The critical tool for making Boondi Laadoo, is the boondi maker...a flat ladle that has several black pepper sized holes, and a long handle.
Makes: 25 laadoos
Preparation time: 1 - 1.5 hours
2.5 cups besan (channa flour)
water to make a thick batter
For sugar syrup
1/2 cup water
3 cup sugar
a pinch orange food coloring
1/4 tsp cardamom powder
2.5 tsp ghee
oil for frying
Making sugar syrup
. Prepare the sugar syrup by heating a mixture of the water and sugar.
. Heat the mixture till the syrup thickens.
. Add cardamom powder and food coloring and mix.
. Syrup is ready when you use a spoon or your fingers to test the stickiness, and it trickles as one string. (also known as oru kambi padam
. Take off heat immediately, but let it sit near the stove (so it is warm but not thickening more).
. In 1/2 tsp ghee, fry the cashew bits and raisins, till cashews are golden brown, and set aside.