Photograph of the finished Boondi ladoo

India · Viên hạt bột đậu gà Boondi ladoo

Boondi ladoo

1 hr Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Besan chickpea flour Besan chickpea flour 1.6 lb
  • Photograph of Sugar Sugar 1.5 lb
  • Photograph of Ghee Ghee 2.2 lb
  • Photograph of Cardamom Cardamom 0.7 oz
  • Photograph of Raisins Raisins 4.2 oz
  • Photograph of Pistachios Pistachios 3.5 oz
  • Photograph of Saffron threads Saffron threads 0.8 g
  • Photograph of Lime Lime 1.2

Method

  1. 1 Mix chickpea flour with water until it forms a paste thin enough to drip into small, round droplets.
  2. 2 Pour the paste through a 3 mm slotted spoon into a pan of ghee heated to 175 degrees Celsius.
  3. 3 A 3 mm hole allows for seeds the size of a pea, which is different from a motichor for seeds as small as pearls.
  4. 4 Fry the nuts for 60 seconds until golden brown but still soft; if they're too crispy, they won't fit into balls.
  5. 5 Cook the sugar with 130 ml of water, saffron, and lemon until the syrup forms a thin thread.
  6. 6 Soak the seeds in syrup for 10 minutes, then mix with raisins and cardamom and roll into balls while still warm.

With an appliance

  • Air fryer 59 min

    Replace step 4: spread the boondi seeds in a layer on perforated parchment paper, spray with oil, and air fry at 180 degrees for 6 minutes, shaking at the 3rd minute; steps 5 and 6 still involve soaking in syrup and then rolling into balls.

Start cooking