Boondi Ladoo, a traditional popular Indian sweet made during festivals and weddings, sweetballs made by mixing deep-fried gram flour batter with sugar syrup. It is so
called because the batter is poured through a sieve or a perforated ladle, giving rise to tiny
roundels called boondi (derived from the Hindi word boond- tiny drops of water). I never
tried making Boondi Ladoo on my own after coming to Singapore, as I did not have the
boondi ladle (jarini in Tamil) with me. Much to my relief, my mother told me once that we
can use the normal perforated ladle, that we normally use for deep frying snacks. I was
overjoyed and decided to try making the laddus. Much to my delight, my attempt was a
great success. So friends, please erase all misconceptions about boondi ladoos being a
very complicated dish. I have updated the recipe with a video – How to make Ladoo and
shaping ladoos. For this festive season, also try my Motichoor ladoo and Khoya ladoo
recipe
Scroll down to watch an Updated Video on How to make Ladoo and shaping ladoos
My mom’s sister shared the recipe with me and i have followed few tips from vah chef and mallika badrinath cookbook.
PREPARATION TIME : 15 MINUTES COOKING TIME: 30 MINUTES MAKES:12- 15 LADOOS
INGREDIENTS:
Check out this Video of Making and shaping ladoo below
METHOD:
Note:
called because the batter is poured through a sieve or a perforated ladle, giving rise to tiny
roundels called boondi (derived from the Hindi word boond- tiny drops of water). I never
tried making Boondi Ladoo on my own after coming to Singapore, as I did not have the
boondi ladle (jarini in Tamil) with me. Much to my relief, my mother told me once that we
can use the normal perforated ladle, that we normally use for deep frying snacks. I was
overjoyed and decided to try making the laddus. Much to my delight, my attempt was a
great success. So friends, please erase all misconceptions about boondi ladoos being a
very complicated dish. I have updated the recipe with a video – How to make Ladoo and
shaping ladoos. For this festive season, also try my Motichoor ladoo and Khoya ladoo
recipe
Scroll down to watch an Updated Video on How to make Ladoo and shaping ladoos
My mom’s sister shared the recipe with me and i have followed few tips from vah chef and mallika badrinath cookbook.
PREPARATION TIME : 15 MINUTES COOKING TIME: 30 MINUTES MAKES:12- 15 LADOOS
INGREDIENTS:
| BESAN | BENGAL GRAM FLOUR | 1 AND 1/4 CUP |
| COOKING SODA(BI CARBONATE OF SODA) | A PINCH |
| SUGAR | 1 AND 1/2 CUP |
| WATER(TO MAKE SUGAR SYRUP) | 1/2 CUPminus1 TBLSP |
| OIL | FOR DEEP FRYING THE BOONDI |
| FINELY CHOPPED CASHEW NUTS | 1 TBLSP |
| CLOVES | 3-4 |
| CARDAMOM POWDER | A PINCH |
| GHEE | 1 TSP |
| YELLOW FOOD COLOUR | A PINCH(OPTIONAL) |
Check out this Video of Making and shaping ladoo below
METHOD:
- Sieve the besan without any lumps. Add the cooking soda to this.Add the yellow food colour (if using). I didn’t use as my besan always gives a nice yellow colour.
- Mix the besan with water to make a batter of dosa batter consistency.
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- While adding water to the besan , first add a small amount of water and make it into a thick paste.
- Then add the rest of the water. the amount of water for 1 and 1/4 cup of besan is approximately 3/4 cup of water. This purely depends upon the texture of the besan.
- Fry the cashew nuts and cloves in a tsp of ghee and keep it aside.
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- For making the sugar syrup, mix the sugar with the given amount of water in a heavy bottomed vessel.
- Heat till the sugar gets dissolved stirring in between.
- Once sugar gets dissolved stop stirring and boil till this reach one string consistency.
- You can check the one thread consistency of the syrup between the thumb and the index finger.
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- Switch off the flame at this stage and heat the oil in a heavy bottomed pan to fry boondis.
- To check whether the consistency is right for the batter, take a spoon and with the back of the spoon mix the batter well and just hold it on the top of the hot oil.
- If this forms a nice round ball then the consistency if perfect, else it gives a tail you need to add little extra water. Add 1 tblsp and check again.
- If this forms a very thin roundels then the water is more, just add one tblsp of besan to this and check again.
- Now the batter is ready for boondis.
- You need 2 perforated ladle for making this. The ladle with small holes to make boondi and another one to take out the boondis from oil.
- Pour a ladle of batter to the perforated ladle ,keeping the ladle on the top of the oil and let the boondis falls into the oil.
- When it is half fried take it out from the oil and trasfer it to the sugar syrup.
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- Repeat the process for the the remaining batter.
- While repeating , wipe out the excess batter from the top and back of the ladle used for making boondi. This will help in getting round shape.
- I remember my grand mom washes the ladle for each batch and wipe with a dry cloth.
- Add the fried cahew nuts, cloves and elachi powder to the boondi sugar mixture.
- Mix this well with the back side of the ladle.
- When it is luke warm make balls of desired shapes and store this in a airtight container.
Note:
- The sugar syrup should be warm while putting the boondis in that.
- Make balls when this is luke warm, else the sugar will be crystalised and ladoos can not be formed.
- The ladoo ,if handled properly can be stored for 7 days in the room temperature.
- Always use good quality sugar and mineral water| drinking water for making the syrup.
- Do not touch ladoos with wet hands.
- Do not use water ,if you don’t get balls.this will make a fungal layer on the ladoo.
- If for any reason you dont able to make balls, just make 2 tbslp of sugar syrup of pur this over the boondis and make ladoos.
