Boondi ladoo

Boondi Ladoo is a traditional sweet of India prepared with chick pea batter and sugar syrup. Chick pea batter is poured over hot oil through a perforated ladle. This results in crispy small pearls which are soaked in sugar syrup and rolled into balls. There are many types of ladoos. In South India it is known as boondi ladoo, while in the North is known as mothi choor ladoo. Then, there is this special ladoo or Triupathi ladoo, which is rich in taste and flavour sans any colouring.
Boondi ladoos are served on various occasions including weddings and festivals like Diwali.



Ingredients:

For the batter:
Chick pea flour -1cup
Rice flour -1tsp
Eating soda -1pinch
Oil for frying

For the sugar syrup:
Sugar -2cups
Water -1cup
Orange food colour -1/4tsp (optional)

For garnishing:
Cashew nuts -2tsp
Raisins -1tsp
Clarified butter -1tsp

For flavourings:
Green cardamom -2
Cloves  -1
Nutmeg -1 pinch
Edible camphor -1pinch


Method:

Pulverize the items listed under flavouring into a smooth powder. Fry the cashew nuts and raisins in clarified butter.
Combine sugar, water and food colour. Heat it over a medium flame  to prepare half thread consistency syrup.


    batter poured on the perforated ladle and tapped

Mix the chickpea flour, rice flour, and eating soda in little water and prepare thick batter of pouring consistency. Heat oil in a wide frying pan. Place a perforated ladle over the frying pan. Pour a ladle full of batter on the perforated ladle. Gently tap it so that the batter falls into the oil to form small pearls or boondi.

                          fried boondis

 Fry them in batches to finish the entire batter. Soak the fried boondis in the prepared sugar syrup. Stir in the flavourings. Close and keep it a aside for 5 minutes. Then, mash them lightly and add the garnishing. Roll into small balls while it is still warm. Allow it to cool. Store in  airtight jars.