It’s been a goal since a while now to post this visually appealing ladoo for Diwali 2015. Getting hold of this recipe was little tricky that is because the cute little boondi should drop out in perfect round shape without losing the juiciness. For me it took multiple iterations to rightly get the same, it must probably be the case with every one.
When we say boondi ladoo, a benchmark is already set like it should have crystallized sugar coating with the flavors of camphor and cardamom and a nice crunch of sugar candy sweetness. As a pre-boondi ladoo maker mind I always wondered how the sugar can overly the ladoo giving such a glaze look. But it’s AMAZINGLY EASY. When I can do it, even you too can.
The thickness of gram flour batter is what matters the most in getting the perfect boondi shape. It just have to be right. So never ever pour water to the flour instead you can begin by making thick paste first then proceed to get it thinner and thinner. Keep some tea spoon of gram flour and water handy by your side and as you check the consistency of batter in oil you can either add flour or water to just get it right.
The next word of caution is in examining the consistency of sugar syrup. The syrup has to be one thread consistency which otherwise would make ladoo shaping impossible. The ladoo mix has to be warm to shape them properly in to ball and after an hour or so you will find boondi ladoo with overly crystallized sugar. So do not panic if you don’t see it immediately.
Diwali is a one such occasion when you find yourself trying some new sweets and snacks. So why don’t you try boondi ladoo this year??