Boondi Ladoo
- Besan flour/kadala maavu - 1.5 cup
- Water - 1.25 cups
- Raisins - 1 tbsp
- Cashew halves - 1 tbsp
- Ghee - 1 tsp
- Cardamom - 4 nos, crushed
- Baking powder - a pinch
- Salt - a pinch
- Yellow food colour - a pinch(optional)
- Oil - for deep frying
- Sugar - 1 cup
- Water - 1.25 cups
Preparation:
- In a mixing bowl, mix together besan flour, salt, baking soda and food colour. Add 1.25 cups of water to form a batter similar to dosa batter, which is not too thick or thin.
- Heat oil enough for deep frying.For making boondi you need ladle with holes.
- Keep the perforated ladle on top of the hot oil and pour a ladleful of batter over it.Mixture falls into the oil through these holes to form boondi. Fry until it turns golden brown. Repeat the same for the remaining batter.
- Fry the raisins and cashews in ghee and set aside.
- For making the syrup, combine 1 cup sugar with 1.25 cups of water and boil it stirring in between.Boil till it reaches one string consistency, that means the syrup should form a string between your thumb and index finger when touched.Switch off the flame.
- Add crushed cardamon to the syrup and mix well.Next add the prepared boondi, fried cashews and raisins.Mix everything well and when it is not too hot and warm enough to handle, make balls out of it.Let it cool completely and store in an airtight container.
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