Laddoo

Boondi Laddu are sweet spherical treats made by combining lovely little bits of fried and sugar-soaked batter (made with gram flour/besan)

Ingredients

cashews (കശുവണ്ടി)
raisins (മുന്തിരിങ്ങ)
(gram flour)( കടലമാവ്‌) 2 cups
salt (ഉപ്പ്‌)
turmeric powder(മഞ്ഞൾപ്പൊടി)
oil (എണ്ണ)/ ghee for frying
sugar(പഞ്ചസാര). 1 cup
ghee ( നെയ്യ്‌). 1 tsp
cardamom powder(ഏലക്ക പൊടി) 2 tsp

Method

First  fry the cashews (കശുവണ്ടി) in hot ghee till they are golden and add  raisins (മുന്തിരിങ്ങ) and fry. Keep this aside.

Add 2 cups besan (gram flour)( കടലമാവ്‌) to a mixing bowl. Add water and whisk it to make a smooth batter without any lumps.
The consistency of the batter is important it should be like dosa batter. I use 1 1/4 cup water. Add a pinch of salt (ഉപ്പ്‌)mix well. For a bright yellow colour for laddoo add a pinch of turmeric powder(മഞ്ഞൾപ്പൊടി) / yellow food colour and mix .
In a pan add oil (എണ്ണ)/ ghee. When it become hot add boodhi batter to it using a ladle with holes. The hotness of oil is important. We get round shaped boondhi only when oil is very hot.
Take a dry perforated ladle with round holes (jhara) (കണ്ണാപ്പ) and place it above the hot oil. Hold the ladle only a couple of inches from the top of the oil to ensure that the droplets properly form to a round shape.
Spread the batter lightly over it.
Fry the boondi until they are  golden. In colour.
When the oil stops sizzling, remove the boondi.

Mix 1 cup sugar(പഞ്ചസാര) and 2 cups water in a pan to make the sugar syrup.
Bring the sugar solution boil on low heat. Add 2 tsp cardamom powder(ഏലക്ക പൊടി) and mix well.
Cook the sugar syrup, stirring frequently, until it becomes a syrupy consistency . Add 3/4 of fried boodhies to this and remaining 1/4 should be crushed and add to this. Stir and add fried cashew, raisins and mix well. Add 1 tsp ghee and turn off the stove, mix well and keep aside. The boondhi will absorb all of the sugar syrup  After some time make it into small ladoo shape with hands and arrange on a plate.

The ladoos are ready.

The ladoos keep well for a few days in a sealed container at room temperature. For longer storage keep them in an airtight container in the refrigerator for up to a week.

Click here for recipe video.