Boondi Laddu
come together in this South Asian dessert, scented with cardamom and saffron and simmered on the stove.
20 min · Serves 10 · Easy
Ingredients
Method
Start cooking mode- Prep 20 min · 20 min total
- easy
- 1
For boondi:-. Mix flour and milk to a smooth batter. Heat ghee in a heavy frying pan. Hold a fine holed shallow strainer spoon on top with one hand. With the other pour some batter all over the holes. Tap gently till all batter has fallen into hot ghee.
- 2
Stir with another strainer and remove when light golden. Keep aside. Repeat for remaining batter.
- 3
Drain any excess syrup. Spread in a large plate. Sprinkle few teaspoons hot water over it.
- 4
Cover and keep for 5 minutes. Shape in laddoos (like meat balls) with moist palms. Cool and keep open to dry, before storing in containers.
- 5
For syrup:-. Put sugar and water in a vessel and boil. When sugar dissolves, add milk. Boil for 5 minutes till dirt forms on top.
- 6
Strain and return to fire. Add colour and boil till sticky but no thread has formed. Add cardamom powder and mix.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
