Bundi ke ladoo are the most popular sweets of India for the occasion of festivals such as Diwali, Holi etc., weddings or especially for pujas. Bundi is fried droplets made of besan (gram flour) and ladoo is a ball-shaped dessert made by Bundi collection. The droplet is called "bund" in Hindi, hence the dessert is known as Bundi ke ladoo. These ladoos are so delicious that everyone likes it, from children to grown ups. These delicious ladoos can easily be made at home for festivals or pujas by following this recipe.
For Boondi Batter
|Besan (Gram Flour)||2 Cups||Food Color, Yellow||1/2 Teaspoon|
|Ghee||For Deep Frying||Water||As Needed|
For Sugar Syrup
|Sugar||500 Grams||Water||500 ML|
|Green Cardamom Powder||1/2 Teaspoon||Black Peppercorn||2|
|Saffron||A Small Pinch||Lemon Juice||1/2 Teaspoon|
|Sugar Powder||1/2 Cup||Cashew Nut, Divide into 2 Part||10 - 12|
To make sugar syrup, take water and sugar in a pan and heat it on a medium flame while stirring occasionally.
When it starts boiling, add green cardamom powder, black pepper and saffron. Boil it till the syrup becomes 1 string consistency, stirring occasionally.
When you get 1 string consistency syrup, add 1/2 teaspoon lemon juice to it, if there is any dirt present in the sugar then it will be clean and the dirt will come up, remove that dirt with a perforated spoon.
Boil it a little more to make a thick sugar syrup. When you get dense and small bubbles on the surface, it means that the sugar syrup is ready. Turn off the heat.
Sieve besan (gram flour) in a large bowl. Add yellow color to it. Gradually add water and using a wire whisk, mix well and make a thick batter of pouring consistency. Make sure there are no lumps in the batter. The batter should not be too thin and not too thick.
Heat the ghee for deep frying in a pan on high heat. When the ghee becomes hot, reduce the flame to medium.
Take a perforated spoon and place it over the hot ghee and pour the batter slowly over the perforated spoon and gently toss it over it so that drops of gram flour are added to the hot ghee.
Fry the besan droplets until they are golden brown, stirring occasionally. Do not over-crowded in the pan. Fry all besan droplets in 2-3 batches.
Using a perforated spoon, remove the fried boondi and transfer the hot boondi to the sugar syrup.
Place them in the sugar syrup for 2–3 minutes and then remove using a perforated spoon and transfer them to a platter and keep the platter slightly bent so that the excess syrup is removed from the boondi.
Likewise make all the boondi.
Add 1/2 cup sugar powder and raisin to the boondi and mix well. Allow it to cool slightly at room temperature.
Slightly mash the boondi and bind the ladoos with a handful of boondi and press them into your fist. Make a ball shape with that boondi and place it on a plate. Garnish the ladoos with cashews.
Once it is cool and set, serve delicious ladoos and enjoy.