Mitai Undo/Boondi Laddoo is famous in mangalore. It is a
detectable sweet and can be made easily at home. I make one sweet during
Deepavali and this time I made boondi laddoo. I was very skeptical about making
it but my friend uncle Kudpi maam helped me and gave tips as to how to make it
perfect.
I made laddoos in 2 batches one is in which boondis look
intact and another looks like the one in shops. Both taste was awesome and I shared
it with my friends and they loved it too.
As I didn’t have perfect boondi jara/ladle I used the
perforated ladle that we use to drain fried items. A few boondis have got a
kind of tail but don’t worry, while making laddoos they wont make a difference.
Wishing all readers of Aps Kitchen A Happy and Safe DIWALI.
Lets proceed to making of boondi laddoo
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Besan Flour(Chane Peet) - 1 cup
Water -adjust to get a flowing batter just a little thin than Bajji/Phodi Batter
Yellow food color - a tiny pinch (totally optional I didn’t use any)
Cardamom - 3 powdered
Cashews - 1/2 tbsp broken into bits
Pistachio -1/2 tbsp broke into bits
Raisins - 1 tbsp
Ghee+Oil - to deep fry
To make the sugar syrup:
Sugar - 1 and 1/2 cups
Water - 3/4 cup(sugar should be just immersed so adjust accordingly)
1.Add Besan/chickpea flour/chane peet in a bowl and add water little by little and make a thin batter
without any lumps.
2.The batter shoulld be a little thin than bajji batter and free flowing(not too thick not too thin).
3.Next heat oil+ghee (add little more of ghee than oil or just ghee and no oil) and get ready to fry the
boondi.
4.We need 2 laddles one for pouring boondi and one to remove them.
5.Take a perforated laddle add a ladle of batter over the ladle with the hole holding it just above the oil,
(a inch above the pan) .It will drip down by itself, you can even spread it using the laddle in circular motion(like we make dosa) for quicker process.Turn over to cookon both sides evenly.It should not be crispy just cooked.
6.Wipe off the boondi laddle with a cloth for each batch.Alternatively you can wash the boondi laddle and wipe it clean and then start the next batch.
7.Repeat to finish the entire batter.
8. Drain all bondis on a Paper towel.
9.Once the boondi’s are done keep it aside and lets proceed to making the sugar syrup.
11. Transfer the boondis,nuts,raisins into this hot syrup, add the flavouring - cardamom powder and give it a gentle mix - don't use too much pressure or you could crush the boondis. Let them soak up the syrup until the mixture is cool enough for you to handle. You must shape the laddoos when the mixture is warm and your hands are able to handle the heat.
12. To shape the laddoos, rub all the mixture with your hands firmly, grab a handful of the warm mixture and give it a but firm squeeze. The excess boondis will fall off after which you can press the mixture lightly into a round shape. Place a raisin/nut on top if desired. Continue until all the mixture is used.
13. Once the laddoos are cooled completely cooled transfer it into a airtight box/container.
These tiny little laddoos are made by my sweetie pie MANYA. She was a helping hand and so was my little one ADHYA, she could just get hold of 5 -6 boondi's in her tiny little hands so whatever she did went into her mouth ;).
This is my second batch of laddoos which we just Perfect. In these laddoos I added only raisins.
Aps Note:
If the batter is too thin it wont form shape at all. While making the batter don't add all the water in one go. You may not need all the water mentioned in the recipe, use just enough to get a flowy batter.
Some like clove flavour in the laddo where as I love only cardamom flavour and if yo like add a pinch of clove powder to the sugar syrup while done.
My first batch of boondi had some tails while second laddoos were just like I wanted.
With a Sweet post Wishing all A HAPPY DEEPAVALI.
Happy Cooking,
Aps Kitchen
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