5gramsrock sugaror kalkandu or patika bellam (1 tsp)
1Pinchedible camphor(pacha karpooram) (optional)
For sugar syrup
1 ¼cupsugar or 225 grams (I used organic fine sugar)
¾cupwater
How to make the recipe
Making boondi for ladoo
Measure all the ingredients and keep them ready.
Add besan to a large mixing bowl and pour water just as needed to make a free flowing batter that is not too thin or too thick. Please check the step by step photos to understand the consistency.
Heat up the ghee or oil in a kadai until hot enough.
Pour little batter over the boondi ladle to check if the consistency is right. You must get them right in round shape. More details in the step by step photos below.
Pour one large ladle of batter over the boondi jhara and spread the batter continuously to drop the batter in the shape of boondi.
Stir and fry just until the bubbles begin to reduce.
Do not fry the boondi till crunchy but fry them just until the raw smell goes away.
Drain them to a large bowl.
Continue to make more boondi in batches until all the batter finishes.
In the same ghee or oil, fry cashews until light golden, then add raisins.
When they plump up remove them to the boondi bowl. if using rock sugar add it to the bowl now.
Making syrup
Add sugar and water to a pot. Boil until 1 string consistency. Turn off the stove.
Next add cloves, cardamom powder and edible camphor. Mix well.
How to make boondi ladoo
Add boondi, cashews and raisins.
Mix well and set aside until the sugar syrup is absorbed completely.
This may take about 5 to 10 mins. But keep checking.
Take small portions of this mixture and make ladoos.
Cool boondi ladoo completely and store in a air tight jar.