AuthorPooja SundariaCategoryDesserts, Indian SweetBoondi laddoo is one of my favourite sweets from childhood. On every occasion, my baba used to bought these laddoos from a specific sweet shop in town. The most of time I have eaten delicious boondi laddoo from that shop.
Boondi is sweet round pearls, which made from chickpea flour (besan). Small pearl-sized, round balls are deep-fried in the hot ghee and it is known as boondi. These boondis are soaked in saffron flavoured sugar syrup and black cardamom that gives ladoos a very special flavour. And last then formed into the shape of a ladoo or ball.
Boondi ladoos are made on special occasions or festivals like Holi, Diwali, Raksha Bandhan or Ganesh Chaturthi. Laddoos are also necessary for north Indian weddings.
How to Make Perfect Boondi Ladoos
One of the most important things that you need to make the perfect looking Boondi ladoo at home is a "boondi laddoo jhara". It’s a kind of a ladle (usually made with iron or other metal) with fine holes. You need the one with medium holes for this recipe. Make a thin flowing batter for these ladoos that should fall from the jhara as you tap on it. The batter is poured through a ladle or sieve in hot ghee for frying. These give rise to round-shaped droplets, called boondi (derived from the word ‘boond’ in Hindi which means water droplets.
Do not over-cook or crisp the boondis. These are medium-sized boondi, so it needs to be fried for like 40 seconds only. Make sure the colour should not change. Don’t look for any consistency in sugar syrup. Just let the sugar dissolve and the mixture come to a boil. Then turn off the heat, and add the fried boondi. Then let it boondi sock all the syrup.
I have made laddoos in desi ghee. But, if you want to cook in oil then also fine but frying boondi in ghee is key to these delicious laddoos. Actually, Indian desserts and sweets have a very distinct flavour that comes from ghee.
Ingredients
Instructions
Sift the besan in a bowl. Add little water at a time and make a smooth, lump-free batter. The batter should be runny but not too thick or loose consistency.
Special utensils required is Boondi jhara. To get the perfect boondi to use the right type of spoon. See the pics shared above.
Heat the ghee in a pan for deep frying on medium heat. Hold the boondi making skimmer on the pan with your left hand and take some batter in the ladle, pour on the skimmer/jhara. And, spread in using the ladle in a circular motion and droplets will drip down in the oil.
Fry till they are just cooked (not crispy or brown). Drain the excess ghee using another skimmer and remove it to a paper towel-lined plate.
Before making the second batch of boondi, clean the bottom of the spoon with a kitchen towel or paper napkin to get the well-shaped boondi. do not forget to clean the bottom part of every batch.
Fry rest till you are done with the batter.
Take sugar, water and saffron and cardamom powder in a saucepan on medium heat. Let it come to a boil.
And cook till you nice less bubbly consistency.
It took me 5 -6 minutes to get to the right stage. At the right stage, sugar syrup will be thick enough that it coats the spoon.
Add fried boondi, black cardamom seeds, chopped nuts and melon seeds to the sugar syrup.
Mix and let it rest covered for 1 hour. By this resting time, all the syrups get absorbed.
Start shaping the laddoo. No need to grease the hands, squeeze a little tight while forming the shape, the absorbed syrup will help to bind together.
Garnish with more nuts and edible silver foil and let them sit for 3-4 hours and they’ll firm up, now laddoos are ready to serve.
Ingredients
Directions
Sift the besan in a bowl. Add little water at a time and make a smooth, lump-free batter. The batter should be runny but not too thick or loose consistency.
Special utensils required is Boondi jhara. To get the perfect boondi to use the right type of spoon. See the pics shared above.
Heat the ghee in a pan for deep frying on medium heat. Hold the boondi making skimmer on the pan with your left hand and take some batter in the ladle, pour on the skimmer/jhara. And, spread in using the ladle in a circular motion and droplets will drip down in the oil.
Fry till they are just cooked (not crispy or brown). Drain the excess ghee using another skimmer and remove it to a paper towel-lined plate.
Before making the second batch of boondi, clean the bottom of the spoon with a kitchen towel or paper napkin to get the well-shaped boondi. do not forget to clean the bottom part of every batch.
Fry rest till you are done with the batter.
Take sugar, water and saffron and cardamom powder in a saucepan on medium heat. Let it come to a boil.
And cook till you nice less bubbly consistency.
It took me 5 -6 minutes to get to the right stage. At the right stage, sugar syrup will be thick enough that it coats the spoon.
Add fried boondi, black cardamom seeds, chopped nuts and melon seeds to the sugar syrup.
Mix and let it rest covered for 1 hour. By this resting time, all the syrups get absorbed.
Start shaping the laddoo. No need to grease the hands, squeeze a little tight while forming the shape, the absorbed syrup will help to bind together.
Garnish with more nuts and edible silver foil and let them sit for 3-4 hours and they’ll firm up, now laddoos are ready to serve.