Festivals fill our houses with the fragrant smells of cardamom, toasty dry fruits and warm ghee. The end result of all these ingredients mixed with flour, are mouthfuls of heaven!!
The best thing is when you make it once a year and wait a whole year to have a bite of it once again.
Making ladoos is a family affair. The nerve-wrecking wait for boondis to soak in the syrup and come to the right texture, the crazy time spent rolling ladoos to the perfect round, the first taste of those warm ones… it makes for a whole day of fun.
Here’s my mum-in-law’s classic heritage recipe. Actually it it Rahul’s grandma’s recipe, passed down through the generation. Sharing with you a family legacy 🙂
Makes: About 40 ladoos
The ratio of flour to sugar is 1:1. For a little sweeter version, you can make it 1:11/4
Gram flour: 1 cup
Sugar: 1-11/4 cup
Water: 1 cup (for sugar syrup)
Ghee (clarified butter)/Oil for frying: 1 cup
Dry fruits: 1/4 cup
Saffron: a pinch
Orange (kesar) Food Colour: 1/8 tsp + 1/8 tsp
Cloves: 1 tsp
Cardamom powder: 1/2 tsp
Sieve the gram flour and add water to it. Add 1/8 tsp colour. Make a batter of it.
Ensure that the batter isn’t too runny and there are no lumps. Let it rest for 10-15 mins.
Watch the video for reference
Boil the sugar in water. Once it has reached single string consistency, add 1/8 tsp colour & saffron to it.
Put off the gas and keep it aside.
Heat ghee/oil in a wok. Once the ghee is hot, reduce the gas to medium flame.
Pour batter through a skimmer spoon/strainer ladle into the ghee/oil.
Do not crowd the ghee.
You will see boondis forming in the ghee as shown in the video.
Toss the boondis around in the ghee. Don’t let them fry. Remove them before they begin to crisp. Within 20 secs or so.
Strain out the excess ghee and add them to the sugar syrup and mix well.
Keep adding boondis till the sugar syrup is fully absorbed. If you find excess syrup, make a little more batter and add to it.
Roast dry fruits & cloves in ghee. Add this along with cardamom powder. Mix the whole thing well with the rest of the boondis in the sugar syrup.
Cover it and let the mixture rest till the boondis soften (about 10 mins).
The mixture should form a ball easily. If it doesn’t, let it rest a little longer. Try again at an interval of 5 mins.
You don’t want the sugar to crystallize.
To make the balls or ladoos, dip your hand in water and roll the boondi mixture into ladoos.
Cover it with butter paper and let it rest for an hour or till it hardens.
Store in an air tight container.
Stays fresh for 4-5 days.
Although, in our house it lasts for a maximum of two days 😛