For Sugar syrup:
Preparing boondis:
Sieve the besan flour well with baking soda and orange red color. Mix the besan flour with water. Mix well to avoid any lumps. Batter should be little thicker, like dosa batter.
Pour oil into the multicooker bowl. Select the “Fry” program and press the “Start” button. Let the bowl heat for 3-5 minutes. Drop a small drop of besan batter into oil to check whether it rises in the oil soon after it is dropped. Bring the boondi ladle just 3 or 4 inches above the oil. Take besan batter in a ladle and spread over the boondi ladle. Lightly tap the boondi laddle so that the boondi’s easily fall off into the oil.
It just takes less than a minute for the boondi’s to get fried for ladoo. Remember that the boondis should be taken off from oil, before it turns crispier. Soon after the oil stops sizzling, remove the boondis to a strainer or paper towel to drain off the excess oil. For the next batch, wash the boondi ladle in water and wipe it with a clean kitchen towel. Likewise make boondi and wash the ladle after every batch to avoid the tails in boondi. Press the “Cancel” button to stop the multicooker.
Preparing the sugar syrup:
Prepare the multicooker bowl. Press the “Menu” button and select the “Grain” program. Mix sugar and water. Stir well to dissolve the sugar. Filter the dissolved sugar syrup and let it boil again to attain one thread consistency in sugar syrup. Add a small dot sized orange food color to the syrup.
Mix the prepared boondi with sugar syrup. Mix well so that all the boondis are coated in sugar syrup.
Separate 3 tablespoons of boondi aside and grind the remaining in mixer with just 1 teaspoon of boiling water. Just give a pulse. If you grind too much, it may not be easy to shape the ladoos. Now mix the grounded boondis with whole boondis. Add dry roasted melon seeds, grate ¼ measuring cup of khoya and add to the boondi.
Mix the boondi and khoya together. Mix well and start shaping the ladoos. If preferred, smear little ghee on your palms and shape the ladoos and place them on baking paper or on a small cup cake liner for the few hours.
Preparing boondis:
Sieve the besan flour well with baking soda and orange red color. Mix the besan flour with water. Mix well to avoid any lumps. Batter should be little thicker, like dosa batter.
Put oil in the multicooker bowl, select the “Fry” program. Press “Start” button. Let the bowl heat for 3-5 minutes. Drop a small drop of besan batter in oil to check whether it rises in the oil soon after it is dropped. Bring the boondi ladle just 3 or 4 inches above the oil. Take besan batter in a ladle and spread over the boondi ladle. Lightly tap the boondi laddle so that the boondi’s easily fall off into the oil.
It just takes less than a minute for the boondi’s to get fried for ladoo. Remember that the boondis should be taken off from oil, before it turns crispier. Soon after the oil stops sizzling, remove the boondis to a strainer or paper towel to drain off the excess oil. For the next batch, wash the boondi ladle in water and wipe it with a clean kitchen towel. Likewise make boondi and wash the ladle after every batch to avoid the tails in boondi. Press “Cancel” button to stop the multicooker.
Preparing the sugar syrup:
Prepare the multicooker bowl, press “Menu” button and select the “Boil” program. Press “Start”. Mix sugar and water. Stir well to dissolve the sugar. Filter the dissolved sugar syrup and let it boil again to attain one thread consistency in sugar syrup. Add a small dot sized orange food color to the syrup.
Mix the prepared boondi with sugar syrup. Mix well so that all the boondis are coated in sugar syrup.
Separate 3 tablespoons of boondi aside and grind the remaining in mixer with just 1 teaspoon of boiling water. Just give a pulse. If you grind too much, it may not be easy to shape the ladoos. Now mix the grounded boondis with whole boondis. Add dry roasted melon seeds, grate ¼ measuring cup of khoya and add to the boondi.
Mix the boondi and khoya together. Mix well and start shaping the ladoos. If preferred, smear little ghee on your palms and shape the ladoos and place them on baking paper or on a small cup cake liner for the few hours.
Preparing boondis:
Sieve the besan flour well with baking soda and with orange red color. Mix the besan flour with water. Mix well to avoid any lumps. Batter should be little thicker, like dosa batter.
Put oil in the multicooker bowl, select the “Fry” program. By pressing the “Product” button go to the “Vegetables” section. Press and hold “Start” button. Let the bowl heat for 3 minutes. Drop a small drop of besan batter in oil to check whether it rises in the oil soon after it is dropped. Bring the boondi ladle just 3 or 4 inches above the oil. Take besan batter in a ladle and spread over the boondi ladle. Lightly tap the boondi laddle so that the boondi’s easily fall off into the oil.
It just takes less than a minute for the boondi’s to get fried for ladoo. Remember that the boondis should be taken off from oil, before it turns crispier. Soon after the oil stop sizzling, remove the boondhi to a strainer or paper towel to drain off the excess oil. For the next batch, wash the boondi latter in water and wipe it with a clean kitchen towel. Likewise make boondi and wash the ladle after every batch to avoid the tails in boondi. Press and hold “Cancel” button.
Preparing the sugar syrup:
Prepare the multicooker bowl, select the “Boil” program. By pressing the “Product” button go to the “Vegetables” section. Press and hold “Start” button. Mix sugar and water. Stir well to dissolve the sugar. Filter the dissolved sugar syrup and let it boil again to attain one thread consistency in sugar syrup. Add a small dot sized orange food color to the syrup.
Mix the prepared boondi with sugar syrup. Mix well so that all the boondis are coated in sugar syrup.
Separate 3 tablespoons of boondi aside and grind the remaining in your mixer with just 1 teaspoon of boiling water. Just give a pulse. If you grind too much, it may not be easy to shape the ladoos.
Now mix the grounded boondis with whole boondis. Add dry roasted melon seeds, grate ¼ measuring cup of khoya and add to the boondi. Mix the boondi and khoya together. Mix well and start shaping the ladoos. If preferred, smear little ghee on your palms and shape the ladoos and place it on butter paper or on a small cup cake liner for the first few hours.
