Bridlington INGREDIENTS
Attleboro For boondi
3 cups besan ( chick pea flour)
3 tsp baking powder
1 tsp hing
2 cups water
1 tsp cardamom powder
Ghee for frying
For sugar syrup
2 1/2 cup sugar
3 cup water
METHOD
To make sugar syrup
Combine sugar and water and heat it on medium flame until all the sugar dissolves and bubbles start to form, turn the heat to low
To make boondi
Sieve chick pea flour to remove all the lumps
Add baking powder and hing and mix well until all the dry ingredients are well incorporated
Add water and make the batter, let it sit for app 20 minutes
Heat ghee in a frying pan on medium heat
Pour batter into the hot ghee using a hollow laddle
Fry boondies until they are golden in color
Take it out of the hot ghee and put them directly into the sugar syrup for app 1 minute,
Remove all the syrup coated boondies and put them on a tray
Repeat the same process until all the boondies are fried, and soaked in the syrup
Using a food processor, pulse the boondies in batches, app 30 seconds at a time.
Mix cardamom powder into the the boondies and mix well
Take small portions of mixture and make them into round classic laddoo shape with your hands.
N’joy
TIPS
* You can add red food color to the last batch if you want colorful boondie accent
* Stir right after you drop batter into ghee to avoid big lumps of fried batter (food processor will help break them into smaller pieces)
* Hing will give it a distinct smell and flavor and thats what makes Fiji laddoos different from India ones.
* This recipe makes 50 laddoos, and it can be easily doubled or trippled according to your needs
* You can use another spoon to lightly tap the hollow laddlle or to stir the batter while its pouring into the ghee) to allow boondi to drop faster and easily
RECIPE CREDIT GOES TO MY WONDERFUL MOM IN LAW – MS RAJ KUMARI
