Boondhi laddu

No occasion or celebration needed for me to make sweets. I prefer to do experimenting on sweets because whether it is hit or not the end dish is always sweet.

This time my favourite: Boondhi laddu. Despite of paintaking process we forget all that once we take a bite of this laddu. It always reminds me of indian marriages where you get this type of popular sweets. The laddu also got a famous accoladation as it is served as a prasadam in famous south indian temple Tirupathi.

Ingredients:
3 cups besan flour
2 cups sugar
Handful of raisins and cashews tossed in hot ghee.
Cardamom powder-1 tbsp

(different types of strainers) for India Kitchen

Equipment: Special Boondhi ladle(generously borrowed from my friend) or a strainer having small round holes like the top one in picture.

Preparation:

Mix besan flour with enough water and prepare batter without lumps. The consistency of the batter should be like pancake batter not too watery nor thick. Heat oil in a pan. Be sure that oil reaches enough temperature and is hot. Hold the strainer on top of the oil and pour small bowl of batter on the strainer. Shake the strainer slowly with intermediate touchups with glass. Now you can see the drops of batter turning like pearls in oil. Fry just until the drops of batter turns golden yellow not too crisp.

Meanwhile on another stove prepare sugar syrup by adding 2 cups of sugar and 2 cups of water. Add cardamom powder to it. Preparing syrup for me is the tricky part sometimes the consistency is too thin or too thick. Syrup should get 1-1/2 thread consistency. The best way is to place a drop of syrup on bowl of cold water if it dissolves immediately then we need to wait for some more time.

Add the boondhi,cashews and raisins(In my laddu i forgot to add cashews and raisins while iam on phone talking to a friend) to the syrup and cool for some time. When boondhi is still warm make into small balls with hand.

Delicious boondhi laddu