Boondi Ladoo (Sweet Fried Chickpea Balls)
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Posted by:irt
To make this recipe, you’ll need a wide skimmer with holes to allow drops of batter to fall into ghee. The mesh type won’t work properly. Substitute vegetable for ghee to make a non-dairy version.
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Ingredients
1 cup sugar
1-1/2 cup water
1 cup gram flour (chickpea flour)
1/4 tsp. cardamom powder
6-8 chopped almonds
Ghee, to fry
Directions
- Combine the flour and 1/2 cup water to create a thin batter. Batter should be thin enough to drop through holes. Add water if needed for desired consistency.
- Combine the sugar and 1 cup water and bring to a boil over medium high heat (heat about 8 minutes to 220F). The syrup should be slightly sticky when done. Keep warm.
- Cover bottom of skillet with ghee (about 1/2 inch) and heat over medium high heat.
- Add drops of batter to hot ghee. Use the skimmer and let the batter fall through the holes into the skimmer. Hold the skimmer just a couple of inches above ghee for best results.
- Fry boondi until golden brown then remove and place directly into syrup. The boondis will absorb the syrup.
- Wipe off skimmer and repeat until batter is used up.
- Add the cardamom and almonds to the bonndi and syrup mixture and mix well. Let sit for 5-10 minutes then remove to a plate to cool.
- When cool enough to handle, make golf ball sized balls in the palm of your hand.
- Set aside to firm up then enjoy.
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