Boondi Ladoo Recipe

Boondi Ladoo is famous and delicious Indian Sweet made on special occasions like festivals, marriage, birthdays, etc. and often served as Prasad at temples and homes. It hails from North India and is a ball shape (laddu) sweet made out of small round sweet boondi made from chickpea flour (besan) and dipped in sweet syrup. This is a very simple recipe if proper procedure is followed. It requires little skill and also getting used to preparing the Boondi. The Besan Batter and the Sugar Syrup (Chasni) plays very crucial role in achieving the desired result. You will require a special Jara or Big Spatula with holes for preparing the Boondi. The boondi ladoo are often flavoured with cardamom (elaichi) and saffron or food color is used to give it color and decorated with pistachios. This traditional Indian sweet is loved by all.

Click the PLAY BUTTON below to view the video recipe of Boondi Ladoo:

INGREDIENTS:

For making syrup:

3/4 Cup Sugar

1/2 + 1/8 Cup Water

1/4 Tsp Cardamom Powder

2-3 pinch Saffron Yellow food color or 5-6 Saffron strands

For making boondi:

1 Cup Chickpea Flour (Besan)

1/2 Cup Water or as needed

1/4 Tsp Melted Ghee (Clarified Butter)

2-3 pinch Saffron Yellow food color

2-3 pinch Orange Red or Tomato Red food color

Oil for frying

For making ladoo:

2 Tsp melted Ghee (Clarified Butter)

Pistachio clippings (optional)

SERVES: Makes 311 gm Boondi Ladoo (12 small size)

PREPARATION TIME: 20 Min

COOKING TIME: 30 Min

TOTAL TIME: 50 Min

* 1 CUP = 237 ML

METHOD:

Making Syrup:

1. Take Sugar and Water in a pan.

2. Keep flame high & allow it to come to boil.

3. Cook for 3 mins on high.

4. Switch off the flame once & check for 1 string consistency. Cook more if required.

5. Add Cardamom Powder, Saffron Yellow food color or Saffron and mix well. 

6. Cover & keep syrup aside.

Making Boondi:

1. Take Chickpea Flour (Besan) in a bowl.

2. Using Water prepare free flowing batter.

3. Add Melted Ghee (Clarified Butter) and mix well.

4. Take 1/4 Cup batter in a separate bowl and add Orange Red or Tomato Red Food Color.

5. In the bigger bowl, add Saffron Yellow food color & mix well.

6. Heat oil & then lower the flame.

7. Check consistency of batter by putting a drop of batter in oil. Add more flour or water as required.

8. Place Boondi Zara (No.1) over hot oil. Keep flame on low.

9. Pour batter starting from centre towards the end & let boondi fall itself in oil.

10. Turn flame high & cook for 1 or 2 stir & then remove boondi on tissue paper.

11. Repeat the process for rest of the Boondi.

12. Fry Red Boondi in the same way.

13. Boondi is ready!

14. Add Boondi in syrup & mix well. Cover & let it stand for 15 mins to all Boondi to absorb syrup.

Making Ladoo:

1. Add melted Ghee (Clarified Butter) to Sweet Boondi and mix well.

2. To make Ladoo, take boondi mixture in hands & press tightly to form a ball. Shape it round & place on a paper cup or plate.

3. Prepare all Boondi Ladoo in the same way.

4. Garnish with Pistachio clippings.

5. Allow Boondi Ladoo to set for 1-2 hours on room temperature & then it is ready!

TIPS:

1. To check syrup consistency, take some syrup on forefinger & when your forefinger and your thumb are pulled apart gently it should form 1 string. If string doesn't form cook at 1 min intervals & keep checking. If 1 string is reached, keep the flame off.

2. For boondi prepare free flowing batter like Pakoda mixing little water at a time. For perfect consistency, batter when poured with a spoon should fall freely.

3. You can also divide boondi batter into 3 parts for making three colors boondi (e.g. green color Boondi).

4. To check batter consistency, add a drop in oil with a spoon, if it is round in shape then it's perfect. If it falls flat it means water is more. Add 1 Tsp Besan more & adjust the consistency. Add more if needed. If it does not fall freely add more water.

5. Pour batter in oil starting from center towards the end & let boondi fall itself in oil. Do not use spoon to spread the batter or else Boondi won't turn out round in shape.

6. Ensure Boondi Jara is washed or wiped for each lot to ensure perfect round Boondis.

7. Boondi should be poured in slightly warm syrup. Check syrup temperature & reheat to lukewarm temperature if needed.

Click the "Print" Button on the top of this Page to "Save" this recipe