Kunjaladu brings together the best of Indian sweet-making traditions. These tiny, crispy balls melt in your mouth with a burst of flavors from cardamom, cloves, and saffron. I learned this recipe from my grandmother, and it’s become my go-to choice for special occasions. The process might look tricky at first, but once you get the hang of making the tiny boondhi pearls, you’ll find it surprisingly fun.
About the Recipe
This sweet treat stands out because of its unique texture and rich flavoring. The tiny fried pearls soak up the sugar syrup perfectly, while staying crispy on the outside. The mix of spices creates a wonderful aroma, and the nuts add a lovely crunch. It’s perfect for festivals, celebrations, or just as a special homemade treat.
Why You’ll Love This Recipe
You’ll love making Kunjaladu because it’s both fun and rewarding. The process of creating tiny pearls through the boondhi ladle is like a kitchen craft project. The recipe uses simple ingredients but creates something truly special. The best part? You can adjust the sweetness and spices to your taste. Plus, these sweets last for several days, making them perfect for advance preparation.
Kunjaladu
Cooking Tips
– Keep the batter medium-thick for perfect boondhi pearls
– Maintain medium-hot oil temperature for even cooking
– Don’t overcrowd the oil while frying
– Make sure the sugar syrup is hot when adding the boondhis
– Let the mixture cool completely before shaping into balls
Serving and Storing Suggestions
Makes about 20-25 small balls. Total prep time: 1 hour. Store in an airtight container at room temperature for up to 2 weeks. Serve as a dessert or sweet snack. These make great gifts too.
Similar Recipes
- Ladoo
- Boondi Raita
- Mysore Pak
- Besan Barfi
Nutrient Benefits
Chickpea flour provides protein and fiber. Nuts add healthy fats and protein. Spices like cardamom and cloves offer antioxidant properties. While this is a sweet treat, the protein content helps balance blood sugar levels compared to pure sugar candies.
Kunjaladu
Ingredients
- 1 cup Channa Dal Flour
- 1 tsp Rice Flour
- Baking Soda (a pinch)
- 1 1/2 cups Sugar
- Edible Yellow Colour (a pinch)
- Oil (for frying)
For Flavouring:
- Saffron (a pinch)
- Borneal Flakes and Nutmeg (a little)
- 5 Cloves (powdered)
- 5 Cardamom (powdered)
- 5 Fried Cashew Nuts
- 2 tsp Diamond Sugar Candy
- 1 tsp Raisins - 1 tsp
Instructions
- Sift and mix channa dal flour, rice flour and baking soda in a bowl.
- Prepare a thick batter with necessary water.
- Heat oil in a shallow kadai.
- Hold the boondhi ladle close to the oil.
- Pour the batter on it and rub vigorously with a spoon so that very tiny balls of boondhi's fall into the oil.
- Deep fry to a golden brown colour.
- Remove and drain oil completely.
- Meanwhile keep the sugar syrup ready.
- Boil sugar with 1/2 cup water, add colour and saffron.
- When the sugar syrup attains one-string consistency, turn off the flame.
- Transfer the required amount of hot boondhis into the syrup as soon as they are fried. Turn over and mix carefully with a wooden ladle.
- When the mixture is cool enough, add all powdered flavourings, sugar candy, fried cashew nuts and raisins.
- Mix well again and roll into small balls.
- Store in a cool dry place.
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Frequently Asked Questions
Why did my boondhi pearls become flat?
This usually happens when the batter is too thin or the oil isn’t hot enough. Keep your batter medium-thick and oil at medium-high heat for round, crispy pearls.
Can I make this without the yellow food color?
Yes. The color is just for appearance. You can skip it or use natural alternatives like a tiny pinch of turmeric powder.
How do I know when the sugar syrup has reached one-string consistency?
Take a drop of syrup between your thumb and index finger. When you pull them apart, it should form a single thread that holds for a moment before breaking.
Can I store these in the refrigerator?
It’s better to store them at room temperature in an airtight container. Refrigeration can make them soggy and affect the texture.
