Saturday, June 9, 2012

Boondi / Bundi / Kali Ladoo

Time 45 min  
Gram flour /besan 1 cup
1/2 cup + 1 tablespoon water adjusted as per need
2 pinch of salt
Sliced pista 1 tsp
Kismis 1 tsp
Cardamom powder 1/2 tsp
Oil to deep fry
For Syrup: Sugar 1 1/2 cup + water 1 cup

The following utensils are required: Perforated Spoon, flat skimmer, or strainer / Ladle

Mix the gram flour / besan, water & 2 pinch of salt to make a smooth paste like a batter or slightly thicker than idli/dosa batter.
Heat the oil in a frying pan on medium heat. The frying pan should be flat in shape & have enough oil for deep frying boondis.

Hold the skimmer about half feet above the oil over the center of the frying pan with one hand (right). With your other hand (left) pour some of the batter onto the skimmer to cover all of the holes without spilling over the edge of the skimmer. Hammer the skimmer then the batter will start dropping through the holes into the oil. Fry boondis until the sound of sizzling stops and are light golden in color. Remove the boondis out of the oil with a slotted spoon. Now keep these boondis aside. If you require use tissue paper to remove excess oil. Repeat the process till batter is finished.
Now make sugar syrup. For that put the water and sugar in a saucepan and bring to a boil keeping medium-high flame. When the syrup comes to a boil, turn the heat down to medium and stir to dissolve the sugar completely. Let it simmer until the syrup turns ektari syrup (see in the tip how to identify ektari syrup). Pour this syrup in the bowl containing boondis, then sprinkle cardamom powder. Keep it for 5 min. Remember to add syrup spoon by spoon. If possible keep aside 1-2 tbsp syrup if it is required then add. If syrup is excess then u will not able to make ladoos
To make the ladoos, take big spoonful of the boondi mixture & 1-2  kismis into your palm. Gently squeeze the mixture between both palms to shape into a round ball about the size of a golf ball or bigger. As you are squeezing some of the syrup will come out. You can make the ladoos larger or smaller as per your need.

Do not refrigerate the ladoos.
If sugar syrup is ektari then ladoos are soft otherwise with dotari syrup it becomes hard.
Ektari syrup: put drop of syrup on the index finger, over that drop put thumb and then gently seperate if it makes one string then it is ektari. This is ideal for all types of ladoos.

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