Boondi Ke Laddu

Boondi Ke Laddu Recipe

Celebrate the spirit of Republic Day with this delightful and regal Indian sweet - Boondi Ke Laddu. These luscious laddu are made from tiny, golden gram flour pearls, sweetened to perfection and infused with a hint of cardamom.

Ingredients:

- For Boondi:

- 1 cup gram flour (besan)

- 1 cup water

- A pinch of saffron color (optional)

- Ghee or oil for frying

For Sugar Syrup:

- 1 ½ cups sugar

- 1 cup water

- 1/4 tsp cardamom powder

- Few strands of saffron (optional)

- 2 tsp milk

For Laddu:

- 2 tbsp melon seeds (magaz)

- 2 tbsp cashew nuts (kaju), chopped

- 2 tbsp raisins (kishmish)

- 2 tbsp pistachios (pista), chopped

- Edible silver leaf (varak) for garnishing

Instructions:

1. Begin by making the sugar syrup. In a pan, add sugar and water and bring it to a boil. Add the saffron strands and cardamom powder. Boil until the syrup reaches a one-thread consistency, approximately 8-10 minutes. Remove from heat.

2. To make boondi batter, combine gram flour, water, and a pinch of saffron color in a bowl. Whisk until smooth.

3. Heat ghee or oil in a deep frying pan over medium heat. Hold a slotted spoon over the oil and pour a ladleful of batter over it, allowing the tiny boondis to drop into the hot oil. Fry until golden and crisp. Remove the boondis and drain on a paper towel. Repeat with the remaining batter.

4. Add the fried boondi directly into the warm sugar syrup. Ensure all the boondis are well coated. Let it sit for 10-15 minutes until the boondis absorb the syrup.

5. In a small pan, roast the melon seeds, cashew nuts, raisins, and pistachios until lightly browned. Add these to the boondi mixture.

6. Using your palms, shape the boondi mixture into small, round laddu while the mixture is still warm.

7. Garnish each laddu with edible silver leaf (varak) for that royal touch.

Enjoy these delicious boondi ke laddu while celebrating the vibrant spirit of Republic Day!

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