Today I am here with Boondi ladoo recipe. This is a popular Indian sweet made with gram flour / besan, sugar, cardamom, raisins, cashews and ghee. First, batter is prepared with gram flour, then the batter is poured through the perforated ladle, deep fried and added to sugar syrup along with cardamom powder, fried cashews and raisins. Once boondis absorb sugar syrup, then shape them into ladoos. It may seem like a complicated sweet but it is not. I learnt this sweet from my friend about whom I mentioned in the previous post – Murukku using idli rice.
Making of boondi ladoo involves making of boondi, making sugar syrup, soaking boondi in sugar syrup and then formation of ladoos.
Special equipment required :
To make boondi, you will need boondi karandi/ boondi jhaara or a perforated ladle/ slotted spoon similar to the one in the picture.
Sugar syrup consistency:
Though this sweet is fairly easy to make, the consistency of sugar syrup is very important. It has to be between half string consistency and one string consistency. Half string consistency is when you touch the syrup, bring thumb and index finger together and move them, you should form a string and it breaks when moved apart. While for single string consistency, the string stays. Also the sugar syrup should be immediately added to boondi after turning off the heat.
boondi ladoo, boondhi laddu, boondi ke ladoo
Boondi ladoo is a popular Indian sweet made with gram flour, sugar, cardamom, raisins, cashews and ghee. It is usually made for special occasions like weddings, festivals like diwali, ganesh chaturthi etc., Category : Indian Sweet Recipe Developed, Cooked and Clicked by : Divya Prakash Published : November 03, 2016 Prep time : 15 mins; Cook time : 30 mins; Total time : 45 mins Yield : about 20 ladoos
For boondi :
Gram flour / Besan : 1 Cup
Water : as needed
Yellow Food colour : a pinch(optional)
Oil : As required- to deep fry
For Sugar Syrup :
White Sugar : 1 1/2 Cup
Water : 3/4 Cup
Ghee : 1 Tablespoon
Raisins : 20 nos.
Cashews : 20 nos.
Cardamom : 4 nos.
Mix besan / gram flour with water with a pinch of food colour such that it is in dosa batter consistency. Add water little by little. Depending on the quality of flour, water required varies. I used less than 1/2 cup.
Heat oil. Hold the boondi karandi or a perforated ladle on top of the hot oil and pour the besan batter and spread, such that the batter is dropped in the oil in form of small balls / Boondis. Fry and remove them once the sizzling in the oil reduces. No need to wait till the sizzling stops completely which results in crispy boondi. Repeat the process for rest of the batter and keep the boondis ready.
Peel cardamom and remove the seeds. Powder them with 2 tablespoons of sugar and keep it aside.
Prepare the sugar syrup. Mix sugar and water and bring it to boil till the syrup reaches half string to single string consistency. Add the powdered cardamom to the syrup, mix well and turn off the heat.
Transfer the sugar syrup immediately to the prepared boondi along with cashews and raisins fried in ghee. Mix well and let it rest for atleast 30 minutes. Sometimes it might take longer to be able to form ladoos until then keep it covered. But dont wait too longer till the sugar crystallises, then you wont be able to form ladoo.
Then apply ghee in hands, take handful of boondis and roll them into balls. Prepare ladoos with the rest of the boondis. Let it rest till the sugar crystallises and then transfer them to airtight container.
Regularly wipe the back of the boondi karandi/ perforated ladle, to get the proper shape of boondis.
While frying check the temperature of the oil. Once you remove a batch, if the oil is not hot enough then wait for the temperature to rise, before adding the new batch.
how to make boondi ladoo (with step wise pictures)
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