Orange Ladoos, does it sound strange.. My innovative way of cooking didn’t stop me from experimenting in sweets. The laddoos are soaked in orange juice to sense the tint of the tangy orange. I liked the taste a lot but my taste buds were bit bewildered to judge. To me it tasted like jilebi. A tint of tanginess reminded of the jilebi. Do try this ladoos and serve to your family. For sure, kids will vote for these ladoos.
Preparation time : 10 Minutes
Cook time : 15 mintues
Serves : 5
- 1 cup Chickpea flour
- 1/2 cup Sugar
- 1 cup Orange juice
- Pinch of Food Colour
- 1/4 tsp Cardamom Powder
- 2 tsp Ghee
- 8 Cashew nuts
- 1/8 tsp Salt
- Oil for frying
1.Boil sugar and orange juice on low heat.
2. Heat oil for frying on medium flame and prepare the batter as below.
3. In a bowl add chickpea flour, food colour and salt. Dry mix together. Add water to a batter consistency. Make sure there are no lumps. Now time to make boondhis.
3. To check the perfect heat, just pour a drop of batter into the oil, the drop should bounce immediately to the top. Now with the perforated ladle on the top of the oil, add the batter with a soup ladle and allow it to pass through the holes by making circle movement on the perforated ladle. The dropping droplets will form into round balls. Stir the boondhis and when the bubbles subside, its time to remove from oil. Strain the excess oil and transfer to the sugar syrup. Reduce the flame to low as it takes some time for the next batch to get into the oil as the fried boondhis have to get into orange syrup. You can finish up the frying of boondhis in a single shot and later add to syrup. If the hot boondhis are added immediately to the hot syrup, boondhis will be soft.
4. Transfer the sugar soaked boondhis in a blending jar and pulse for 4 to 5 times, so that the gets to a smooth mixture.
5. Add cardamon powder to the blended boondhis and mix it.
6. Fry cashewnuts in ghee and add to the boondhis.
7. Divide into equal parts and make round shaped laddoos.