Boondi Ladoo
Boondhi ladoo is my second favorite sweet. I prefer motichoor ladoo more but this is a classic traditional sweet. The procedure, recipe and ingredients used for both the ladoos are similar with little changes. This is one of the must try dessert for this Diwali.
About Boondhi Ladoo
Boondhi ladoo is one of the most popular sweet all over India. It is also known as also known as boondi ladoo, boondi ke ladoo, bundi ke laddu or Tirupati ladoo. This recipe is so easy to make, the two tricky part is getting the sugar syrup consistency right as well as forming the ladoo shape. Normally people shape the ladoos by pressing the whole boondis together after adding the sugar syrup. But my mom and perimma told me to bash the boondis after the syrup has added so the oil from the boondi comes out and bind with the syrup and keeps the ladoo moist and soft.
More Ladoo Recipes,
Coconut Ladoo Malai Ladoo Rava Ladoo
Boondhi Ladoo Ingredients
Gram Flour | Besan - use good quality besan for taste and texture. Best quality besan enhances the taste of boondhi ladoo. Sugar - Refined white sugar is used in syrup to bind the fried boondi. You have cook the sugar syrup till one string consistency. Baking Soda - I like to add a pinch of baking soda in my boondi batter to make it fluffy and crispy. Cashews & Kishmish - chop cashews into small pieces for even distribution, fried cashews add nice nutty texture. Flavourings - boondhi ladoo has cardamom powder and cloves as their main flavourings. But some people like to use a pinch of “pachai karpooram - edible camphor” for divine aroma. Ghee - pure desi ghee adds the flavour to the ladoo. I use ghee to fry my cashews and raisins and add it in the end for taste. Optional - if you prefer you can use sugar candy and different shades of food colour when making boondi.
Boondhi Karandi | Boondi Jhara
Traditionally boondi is made with boondi karandi which is also known as boondhi jhara. It is a steel ladle which is perforated. Usually this ladle comes with a wooden handle which makes it heat-proof. Gram flour is mixed with water to create a slightly thick batter. This Boondi batter is poured over this ladle which is placed directly over hot oil. the batter drops through the holes of the perforated ladle to form small ball like shapes which is known as “boondi” If you cannot find this authentic ladle to make boondhi. You can use any perforated ladles like shown above in the picture to make boondi, it will still turn out great.
Bundi ke laddu in 6 Easy Steps
Boondhi Batter
Take gram flour in a sifter and sieve it. Add in water slowly and make it into a smooth batter. Now add in some baking soda and food coloring. The batter should be little thick, it should be thinner than bajji batter. Make the batter perfectly then only you will get round boondi.
Fry Boondhi
Heat oil for deep frying. Now take a boondi karandi or a perforated ladle. Hold it over oil. Pour a ladleful of batter over the karandi and spread it out. The boondis will fall drop by drop. Fry the boondi till they are little soft. Drain them and set aside.
Sugar Syrup for Ladoo
Take sugar and water in a pan, mix well so it is melted. Bring it to a boil and cook till it attain a single string consistency.
Flavouring ladoo
At this point, take it off the heat and add in cardamom powder, clove powder, food coloring and mix well. Now take boondis in a bowl, add in the sugar syrup and use the back of a big ladle to bash the boondis so it gets little mashed up.
Frying Nuts
Heat ghee in a small pan, add in cashews and fry till it is light golden, add in raisans and fry till golden, add in cloves and mix well. Pour this over the boondi and add in sugar candy. Mix well.
Shaping Ladoo
Take a small portion of this mix and shape it into a tight ladoo. Do this for all the mixture. Let this set for 2 to 3 hours until it gets firm. Serve.
How to Make Boondhi Ladoo (Stepwise Pictures)
Making Batter
1)Take gram flour in a sifter and sieve it. This step is important to get smooth batter. If not there might be lumps in batter which makes it difficult for the batter to pass through the perforated boondi jhara. 2)Now the gram flour is sifted into a bowl. Try to find best quality besan for this recipe. 3)Add water little at a time and form into a smooth batter. 4)Don’t add water all at once. because it might make the batter consistency thin. 5)Now add in some baking soda and food colouring and mix well. 6)The batter should be the correct consistency. It should not be too thin. It should be thinner than bajji batter. Make the batter perfect, then only you will get round boondi.
Frying boondi
7)Heat oil for deep frying. Now take a boondi karandi or a perforated ladle. Hold it over oil. Pour a ladleful of batter over the karandi and spread it out. 8)The boondis will fall drop by drop. Don’t over crowd the kadai. Do this frying step in batches. 9)Fry the boondi till they are little soft. Don’t over cook them till crispy. The consistency should be little softer because we are going to shape them into ladoos. 10)Strain the boondi’s using a slotted spoon on some paper towel. Repeat this process till all the boondhi is fried.
Making Sugar Syrup
11)Take sugar in a pan. 12)Add in water. 13)Mix well till the sugar is melted. 14)Bring it to a boil and cook till it attain a single string stage. 15)When you take the spoon from the syrup and see, the last drop falling from the syrup form a single string like consistency.
Flavouring Syrup
16)To the sugar syrup add in crushed cloves. 17)Add in crushed cardamom. 18)Add in food colour and mix well. 19)Now the sugar syrup is ready.
Mixing Syrup into boondi
20)Now take boondi in a bowl, add in the sugar syrup. 21)Use the back of a big ladle to bash the boondi so it gets little mashed up.
Fry Nuts and Dried Fruits
22)Heat ghee in a pan. Add in cashews and fry till golden 22) Add in kishmish and fry till light golden. 23)Add in cloves and fry for few seconds. 24)Fry till golden.
Shaping Ladoos
25)Pour the fried cashews and kishmish into the boondi mix. 26)Add in sugar candy. 27)Mix well. 28)Take a small portion of this mix and shape it into a firm ladoo. 29)Shape the mixture into ladoo. Make sure you shape it firm and press it into a round ladoo. 30)Do this for all the mixture. Once the ladoos are shaped. Let this set for 2 to 3 hours until it gets firm. 31)Serve
Expert Tips
Boondi Batter Consistency
Make sure the batter is smooth and lump free. This makes the batter pass through the ladle easily. The batter has to be slightly thick to pass through the perforated ladle. If the batter is too thin then the consistency of the boondi will be affected.
Frying Boondi
Fry the boondi till it is little soft. Don’t cook till it is super crispy. If it is too crispy then you won’t be able to shape into ladoo.
One String Consistency Tips
Take sugar and water in a pan, mix well so it is melted. Bring it to a boil and cook till it attain a single string stage. When you take the spoon from the syrup and see, the last drop falling from the syrup form a single string like consistency. Make sure you get the sugar syrup to the correct consistency which makes the ladoo firm once cooled.
More Ladoo Recipes,
📖 Recipe Card
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