Boondi laddu | Boondi ladoo | How to make boondi laddu
Boondi laddu or ladoo is nothing but a besan laddu prepared by deep frying small balls of Besan and dipped in sugar syrup and formed as laddu.
Diwali without a delicious boondi laddu?? Certainly no 😉 Even though we make many varieties of laddu in India this boondi laddu is the number one of all other laddu varieties.
Like Barfi making laddu, making is also an art according to me. Bringing out a perfectly shaped laddu is always a task and it comes out easily over time and experience. In other words, if you have the patience and time to listen to the old tips followed by mom and aunts, one can easily make a perfect laddu.
Initially I failed few times informing the shape and after careful observation of my mom’s preparation finally, I cracked the trick. My mum is an expert in laddu making and all our Diwali starts with jars full of boondi laddu and murukku varieties.
There are a few tips and tricks to make a perfect boondi laddu, which I mentioned wherever needed all through this post. For making boondi we need boondi ladle or any perforated ladle. Traditionally for this boondi making a wide perforated ladle called as boondi ladle is used which my mom uses. Recently I got this boondi equipment from a store and if you are not able to get that special equipment just use any perforated (holed) ladle.
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Let us see a video explanation for making this boondi laddu:
Boondi laddu | Boondi ladoo | How to make boondi laddu
Boondi laddu or ladoo is nothing but a besan laddu prepared by deep frying small balls of Besan and dipped in sugar syrup and formed as laddu
Ingredients
Ingredients:
To make boondi:
- 1 cup besan flour
- 1 pinch baking soda
- ¾ cup water approx.
- Oil to deep fry
To make sugar syrup:
- 1 cup sugar
- ¾ cup water
- ½ tsp cardamom powder optional
- ¼ tsp edible camphor optional
To garnish:
- 1 tbsp ghee
- 2 tbsp cashews
- 1 tbsp dry grapes
Instructions
Preparation:
- Measure a cup of besan and sugar, keep them ready. Use the same cup for measurement. If you like sweeter laddu then you can add a quarter cup of extra sugar.
- I fry my boondis in oil, but if you prefer you can fry in ghee also.
- In a pan heat a tablespoon of ghee, fry cashew nuts and dry grapes for few minutes until golden brown color. Keep aside.
- Recipe steps to make boondi laddu:
How to make boondi batter:
- In a cup take besan flour, and a pinch of baking soda. Baking soda makes the boondi fluffy. Add water gradually and mix well to make boondi batter without any lumps.
- The batter should not be too thin or thick. Slightly thicker than dosa batter and thinner than bajji batter.
How to fry boondis:
- Heat oil in a kadai. The temperature of the oil should be high enough to fry the boondis instantly.
- You can check the temperature of the oil by dropping a bit of the batter. If the droplet rises immediately to the top of the oil then that is the right temperature to cook boondis.
- Hold the perforated ladle on top of the kadai as shown in the picture. Now pour a ladle full of batter in a circular fashion and spread as shown. Do not crowd the oil by adding too much of batter.
- Boondis drop into hot oil and starts cooking immediately. Boondis cook with an oozing sound.
- Stir in between so that boondis will be cooked evenly.
- Do not cook until they become crisp and around after 3 to 4 minutes, when they are still soft (but cooked), strain out them and keep in a paper towel.
- Follow the same process for all the batches. Now proceed with the preparation of sugar syrup.
How to make sugar syrup:
- In a separate pan add a cup of sugar and half cup of water, and boil.
- Sugar melts and starts bubbling.
- Add a pinch of edible camphor if you like that fragrance. This is optional and you can avoid if you don't like.
- Now add a half teaspoon of Cardamom powder.
- Bring the sugar syrup to a single string consistency. It takes around 6 to 8 minutes and be careful to maintain the string consistency. You can check it by holding a single drop between your index finger and thumb finger and if you are able to make a string out of it that is the right temperature. Switch it off.
- If you go on cooking beyond this stage then the syrup may reach crystal stage.
How to make boondi laddu:
- Mix the cooked boondis and the prepared sugar syrup. If you have prepared more syrup by chance, then add syrup slowly into the boondi and mix until you get a nice sticky mixture.
- Add the fried cashews and dry grapes.
- Now you can mash them lightly so that the boondi can absorb the sugar syrup well.
- Start making ladoos when the syrup is still warm by applying some oil or ghee in your palm.
- Take a handful of boondis and press very tightly to make ladoos.
- You can wiggle out the extra boondis and syrup and keep the laddus in a separate plate.
- Yummy tasty delicious boondi ladoos are ready
Notes
Tips/notes: 1. You may have to handle some mild temperature while making the laddoos so be prepared for that. 2. Avoid using camphor if you don't like. 3. You can give a quick grind to a handful of cooked boondi with sugar syrup and mix it with the rest of the boondis to bring the laddu shape easier. 4. Do not worry if you missed the string consistency mistakenly. If your sugar syrup is in crystalline structure then add half a cup of hot boiling water & keep on the stove for 5 minutes again, then you can proceed with the rest of the procedure. 5. If you are not able to form laddu shapes and if your boondis are keep-on falling away from the shape, then that means you did not cook the sugar syrup until one string consistency. Do not panic, just keep the mixture on the stove for two to four minutes mix them well so that the sugar starts cooking again. Switch off and let it become warm. Now start making the laddoos as usual. 6. If you are using slotted (holed) ladle to make boondis be careful while pouring batter. Because the batter may overflow and fall off the sides of the ladle instead of dropping through the holes. 7. The laddus may look soft initially, do not worry, later they become firm when they cool down.
Nutrition
Calories: 200kcal
Tried this recipe?Let us know how it was!
Preparation:
- Measure a cup of besan and sugar, keep them ready. Use the same cup for measurement. If you like sweeter laddu then you can add a quarter cup of extra sugar.
- I fry my boondis in oil, but if you prefer you can fry in ghee also.
- In a pan heat a tablespoon of ghee, fry cashew nuts and dry grapes for few minutes until golden brown color. Keep aside.
How to make boondi batter:
- In a cup take besan flour, and a pinch of baking soda. Baking soda makes the boondi fluffy. Add water gradually and mix well to make boondi batter without any lumps.
- The batter should not be too thin or thick. Slightly thicker than dosa batter and thinner than bajji batter.
How to fry boondis:
- Heat oil in a kadai. The temperature of the oil should be high enough to fry the boondis instantly.
- You can check the temperature of the oil by dropping a bit of the batter. If the droplet rises immediately to the top of the oil then that is the right temperature to cook boondis.
- Hold the perforated ladle on top of the kadai as shown in the picture. Now pour a ladle full of batter in a circular fashion and spread as shown. Do not crowd the oil by adding too much of batter.
- Boondis drop into hot oil and starts cooking immediately. Boondis cook with an oozing sound.
- Stir in between so that boondis will be cooked evenly.
- Do not cook until they become crisp and around after 3 to 4 minutes, when they are still soft (but cooked), strain out them and keep in a paper towel.
- Follow the same process for all the batches. Now proceed with the preparation of sugar syrup.
How to make sugar syrup:
- In a separate pan add a cup of sugar and half cup of water, and boil.
- Sugar melts and starts bubbling.
- Add a pinch of edible camphor if you like that fragrance. This is optional and you can avoid if you don’t like.
- Now add a half teaspoon of Cardamom powder.
- Bring the sugar syrup to a single string consistency. It takes around 6 to 8 minutes and be careful to maintain the string consistency. You can check it by holding a single drop between your index finger and thumb finger and if you are able to make a string out of it that is the right temperature. Switch it off.
- If you go on cooking beyond this stage then the syrup may reach crystal stage.
How to make boondi laddu:
- Mix the cooked boondis and the prepared sugar syrup. If you have prepared more syrup by chance, then add syrup slowly into the boondi and mix until you get a nice sticky mixture.
- Add the fried cashews and dry grapes.
- Now you can mash them lightly so that the boondi can absorb the sugar syrup well.
- Start making ladoos when the syrup is still warm by applying some oil or ghee in your palm.
- Take a handful of boondis and press very tightly to make ladoos.
- You can wiggle out the extra boondis and syrup and keep the laddus in a separate plate.
- Yummy tasty delicious boondi ladoos are ready.
Tips/notes:
- You may have to handle some mild temperature while making the laddoos so be prepared for that.
- Avoid using camphor if you don’t like.
- You can give a quick grind to a handful of cooked boondi with sugar syrup and mix it with the rest of the boondis to bring the laddu shape easier.
- Do not worry if you missed the string consistency mistakenly. If your sugar syrup is in crystalline structure then add half a cup of hot boiling water & keep on the stove for 5 minutes again, then you can proceed with the rest of the procedure.
- If you are not able to form laddu shapes and if your boondis are keep-on falling away from the shape, then that means you did not cook the sugar syrup until one string consistency. Do not panic, just keep the mixture on the stove for two to four minutes mix them well so that the sugar starts cooking again. Switch off and let it become warm. Now start making the laddoos as usual.
- If you are using slotted (holed) ladle to make boondis be careful while pouring batter. Because the batter may overflow and fall off the sides of the ladle instead of dropping through the holes.
- The laddus may look soft initially, do not worry, later they become firm when they cool down.
- You can add a pinch of orange food color while making sugar syrup if you like.
Excellent Boondi ladoo.
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