Boondi Ladoo

Boondi ladoo means a round sweet made from small fried droplets of besan/gram flour, bound together with sugar syrup and flavored with ingredients like cardmom powder and nuts.

Boondi ladoo is a popular Indian sweet made from tiny, round, fried droplets of besan/gram flour batter, known as boondi. These small fried boondis are soaked in sugar syrup and then shaped into round balls or ladoo. These ladoos are often flavored with cardmom powder, saffron, and nuts like almond, cashew and pistachio.

Boondi ladoo is often prepared during festivals, religious ceremonies and special occasions. They are known for their rich, sweet taste and slightly crunchy texture. The process of making boondi ladoo involves preparing the boondi by frying the batter through a special ladle with holes/oil strainer/slotted spoon, soaking them in sugar syrup, and then forming them into ladoos while the mixture is still warm.

Here I am sharing easy boondi ladoo recipe with step by step instructions and video.

Recipe Video :-

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How to make Boondi ladoo :-

Sieve 1 ½ cup of besan in a mixing bowl.

Add ¾ cup of water gradually and prepare smooth batter.

Now add pinch of baking soda, pinch of yellow food color, 1 tsp hot oil and mix everything well.

Heat oil in a pan for deep frying the boondi. Hold the boondi ladle/slotted spoon a little above the hot oil, do not let to touch the hot oil.

Drop a spoonful of the batter over slotted spoon into the hot oil, it will create small boondi. Do not overcrowd the boondi as they stick to each other.

Stir occasionally and fry boondi until turns crisp. Drain the boondi on a paper towel and keet it aside.

In another pan add 1 ½ cup sugar, 1 ¼ cup water and cook until turns sticky consistency syrup. You don’t  need thread consistency syrup. Do not over cook the syrup.

Add 1/8 tsp cardmom powder, 2 pinch of yellow food color and mix well.

Now add prepared boondi to the sugar syrup, cover the pan and cook for 3 minutes.

Take off the pan and let it rest for 10 minutes.

Add roasted almond, cashew, pistachio and mix everthing well.

Grease hands with ghee and prepare ladoo while mixture is still warm.

Enjoy boondi ladoo.

Tips :-

You can use oil strainer/slotted spoon/boondi zara to prepare boondi.

Do not prepare thread consistency syrup.

Do not overcook the sugar syrup, as it makes ladoo hard and dry.

Adding color is optional, you can skip. Or add any color of your choice to make it look attractive.

Shape ladoos when mixture is still warm.

You can store boondi ladoo ladoo in an airtight container for up to a week.

Boondi Ladoo

Recipe by Divya PatelCourse: DessertCuisine: Indian

Servings

15

servings

Prep time

10

minutes

Cooking time

30

minutes

Total time

40

minutes

Boondi ladoo is a popular Indian sweet made from tiny, round, fried droplets of besan/gram flour batter, known as boondi. These small fried boondis are soaked in sugar syrup and then shaped into round balls or ladoo. These ladoos are often flavored with cardmom powder, saffron, and nuts like almond, cashew and pistachio.

Ingredients

• For Boondi :-

• 1 ½ cup Besan/Gram flour

• 3/4 cup Water

• 1 Tsp Hot Oil

• Baking soda – a pinch

• Yellow food color – a pinch

• Oil for frying

• For Sugar Syrup :-

• 1 ½ cup Sugar

• 1 ¼ cup Water

• Yellow food color – 2 pinch

• Other Ingredients :-

• 5 Almonds (chopped)

• 5 Cashews (chopped)

• 8 Pistachio (chopped )

• 1/8 Tsp Cardmom Powder

Directions

• Sieve 1 ½ cup of besan in a mixing bowl.
• Add ¾ cup of water gradually and prepare smooth batter.
• Now add pinch of baking soda, pinch of yellow food color, 1 tsp hot oil and mix everything well.
• Heat oil in a pan for deep frying the boondi. Hold the boondi ladle/slotted spoon a little above the hot oil, do not let to touch the hot oil.
• Drop a spoonful of the batter over slotted spoon into the hot oil, it will create small boondi. Do not overcrowd the boondi as they stick to each other.
• Stir occasionally and fry boondi until turns crisp. Drain the boondi on a paper towel and keet it aside.
• In another pan add 1 ½ cup sugar, 1 ¼ cup water and cook until turns sticky consistency syrup. You don’t  need thread consistency syrup. Do not over cook the syrup.
• Add 1/8 tsp cardmom powder, 2 pinch of yellow food color and mix well.
• Now add prepared boondi to the sugar syrup, cover the pan and cook for 3 minutes.
• Take off the pan and let it rest for 10 minutes.
• Add roasted almond, cashew, pistachio and mix everthing well.
• Grease your hands with ghee and prepare ladoo while the mixture is still warm.
• Enjoy boondi ladoo.

Notes :-

• You can use oil strainer/slotted spoon/boondi zara to prepare boondi.
• Do not prepare thread consistency syrup.
• Do not overcook the sugar syrup, as it makes ladoo hard and dry.
• Adding color is optional, you can skip. Or add any color of your choice to make it look attractive.
• Shape ladoos when mixture is still warm.
• You can store boondi ladoo ladoo in an airtight container for up to a week.