Boondi Ladoo | Boondi Laddu | Boondi Ke Ladoo 

Boondi ladoo is a very delicious traditional Indian sweet made with bengal gram flour, sugar and ghee.there are few tips to follow to make a perfect ladoo such as-
1. The consistency of the batter is very important.

2. To check whether you have made the right consistency hold a spoon on top of the hot oil and pour little batter at the back of the spoon.if your batter is right then you will get nice pearls.
If it is watery the boondi will have tails then add little besan flour.
Hold the boondi karandi( laddle) just above the oil and not too high. You won't get round pearls if you hold it too high.
3.Do not overcook the boondi it will not soak up the syrup.
4.Food colour is optional.
5.If the boondis don't soak up all the syrup you can drain them in a colander and use the boondis to make ladoos.
learn how to make this yummy Boondi ladoo recipe below.

Ingredients

Bengal gram flour/ besan flour(kadalai maavu)- 1 cup
Sugar-1 cup
Ghee-1 tbsp
Water- 1/4 cup
Saffron strings-1 or 2 nos soaked in little warm milk.
Orange-red colour- a pinch (optional)
Cashews and raisins few roasted in ghee.
Oil for frying

Method

👉In a bowl mix besan flour, water and make it into a bajji batter consistency.



👉Make sugar syrup by dissolving sugar in 1/4 cup water and allow it to boil and bring it to one string consistency.
👉Add food colour(optional), saffron strings to it and add roasted cashews and raisins and set aside.

👉Heat oil in a kadai now hold the boondi karandi(laddle)on top(just above the oil and not too high) of the hot oil and pour the batter so that the small pearls of batter falls into the oil. Use a spoon to tap the laddle gently so that the batter falls into the oil.

👉When the colour changes to light golden brown and just half cooked immediately remove from the fire and add it to the sugar syrup.
👉Repeat the process with remaining batter.
👉Allow the boondi to soak in the sugar syrup until all the syrup is absorbed by the boondi.


👉Now either wet your hands or apply little ghee and start making small lemon sized balls or ladoos while it is slightly hot enough to handle.
👉Store in dry airtight container.

Preparation Time-45 mins 
Yield-8-10 ladoos