6 November, 2018

BOONDI LADOO/ಲಾಡೂ ಉಂಡೆ

Posted in : SWEETS / UNDE/LADDU / BURFI / HOLIGE/POORAN POLI / HALWA on by : Divya Suresh Tags: , , , , , , ,

Unlike every year, for Deepavali, instead of making only sihi – khara boondi kalu , this time I made boondi ladoo and it turned out to be super yummy.

This is one of the delicious and popular sweet served at almost all the religious and festive occasions all over south India. In Kannada this is called as ‘laadoo unde’, which translates to ‘boondi laddu’.

I have not used any artificial color, instead I have used saffron strands and turmeric powder to get that natural color. I have added a pinch of edible camphor, which gives the ladoo a nice aroma ie… temple Prasada like aroma.

Ingredients : measuring cup used – 250 ml
  • Bengal gram flour/besan/Kadalehittu – 2 cups
  • Water – 1 cup + 2 tbsp
  • Salt – one fat pinch
  • Turmeric powder – 1/4 tsp
  • Oil – to deep fry boondi
To make sugar syrup :
  • Sugar – 1&1/2 cup
  • Water – 1 cup
  • Edible camphor – one fat pinch
To roast :
  • Ghee – 1 tbsp
  • Cashew nuts (broken) – 2 & 1/2 tbsp
  • Raisins – 2 tbsp
  • Cloves – 20
Others :
  • Saffron strands – 1/4 tsp + 2 tbsp water
  • Powdered sugar – 2 tbsp
  • Perforated ladle
  • Strainer spoon
PROCEDURE :
  • Soak the saffron strands in 2 tbsp of warm water
  • Heat the oil in a pan
  • Meanwhile, sieve the besan/Kadalehittu and transfer to a vessel, put salt and turmeric powder, mix well, make a thick batter without lumps by slowly adding 1/2 cup of water
  • Now add in 1 tsp of  saffron water (keep the remaining saffron water to add to the sugar syrup later) and whisk the batter with your finger/palm for couple of minutes
  • Now keep the perforated ladle little above the hot oil (don’t keep too away for it will spoil the shape of boondi), pour some batter with another ladle (as you pour it will fall on its own into the oil) rub on the perforated ladle lightly so that all the batter drops into the hot oil
  • Fry till boondi gets cooked, then remove the boondi to a vessel and repeat the same with remaining batter
  • Meanwhile make one string consistency sugar syrup using sugar and water, do not forget to add the remaining saffron water  and edible camphor to the syrup
  • Heat ghee and roast cashew, raisins and cloves in it and pour it over the boondi, also pour the sugar syrup and mix it really well and let it sit for a while
  • When the mixture is comfortable to touch, grease your hand with a drop of ghee and take a portion of the mixture and shape it into ladoo
  • Keep the powdered sugar in a plate, dust your hands in that and roll the ladoo with dusted hands
  • Allow the ladoo to cool completely and store them in a airtight container

However you can check the recipe of  sihi – khara boondi kalu by clicking on this link