Boondi Laddu(Indian Sweet)

Laddu is very famous Sweet in India.Boondi Ladoo is a great, mouth watering snack-time dessert and is a must have at all special occasions all over India.
I thought making laddu is very hard,but it became very easy when i came to know Tasty laddu only needs sugar,besan,water.
My little Daughter likes Laddu,Yesterday she asks me to prepare it,This is my First trail of preparing laddu.It turns very good.

U too Try It!






Ingredients:

* 1 cup gram flour (besan)
* 1/2 cup + 1 tablespoon water adjusted as needed
* 1 1/2 cup sugar
* 1 cup water
* 1 tablespoon sliced almonds
* 6 green cardamom pods (ilaichi)
* Oil to deep fry

Utensils:
Perforated Spoon, Skimmer, or Ladle:
The critical part of boondi making is to use the right kind of utensil for the batter to drop through the holes into the hot oil to form the little pearl shaped fried balls. The utensil u use for deep fries especially in Andhra (it will have small holes)



Method

# Put the water and sugar in a saucepan and bring to a boil on medium-high heat. When the syrup comes to a boil, turn the heat down to medium and stir to dissolve the sugar. Let it simmer until the syrup is about half thread consistency
# Mix the gram flour with water to make a smooth pancake-like batter or slightly thicker than dosa batter.
# Heat the oil in a frying pan on medium high heat. The frying pan should have at least 1 1/2 inches of oil.
# Hold the skimmer about 1 to 1 1/2 inches above the oil over the center of the frying pan with one hand. With your other hand pour some of the batter onto the skimmer to cover all of the holes .
# The batter will start dropping through the holes into the oil. If the batter doesn’t drop right away through the holes, pour the batter on the skimmer back into the batter bowl, mix a little more water to the batter and start again. Drop enough boondi into the oil so they just cover the surface of the oil in frying pan in a single layer
# Fry them until the sound of sizzling stops and boondis are light gold in color but not crispy! Lift the boondi out of the oil with a holed skimmer (this allows excess oil to drip back into the frying pan) and put them directly into the warm syrup and mix.*
# Before making the next batch of boondi, wipe clean the skimmer. This helps to keep the boondi round.
# Repeat the process of making boondi and adding to the syrup with rest of the batter. You may have to adjust the heat in between making boondis.
# When finished frying the boondi, let them soak in the syrup for few minutes.
# Add the cardamom powder and sliced almonds to the syrup.
# If the boondis are still hot, let them sit only until they are warm enough to handle – don’t let them to cool off. If the boondis become cold you will not be able to form them into ladoos.
# To make the ladoos, take some boondi mixture into your palm with a spoon. Gently squeeze the mixture between both palms to shape into a round ball . You can make the ladoo larger or smaller if you have a preference.
# As you finish making each ladoo, put it on a plate and continue on to make the next ladoo.
can preserve for 15 days in tight container

Wow Tasty Laddus are Ready