Bakery style ladoo recipe, boondi ladoo without boondi, easy to make boondi ladoo without any special ladle. Bakery style boondi ladoo with full video and step-by-step pictures.
Usually, we make boondi ladoo with boondi karandi, also called Jarini in Tamil. We also use the normal perforated ladle to make boondi ladoo and motichoor ladoo. Apart from this, we make rava ladoo, maladoo, nei urundai for Deepavali. This boondi ladoo is made without using any special ladle.
This is made by soaking chana dal and deep frying it in oil. The recipe is similar to the traditional okkarai recipe, but in okkarai we add jaggery, also we steam the ground dal in that. This recipe has sugar in it and it tasted very similar to boondi ladoo. The texture is very close to motichoor ladoo.
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Bakery style ladoo recipe
Bakery style ladoo recipe
Ingredients
- ½ cup chana dal
- ½ cup sugar
- 2 tbsp ghee
- Few cashew nuts
- Few raisins
- ½ tsp cardamom powder
- Oil for deep frying
Instructions
- Wash and soak the chana dal for 4 hours.
- Drain the water completely.
- Grind this into a slightly coarse paste.
- Do not add any water while grinding.
- Heat oil in a pan.
- Make small balls and deep fry in oil.
- Fry till crisp.
- Alternatively you can pat this into thin patties and bake this in an oven till crisp.
- Refer my baked masala vada post for more details on the temperature.
- Once deep frying is done, take out and drain in a kitchen towel.
- Allow this to cool completely.
- Pulse this in batches in a mixie.
- The dal mixture will be little coarse and dry.
- Meanwhile in a pan add ghee and add the cashew nuts.
- When it is slightly roasted, add the raisins.
- Fry this till they fluff up and the cashew nuts become golden brown.
- Take out and keep this aside.
- In the same pan add the ground chana dal mixture.
- Cook in a medium low flame for 2 minutes.
- Keep this aside.
- In a pan add the sugar and add ¼ cup of water.
- Let this boil and come to one string consistency.
- Now add the chana dal mixture and mix well.
- Switch off the flame.
- Add the cardamom powder and roasted cashew nuts and raisins.
- Mix well and allow this to become warm.
- Take small portions and make ladoos.
- Juicy bakery style ladoos are ready.
Video
Notes
- Wash and soak the chana dal for 4 hours.
- Drain the water completely.
- Grind this into a slightly coarse paste.
- Do not add any water while grinding.
- Heat oil in a pan.
- Make small balls and deep fry in oil.
- Fry till crisp.
- Alternatively, you can pat this into thin patties and bake this in an oven till crisp.
- Refer my baked masala vada post for more details on the temperature.
- Once deep frying is done, take out and drain in a kitchen towel.
- Allow this to cool completely.
- Pulse this in batches in a mixie.
- The dal mixture will be little coarse and dry.
- Meanwhile in a pan add ghee and add the cashew nuts.
- When it is slightly roasted, add the raisins.
- Fry this till they fluff up and the cashew nuts become golden brown.
- Take out and keep this aside.
- In the same pan add the ground chana dal mixture.
- Cook in a medium low flame for 2 minutes.
- Keep this aside.
- In a pan add the sugar and add ¼ cup of water.
- Let this boil and come to one string consistency.
- Now add the chana dal mixture and mix well.
- Switch off the flame.
- Add the cardamom powder and roasted cashew nuts and raisins.
- Mix well and allow this to become warm.
- Take small portions and make ladoos.
- Juicy bakery style ladoos are ready.
- Instead of deep frying the ground chana dal, you can make thin patties and bake this too.
- I have tried cooking this in a pan, like how we do for paruppu usili, but the raw smell of the chana dal was there in the ladoos.
- This bakery style no boondi ladoo stays good for a week in the refrigerator.
