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Boondi ladoo recipe | Boondi ladoo | Diwali sweets recipes

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boondi-ladoo-recipe

Boondi Ladoo – I have helped my mom making Boondi ladoo / Boondhi Laddu recipe from my childhood. I love making this and enjoyed every time making ladoos. Especially shaping the ladoos. I used to feel so proud shaping the ladoos myself as well as helping my mom. And the same recipe we used to do everytime, my mom wrote and kept in the recipe notebook and passed it to me. And this is that same ladoo recipe. After trying sweet boondi successfully, I wanted to make this ladoo too. I dint want to rush it last year, so thought of making this year. And happy that it came out great too.  I have a helping video too for shaping the ladoo, to show how I shape it. I use only one hand to shape ladoo as I learnt that way. So the size of the ladoo also relative to that. How about the taste? It taste so divinely! With cloves as main flavouring ingredient. It comes out amazingly flavorful just like we eat in marriages.

boondi-ladoo

Boondi ladoo recipe

Recipe Cuisine: Indian  |  Recipe Category: Sweets
Prep Time: 25 mins    |  Cook time: 25 mins    |  Makes: 30 ladoos

Ingredients

Besan/ Kadalai maavu / bengal gram dal flour – 1 & 1/2 cup

Sodium bi carbonate – 1 pinch

Sugar – 2 & 1/2 cup

Elachi/ cardamom – 5

Cloves – 5

Edible camphor (optional) – A small pinch

Rose essence (optional) – 3 drops

Nutmeg powder(optional) – A pinch

Salt – A pinch

Yellow food colour (optional) – A small pinch

Cashew nuts – 10

Raisin – 15

Sugar candy (kalkandu) – 15

Method

  1. Sieve besan, add cooking soda (sodium bi carbonate), salt, food colour and mix with water in a bowl. The consistency should not be too thick or too thin. Just right enough to get through the holes of the ladle easily.

    2. 1-boondi-laddu

  2. Heat oil and use a big slotted spoon to make boondis as shown below. You will be needing two big ladles with holes as seen in the picture below(slotted) . One for making boondi and one for draining from oil. Use another deep ladle to spoon the batter. Pour one ladle of batter over the ladle with hole holding it just above the oil and spread it. Make sure to hold the ladle high enough. If its too close, tails will be forming in the boondi.

  3. Wipe the ladle with the karandi as seen below everytime. Fry with constant turning to ensure even cooking and drain once the bubbles ceases, no need to wait until it gets very crispy. Just make sure its cooked. Drain in paper towel. Repeat to finish the batter.

  4. Then start with the sugar syrup now. In a heavy bottomed vessel, boil sugar with water enough to immerse it. Boil until 2 string consistency. If you swipe the back of ladle and check between ur thumb and forefinger, there will be two strings forming in-between the fingers. Or you can keep a small bowl of water and pour a little syrup in it, it will not dissolve and you can move the syrup and gather it. Switch off the stove. This is tricky, but after one string consistency reaches,this stage comes quickly. Make sure to keep the flame in medium or low to not pass this stage. You can add a tsp of lemon juice to prevent crystallization. Add the cardamom powder and remove from the flame. Add essence if adding to it. You can add food colour in syrup too.

    5. 2-boondi-laddu

  5. Add boondi to this. Fry broken cashews, followed by raisins, cloves and add it to the boondi. Do not over mix as it might crystallize. 

    6. boondhi-laddu

  6. Add edible camphor as shown very less, powdered between ur fingers, add nutmeg if desired. Add kalkandu. Mix well.

    7. 4-boondhi-ladoo

  7. When the boondi is warm enough to handle, make laddoos. Do not let the mixture cool down. Please refer the video below to see how I shape the ladoos. I use gloves, but its optional, you can use your bare hands. No need to grease your hands. Just squeeze and press to roll the ladoos, the syrup will ooze out while you roll and it helps in holding the ladoos as it cools down, the syrup solidifies and holds the boondis together to ladooooo 🙂

    8. 5-boondhi-ladoo-recipe

Notes

    • Hold the ladle up from oil well, otherwise you will get tails in the boondi.
    • Adding colours is optional, you can make it plain.
    • Adding cloves, edible camphor and essence is optional. Smells great even simply with elachi. But I like it with all these 🙂
    • If the batter is too thick, you will get boondis with tail. So add more water and try.
    • If the batter is too watery then the boondis may fall flat. So add more gram flour and try.
    • Start making ladoos as soon as its warm enough to handle.
    • Do not add cashews, rasins or kalkandu more as it would be difficult while shaping ladoos.
    • Also be careful while adding edible camphor. If you add more, it would be over powering.
    • Reasons for sugar crystallizing and not able to make ladoo :
      a)Sugar syrup not made in medium flame.
      b)Boondi is too much for the sugar syrup.
      c)Letting boondi cooldown too much.
      d)Boondi fried until crispy and not soft.

Ladoos stays good for a week in shelf. The flavour gets more better from the next day 😉

boondi-laddu-recipe

Here is the video how I shaped the ladoos.

Reader Interactions

Comments

  8. Madam madam made it just now n I gotttttt ittttttt.im so happy n jumping dhinka chika dhinka chika.ur super hit mam so r ur receipessssss.ur blog superhit n im biggest fan of it.never even dreamt dat I can make boondi ladoooooo.ah! Top of da world

    Reply

  18. Hi Raks,
    My friend ramya used to as me for recipes and appreciated me on seeing my blog . I told her I m not even a drop a drop in this big ocean what would you say if you see raks kitchen and sharmis passion etc . Now a days she says for perfect measurements in veg recipes she refers raks kitchen and for non veg sharmis passion .

    Reply

  19. I tried your easy tomato chutney many times and visit your web daily . Hats off to your work . Your post on traditional recipes is a easy ref for all of us who stay away from home and wish to learn it . One tough question ! How do you remain slim even after eating all the delicacies prepared by you ?

    Reply

  27. Priya, water proportion is not that important, it only determines the time taken to get your consistency Anyways, 1 & 1/2 cup for your reference. More water – long time it will take to get consistency, less water – you will get your consistency sooner. But too little will anyways not advice able.

    Reply

  28. Absolutely agree with you vinita… Raks Rocks!! amazing blog she has and a superb collection of recipes.. step by step pics really help newbies like us… Love u Raji!! was waiting for ur boondi laddu recipe…. will definitely try it out on Diwali..

    Reply

  36. I think u fried the boondis crips. This should not be crisp so act quickly and once it's cooked remove from oil. And reg crystallization as I mentioned in the post do all the boondis first and lastly prepare sugar syrup and add boondis bully then mix. If you prepare and keep the sugar syrup and keep mixing the boondis it will get crystallized soon. Stirring, I mean after removing from fire, makes sugar syrup crystallize.

    Reply

  41. raks,i made laddu & it came out good.I am very happy.Thank you for sharing ur tips.Even very small tips were useful!Do you know how many days these laddus will stay good?Do inhave to refrigerate it?

    Reply

  45. Yesterday tried it and it failed due to syrup crystalized.
    Tried again today correcting yesterday mistakes and came out well.Very happy,finally I could able to do ladoo..most of credit goes to you and your simple recipe. Even guy like me could do these home made sweets.thanks again..keep up the good work 🙂

    Reply

  48. Want to try this . 1 cup of besan will be around 125 g and sugar will be around 200g . am I correct?
    or can we use a normal cup to measure both besan flour and sugar.

    Reply

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