Indian

Sweet boondi laddu

About

Equipments

• 1 Frying pan

Method

1. Roast the cashew nuts in the ghee till golden, and crush the cardamom seeds and cloves into a coarse powder using a mortar and pestle. Put aside.
2. Take a bowl and sift the chickpea flour and baking soda. Mix with small amounts of water until a batter forms. Add the water little by little until the batter isn’t either thin, or thick. To test the batter constituency, pour some through a slotted spoon and if the batter falls like drops through the spoon it's good. If the batter is flowing too fast, add more flour, if too thick add more water.
3. Heat oil in a frying pan over medium heat until it’s spitting hot. Hold the slotted spoon over the oil using (a few centimetres above the oil) and using a large spoon, pour the batter over the slotted spoon. Batter in the form of drops should fall into the oil.
4. Fry the boondis in the oil, keep turning them using another slotted spoon so that they are evenly cooked. The boondis shouldn't turn very crispy, when it's almost cooked through transfer them using the slotted spoon to a paper towel. Repeat until all the mixture is poured. Make sure to wipe the spoon in between each pour, to make sure the holes are not clogged.
5. To make the sugar syrup, combine sugar and water in a saucepan. Place the pan over medium heat and boil the sugar syrup for about 15-20 minutes. When you see string is forming it is ready.
6. Add the fried boondis into the sugar syrup along with roasted cashews, crushed cardamom and cloves. Combine well. Let the mixture cool a little, do not let it cool down completely.
7. Form into round balls when the mixture is still warm. When you make the round shape the sugar syrup will ooze out, it will solidify after it cools down and will hold. Allow them to rest in order to set well.

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