Boondi Laddu

BOODI

1. Whisk baking powder, besan, and milk into a large bowl until you get a lump-free batter.

Note: the batter should have a dripping consistency.

2. Heat oil in pan until it turns hot enough for deep-frying

Note: Check if the oil is heated sufficiently by dropping a little besan batter into the pan (if it floats back up, it means the oil is finally ready for frying).

3. Hold a strainer above the pan and pour the besan batter into the strainer.
4. Gently shake the strainer; you’ll notice little drops of boondi floating on the hot oil.
5. Fry until they become crisp.

Note: Make sure you don’t over fry them.

6. Place fried boondis in paper napkins to drain excess oil.

SUGAR SYRUP

1. In a pan over low-medium flame, add sugar, lemon juice, water, and rose water in a pan and let boil for 6 – 8 minutes or until a one-string consistency is reached.

Note: you can check also check for the right consistency by using the back of your spoon to scoop some of the sugar. Your sugar syrup is truly ready if the spoon is coated by the liquid that doesn’t drip.

2. Add cardamom powder, chopped pistachios, and saffron strands to the boiling sugar syrup.
3. Add mawa and the fried boondi.
4. Mix everything together until well-blended then turn off the heat.
5. Shape the mixture into balls when the mixture is cool enough to touch.

Note: Pour some ghee on your hands if the mixture is sticky when you are shaping them.

6. Your delicious boondi ladoo is finally ready to serve.Store in an airtight container or storage container

Trivia

Boondi laddu is also known as motichoor laddu. The word boond stands fro droplet in Hindi.