Boondi Ladoo Recipe

Boondi ladoo recipe – small pearl sized, round, deep fried balls (made from besan or chickpea flour) are soaked in saffron flavored sugar syrup and then formed in balls (ladoos).

Boondi Ladoo Recipe | Boondi laddu | How to make Boondi ke ladoo

Making this ladoo is little time consuming and messy work but it is totally worth it. The joy of making homemade boondi ladoo is more important. If you are fond of cooking like me then go for it. The end result is same as the one you get from Mithai shop.

it is usually prepared for any religious rituals or on any festive or special occasion. I grew up enjoying boondi ladoo on every Diwali.

Boondi name came from the Hindi word ‘Boond’ means drops or droplets. Boondi is made from chickpea flour (besan). Small pearl sized, round balls are deep fried in the hot oil or ghee and it is known as boondi. Going further, these boondis are soaked in sugar syrup and then formed in the shape of ladoo or ball.

Sometimes you will see the green and red boondis here and there in the ladoo when you buy from the shop. Those are because of edible food color. I have avoided that and used saffron for the flavoring while making it.

Boondi ladoos and/or motichoor ladoos are served to many gods and godesses. If making for pooja or offering as prasad or bhog then fry in the ghee or clarified butter. If not then it is ok to use any flavorless oil like canola, corn or safflower.

Check out more ladoo recipes
Coconut ladoo  //  Besan ladoo  //  Rava ladoo  //  Kuler ladoo


How to make boondi ladoo recipe:


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1) Take the besan in a bowl.

2) Add little water at a time and make smooth, lump free batter. If you add all the water once, you will have too many lumps in the batter and so please avoid that.
Boondi Ladoo Recipe | Boondi laddu | How to make Boondi ke ladoo

3) Batter should be runny consistency.

4) Special utensils required are perforated spoons. To get the perfect boondi use right type of spoon. Below in the picture, small spoon with small holes is required for dropping and making boondi shape. While big spoon is used to drain out the fried boondi from oil.
Boondi Ladoo Recipe | Boondi laddu | How to make Boondi ke ladoo

5) Heat the oil in a pan for deep frying on medium heat. Hold the boondi making spoon on the pan with your left hand and take some batter in the ladle, pour on the spoon.

6) and spread in using the ladle in circular motion and boondi will drip down in the oil.
Boondi Ladoo Recipe | Boondi laddu | How to make Boondi ke ladoo

7) Keep moving the boondi so it get cooked evenly. Boondi should be just cooked (not crispy, not brown in color).

8) Drain out the excess oil using second perforated spoon and remove it to a paper towel lined plate.
Boondi Ladoo Recipe | Boondi laddu | How to make Boondi ke ladoo

9) Before making second batch of boondi, clean the bottom of the spoon with kitchen towel or paper napkin to get the good shaped boondi.

10) I am saying again, do not forget to clean the bottom part at every batch.
Boondi Ladoo Recipe | Boondi laddu | How to make Boondi ke ladoo

11) Once all the boondis are ready, make the sugar syrup.

12) Take sugar, water and saffron in a pan on medium heat.
Boondi Ladoo Recipe | Boondi laddu | How to make Boondi ke ladoo

13) Sugar will melt down and it starts to boil.

14) Let it boil till you get one string consistency or ek taar chasni. HOW TO CHECK ONE THREAD: 1) Take small drop of syrup in a plate, cool a bit, rub between your thumb and first finger and you will see the single string forming. 2) Check by candy thermometer,  it should be 220ºF – 222ºF/104º-105ºC. Once reach the single thread consistency, turn off the stove. It took me 4-5 minutes to get the right stage. At the right stage sugar syrup will be thick enough that it coat the spoon.
Boondi Ladoo Recipe | Boondi laddu | How to make Boondi ke ladoo

15) Then add fried boondi in the prepared syrup along with nuts, raisins and cardamom powder.

16) Mix well and keep it aside for 30 minutes covered.
Boondi Ladoo Recipe | Boondi laddu | How to make Boondi ke ladoo

17) By this resting time, all the syrup is absorbed by the boondi.

18) Start shaping the ladoo. No need to grease the hands, squeeze a little tight while forming the shape, the absorbed syrup will help to bind together.
Boondi Ladoo Recipe | Boondi laddu | How to make Boondi ke ladoo

19) This quantity makes 8 ladoos, Here I have made 6 ladoos and rest sweet boondi we ate while it was warm.

20) Garnish it with sliced pistachios and let it rest for 3-4 hours. It will harden up and it is ready to serve.
Boondi Ladoo Recipe | Boondi laddu | How to make Boondi ke ladoo

Make them on festivals like Diwali, Holi, Ganesh Chaturthi, dussehra etc.

Serving suggestion: Serve boondi ladoo as a dessert, or enjoy anytime of the day.

Tips on making perfect boondi ladoo recipe:

  • Using the right perforated spoon is important for making perfectly shaped boondi. Make sure that holes are not too small or not big. They should be medium.
  • Always make the runny and lump free batter. Do not make batter thick or too thin. Perfect consistency is required for making good, round shaped boondi.
  • If batter is too thick then you will get tailed boondi, thin it out by adding little water.
  • If batter is too thin then you will get flat boondi, add little besan to get right consistency.
  • To avoid the tailed boondi, I highly recommend cleaning or wiping the bottom (not top) of the spoon.
  • Do not make the boondi crispy otherwise it won’t soak the syrup.
  • One thread consistency of the syrup is most important for the soft texture of the ladoo. If syrup cooked more (means two or more thread) then ladoos will be rock hard. One string makes soft and melt in your mouth ladoo.
  • I have practice to shape the ladoo by using only one hand. If you find it difficult use two palms. But to get nice round shape I would say try with one hand only.

Boondi Ladoo Recipe | Boondi laddu | How to make Boondi ke ladoo

Boondi Ladoo Recipe | Boondi laddu | How to make Boondi ke ladoo
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Boondi ladoo recipe (Boondi laddu recipe)

US measuring cups are used (1 cup = 240 ml)
Course Dessert
Cuisine Indian
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Yield 8 ladoos
Author Kanan

Ingredients (1 cup = 240 ml)

For making boondi:

  • ½ cup Besan (gram flour)
  • ¼ cup + 1 tablespoon Water
  • Oil to deep fry the boondi

For Sugar syrup:

  • ½ cup White granulated sugar
  • 1/3 cup Water
  • few strands Saffron

For ladoo:

  • ½ teaspoon Green cardamom seeds powder
  • 1 tablespoon Raisins
  • 1 tablespoon Almonds chopped
  • 1 tablespoon Pistachios sliced + little more for garnishing

Instructions

Making boondi:

  1. Take the besan in a bowl.
  2. Add little water at a time and make smooth, lump free batter. Batter should be runny consistency.
  3. Special utensils required are perforated spoons. To get the perfect boondi use right type of spoon. See below in photos.
  4. Heat the oil in a pan for deep frying on medium heat.
  5. Hold the boondi making spoon on the pan with your left hand and take some batter in the ladle, pour on the spoon and spread in using the ladle in circular motion and boondi will drip down in the oil.
  6. Keep moving the boondi so it get cooked evenly. It should be just cooked (not crispy, not brown in color).
  7. Drain out the excess oil using second perforated spoon and remove it to a paper towel lined plate.
  8. Before making second batch of boondi, clean the bottom of the spoon with kitchen towel or paper napkin to get the good shaped boondi.
  9. Once all the boondis are ready, make the sugar syrup.

Making sugar syrup:

  1. Take sugar, water and saffron in a pan on medium heat. Sugar will melt down and it starts to boil.
  2. Let it boil till you get 1 string consistency or ek taar chasni. HOW TO CHECK 1 STRING: 1) Take small drop of syrup in a plate, cool a bit, rub between your thumb and first finger and you will see the single string forming. 2) Check by candy thermometer, it should be 220ºF - 222ºF/104º-105ºC. Once reach the single thread consistency, turn off the stove.
  3. It took me 4-5 minutes to get the right stage. At the right stage sugar syrup will be thick enough that it coat the spoon.

Making boondi ladoo recipe:

  1. Then add fried boondi in the prepared syrup along with nuts, raisins and cardamom powder.
  2. Mix well and keep it aside for 30 minutes covered.
  3. By this resting time, all the syrup is absorbed by the boondi.
  4. Start shaping the ladoo. squeeze a little tight while forming the shape, the absorbed syrup will help to bind together.
  5. Garnish it with sliced pistachios and let it rest for 3-4 hours then serve

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  1. Prajakta Welling