Andhra Pradesh

Boondi ladoo

Tiny besan pearls, fried and sugar soaked, pressed into balls. The temple prasad you dream about.

60 minTime

4 gProtein each

mildSpice

Make it your way

Grandma's wayGhee fried boondi, one string syrup.

The original

242kcalsame

4 gproteinsame

2 gfibresame

60minutessame

Classic boondi ladoo.

Per serving, worked out from the ingredient table.

Besan (chickpea flour, gram flour)1⅔ cups

Waterabout 1 3/4 cups, divided

Gheefor frying, about this much absorbed

Sugar1½ cups

Cardamom½ tsp

Cashewsa handful

Raisins1 tbsp

Whole spices2 cloves, optional

5 steps

1Whisk besan with about 3/4 cup water to a smooth, flowing batter.
2Make a one string syrup with sugar and 1 cup water. Add cardamom and keep warm.
3Pour batter through a boondi ladle into medium hot ghee. Fry briefly and drain.
4Add boondi, fried cashews, raisins and cloves to the warm syrup. Rest 10 minutes.
5Shape into ladoos while warm with damp hands.

Serve it like this

Serve in small bowls, warm or chilled as it likes best, with a few chopped nuts on top.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.