Chettinad Style Boondi Laddu

Measurements

1 cup equals 250ml, 1 tbsp equals 15ml, and 1 tsp equals 5ml.

Ingredients

• 2 cup Gram Flour
• 1/4 cup sugar
• 1 tablespoon Ghee
• 10 to 12 cashews
• 2–3 tablespoons Raisins
• 1/4 teaspoon cardamom powder
• a generous pinch of baking soda
• 2 tbsp Yellow Food Color
• Edible Camphor in a mustard size is optional.
• two cloves
• As needed, water

Instructions

1. Combine gramme flour, yellow food coloring, and baking soda in a mixing dish. Everything should be thoroughly combined.
2. Pour in the water a bit at a time, stirring constantly, until the batter is thick but runny.
3. Heat the oil in a pan for deep frying the boondi. Place the boondi ladle at a height over the heated oil. Pour one laddle of batter over the boondi ladle. Make a circular motion with another ladle on the batter, as if making a dosa. Even the smallest boondi will tumble into the oil.
4. Don’t crowd the oil. Tails will form on the boondi if the batter is too thick. The boondi will be flat if the batter is runny. As a result, ensure that it is of the proper consistency.
5. Fry the boondi for about a minute. It should not crisp up. It is sufficient if the boondi is cooked. It must remain pliable. Using a slotted spoon, remove the fish and drain on tissue paper.
6. Repeat with the remaining batter. After each or every other round, wipe the back of the boondi ladle to get an even-sized boondi.
7. Make the sugar syrup now. Add water to a pan with sugar until the sugar is completely submerged. I used around one cup of water.
8. The sugar syrup will bubble and thicken in 5-7 minutes on medium heat.
9. Check to see if the sugar syrup has a string consistency. A noticeable string should form if you swipe the back of the ladle and contact the syrup with your index and thumb fingers. We’re hoping for two-string consistency within 3-4 minutes of the one-string consistency.
10. Turn off the heat and stir in the cardamom powder. Add the edible camphor if using. Only use one mustard-sized amount as it might be overpowering.
11. Pour the sugar syrup over all of the prepared boondi
12. Mix thoroughly and set aside until warm enough to handle.
13. Meanwhile, cook the cashews, raisins, and cloves in ghee before adding them to the boondi.
14. You can make laddus once the mixture is warm enough. Take a fistful of boondi and gently press it to make ladoos. Rep with the remaining boondhi.
15. These should be kept in an airtight container. Should keep for 5-7 days.