Boondi ladoo recipe

Take a dry perforated ladle and place it above the hot oil. Don't keep too much on a height, as the batter droplets, when falling from a height, do not give a round shape. With a spoon add some batter on the perforated spoon ladle. Spread the batter lightly with a spoon. Finish up the batter on the perforated spoon ladle this way. Fry the boondis till they are cooked. Don't make them crisp or overdo the frying. When the oil stops sizzling, remove the boondis.

Strain the fried boondi well with a slotted spoon and then add them directly to the hot sugar syrup. Fry all the boondis with the above method and then add them to the sugar syrup.

Finally, add cardamom powder, black cardamon seeds, ghee. Ghee helps in binding the boondi ladoos.Mix well and shape the boondi mixture into ladoos Place the boondi ladoos in a small muffin liner. Garnish the boondi laddu with raisins or cashews.

Mix sugar and water in a pan. Keep the sugar solution on the stovetop on low heat. Cook the sugar syrup, till you get a one-thread consistency. Switch off the flame. Keep the sugar solution aside.

Take all the dry ingredients for the boondi batter in a mixing bowl - besan/gram flour & saffron powder. Add water to make a smooth batter. Tap the wired whisk or the handle of a spoon that has a bit of batter into the hot oil. The boondis should have a round shape.