"Boondi Laddu" is what the whole world loves !!! We keep eating this laddu in the temples, for every festival and on special days. But depending on the region, there are variations in the dimensions of the ingredients for the laddu, and with it comes a lot of change in taste.
The laddu I would say is very tasty, the caramel is soft, even after days, without hardening. It has some precise measurements and procedures. If they do, the laddu will always come out very well. I do not use any artificial colors in this laddu !!
Carefully follow the tips I tell you in each step.
Ingredients:
Roasted curd - 2 cups
Sugar- 2 cups
Water- 1. ¼ cups
Yalaks- 7-8 crushed
Cashew- fistful
Currants- 2 tsps
2 teaspoons (lemon juice - 1 tsp)
Bake in oil boondi
Ghee - 1 tbsp
Knead the dough with water
Policy:
Add enough water to the roasted senagapindi and keep it in a slippery state rather than atla flour. (If the flour is not sprinkled, the water will not be able to drain)
Add sugar, water and mix well. When the caramel boils, add alum or lemon juice and let the caramel thicken.
A darker caramel means that the caramel rises to the top of the ladle and slides the caramel into a thick string at the end of the caramel, or a fine string that is not cut in the middle when the caramel is pressed up with a finger.
Then turn off the stove and add the cardamom powder and set aside.
Now boil the oil well in a deep frying pan and put a perforated ladle on top of the oil and slowly add the flour as if it had been poured.
Boondi should be cooked only on a large flame, boondi should not be browned until it turns red, remove the bundi and put it in hot caramel until it is slightly discolored and soft.
Add cashew cashew nuts and raisins in the same oil and fry in bundi for 2-3 minutes.
After 10 minutes, add ghee to the fist bundi, mix well, add ghee to the hands, squeeze the boondi and make laddu.
Brownies can be air-dried for 5-6 hours and then stored for a week.
Tips:
If the dough slips, the boondi will lose its tail, which is not good to look at
The correct ratio of caramel 1: 1 can be slightly increased if you like sweet
Can be pinched in color caramel if desired
If you put alum in the caramel, the caramel will not harden until it cools down, or you can add lemon juice
If the caramel does not get the right string caramel, the caramel will become rancid when the boondi cools down, and if the caramel is too thick, the laddu will go on.
Boondi caramel should be put in your heat, then the caramel will absorb well
If you make a mistake in the caramel and the caramel hardens and does not come to make laddu, add 1 tbsp of water and put it in the oven on the sim.
If the actual caramel goes well, the bundi will not be fattened and the laddu will be perfect.
I did not put a pinch of camphor if desired.
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