Bundi Na Ladwa(Crushed)

  • on June 9, 2022
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These ladoos are called boondi ladoos, since the batter is poured through a ladle or sieve with perforations while frying. These give rise to round shaped droplets, called as boondi (derived from the word ‘boond’ in hindi which means water droplets).There are two types of boondi ladoos. one is a soft textured one and the other is a crisp hard one.

Both these ladoos have some variations in the method and the consistency of sugar syrup, thus yielding different textures. this recipe give a soft textured boondi ladoos.

Bundi Na Ladwa(Crushed)

Sukaina Nasser Mamado
These ladoos are called boondi ladoos, since the batter is poured through a ladle or sieve with perforations while frying. These give rise to round shaped droplets, called as boondi
Prep Time 2 hours
Cook Time 20 minutes
Total Time 2 hours 20 minutes
Course sweet starters
Cuisine Indian
Servings 3

Ingredients
  

  • 1 kilogram gram flour
  • 3/4 kilogram sugar
  • 2-3 cups water
  • 2 grams saffron
  • 3/4 kilogram  (1&1/2 lb ghee + 2 cups oil) (For frying)
  • 50 grams sultanas
  • 150 grams slivered almonds and pistachios 
  • 50 grams coarsely ground almonds and pistachios for decorating
  • 13 grams (1/2 oz) chirongee nuts (charoli)
  • 1 teaspoon coarsely ground cardamom seeds
  • 1 teaspoon ground cardamom
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon yellow colouring

Instructions
 

  •  In a bowl mix flour and ground cardamom
  • In one glass of cold water mix yellow colouring and add to above and mix to make a thick batter
  • Heat 3/4 cups of ghee (not very hot) and mix well into the batter; if too thick add water
  • Heat oil in a deep saucepan; place a sieving spoon (jam) over it and take a ladleful of batter and pour onto the sieving spoon
  • Quickly rub with the palm of your hand; this will give rise to tiny balls (bundi); remove sieving spoon when all the batter is in the frying pan
  • Quick fry to get crispness ensuring the yellow colour is maintained
  • Repeat until all the batter is fried
  • Grind all the bundis; mix almonds, pistachios, chirongee nuts, coarsely ground cardamom seeds, nutmeg and 1/3 of saffron
  • Put the remaining saffron and a pinch of the yellow colour into the syrup. Boil for about 20 minutes; see Monthaar Recipe for syrup test (section: Sweet Starters)
  • Steep the bundi mixture into the hot syrup until all the syrup is absorbed
  • Quick fry sultanas in the remaining ghee until they pop and pour this into the mixture; mix well
  • Mould into balls (ladwas) to desired size
  • Roll these balls in the coarsely ground almonds and pistachios for decoration
Keyword bundi, ladoo

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