Tirupati Boondi Ladoo Recipe

By Swasthi's Recipes · 45 min

Ingredients

Instructions

1. Measure all the ingredients and set them ready.
2. Put the besan in a large bowl and add ⅓ cup of water, mixing to a smooth, thick batter. Add more water only as needed until the batter is lump-free and free-flowing, neither too runny nor too thick.
3. Heat ghee or oil in a kadai until hot but not smoking. If using oil, add 2 tablespoons of ghee to it.
4. Test the oil by dropping in a few drops of batter: it should form boondi, sizzle and rise without browning.
5. Hold a ladle over the oil and pour a little batter over it to check the shape; the drops should be round.
6. Pour a large ladle of batter over a boondi jhara and spread it so the batter drops through in boondi shapes. Fry until the bubbles begin to reduce, just until the raw smell goes away, without making them crunchy.
7. Remove the boondi to a large steel colander and repeat in batches until all the batter is used.
8. In the same fat, fry the cashews until light golden, then add the raisins and fry until they plump. Transfer them to the boondi bowl, adding the rock sugar pieces there if using.
9. For the syrup: boil the sugar and water until it reaches one-string consistency. Test by cooling a drop between thumb and forefinger; it should form a single string when fingers are pulled apart.
10. Turn off the heat. Stir in 2 slightly crushed cloves, the cardamom powder and the edible camphor.
11. Immediately add the boondi, cashews and raisins to the hot syrup and mix well.
12. Leave the mixture until the syrup is fully absorbed, about 5 to 10 minutes, checking often.
13. While still warm, shape small portions into ladoos without greasing your hands. Once fully cool, store in an airtight jar.

Summarized from Swasthi's Recipes's video. Watch it for the details.

More recipes with

CashewRaisin