Bondi Laddu | The Thandur

 The traditional quality Indian food dessert known as boondi laddu is frequently made during Diwali combinecelebrations and other significant events. There are two widely used boondi laddu preparations. One with a two-string consistency is often used in traditional weddings, Tirupathi laddus, and other religious prasadam. Other popular sweets include slightly soft laddus from stands or stores.



SIEVE KADALAI MAAVU FOR LADDU: WHY?

The greatest boondis are made from lump-free, grain-free batter, so always sieve the besan before preparing the laddu.

WHERE SHOULD I ADD WATER TO THE BATTER?

Depending on the brand of besan flour you use, the precise amount may change. Most of the time, you add twice as much besan as water, and then add more water as needed. Add additional water if the boondi has a tail.

DO I NEED TO FRY CRISPY BOONDI?

No, frying crispy boondi is not recommended for the boondhi laddu recipe. Because it will be simpler to mould the laddu and fry soft boondi. The batter is thin if the boondi becomes crunchy. additional besan

IS IT POSSIBLE TO FRY BOONDI AND KEEP THEM FOR A LONG TIME?

No, adding cold boondi will cause the sugar syrup to bloom and make shaping the laddu harder. Always prepare the sugar syrup, fry the boondi, and then  right away.

WHAT AMOUNT OF SUGAR SUGGESTS?

You can mix besan and sugar in a 1:1 ratio, but since we like our food extremely sweet, I added more sugar.

WHAT SHOULD THE CONSISTENCY OF THE SUGAR SYRUP BE?

If you desire firm laddu balls, simmer them until they are the consistency of two strings, and then start shaping them right away to prevent crystallisation. You can cook laddus to a one-string consistency if you prefer soft laddus. Beginners can even produce laddus with a half-string consistency, but it will take some time for the boondi to absorb the batter and form the laddu.

FOR BOONDHI LADDU, A FEW FIXES?

If you are unable to roll laddus, try producing them by pulsing a small amount of the boondhi-sugar syrup mixture. If you feel that the sugar syrup is too much, you can add a little almond flour for binding.

CAN I MAKE BOONDI FIRST, THEN PREPARE SUGAR SYRUP?

Never make sugar syrup before frying boondi. If sugar syrup is made in advance, it may bloom (crystallise). To the boondi, always add hot sugar syrup. Add a few drops of lemon juice to two string sugar syrup to prevent crystallisation.

Components of Boondi

  • Kadalai Maavu, Besan, Gram Flour, and Chickpea Flour, 1 1/2 cups

  • 1/8 teaspoon of the powdered turmeric

  • Rice Flour 1/4 teaspoon 1/8 teaspoon Baking Soda

  • 3/4 cup water plus a few tablespoons of water to change the consistency of the batter

  • For use in frying

  • To make sugar syrup

  • Sugar, 1 plus 3/4 cup

  • 1/4 teaspoon of cardamom powder in 3/4 cup of hot water

  • Saffron threads, few

  • pinch of turmeric powder

  • Laddu's sake

  • Ghee, 1 tablespoon

  • 10 chopped whole cashews

  • Raisins, 1 tbsp

  • a little edible camphor

  • Instructions

  • Heated oil

  • In a heavy-bottomed, deep, wide pan, heat the oil over medium heat.

Boondi

Using a sieve, combine the besan flour, rice flour, baking soda, and turmeric powder.

Whisk in 3/4 cup water to get a smooth, lump-free batter.

The laddu batter should have a thick pouring consistency that is neither too thick nor too thin.

Verify the temperature of the oil.

Place a small boondi in hot oil.

Boondi gets dark when oil is too hot (burn)

Not heated enough, they quickly fall to the bottom of the pan.

Right Boundary float for oil temperature

Check boondi form and texture and batter consistency

Add a ladle's worth of batter to a boondi ladle or other perforated ladle. Gently tap or lightly swirl the batter with the ladle.

The batter is too thick for tail-attached boondhis; add a little water, stir thoroughly, and adjust.

Boondi that is overly crunchy; the batter is thin (too thin) Mix well after adding more besan.

The batter is the right consistency for round boondis. Need not be precisely spherical, but solid, sphere-like balls that are cooked slightly softly - Shape & Texture of Boondi

Cook boondi

Always keep a few inches between the pan and the boondi ladle or any other perforated ladle.

Prepare boondi in batches, avoid using a harsh press, and tap the boondi ladle with another ladle or swirl the batter with another ladle.

On a medium flame, fry. Boondi cooks quickly (less than a minute). Remove the boondi from the oil when the vigorous bubble has subsided and preserve them in an oil filter.

Never crowd the boondi fryer; always fry boondi in batches.

When frying the entire batter, check the temperature of the oil between batches, let the boondi sit in the oil filter for a while, and then transfer it to a large mixing bowl.

Laddu cashew and raisin preparation

Ghee should be heated over a medium temperature; after it is hot, add the broken cashews and fried them.

When it starts to brown, add the raisins and continue to cook until both are golden brown.

Stop using the stove and set it away.



Laddu sugar syrup

Add boiling water to a different large pan, then turn the fire to medium.

Add sugar, saffron, cardamom powder, and turmeric powder when the water begins to foam up while boiling.

It takes around 5 minutes to vigorously boil it.

Test a small amount of the sugar syrup by stretching it between your thumb and index finger to see if it produces a threadlike string.

A half-string consistency laddu that is soft and delicious Indian food.

You will initially experience half-string consistency. Stretch your thumb and index finger with a drop of sugar syrup; you will receive a string, but it will snap if you try to stretch it any more. (This stage often lasts 5 to 6 minutes.) Stop here if you are a newbie creating laddu for the first time. Laddu has a flavour similar to north Indian laddu.

Laddu that is both soft and firm - Single Thread Consistency

Stretch your thumb and index finger with a small amount of sugar syrup to form a string; if you try to stretch it any further, it will become thin. As with half string consistency, this consistency produces soft laddus as well, but it is firmer. Laddu à la dessert stall

Traditional South Indian Style Laddus with Double Thread Consistency | Temple Prasadam

You can make two strings by putting a little sugar syrup between your thumb and index finger and stretching. After a single string is consistent, it happens about 2–3 minutes. Keep an eye out. Firmer laddus with a dry feel but nevertheless packed with a soft feel on the interior are produced by double strong consistency.

Boondi is submerged in sugar syrup.

Put the flame out as soon as it reaches the desired stage, then pour the sugar syrup over the boondis.

Moreover, include raisins and roasted cashews into the mixture using a ladle.

Finally, stir in the edible camphor.

When to shape and roll laddus

Roll the laddu while applying ghee to your hands.

Boondi are soaked in sugar syrup after being double-threaded (in few minutes). Start shaping the laddus soon since they crystallise more quickly. Laddus should always be formed when they are warm to the touch. Avoid letting them sit too long because doing so will make it difficult for them to crystallise.

Boondi soak gently in sugar syrup made from a single thread and crystallise more slowly. Mix well, then roll and form laddus when the boondhi has had time to absorb the sugar syrup. Laddu may appear soft, but it gradually becomes hard.

Boondi soak in half-string sugar syrup extremely slowly and crystallise more slowly than with single-thread consistency. Mix well, then roll and form laddus when the boondhi has had time to absorb the sugar syrup.

Notes

If you are having trouble shaping the laddu, pulse a small amount and try again.

The stage after the sticky sugar syrup stage is half string consistency; I didn't add food colouring, but you can if you'd like.

I only used cashews, but you may also use melon seeds, sugar candy, clove, nutmeg powder, and other ingredients.

Firm Laddus keep well at room temperature for two weeks. Firm laddus last longer compared to soft laddus.

soon complete half string consistency laddu

Firms receive overtime for their half-string consistency and single-string consistency laddus.

For best Bondi Laddu see the thandur markham.

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