Ingredients

The following ingredients have 4 Servings
  • 1  ½ Cup Besan/ Chickpea Flour/Garbanzo  bean flour
  • 1 ½ teaspoon Rice flour
  • half of 1/8th teaspoon  baking powder
  • 1 ¾ cup + 1 tablespoon Sugar
  • ¾ cup +1/8 cup water for batter
  • 1 ¾ cup water for sugar syrup
  • 3 drops of yellow food color
  • 5 nos of Saffron
  • 3 tablespoon  cashew nut pieces
  • 3 tablespoon raisins
  • 1 tablespoon  rock candy
  • 3 cardamom (crushed into powder)
  • 5 cloves          (crushed into powder)
  • 1 tablespoon milk
  • 1 tablespoon Ghee (if you want vegan free option use coconut oil)
  • 4 cups Canola oil   (for frying)

Instruction

  • In a medium bowl sift  besan/ chickpea flour/Garbanzo bean flour, rice flour, baking powder  and  gradually add water  and food color to form a smooth batter similar to pancake batter.  Make sure it is not runny. Set aside.
  • Heat ghee in small skillet and roast the cashew and raisins for about 1 minute until cashew become golden in color and raisins plums up and set aside.
  • Heat ghee in small skillet and roast the cashew and raisins for about 1 minute until cashew become golden in color and raisins plums up and set aside.
  • In a  saucepan heat water and sugar and bring to boil on medium -high heat. When syrup comes to boil turn the heat down to medium and add 1 tablespoon of milk . You will see lot of form coming on the top of syrup remove it with help of ladle and continue to boil the sugar syrup until it reaches about  single thread consistency of 225 F  in candy thermometer. ( When you pour the sugar syrup into a glass of water at this time you will able to see a single thread). To this add saffron  and set aside.
  • Heat the oil in a frying pan or any wided mouth pan  on medium high heat. The frying pan should have at least 1 1/2 inches of oil. Tip: To test if the oil is the right temperature, drop a pinch of batter into the oil; if it rises immediately without changing color then the oil is ready to start frying.
  • Hold the boondi ladle/ slotted spoon  about 1 to 1 1/2 inches above the oil over the center of the frying pan with one hand. With your other hand pour some of the batter onto the skimmer to cover all of the holes without spilling over the edge of the skimmer. Tip: if you hold the Boondhi ladle/ slotted spoon higher than 11/2 inches above the oil boondi will not be round.
  • The batter will start dropping through the holes into the oil. If the batter doesn’t drop right away through the holes, means batter is thick and you need to dilute little bit. Drop enough boondi into the oil so they just cover the surface of the oil in frying pan in a single layer
  • Fry them until the sound of sizzling stops and boondis are light gold in color but not crispy! It takes about 1 minute in medium flame. Remove the  boondi out of the oil with a slotted spoon and transfer to kitchen towel while they are warm and put them directly into the warm sugar  syrup.
  • Before making the next batch of boondi, wipe clean the boondi ladle. This helps to keep the boondi round.
  • Repeat the process of making boondi and adding to the syrup with rest of the batter. When you are cooking last batch of boondi, instead of putting directly into sugar syrup crush the cooked boondi using a food processor and then transfer to sugar syrup with rest of the boondi.
  • Add the crushed cardamom seeds, cloves, roasted cashew  nuts and raisins  and rock candy  to the  sugar syrup.
  • While boondi are warm start making  balls. If the boondis become cold you will not be able to form them into ladoos.
  • To make the ladoos, scoop up some of the boondi mixture into your palm with a spoon. Gently squeeze the mixture between both palms to shape into a round ball about the size of a golf ball.
  • As you finish making each ladoo, put it on a plate and continue on to make the next ladoo.
  • As the Ladoos cool to room temperature they will become firm but they should still be moist.
  • Ladoos will keep at room temperature in a covered container for up to 10 days and for one month in the refrigerator.
  • Tips
  • Make sure the syrup is at  right temperature, you will not be able to form the ladoos.
  • If the boondis cool down to room temperature before being shaped into balls, the sugar will crystallize.
  • Don’t worry  if you are not able to make ladoos You can still enjoy them as sweet boondi.