Boondi is a fried Rajasthan sweet snack made from chickpea flour. A savory version of Boondi called Khara is also made. Being very sweet, it can be stored for a week or so. Due to the need for preserving food in arid regions of Rajasthan, boondi Laddu are preferred. Here you get a simple and easy Boondi Laddoo recipe.
|Preparation Time||30 - 40 minutes|
|Cooking Time||15 - 20 minutes|
|Gram flour (besan)||2 cups|
|Baking Powder||1/2 teaspoon|
|Saffron (kesar)||4 strands|
|ANANDA MILK||a few drops|
|ANANDA GHEE||1/2 kilogram|
Shell and powder cardamoms. Add one fourth cup of water to sugar, heat until sugar melts.
To check if the sugar syrup is ready, take a drop of the solution and drop it in water - if it remains intact and does not dissolve right away in water, the sugar syrup is ready.
Add saffron and cardamom powder to it. (While preparing the sugar syrup, add a few drops of milk. Impurities will collect on the surface in a layer - remove it.)
Add soda and water to gram flour and make a paste without lumps. Heat half a kilogram of ghee in a deep frying pan.
Put gram flour in boondi maker and drop the boondi directly into the hot ghee. Fry till light yellow. Drain and keep aside. Fry cashew nuts and raisins.
Add boondi, cashew nuts and raisins to the sugar syrup and mix. Cool. Rub some ghee on your palms. Make laddoos by squeezing the boondi mixture in your palms and making round balls.
|Total Fat||6 g|
|Total Carbohydrate||22 g|
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