Strawberry Ladoo Recipe

Preparation time 10 minutes
Cooking time 20-25 minutes
Serve 2

For Batter
1 ½ cups Gram flour,
1 cup Water,
A pinch of salt,
2 tsp Rose pink color,
Ghee for frying,

For Sugar Syrup With Strawberry Crush
1 ½ cups Sugar,
⅔ cups Water,
1 cup Strawberry crush,

For Sugar Syrup Without Strawberry Crush
1 ½ cups Sugar,
1 cup Water,
½ tsp Strawberry essence,
10 drop Strawberry color,

For Garnish
Pistachios, blanched, chopped,
Silver varq,

For Batter
In a bowl, add gram flour, water, a pinch of salt and mix it well.
Add rose pink color and make into a smooth batter consistency without any lumps.
Leave it for 10 minutes.

For Frying
Heat ghee in a kadai, once it’s medium hot.
Using a perforated spoon, drop in small rounds of batter into the hot ghee, deep-fry till they are cooked.
Fry all the boondi in batches with the above method and then add them to the sugar syrup.
Remove and transfer to the prepared sugar syrup.

For Sugar Syrup With Strawberry Crush
In a large sauce pot, add sugar, water and allow the sugar to melt completely.
Add strawberry crush and mix it well.
Allow to cook until it begins to thicken to a 1 string consistency.
Add prepared boondi in the sugar syrup. Mix gently with the help of spatula till the sugar syrup is absorbed.

For Ladoo
Remove the soaked boondi from the sugar syrup into a thali.
When the mixture is still warm, Mix well and shape the boondi mixture into a small to medium-sized round ball.
If you are not able to shape them, then add 1 to 2 tablespoon more ghee as it helps in binding.
Garnish them with pistachios, silver varq and serve.

(Recipe By Chef Ranveer Brar)

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