Beetroot Boondi Ladoos – Raksha Bandhan Special

A very famous Indian sweet – Boondi Ke Laddoo. I made these ladoos on the occasions of “Raksha Bandhan”.  It is made with gram flour, cashews, raisins, pistachios and flavor with cardamom.  Usually, boondi ladoos are yellow in color but I want to give boondi laddoos a new look and taste. So I added beetroot in gram flour and made beetroot boondi. It not only tastes good. It’s a treat for eyes as well. I always use natural color in my cooking and beetroot gives perfect pink color.

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Yummy Treat

Ingredients:

For Yellow Boondi:

Besan or Gram flour – 1 & 1/2 cup
Water – 1 cup + 3 tbsp
Turmeric – 1/4 tsp

For Pink Boondi:

Besan or Gram flour – 1 & 1/2 cup
Water – 1 cup + 1/4 cup
Beetroot – 1 (Medium Size)

For Sugar Syrup:

Sugar – 3 cups
Water – 1 & 1/2 cups
Green Cardamom – 4

For Dry Fruits Mixture:

Raisins – 1/2 cup
Chopped cashews – 1/4 cup
Pistachios – 1/4 cup
Black Cardamom – 1  (deseeded and powdered)
Salt a pinch

Others:

Oil for frying boondi

Ghee – 2 tbsp

Method:

For Yellow Boondi:

  1. Sieve besan and then add turmeric with 1 cup of water and make a smooth batter. If the batter looks dry add 3 tbsp of more water.
  2. Heat oil in a deep kadhai. Take a dry perforated ladle and place it above the hot oil. Pour prepared batter on top of it with the help of a spoon.
  3. Fry the boondis till they are cooked. Don’t make them crisp when the oil stops sizzling, remove the boondis.
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Yellow Boondi Is Ready

For Pink Boondi:

  1. Boil chopped beetroot with 1 cup of water in a pressure cooker for 1 whistle or microwave them for 10 minutes on high power. After 10 minutes allow it to cool down completely and then grind to a smooth paste with more 1/4 cup of water.
  2. Sieve besan and then add beetroot puree. Mix well and make a smooth batter.
  3. Heat oil in a deep kadhai. Take a dry perforated ladle and place it above the hot oil. Pour prepared batter on top of it with the help of a spoon.
  4. Fry the boondis till they are cooked. Don’t make them crisp when the oil stops sizzling, remove the boondis.
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Pink Boondi is ready

For Sugar Syrup:

  1. Grind sugar with green cardamom into a fine powder. Now add sugar green cardamom powder in a deep pan with 1 & 1/2 cup of water.
  2. Let the sugar melt completely. After sugar gets dissolved cook for 3-4 more minutes and then check. Take 1-2 drops of syrup in a bowl, make it cool down and check with help of your thumb and forefinger.
  3. It should have one thread consistency. If the thread is not formed cook syrup for 1-2 more minutes. Sugar syrup for laddoo is ready.
  4. Let sugar syrup cool down for 5 minutes. Now both yellow and pink boondi are ready.
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Yellow And Pink Boondi

For Making Ladoos:

  1. Now mix dry fruit mixture in a sugar syrup and add boondi in the syrup and mix all ingredients nicely. Soak the boondi in syrup for 30 minutes.
  2. After 30 minutes take 1/4 of prepared boondi mixture and grind in a food processor ( Don’t make a paste just grind once or twice)
  3. Take out the ground boondi mixture ( this mixture will help in binding ladoos) and mix with remaining boondi ladoo mixture.
  4. Grease your hands with ghee and take 2-3 tbsp mixture. With help of both hands press the mixture making round ladoos.
  5. Like wise make all ladoos. Keep the ladoos open in air for 5-6 hours.
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Yummy treat

Tips:

  • The consistency of the batter is important. If the batter is thin, boondi will be flat.
    If they get tail ends, the batter is thick.
  • Fry the boondis till they are cooked. Don’t make them crisp or over do the frying. when the oil stops sizzling, remove the boondis.
  • After each batch, wipe the perforated ladle with a clean kitchen towel or with silicone spatula from the both sides.

 

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Beetroot Boondi Ladoos

 

 

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Author: rupalikarki

My name is Rupali and I grew up in Chandigarh, one of the most beautiful cities in India. Chandigarh is the capital of Punjab, a state which is famous for cuisine high in butter. Currently, I live in Indirapuram, GZD which is a city near New Delhi, the capital of India. Reyansh my naughty kid and Manoj my fitness freak husband inspires me to cook/bake healthy and experiment with food. This is how my passion for cooking started.

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