Preparation time is 2hours 10minutes
Cook time is 20minutes
Total time is 2hours 30minutes
Serve is for 16 people
Difficulty level: 3 out of 4
7 Ingredients
Number of servings
16
- 1teaspoons ground cardamom
- 1 pinch saffron
- 225grams caster sugar
- 1L canola oil (for deep frying)
- 125grams chickpea flour, sifted
- 100grams pine nuts
- 2tablespoons pistachios, shelled, chopped
Nutrition per serving
2580kJ / 616Cal
2580 Kilojoules or 616 Calories
30% of daily energy intake*
Protein
2.7grams
Fat
60.0grams
Carbs
17.6grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Boondi ladoo is a Diwali favourite, sweet bites with cardamom and saffron syrup that you can make at home.
Method
Step 1 of 5
Soak the saffron strands in 2 tablespoons of boiling water for 1 hour. Place the chickpea flour in a bowl and whisk until smooth. Whisk in enough water to make a smooth, coating batter consistency.
Step 2 of 5
Heat the oil in large wok. Using a slotted spoon over the wok, carefully pour a little chickpea batter on the spoon with a ladle and push through with the bottom of the ladle to form droplets. Fry the droplets for 30-40 seconds, remove and drain on kitchen paper. Repeat with the rest of the batter, wiping the spoon clean in between each batch.
Step 3 of 5
Leave the droplets to cool and break up any clumps. Place in a large bowl and add the cardamom, pistachios and pine nuts.
Step 4 of 5
Melt the sugar with 225ml of water in a saucepan on medium heat. Boil for 10 minutes until thickened and reduced. Stir in the saffron and water and boil for 1 minute. Pour the syrup into the bowl with the droplets and use a wooden spoon to break up a third of the droplets. Cover and chill for 1 hour.
Step 5 of 5
Lightly oil your hands and squeeze the mix into 16 balls.
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