Essentially, this is a recipe for an Indian laddu dessert made with boondi, which are besan flour beads or chickpeas. According to the Indian recipe Ladoo, the fried boondi pearls are soaked in sugar syrup and formed into round balls.
Prep Time 15 minutes
Cook Time 20 minutes
Additional Time 5 minutes
Total Time 40 minutes
- 260 g chickpea
- flour 30 g clarified
- butter dissolved about 300 ml of hot water
- 300 g of sugar
- 260 ml of water
- 1-2 saffron sachets
- 2 pinches of cardamom powder
- 100 g peeled almonds
- 100 g of pistachios
- peanut oil for frying
- Prepare two pans by pouring the peanut oil into one and the sugar, water, and saffron into the other.
- Sift the chickpea flour into a large mixing bowl, add the melted clarified butter, and gradually add the hot water with a hand whisk until you have a liquid batter that drips down to the whisk or spoon.
- Turn on the medium gas under the sugar and mix it only once at the beginning, or only with a wooden spoon if necessary.
- Cook for 10-15 minutes on medium heat, reaching about 100° if you have the opportunity to measure them; the syrup is ready when the consistency is such that if you wet the back of a spoon (even steel) and blow, sticking a little syrup on the index finger and then joining it to the thumb, a short filament is formed that breaks almost immediately: if the syru (The original video shows the texture in detail.
- Turn on the gas under the oil when the syrup is about 3-4 minutes from being done.
- As soon as the oil is hot (a ball of batter poured in should cause bubbles to appear and disappear almost immediately), reduce the gas to keep it at a constant medium temperature.
- Pour the ready-made syrup into a suitable container (steel, ceramics, etc. as long as it does not contain a base) and keep it close at hand.
- Make use of a skimmer with small holes (there is the special tool that has the peculiarity of not being flat under and therefore allows the formation of small perfectly round balls, alternatively, the skimmer will make them slightly longer, but equally functional) Pour a spoonful of batter into the pan with the oil and move a spoon around to drop balls directly into the boiling oil.
- Repeat this process 2-3 times more, cleaning the bottom of the foamrola as needed if the balls begin to deform, until a layer forms in the pan. Cook the balls for 2-3 minutes, moving them around with the skimmer, before draining them thoroughly and dropping them directly into the syrup. Continue with this operation until the batter is finished, taking care to thoroughly mix the new balls with the syrup between vaults. Also, depending on your preference, combine the cardamom, pistachios, and chopped almonds more or less finely.
- Wetting your hands with cold water, take portions of dough and press them repeatedly in your hands at a "spoon" to form the sweets. Place them on a baking sheet lined with parchment paper. After you've finished the compound, apply a second round of pressure to the balls to improve their appearance.
- They are kept at room temperature in a box for a few days.
- In place of the cousin, use a sugar syrup with a consistency of 1 filament; otherwise, shaping the Ladoo will be difficult.
- For a more traditional flavor, add camphor and rock mints.
- Also, if necessary, adjust the consistency of the besan dough by adding water.
- Finally, boondi can be preserved if stored in an airtight container within a week.
Amount Per Serving Calories 441Total Fat 19gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 15gCholesterol 4mgSodium 152mgCarbohydrates 63gFiber 6gSugar 46gProtein 10g