Prakash K. Sivanathan, Niranjala M. Ellawala

Boondi Laddu

Name: Boondi Laddu
Yield: Serves 4
Cuisine: Sri Lankan
Ingredients: 8 saffron strands; 420 ml (7½ fl oz/scant 1 cup) water (20 ml/½ fl oz for the saffron and 200 ml/7 fl oz/generous ¾ cup each for the batter and sugar syrup); 420 ml (7½ fl oz/scant 1 cup) water (20 ml/½ fl oz for the saffron and 200 ml/7 fl oz/generous ¾ cup each for the batter and sugar syrup); 50 g (1¾ oz/⅓ cup) cashew nuts; 420 ml (7½ fl oz/scant 1 cup) water (20 ml/½ fl oz for the saffron and 200 ml/7 fl oz/generous ¾ cup each for the batter and sugar syrup); 200 g (7 oz/1½ cups) gram flour (chick pea flour); 200 g (7 oz/1½ cups) gram flour (chick pea flour); red and green food colouring; 1 tbsp ghee; 200 g (7 oz/1 cup) white granulated sugar; red and green food colouring; 1 tsp ground cardamom; 500 ml (17 fl oz/generous 2 cups) oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

Sri Lanka

By Prakash K. Sivanathan and Niranjala M. Ellawala

Published 2017

About

Ingredients

8 saffron strands
420 ml (7½ fl oz/scant 1 cup)

Asia
Sri Lanka
Dessert
Gluten-free
Vegetarian

Method

Put the saffron and the 20 ml of water into a small bowl and leave to soak for at least 5 minutes.

In a dry medium frying pan (skillet) over a low heat, dry-roast the cashew nuts until golden brown. Roughly crush them and set aside.

Put the flour and ghee in a medium bowl. Drain the