Boondi Laddu banane ka naya aur aasan tarika. This is a simple and easy way to make the traditional Indian sweet, Boondi Laddu. Perfect for festivals like Raksha Bandhan, this recipe ensures you can make delicious laddus at home with minimal effort. Follow this step-by-step guide to create a delightful dessert that everyone will love.
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Place a sieve over a bowl and strain the besan. Add water to the bowl and mix to prepare a smooth and thin batter.
Transfer the batter into a piping bag, seal it with a rubber band, and cut the tip thinly.
Heat oil in a pan until it is medium hot.
Hold the piping bag and pour the batter into the hot oil in small droplets.
Fry the boondi intermittently until it becomes crispy and lightly browned.
In a pan, add sugar, water, and orange food color. Mix well and heat until the sugar dissolves completely.
Reduce the heat and add the fried boondi to the syrup. Cook on low heat until the boondi absorbs the syrup completely.
Once the syrup dries out completely, turn off the heat. Add melon seeds and ghee, then mix everything together.
Let the mixture cool slightly. Take small amounts of the mixture in your hands and shape them into round laddus.
Ensure the batter is smooth and thin to get perfect boondi droplets.
Do not overheat the oil; it should be medium hot for frying.
Allow the mixture to cool slightly before shaping the laddus to avoid burning your hands.
Can I use any other type of flour instead of besan?
No, besan (gram flour) is essential for making boondi laddus as it gives the right texture and flavor.
What can I use instead of orange food color?
You can use natural food coloring like turmeric or saffron for a similar effect.
How do I store Boondi Laddus?
Store the laddus in an airtight container at room temperature. They can last for up to a week.
Can I skip melon seeds?
Yes, melon seeds are optional and can be skipped if you prefer.
What type of oil is best for frying boondi?
You can use any neutral-flavored oil like sunflower or canola oil for frying.
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