Boondi Laadu (Laddu)

IMG_9031Sometimes I start craving for food from weddings in Bangalore. Its just for no particular reason or occasion. The Boondi Laadoo was once upon a time the only sweet I would eat at weddings. The Chiroti, Mysore Pak, Pheni, etc were all too boring for me. Now having stayed far away from Bangalore for some time and not having to go to as many family gatherings, I absolutely crave everything associated with them.

This was the result of one such day and one such craving. Can hold off my hunger till I get to be invited to another traditional wedding in India.

Its not very difficult making laadoos, it just take some time and patience. The other imperative thing is learning how to make the sugar syrup. Sugar is very tricky to work with, so it might be a good idea to look up on YouTube a couple of videos that show how to make a half thread syrup. I would describe 1/2 thread as just when the sugar syrup starts taking time to fall from the spoon. Online it is described as- “Half-thread consistency is when a single thread is formed and breaks immediately when your forefinger and your thumb are pulled apart gently.”

I tried using the coarse Laddoo besan and it did not work for me. I find it easier to work with the fine Bombay besan and getting a consistency that resembles dosa batter, not very thick.

Ingredients( Makes 10 Laadus)-

For the Boondi-
Follow the instructions as mentioned in the post for Khara Boondi.
Double the amount of Gram flour to 1 Cup

For the Sugar syrup-
1. Sugar- 1 cup
2. Pach Karpoora( Edible camphor)- a pinch
3. Caradamom Powder- 1/2 Tsp
4. Cloves- about 10 to 12
5. Cashewnuts- about 10 to 15, broken into tiny pieces
6. Raisins- approximately about 20
7. Ghee or Oil for frying the Cashews and Raisins

IMG_9036

Method-
First start making the syrup. Take 1 cup of sugar and 1 cup of water in a wide vessel( The vessel will help in mixing the mixture later). Melt the sugar and bring to a boil. Let the syrup boil till it just starts thickening, add the edible camphor and the cardamom powder. Turn off the heat. Thickening the sugar syrup too much, will prevent the boondi from absorbing the syrup, and it will become impossible to shape into balls.
Fry the cashews, raisins and cloves in the oil or ghee and keep them aside.
In the meanwhile, start making the Boondi. Remove the fried Boondi from the oil, and immediately transfer into the sugar syrup. After all the syrup has been absorbed by the boondi, add the cashews, raisins and cloves. Mix well, and allow the mixture to cool to a temperature at which it is warm to touch and shape. The sugar crystallizes if the mixture cools down completely, and it will not be able to mold
Take a small amount of the mixture and press between the two fists to mold into a ball, approximately the size of a large lemon. Cool well, and enjoy!

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