Punjabi Boondi Laddus

  • on February 17, 2021
  • Likes!

Punjabi Ladoo

Prep Time 15 mins

Cooking Time 20 mins

Total Time 35 mins

Total ladoos = 15

We have 5 sections to this recipe

  1. For The Sugar Syrup

1.5 cups sugar

¾ cup water

2. For Boondi Ladoo Batter

1.5 cups besan (gram flour or chickpea flour)

1 cup + 1 tablespoon water or add as required – the amount of water to be added depends on the quality of besan

2 pinch of crushed saffron or saffron powder

6 green cardamoms crushed to powder in a mortar-pestle – about ½ teaspoon cardamom powder

1 tablespoon melon seeds (magaz)

2 black cardamoms – seeds kept and the husks

¾ tablespoon ghee to be added or ghee for applying on your palms for shaping the ladoos

oil for deep frying the boondis

3. Making Sugar Syrup For Boondi Ladoo

1.Mix sugar and water in a pan. Keep the sugar solution on stove top on a low heat.
2.Cook the sugar syrup, till you get a one thread consistency. Switch off the flame. Keep the sugar solution aside.

3.The sugar syrup should be hot when you add the boondis. So you can keep the sugar solution on a hot water bath. Meaning place the pan on a plate or tray filled with hot water. You can fry the boondis and prepare the sugar solution side by side.

4.Add water to make a smooth batter. The consistency of the batter is important. We will check if the consistency is right, by frying a few boondis.

5.Tap the wired whisk or the handle of a spoon which has a bit of batter in to the hot oil. The boondis should have a round shape.

6.If they become flat, the batter is thin and if they get tail ends, the batter is thick. If thin, then add a bit of gram flour and check by frying a few boondis. If thick, then add a bit of water and then do the same test. Once you get the correct consistency, proceed with the next step of frying the boondis.

7.Take a dry perforated ladle and place it above the hot oil. Don’t keep too much on a height, as the batter droplets, when falling from a height, do not give a round shape.

8.With a spoon add some batter on the perforated spoon ladle.

9.Spread the batter lightly with a spoon. Finish up the batter on the perforated spoon ladle this way.

crisp then the boondi ladoos won’t be soft and they won’t be able to absorb the sugar syrup.

10.After each batch, wipe the perforated ladle with a clean piece of kitchen towel from both sides.

4. Making Boondis For Boondi Ladoo

1.Take all the dry ingredients for the boondi batter in a mixing bowl – besan/gram flour & saffron powder.

2.Add water to make a smooth batter. The consistency of the batter is important. We will check if the consistency is right, by frying a few boondis.

3.Tap the wired whisk or the handle of a spoon which has a bit of batter in to the hot oil. The boondis should have a round shape.

4.If they become flat, the batter is thin and if they get tail ends, the batter is thick. If thin, then add a bit of gram flour and check by frying a few boondis. If thick, then add a bit of water and then do the same test. Once you get the correct consistency, proceed with the next step of frying the boondis.

5. Making Boondi Laddu

1.Strain the fried boodi well with a slotted spoon and then add them directly to the hot sugar syrup. Fry all the boondis with the above method and then add them to the sugar syrup.

2.Finally add a melon seeds (magaz), cardamom powder, black cardamon seeds, ghee .

3.Ghee helps in binding the boondi ladoos. ( 1 tbsp of ghee later.)

4.Mix well and shape the boondi mixture into ladoos

5.You can place the boondi ladoos in a small muffin liners. You can also garnish the boondi laddu with raisins or cashews

Submit your review
1
2
3
4
5
Submit
     
Cancel

Create your own review

RebsRasoi
Average rating:  
 0 reviews

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Don't Miss! random posts ..