Bhalobese Ranna: Laddoo/ Darbesh

laddoos

Ingredients:

Note:

(The critical part of boondi making is to use the right kind of utensil

for the batter to drop through the holes into the hot oil to form the

little pearl shaped fried balls.To accomplish this you need to use a

flat skimmer, strainer or perforated ladle(in bengali we call it jhanjri)
that has several round holes on the surface.)

Procedure:

1) In a pan put 1 cup water and sugar and bring to boil on medium high heat.

When sugar melts down and syrup becomes thick,then simmer the syrup.

2) Now in a bowl mix besan with 1 cup water to make a smooth thick batter.

3) Heat the oil in a frying pan.

4) Hold the skimmer above the oil over the center of the frying pan with one

hand. With your other hand pour some of the batter onto the skimmer to

cover all of the holes without spilling over the edge of the skimmer.

5) The batter will start dropping through the holes into the oil. If the batter

doesn’t drop right away through the holes, pour the batter on the skimmer

back into the batter bowl, mix a little more water to the batter and start

again. Drop enough boondi into the oil so they just cover the surface of

the oil in frying pan in a single layer. In 2-3 tbsp batter mix red food colour

and also make boondi from this batter.

6) Fry them until boondis are light gold in color but not crispy.

7) Lift the boondi out of the oil with a slotted spoon (this allows excess

oil to drip back into the frying pan) and put them directly into the warm

syrup and mix.

8) Before making the next batch of boondi, wipe clean the skimmer.

Repeat the process of making boondi and adding to the syrup with rest

of the batter. You may have to adjust the heat in between making boondis.

9) When finished frying the boondi, let them soak in the syrup for few

minutes. Add elaichi powder and sliced almonds to the syrup.Now

drain off the excess syrup.

10) let them sit only until they are warm enough to handle – don’t let them

to cool off. If the boondis become cold you will not be able to form them

into ladoos.

11) To make the ladoos,take some of the boondi mixture into your palm with

a spoon. Gently squeeze the mixture between both palms to shape into a

round ball.

Put laddoos on a plate and cool to room temperature.They will become firm

but they should still be moist.

Bhalobese Ranna