Preparation Time : 15 mins | Cooking Time : 45 Mins | Makes: 13 ladoos
Besan | kadalai maavu 1 cup Rice flour 1 tblsp Baking soda a pinch Sugar 1 and 1/4 cup Khoya 3/4 cup Almonds 7 Oil for deep frying. Food colour 2-3 drops (i used green, orange and yellow)
Method:
- In a wide bowl add the besan , rice flour and cooking soda.
- Add water to this and make it into a batter without any lumps.Batter should be like dosa batter consistency.
- Divide the batter into 3 equal parts and add the food colour to each one of them. Mix well.
- Add the green colour to this. Mix well.
- Add orange colour and mix well.
- Heat oil in a pan for deep frying. Make booondis with the batter using a perforated ladle. If you have proper ladoo karandi, you ca use that. Else you can use the normal perforated ladle(ottai karandi) which we use at home for deep frying.
- First fry with one colour and then wipe of the back of the ladle completely and make boondis with all the 3 colours. Fry the boondis till they are 3/4 th done.
- Take out it when they are still little soft and not completely crisp. Drain the excess oil in the kitchen towel.
- Add sugar in a pan and add 3/4 cup of water and a pinch of orange colour.
- Dissolve the sugar and let it boil till the sugar has reached one string consistency.
- Switch off the flame and the fried boondis and chopped almonds to this.
- Add the crumbled khoya to this and mix well. Here and there if there are few lumps of khoya are there, no need to worry, they will get dissolved in the heat.
- Allow this mixture to be cool. Grease your hands with ghee and start making ladoos. Check out my boondi ladoo post for a video on how to make ladoo.
- Take a small portion of the boondis and make it in the shape of ladoo.
- Since khoya is added to the ladoos while making the ladoo balls you may feel sticky. So everytime making the ladoo, wash you hands and wipe well with a dry cloth and make ladoos.
- Do not worry if the ladoos are slightly juicy. It will be perfect after an hour. As the boondis start absorbing all the moisture, it will be perfect.
- Arrange the ladoos in a plate .
- These ladoos stay good for 3-4 days . One day you can keep it out and if you still want to store it, you keep it in the refrigerator.
Notes:
- Adding colour is optional.
- Khoya gives a very rich taste to the ladoo.
- Even if you find difficulty in making ladoos as you find the khoya is sticky, wait for 2 hours or keep the boondi mixture in the refrigerator.
- After that grease your hands and carry on with the ladoo making.
- Always ensure the sugar syrup reaches one string consistency before you add the fried boondis to it.
