Traditional handmade sweetmeat combined with gram flour, a variety of nuts and flavours to give an authentic Indian taste.
For the luddoo:
- 800g gram flour
- 20ml baking powder
- 10ml orange food colour
- 10ml ghee (clarified butter)
- 10ml freshly crushed elachi powder
- oil (for deep fry)
- Water to form a batter
- 250g mixed nuts, finely chopped
For the Syrup:
- 3 cups water
- 2 cups sugar
- 5ml yellow food colour
- 5ml elachi powder
To make the luddoo:
- Combine the gram flour and ghee together.
- Mix the ingredients well to form a bread crumb texture.
- Add in the elachi powder and baking powder.
- Stir in sufficient amounts of water to form a medium to thick batter.
- Stir in the food colour. Mix well.
- In a frying pan heat enough oil (on medium heat setting) for deep frying.
- Using a colander held over the pan of hot oil, add a spoonful of the batter.
- Stir the batter through the colander so it forms clumps in the oil.
- The batter should bubble to the surface of the oil and form a crispy outer coating.
- Remove the fried batter (Boondhi’s) and place it onto absorbent paper towel to drain excess oil.
- Continue until the batter is finished.
To make the syrup:
- In a pot combine water, sugar, elachi powder and food colour together.
- Heat the mixture on the stove top on a medium heat setting until the sugar has dissolved and formed a sticky syrup.
To form the luddoo:
- Add the fried boondhi’s and nuts into the syrup and allow to soak for an hour.
- After an hour the boondhi’s and nuts will soften.
- Roll the mixture using the palms of your hands to form golf balls (luddoo).
- The luddoo’s will firm up once standing.
To decorate add long pieces of coloured almonds on the tops of each luddoo.