Ingredients with Measurements:
- 2 cups besan (gram flour)
- 1 1/2 cups water
- 2 cups sugar
- 1 cup ghee
- 1/2 tsp cardamom powder
- 1/4 cup chopped almonds
- 1/4 cup chopped pistachios
- 1/4 cup raisins
Special equipment needed:
- Boondi maker
- Large mixing bowl
- Medium saucepan
- Large plate
- Small frying pan
Step-by-step instructions:
1. In a large mixing bowl, combine besan and water to make a smooth batter.
2. Heat ghee in a medium saucepan over medium heat.
3. Once the ghee is hot, pour the besan batter through the boondi maker into the hot ghee. Fry the boondi until they turn golden brown.
4. Remove the fried boondi from the ghee and place them on a large plate.
5. Repeat the process until all the batter is used up.
6. In a small frying pan, roast the chopped almonds, pistachios, and raisins until they turn golden brown.
7. In a medium saucepan, add sugar and 1/2 cup of water. Cook the sugar syrup over medium heat until it reaches a one-string consistency.
8. Add the fried boondi, roasted nuts, and cardamom powder to the sugar syrup. Mix well.
9. Turn off the heat and let the mixture cool for a few minutes.
10. Grease your palms with ghee and shape the mixture into small round balls.
11. Garnish each laddu with chopped nuts.
- Time:
Preparation time: 20 minutes
- Cooking time: 30 minutes
Temperature:
- Medium heat
Serving size:
- Makes 20-25 laddus
Nutritional information:
- Calories: 200 per laddu
- Fat: 10g
- Carbohydrates: 25g
- Protein: 3g
Substitutions for ingredients:
- You can use oil instead of ghee.
- You can use cashews instead of almonds and pistachios.
Variations:
- You can add saffron to the sugar syrup for a unique flavor.
- You can add grated coconut to the mixture for a different texture.
Tips and tricks:
- Make sure the boondi batter is smooth to avoid lumps.
- Fry the boondi in small batches to ensure even cooking.
- Use a non-stick frying pan to roast the nuts.
- Use a candy thermometer to check the sugar syrup consistency.
Storage instructions:
- Store the laddus in an airtight container at room temperature for up to a week.
Reheating instructions:
- You can microwave the laddus for 10-15 seconds to soften them.
Presentation ideas:
- Arrange the laddus on a plate and garnish with rose petals.
Garnishes:
- Chopped nuts, rose petals, or silver vark.
Pairings:
- Serve the laddus with masala chai or coffee.
Suggested side dishes:
- None
Troubleshooting advice:
- If the boondi is too crispy, reduce the frying time.
- If the sugar syrup is too thick, add a little water to thin it out.
Food safety advice:
- Make sure to use clean utensils and equipment while making the laddus.
- Store the laddus in an airtight container to prevent contamination.
Food history:
- Boondi laddu is a popular Indian sweet that originated in Rajasthan.
Flavor profiles:
- Sweet, nutty, and aromatic.
Serving suggestions:
- Serve the laddus as a dessert after a meal or as a snack.
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Region: Indian