The name boondi ladoo is because the batter is poured through a perforated ladle and will get in the form of droplets while frying. These fried droplets are called boondies.

INGREDIENTS:

For Boondi:

Gram flour/ Besan flour - 1&1/4 cup

Baking soda - pinch

Water as needed

Yellow food color - pinch

For sugar syrup:

Sugar - 1 & 1/4 cup

Water - 3/4 cup

Cashews - 8
Raisins - 10
Cloves - 2
Cardamom - 2

METHOD:

1. Heat 1 tbsp ghee, when it's hot, fry the cashews on medium heat until they golden brown and add raisins and fry until they puff up. Keep it aside.

2. Mix together gram flour or besan, baking soda with the required amount of water and make a thick liquid to the consistency of dosa batter.

3.  Heat oil in a frying pan. Holding the boondi plate (a plate with a lot of holes) above the oil, spread the batter, so that very small pieces are dropped into the oil. Stir the boondis, until fully cooked. Drain off the excess oil.

4. Just crush the boondis in a blender.

5. Melt sugar and water in a pan and keep stirring on medium flame till it reaches one thread consistency. Remove from fire and add cloves, cardamom powder, fried cashews, and raisins.

6. Drop the crushed boondis into the sugar syrup and mix well.

7.  Allow the mixture to cool to a temperature, which your hand can withstand. Make into even balls by pressing lightly with hand.