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Laddu cake

tasty indian fusion cake
5 from 1 vote
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Ingredients

For Boondi

  • 1 +1/2 cup Kadalai Maavu | Besan | Gram Flour | Chickpea Flour
  • 1/8 teaspoon turmeric powder
  • 1/4 teaspoon Rice Flour
  • 1/8 teaspoon Baking Soda
  • 3/4 cup water + 1 tbsp few tsp(s water to alter batter consistency)
  • Oil for frying

For Sugar Syrup

  • 1 + 3/4 cup Sugar
  • 3/4 cup hot Water
  • 1/4 teaspoon Cardamom powder
  • 1/8 teaspoon Turmeric powder

Fry cashews

  • 1 tablespoon Ghee
  • 10 whole Cashews chopped

Instructions

Heat oil

  • Heat oil in a heavy-bottomed deep wide pan at medium flame

Boondi

  • Take besan flour, rice flour, baking soda, and turmeric powder, sieve, and transfer over a mixing bowl
  • Add 3/4 cup water and whisk to form a smooth lump free batter
  • The laddu batter should be neither too thick nor too thin, it should have a thick pouring consistency

Check oil temperature

  • Drop little boondi in hot oil
  • Too hot oil - boondi turns dark (burn)
  • Not hot enough - sink to the bottom of the pan soon after dropping
  • Right Oil Temperature - boondi float

Check Batter consistency - boondi shape and texture

  • Take a boondi ladle or any perforated ladle and add a ladle full of batter, tap the boondi ladle gently or lightly swirl the batter with a ladle
  • Tail attached boondhi - the batter is too thick, add little water, mix well and adjust
  • Too crisp boondi - the batter is watery (too thin) add extra besan and mix well
  • Round boondi - the batter is the correct consistency. Need not be perfectly round but firm sphere-like balls fried a little soft on the inside - Right Boondi Shape & Texture

Fry boondi

  • Always keep the boondi ladle or any perforated ladle a few inches away from the pan
  • Tap the boondi ladle with another ladle or swirl the batter with another ladle(avoid hard press) and prepare boondi in batches
  • Fry on medium flame. Boondi cooks fast (less than a minute). When the Vigorous bubble subsides remove the boondi from the oil and keep them in an oil filter
  • Always fry boondi in batches and do not overcrowd
  • Check oil temperature between batches and fry the entire batter, keep boondi in the oil filter for some time then transfer to a wide mixing bowl

Fry cashews

  • Heat ghee on medium flame, when ghee turns hot add the broken cashews and fry
  • When it turns brown add raisins and saute till they both turn golden brown
  • Turn off the stove and keep aside

Sugar Syrup for laddu cake

  • In a separate wide pan, add hot water, cardamom powder, and turmeric powder; turn on the stove to medium flame
  • Bring it to boil takes around 5 mins for a vigorous boil
  • Sample a little of the sugar syrup in between your thumb and index finger and keep stretching to check if it forms a thread-like string

Single Thread Consistency

  • Little sugar syrup in between your thumb and index finger and stretch- you will get a string and if you try to stretch further it will turn into a thin string. It comes around 5-7 minutes

Soaking the boondi in sugar syrup

  • Once it reaches the desired stage, immediately switch off the flame and pour this sugar syrup over the boondi
  • Mix well and rest for 10 minutes

Laddu cake

  • Trasnfer to the bundt pan
  • Gently press it with ghee greased leveler or butter knife
  • Cool and bring to room temperature
  • Cover with cling wrap and rest for 8 hours or overnight
  • Remove the wrap
  • Add hot water to a wide bowl
  • place cake pan and rest for 10 minutes
  • Take out the pan and wipe the excess water
  • invert the pan and gently tap
  • Carefully unmold the pan
  • Sugar syrup might loosen up because of. hot water bath so keep it aside till it firms up
  • Cover and keep till you cut

Video

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Notes

  1. I didn't add food color but you can add little yellow/saffron color
  2. I just added cashews but you can add melon seeds, sugar candy, clove, nutmeg powder, etc.
  3. if you add cold boondi to the sugar syrup, sugar syrup might bloom
  4. Adjust sugar according to your taste
  5. always fry soft boondi

tips for perfect boondi ladoo cake

  1. Use a Nonstick bundt pan
  2. Add boondi- sugar syrup mixture equally around the pan
  3. tap with greased leveler for a smooth base
  4. After covering the pan till the mixture comes to room temperature
  5. Cover with cling wrap and leave for 8 hours
  6. A hot water bath helps for easy unmolding but avid keeping for longtime
  7. Unmolded sugar syrup loosens up so firm it then cut the laddu cake
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