బూంది లడ్డు/ Boondi Laddu/ Chickpea Flour Sweet

Ingredients

Senagapindi/chick peas flour/besan --1 cup
Sugar-----------1 cup
Cashew nuts----1 tbs
Almonds----------1 tbs
Cordamam--------1/2tsp (powdered)
Raisens/endu draaksha/kismiss-----1tbs
Yellow color---------Pinch (optional)
Edible camphor crushed----pinch
Oil to deep fry

Method:

Sift the flour and add water, color to it. The batter should be of dosa batter consistency ( not too watery).Make sure there are no lumps in the batter.

In a vessel add 1 cup of water to the sugar and on medium heat and keep stirring it until you get single string consistency. You can check the consistency by taking a drop of syrup and pressing that in between your fingers. If you see a string then consider it as done.

Deep fry Cashews, Almonds and Raisins separately and keep them aside.

Heat oil in a deep bottomed pan.


Hold the steel skimming ladle above the hot oil and pour a small amount of batter on it. When the drops of batter fall into the oil they should bubble up immediately. Let them cook for 6-8 seconds. Take them into a paper towel to drain the oil.

To see if the boondis are perfectly cooked for laddus, press one in between your fingers. It should get squeezed in, instead of cracking and breaking into pieces.Make sure boondi doesn't turn into brown color.

If the temperature of the oil reduces the boondis will stick together. The boondis should cook and come up separately.

Now add boondi, Cashews, raisins, baadam and edible camphor to the syrup and mix them well. Boondis will absorb the syrup and then you can start making laddus.

This is my pinni's recipe I learnt from her.
Boondi Laddus are usually made during festivals.
There is a saying that there is no marriages is conducted
with out having boondhi laddu.