Ingredients:
- Besan flour/ kadalaimavu – 1 cup
- Rice flour – 1 tsp
- Baking soda – 1/8 tsp (optional)
- Salt – a pinch
- Edible camphor/ pachai karpooram – a pinch
- Cardamom powder – ½ tsp
- Ghee/ clarified butter – 2 tblsp
- Mild cooking oil – to deep fry
- Sliced almonds/ cashews – few
Sugar syrup:
- Granulated sugar – 2 cups
- Water – 1 cup
- Rose essence – few drops (optional)
Procedure:
- In a sauce pan, add the sugar and water and bring it to boil, when it turns about to one-string consistency. Turn off the flame and add few drops of rose essence into it and keep aside.
- Heat some oil to deep fry in a kadai/ frying pan.
- In a mixing bowl, add besan flour, rice flour and baking soda along with a pinch of salt ( to enhance the flavor) and mix roughly
- Now add water little by little and mix thoroughly without any lumps, the consistency neither too thick nor thin. It should be pourable like dosa batter.
- Now place one “boondi ladle/ jalli karandi/ sarani” about 6-7 inches from oil pan and pour one ladle full of batter into the boondi ladle. It will fall automatically, you don’t need to scrap the batter. Add one or two ladles of batter at a time.
- Within 2-3 mins the boondis floats up and sizzle sounds off, by that time take off the boondis and put directly into the hot sugar syrup.
- Repeat the same process to the rest of the batter. Whenever you are scooping a batter to fry, prior to that take out the syrup soaked boondis from sugar syrup and keep in another bowl.
- Once you are done with batter, add the cashews/ raisins/ almonds in the same oil or you can fry them in a separate pan with some ghee.
- Now add the fried dry nuts into the syrup soaked boondis along with 2 tblsp of ghee, edible camphor and cardamom powder. Mix thoroughly and cover it with a lid. Over the lid place some heavy weight and keep under “DUM” for minimum of half an hour.
- This DUM will helps to keep the ladoos super-moist for a long time.
- After half an hour, your boondis are all set to make ladoos out of it. By this time, you can able to hold the shape with bearable hot.
- Take a spoon full/ ice cream scoop for even ladoo size and press the boondis into your palms to form a ball shape and place over any dry plate.
- Cool completely and keep it in air tight container.
- Enjoy the delicious, super-moist “BOONDI LADOOS”
