Boondi laddu with purti rizola rice bran oil

May 10, 2024


▢ 2 cup besan
▢ pinch kesar food colour
▢ water
▢ ¼ tsp baking soda
▢ Purti Rizola oil, for frying



▢ 1½ cup sugar
▢ 1 cup water
▢ ¼ tsp kesar food colour
▢ ½ tsp cardamom powder
▢ 1 tsp lemon juice
▢ 2 tbsp pistachio




Firstly, to prepare the boondi, in a large bowl take 2 cup besan, pinch kesar food colour and water.

Whisk and mix well making sure there are no lumps in the batter.

Further, add water slowly, and make smooth flowing consistency batter. if the batter is watery, then the boondi will turn flat. and if it is too thick, then the boondi will be formed with a tail.

Also, add ¼ tsp baking soda and mix well.

Boondi can be prepared using an oil strainer or small holes perforated spoon.

Pour the prepared besan batter slowly, making sure the drops of besan fall into the purti rizola oil.

Do not overcrowd the boondis as they stick to each other. stir gently.

Once they are almost crisp, take off and drain over the kitchen paper towel.

Prepare small boondi in batches and keep them aside.

Now to prepare the sugar syrup, in a large kadai take 1.5 cup of sugar.

Add 1 cup water and boil for 2 minutes or until the sugar syrup turns sticky. do not get string consistency sugar syrup.

Further add ¼ tsp kesar food colour, ½ tsp cardamom powder and 1 tsp lemon juice. mix well.

Now add in prepared boondi, 2 tbsp cashew and 2 tbsp pistachios. mix until the sugar syrup is well coated.

After some time, you can see the sugar syrup is absorbed by boondi. this makes boondi juicy.

When the mixture is still lightly warm, start shaping the laddu.

Finally, boondi laddu recipe is ready to enjoy for up to 7 days when refrigerated


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