Boondi Laddu
Ingredients list:
2 cups gram flour or Besan
2¼ cups sugar
2 tablespoons ghee (clarified butter)
1 teaspoon cardamom powder
A pinch of baking soda (optional)
¼ teaspoon salt
A pinch of edible camphor (optional)
3–4 cloves, crushed
Oil or ghee, for frying
Water, as needed
In a mixing bowl, combine gram flour, a pinch of salt, one tablespoon of ghee, and a pinch of baking soda. Stir everything together until well blended. Gradually add water, a little at a time, to form a smooth, lump-free batter that is thick yet slightly runny. Set the batter aside to rest for 15 minutes, then stir again to adjust the consistency if needed.
Heat ghee or oil in a frying pan over medium heat. To test if it’s ready, drop a small amount of batter into the oil—if it forms a round shape and rises immediately, the oil is at the right temperature.
Hold a boondi ladle or a perforated strainer over the hot oil. Pour a ladleful of batter onto it and gently tap or shake so small droplets fall evenly into the oil. Fry the boondi for less than a minute, just until cooked but not crispy, then remove with a strainer. Repeat with the remaining batter, and place the fried boondi on paper towels to absorb excess oil.
In a heavy-bottomed pan, prepare a sugar syrup by heating 2 cups of sugar with 1 cup of water until it reaches a one-string consistency. Let it simmer for another minute or two on low heat, then add a pinch of edible camphor, crushed cardamom, and clove powder. Mix well and turn off the heat.
Add the prepared boondi to the warm syrup and mix until they absorb it היט. While the mixture is still warm, grease your palms lightly with ghee and take small portions of the boondi mixture. Gently press and shape them into round laddus, placing them on a plate. Repeat with the remaining mixture.
Note: Avoid overcrowding the oil while frying. The batter consistency is crucial—if it’s too thick, the boondi won’t form round shapes; if it’s too thin, they will spread and become flat.
You can garnish the laddus with pistachios, raisins, and other dry fruits for added flavor and texture.