The ingredients and method of making ladoo is easy. Making the boondis is a time consuming process..After many trials, I settled down with this recipe. It is my husband`s favorite sweet. My MIL makes ladoo`s for Diwali. She made them for our Thalai Diwali (the first Diwali we celebrated after our wedding). The recipe below yields 11 ladoos. When the exact method is followed; the result will be a soft and tasty creation. I use an ordinary Jalli karandi to make boondis. I purchased a new ladoo ladle. I have updated this post with few new pictures.
Ingredients for the boondis:
- Gram Flour – 1 cup
- Rice Flour – 1 tsp
- Baking Soda – a pinch
- Water – as required
- Oil – for deep frying
Ingredients for the sugar syrup:
- Water – ½ cup
- Sugar – 1 ½ cup
- Orange Food Color – 2 pinches
Ingredients for tempering:
- Ghee -2 Tsp
- Cashews – 15 (broken into small pieces)
- Raisins – 15
- Cloves – 4
- Heat ghee in a small pan.
- Add the cashews to it and roast them till they turn golden brown.
- Remove the cashews and set them aside.
- In the same pan add the raisins and cloves to the remaining ghee and roast them till they puff out.
- Turn off the heat.
- You will need two spatulas with many holes ( Jalli Karandi).
- One for making boondis and another for removing the boondis from the oil after it is cooked.
- Below is the photo of the Jalli Karandi and a Kuzhi karandi used to scoop the batter.
- Heat oil for deep frying the boondis.
- Mix gram flour, rice flour, baking soda and water together into a thick flowing batter.
- The batter should be able to flow through the holes of the Jalli Karandi.
- Test whether the oil is hot by placing dropping a little batter into the oil.
- It must rise up immediately.
- Place the Jalli Karandi over the oil; it shouldn’t touch the oil.
- Use a table spoon or a small kuzhi karandi and pour the batter on the Jalli Karandi and keep moving the kuzhi karandi in circles.
- The base of the Kuzhi karandi should touch the Jalli karandi.
- Small dollops of boondis will fall in the oil.
- When the boondis change color, use the other Jalli Karandi to remove it onto a paper towel.
- Mix water, sugar and the food color in a thick sauce pan.
- Turn on the heat. Prepare the sugar syrup of one string consistency.
- Add the fried raisins, cashews and boondis to the sugar syrup.
- Remove the cloves before adding the raisins to the syrup.
- Let the mixture cool. When the mixture is warm make small lemon sized balls.
- If the ladoos break, the consistency is not right.
- Make ladoos even if they break and place them on a microwaveable plate and microwave for 15 seconds or a little more.
- You can start making ladoos when they are warm enough to handle.
- The boondi-sugar syrup mixture can also be warmed on low heat.