Karupatti boondi ladoo, How to make Palm jaggery boondi ladoo

KARUPATTI BOONDI LADOO/ PALM JAGGERY BOONDI LADOO is a delicious and little healthy version of the boondi ladoo. Here fried boondi is soaked in karupatti/ palm jaggery syrup instead of sugar syrup. Regular boondi laddo recipe goes here like this Boondi ladoo.

I wouldn’t vouch this palm jaggery boondi ladoo as completely healthy as it is still deep fried. But compared to sugar this is definitely healthy. I have already mentioned many times about the health benefits of karupatti/ Palm jaggery. If you have missed it you could check it my earlier posts using karupatti/ palm jaggery like these:

Some may not be interested in those posts😜 for those here is the information:

“KARUPATTI/ PALM JAGGERY”, is world’s best and finest natural sweetener used in South India. Palm jaggery/ panam karupatti is rich in iron, Vitamin B, calcium, aids in easy digestion and is a great source of energy as well.

This palm jaggery is much healthier than sugar or other sweetener in the markets and we need to be really cautious in buying the unadulterated one. So in this recipe I have used “NATURAL MILLS” brand, but now shastha brand has also come with palm jaggery/ karuppatti packets. People living in USA can get hold of these brand in Indian stores and so far the best one.

(At the very first sight you might not agree with its taste or look. As we are used to seeing boondi ladoo in yellow/ orange color only. It might be little difficult to digest the idea too. But trust me it tastes delicious and it will not be witness with its look.

All I would say is ” Don’t judge a book by its cover”. Just a small step from my end to pass some traditional and healthy recipes to the next generation / our’s as well who has forgotten the tradition)

Basically this Karupatti is my new found love. So really wished to try making regular Boondi ladoo with it. If you are also interested go ahead and try it out this karupatti boondi ladoo.

Also if you prefer just right sweetness/ mild sweetness like me then this palm jaggery is just right for you. It is also loaded with health benefits. I used a lot of karupatti/ palm jaggery words almost everywhere in the post, no offense. So we shall move to Diwali special recipe… So let’s get to the making of palm jaggery boondi ladoo/ karupatti boondi ladoo!

If you missed my other diwali posts for this year they are here:

Karupatti boondi ladoo, Palm jaggery boondi ladoo

2020-11-09 22:31:21

Serves 5

Prep Time

25 min

Cook Time

30 min

Total Time

55 min

Prep Time

25 min

Cook Time

30 min

Total Time

55 min

Ingredients

1. Besan – 1 cup
2. Water – ¾ cup
3. Yellow food color – a pinch (optional)
4. Baking soda – a pinch
5. Oil – for deep frying
6. Ghee - 1 tbsp
7. Raisins - 6 to 8 nos.
8. Cashews - 6 to 8 nos.

For syrup

1. Karupatti/ Palm jaggery – 1 cup
2. Water – 1 cup
3. Cardamom powder – ¼ tsp

Note

* 1 cup = 235 ml

Instructions

Heat oil in a frying pan. In a bowl add besan and a pinch of baking soda. Now add water gradually to achieve boondi batter. The batter should not be thick nor thin. Then add a pinch of food color and mix well. The batter should be mixed well without forming any lumps. You can see in the above picture the consistency of the batter. If the batter is perfect you will get perfect round boondi without any tail. If you get tails in boondi adjust it with water or besan adequately.
Now take the boondi ladle (Regular frying ladle with holes can also be used) and pour little batter in the center. Do not pour too much as it will form lumps. You will see the boondi droplets falling into oil. You can also spread the batter with spoon for free falling of boondi.
Now cook them in medium flame by flipping them gently. The should just be cooked and should not get crispy. Remove from oil and transfer it to a plate with paper towel.
Now add karupatti/ palm jaggery and water in a pan. When the palm jaggery is completely melted using a strainer filter the palm jaggery syrup. Now add the jaggery syrup back in the pan. Allow the syrup to boil in medium flame. When the bubbles start forming try taking a drop of the syrup to check the consistency. We need 1 string consistency for boondi as seen in the image.
Heat ghee in a small pan add cashews after it turns golden brown add dry grapes and cardamom powder. Switch off the flame and keep it aside.
When all the boondi is ready transfer the boondi to a wide bowl easy for mixing. Now to the boondi add fried cashews and raisins. Now add karupatti syrup as well. Repeat the the process till you finish the entire batter. Allow the boondi to soak in karupatti/ palm jaggery syrup until they absorb it. Do not leave it for long time as it will be hard to make ladoo once the mixture cools down. This should take about 10 minutes.
When the mixture is still warm lightly mash it with a ladle and start making ladoo. Grease your hands with ghee, take small portion of boondi mixture and make squeezing position with your hand and try making ladoo. Let the ladoo rest for 4 to 5 hours for it to become hard and get into right texture. After 4 to 5 hours serve it. Store the rest in air tight container outside.

By Sandhya Riyaz

Sandhya's recipes https://www.sandyathome.com/

How to make karupatti boondi ladoo with step by step images

Heat oil in a frying pan. In a bowl add besan and baking soda. Mix well and add water gradually to achieve boondi batter. The batter should not be thick nor thin. I skipped food color as the will will inherit karupatti’s color once soaked. The batter should be mixed well without forming any lumps. You can see in the above picture the consistency of the batter. If the batter is perfect you will get perfect round boondi without any tail. If you get tails in boondi adjust it with water or besan adequately.
Now take the boondi ladle (Regular frying ladle with holes can also be used) and pour little batter in the center. Do not pour too much as it will form lumps. You will see the boondi droplets falling into oil. You can also spread the batter with spoon for free falling of boondi. Now cook them in medium flame by flipping them gently.
The boondi should just be cooked and should not get crispy. If get’s crispy shaping ladoo will be difficult. Remove from oil and transfer it to a plate with paper towel. Keep it aside.
Now add karupatti/ palm jaggery and water in a pan. When the palm jaggery is completely melted using a strainer filter the palm jaggery syrup.
Now add the jaggery syrup back in the pan. Allow the syrup to boil in medium flame. When the bubbles start forming try taking a drop of the syrup to check the consistency. We need 1 string consistency for boondi as seen in the image. (I did boondi and syrup side by side so the work can be done quickly) Heat ghee in a small pan add cashews after it turns golden brown add dry grapes and cardamom powder. Switch off the flame and keep it aside.
When all the boondi is ready transfer the boondi to a wide bowl easy for mixing. Now to the boondi add fried cashews and raisins. Now add karupatti syrup as well. Repeat the the process till you finish the entire batter. Allow the boondi to soak in karupatti/ palm jaggery syrup until they absorb it. Do not leave it for long time as it will be hard to make ladoo once the mixture cools down. This should take about 10 minutes.
When the mixture is still warm lightly mash it with a ladle and start making ladoo. Grease your hands with ghee, take small portion of boondi mixture and make squeezing position with your hand and try making ladoo. Let the ladoo rest for 4 to 5 hours for it to become hard and get into right texture. After 4 to 5 hours serve it. Store the rest in air tight container outside.