- ½ cup milk - add 2 tbsp more
- Pinch of baking powder
- 1 cup besan/ gram flour/ chickpea flour
- 2 cups ghee /oil - to fry
- 1 tsp rose water
- 1 cup of superfine sugar
- 1 tsp lemon Juice
- ½ cup water
- 1 tsp melon seeds
- 2 tsp crushed pistachios
- ¼ cup mawa
- Small pinch of safforn
- 1 tsp cardamom seeds
How to make Boondi Laddu
Note: the batter should have a dripping consistency.
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).
Note: Make sure you don’t over fry them.
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.
Note: Pour some ghee on your hands if the mixture is sticky when you are shaping them.
Boondi laddu is also known as motichoor laddu. The word boond stands fro droplet in Hindi.