Boondi Laddus are very popular in India, made of gram flour, sugar syrup and cardamom powder. Please watch various You Tube links for basic idea of making boondi laddu. Here's the recipe of Boondi Laddus (made of dry roasted gram flour).
Makes: 14 - 16
Please use same measuring cup to measure sugar and water.
For sugar syrup:
1 cup / 200 ml (Indian standard measuring cup 200 ml / 8 oz capacity) sugar (pick very good quality sugar / pure white in color)
½ cup / 100 ml (Indian standard measuring cup of 100 ml / 4 oz capacity) water
¼ teaspoon cardamom powder
¼ teaspoon edible camphor (cooking karpoor / pachakarpooram / raw camphor – available at leading supermarkets in India)
2 tablespoon chopped dry fruits (optional)
Boondi Jara and flat ladle with holes
In a wide bowl, boil sugar and water on a medium heat. Sugar will dilute in water and become a smooth solution. Boil until half thread consistency and also a slight color change in sugar solution. Sugar solution slightly thickens / like the texture of the honey and a string appear between thumb and forefinger when testing (approximate time for all these process is 7 minutes on a medium heat). I'm not very sure about other temperature settings (like candy thermometer). Switch off the heat. Sprinkle cardamom powder, edible camphor and dry fruits (optional). Cover and keep aside.
For boondi batter:
Please use same measuring cup measure gram flour and water.
1 cup / 200 ml (Indian standard measuring cup of 200 ml / 8 ml capacity) gram flour (besan / kadala maav)
1/2 cup water (100 ml / 4 oz) (reserve extra 2 tablespoon)
Sieve gram flour. In a wide bowl, mix gram flour and water and make a smooth batter (add extra 1 or 2 tablespoon water if required. Smoothness of the batter depending upon the quality and texture of the gram flour). Not more than ¾ cup. If the batter is too thin, boondis won’t turn out well and won’t get perfect shape and size.
Heat oil in a frying pan / kadai on high heat. Hold carefully a boondi maker / perforated spoon / flat ladle with holes / skimmer with left hand and pour ladlespoon (or directly from the bowl) gram flour batter (boondi batter) at a time and gently spread the batter with the back of a thick tablespoon or the ladle itself so that the boondis are evenly falls into the hot oil. Fry boondis on high heat until light golden color.
Do not fry until crisp. If it is crisp, it won’t absorb syrup. Drain out boondis from the hot oil with the help of a slotted spoon and transfer in sugar surup (when the boondis are very hot) and mix well. It will absorb sugar syrup.
Wash and clean the boondi jara each time while using boondi batter and wipe it nicely with a kitchen towel. Then adjust the heat of the oil and fry it again boondi. It may fry in 3 – 4 batches (depending upon the size of the frying pan / kadai). Make boondis like this and soak in sugar syrup for 5 – 7 minutes.
Stir it gently with a thick tablespoon until the boondis combine well with the sugar syrup. There won't be any excess sugar syrup. Wash your hands and wipe nicely with a soft towel. Wait until it completely dries up. Do not make the laddus with wet hand. The Laddus will spoil within 2 – 3 days. When it is warm and a manageable heat make lemon sized laddus and give perfect shape. Store in an airtight container or in a refrigerator.