Boondi Ladoo

Boondi Ladoo(பூந்தி லட்டு):


Laddu or laddoo are ball-shaped sweets popular in the Indian Subcontinent. Laddus are made of flour, minced dough and sugar with other ingredients that vary by recipe. Boondi laddu is made from boondi. It is often served in occasions like marriages, or festivals such as Raksha bandhan and Diwali. Motichoor laddu is made from fine boondi where the balls are tiny and is cooked with ghee or oil. Originally was this laddu a Tamil sweet, but now is this laddu in whole India popular.
Laddu is often given as a prasad at Hindu temples, especially Tirupati Venkateswara temple, Andhra Pradesh. Laddu is considered a traditional Eid dessert in some Muslim communities.In Maharashtrian cuisine, there are traditional recipes for laddu intended as travel provisions.
A laddu weighing 6,300 kg was made for a Ganesh festival in Andhra Pradesh, India in September 2012. This was claimed to be the largest known laddu. In the movie English Vinglish, the protagonist Shashi Godbole (Sridevi) is a housewife who makes and sells laddoos as a home-run business.

                                    Boondi Ladoo recipe

Recipe Cuisine: Indian  |  Recipe Category: Snack
Prep Time:25 mins    |  Cook time: 25 mins     |  Serves:4

Ingredients

Besan flour / Kadalai maavu  - 1 & 1/2 cup 

Sodium bi carbonate(cooking soda) - 1 pinch 

Sugar - 2 & 1/2 cup 

Elachi/ cardamom - 3

Cloves - 5 

Edible camphor (optional) - A small pinch 

Kewda essence (optional) - 1/4 tsp

Nutmeg powder(optional) - A pinch 

Salt - A pinch 

Yellow food colour (optional) - A small pinch 

Cashew nuts - 10

Raisin - 10

Ghee - 1 laddle

                                   

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 Method:

• First Sieve besan, add cooking soda, salt, food colour and mix with water in a bowl. The consistency should not be too thick or too thin. Just approprite enough to get through the holes of the laddle easily. 
  
• Hold the laddle up from oil well, otherwise you will get tails in the boondi. 

  If the batter is too thick, you will get boondis with tail. In that case add more water and try. 

  If the batter is too watery then the boondis may fall flat. In that case add more gram flour and try.
  

  
• Heat oil and swipe the back of a spoon with the flour and make 3 or 4 boondis and see. You will be needing two big laddles with holes (Jallikarandi). One for making boondi and one for draining from oil. Use another deep scooped laddle to sweep the batter. Pour one laddle of batter over the Jalli karandi  with hole holding it just above the oil and spread it. Make sure to hold the ladle high enough. If its too close, tails will be forming in the boondi.
  
• Wipe the laddle with the scoop laddle  everytime. Fry with constant turning to ensure even cooking and drain once the bubbles ceases, no need to wait until it gets very crispy. Just make sure its cooked. Drain in paper towel. Repeat to finish the batter. I have also got boondis with tails but i had a smaller Jallikarandi..so the MESS!!! Kindly excuse, will improve it in future.
  
• Now  start with the sugar syrup. In a vessel, boil sugar with water enough to immerse it. Boil until 2 string consistency. If you swipe the back of laddle and check between ur thumb and forefinger, there will be two strings forming in-between the fingers. Or you can keep a small bowl of water and pour a little syrup in it, it will not dissolve. Switch off the stove. But be watchy, after one string consistency reaches, keep checking, at once stage, another string too start to appear immediately. So just add the cardamom powder and remove from the flame. Add essence if adding to it. Kewda Essence gives a nice flavour. You can also add Rose essence. You can add food colour in syrup too. 
  
• At the same time  take a pan and add ghee and fry cashews and raisins.Add edible camphor, a small pinch, powdered between ur fingers, add nutmeg powder if you wish.Add cloves also and mix them well. Transfer the contents to the boondi mixture. Add the sugar syrup also to the boondi mixture.
  
• When the boondi is warm enough to handle, make ladoos.  No need to grease your hands. Just squeeze and press to roll the ladoos, the syrup will ooze out while you roll and it helps in holding the ladoos as it cools down, the syrup solidifies and holds the boondis together to ladoo. Place it in a plate and then transfer it to an air tight container.
  
• Enjoy the tatsy Ladoos!!!