Karupatti boondi ladoo, Palm jaggery boondi ladoo
INGREDIENTS
1. Besan – 1 cup
2. Water – ¾ cup
3. Yellow food color – a pinch (optional)
4. Baking soda – a pinch
5. Oil – for deep frying
6. Ghee - 1 tbsp
7. Raisins - 6 to 8 nos.
8. Cashews - 6 to 8 nos.
FOR SYRUP
1. Karupatti/ Palm jaggery – 1 cup
2. Water – 1 cup
3. Cardamom powder – ¼ tsp
NOTE
* 1 cup = 235 ml
INSTRUCTIONS
Heat oil in a frying pan. In a bowl add besan and a pinch of baking soda. Now add water gradually to achieve boondi batter. The batter should not be thick nor thin. Then add a pinch of food color and mix well. The batter should be mixed well without forming any lumps. You can see in the above picture the consistency of the batter. If the batter is perfect you will get perfect round boondi without any tail. If you get tails in boondi adjust it with water or besan adequately.
Now take the boondi ladle (Regular frying ladle with holes can also be used) and pour little batter in the center. Do not pour too much as it will form lumps. You will see the boondi droplets falling into oil. You can also spread the batter with spoon for free falling of boondi.
Now cook them in medium flame by flipping them gently. The should just be cooked and should not get crispy. Remove from oil and transfer it to a plate with paper towel.
Now add karupatti/ palm jaggery and water in a pan. When the palm jaggery is completely melted using a strainer filter the palm jaggery syrup. Now add the jaggery syrup back in the pan. Allow the syrup to boil in medium flame. When the bubbles start forming try taking a drop of the syrup to check the consistency. We need 1 string consistency for boondi as seen in the image.
Heat ghee in a small pan add cashews after it turns golden brown add dry grapes and cardamom powder. Switch off the flame and keep it aside.
When all the boondi is ready transfer the boondi to a wide bowl easy for mixing. Now to the boondi add fried cashews and raisins. Now add karupatti syrup as well. Repeat the the process till you finish the entire batter. Allow the boondi to soak in karupatti/ palm jaggery syrup until they absorb it. Do not leave it for long time as it will be hard to make ladoo once the mixture cools down. This should take about 10 minutes.
When the mixture is still warm lightly mash it with a ladle and start making ladoo. Grease your hands with ghee, take small portion of boondi mixture and make squeezing position with your hand and try making ladoo. Let the ladoo rest for 4 to 5 hours for it to become hard and get into right texture. After 4 to 5 hours serve it. Store the rest in air tight container outside.
MSS Organic Farms:
www.organicjaggery.shop
Recipe channel: www.facebook.com/vaagmeefoods
Join Telegram: https://t.me/organicjaggery
INGREDIENTS
1. Besan – 1 cup
2. Water – ¾ cup
3. Yellow food color – a pinch (optional)
4. Baking soda – a pinch
5. Oil – for deep frying
6. Ghee - 1 tbsp
7. Raisins - 6 to 8 nos.
8. Cashews - 6 to 8 nos.
FOR SYRUP
1. Karupatti/ Palm jaggery – 1 cup
2. Water – 1 cup
3. Cardamom powder – ¼ tsp
NOTE
* 1 cup = 235 ml
INSTRUCTIONS
Heat oil in a frying pan. In a bowl add besan and a pinch of baking soda. Now add water gradually to achieve boondi batter. The batter should not be thick nor thin. Then add a pinch of food color and mix well. The batter should be mixed well without forming any lumps. You can see in the above picture the consistency of the batter. If the batter is perfect you will get perfect round boondi without any tail. If you get tails in boondi adjust it with water or besan adequately.
Now take the boondi ladle (Regular frying ladle with holes can also be used) and pour little batter in the center. Do not pour too much as it will form lumps. You will see the boondi droplets falling into oil. You can also spread the batter with spoon for free falling of boondi.
Now cook them in medium flame by flipping them gently. The should just be cooked and should not get crispy. Remove from oil and transfer it to a plate with paper towel.
Now add karupatti/ palm jaggery and water in a pan. When the palm jaggery is completely melted using a strainer filter the palm jaggery syrup. Now add the jaggery syrup back in the pan. Allow the syrup to boil in medium flame. When the bubbles start forming try taking a drop of the syrup to check the consistency. We need 1 string consistency for boondi as seen in the image.
Heat ghee in a small pan add cashews after it turns golden brown add dry grapes and cardamom powder. Switch off the flame and keep it aside.
When all the boondi is ready transfer the boondi to a wide bowl easy for mixing. Now to the boondi add fried cashews and raisins. Now add karupatti syrup as well. Repeat the the process till you finish the entire batter. Allow the boondi to soak in karupatti/ palm jaggery syrup until they absorb it. Do not leave it for long time as it will be hard to make ladoo once the mixture cools down. This should take about 10 minutes.
When the mixture is still warm lightly mash it with a ladle and start making ladoo. Grease your hands with ghee, take small portion of boondi mixture and make squeezing position with your hand and try making ladoo. Let the ladoo rest for 4 to 5 hours for it to become hard and get into right texture. After 4 to 5 hours serve it. Store the rest in air tight container outside.
MSS Organic Farms:
www.organicjaggery.shop
Recipe channel: www.facebook.com/vaagmeefoods
Join Telegram: https://t.me/organicjaggery
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