Mittu loves Chota Bheem and insisted that I click the ladoos with her chotta bheem doll (which my brother got it from Odyssey) so I clicked and am posted it here 🙂
Thank you Lavi and Sangee for motivating me to try ladoo this year and thanks to Raji for the inspiration for the video.I shared the recipe with my best friend, she made it yesterday and sent the pics, it was soo good Sowmya will be sharing the pic in FB soon. Now lets get on to learn how to make boondi ladoo.
Boondi Ladoo Recipe – Ingredients
Preparation Time : 20 mins | Cooking Time : 25 mins | Makes : 14 ladoos
Recipe Category: Sweet | Recipe Cuisine: South Indian
Besan Flour(Kadalai Maavu) – 1 cup
Water – 1/2 to 3/4 cup(adjust to get a flowing batter)
Cooking soda – a very tiny pinch(mustard size)
Cloves – 2
Yellow food color – a tiny pinch
Cardamom – 2 powdered
Cloves – 2 powdered
Cashews – 1/2 tbsp broken
Sugar Candy – 15
Raisins – 1/2 tbsp
Edible camphor – a very tiny pinch
Oil – to deep fry
To make the sugar syrup
Sugar – 1 and 1/2 cups
Water – 3/4 cup(sugar should be just immersed so adjust accordingly)
Method:
- In a pan – add a tsp of ghee and fry add cashews fry till slightly browned then add raisins and fry till golden brown,powder cloves and elachi using hand mortar and pestle,keep aside.Sieve besan flour with soda and transfer it to a mixing bowl.Add water little by little to form a thick paste.
- Then add more water to form a flowing batter, then add yellow color.We need 2 laddles for making boondhi : one for making the boondhis and another for draining them from oil.Here is where we need to be very careful. If the batter consistency is not perfect the balls will not be round and it will have tails.To check if the batter is in correct consistency : First take a spoon and dip the backside of the spoon into batter and hold it on top of the preheated oil. If it drops as perfect rounds then the batter is perfect.Pour one ladle of batter over the ladle with the hole holding it just above the oil as shown in the picture.
- It will drip down by itself, you can even spread it using the laddle in circular motion(like we make dosa) for quicker process.Turn over to cook on both sides evenly.It should not be crispy just cooked.
- Wipe off the boondi laddle with a cloth for each batch.Alternatively you can wash the boondi laddle and wipe it clean and then start the next batch.Repeat to finish the entire batter.Simultaneously, In a broad vessel first add sugar with water till immersing level and heat it up.Check for single string consistency ie If you take a drop between your thumb and index finger you can see a single string forming as shown below in the 1st thumbnail – thats the right consistency,Set aside.
- Drain the boondis in a tissue and immediately add it to the prepared warm sugar syrup.Once you add all the boondis add fried cashews,raisins,edible camphor,cardamom powder,cloves powder and sugar candy.Mix it wellWhen its still warm enough to handle with your hands shape them into ladoos.I didnt grease my hands, just squeeze and press tight to shape the ladoos.The syrup and oil will squeeze out while pressing which helps the ladoos becoming moist, but after the sugar crystallises it will become dry.
Store in an airtight container and enjoy your homemade sweet boondi ladoos!
My Notes:
- It keeps well for a week in room temperature itself.
- If the sugar syrup crystallizes and if the boondis become dry just heat up the syrup for a minute or 2(not more than that)…this is to make the syrup loose then try to shape them it will be easy.
- Always add cashes first while frying then when its fried halfway add raisins and fry till golden brown.
- Batter consistency is very important to get perfect round boondis.So be very careful while adding water.
- When we drop the batter with the back of the spoon and If it drops and forms balls with a tail – then the batter is very thick so add little more water to make it runny. Do the same spoon test. Once the batter is ready take a laddle full of batter and add it to the perforated laddle. Let it fall down by itself else tap it or using the same laddle used for pouring just spread it as shown in the below pic so that it drops down.
- If the batter is watery then the balls may fall flat so add little more besan flour.
Beautiful clicks.. Laddu looks very delicious and yummy..
awesome pics….love to the core
tempting sharmi… i going to try today…
tempting sharmi… i going to try today..
Lovely…. 🙂
if u try applying ghee in palms while making ladoo, it ll be perfectly shine
awsome pics sharmi n gud change over in blog….
still waiting for my ice cream recipe….
Just a doubt.. Saw in raks kitchen it is 2 string considtrncy… Which one shld use??
My recipe calls for single string only…If you follow mine please check for single string consistency only.
hi…first time I tried this ladoo recepie,it comes very well…thanks for posting this during Diwali time…..
Very well prepared and explained.
Love the laddus.
Thanks for sharing.
Wow ! Great job sharmi .
deliciously done looks wonderful
Delicious and lovely looking ladoos.
Deepa
kalakitenga sharmi ,, this is one such post i keep refreshing and seeing.. too good …
awesome recipe Sharmi, I tried it today and they turned out really well.
kalakitta sharmi!! liked the pics and video..and fb la ch.bheem pic is so thoughtfull!
Love the laddoos!
very nice chotabheem pic with ladoo
Perfectly done, and i too love the chota bheem pic as its so relate-able 🙂
So perfectly done…lovely your pictorials and video …liked your last clicks so much 🙂
I made this today, it just came out very well…my mom is very surprised that i was able to make laddoos 🙂 thank you sharmi 🙂
Hi
I accidentally strayed into your blog while searching for the laddu recipe and I stuck with this and I tried. It came out so well. Thank you so much and the measurements given were so apt. Keep doing the good work. God bless.
Hi
I accidentally strayed into your blog while searching for the laddu recipe and I stuck with this and tried. It came out so well and the measurements were so apt. Keep doing the good work. God bless.
Hi Sharmi,
I have become fan of yours..I was just searching for diwali recipes and I just stopped searching when I reached your site..I tried ola pakoda,om podi,ladoo,kaju katli,coconut barfi from your recipe and all were good..may be some were not that wow..but that was due to my mistake in measurement but just want to say that your hardwork is helping lots of us here..no need to call up amma all the time;) though ladoo is my mom's signature dish but I wanted to give her a surprise and followed your recipe and came out well though some mistakes but corrected it..next time am sure to do it well:)..Thanks thanks a lot!! great going..
hi,
your description made me to make ladoo today itself.good recepie
hi,
its really easy to do while seeing this,i ill try today itself.nice recipe.
OMG So yummy mouth watering pictures I like your recipe thanks
thank you for nice recipe how long can keep this laddo ?
Keeps well in room temperature for atleast 2 weeks…
superb ya
superb
Lovely ladoos!
Tried it at home for the first time! Btw I'm a teen! 🙂
Thanks for sharing, liked the explanation, suggestions and the pics. Now I cant resist trying my luck.
lovely
I will try today
Hi i tried ur receipe… But im getting hard and flat bhoondi… Though i changed the water consistancy it was not round in shape
Oh not really sure…Please check my notes for troubleshooting tips….I am sure if the consistency is right you will get it the perfect round shapes
Please check the oil temperature, if the temperature is right a drop of batter should come up immediately, in-fact it should not touch the bottom of the pan. Also check the consistency, a bit thick batter may result in thick boondi also make sure you cook enough just take it out once it is cooked before it becomes crispy, usually the boondi will become crispy after it is taken out of oil, so it should not be too soft or crispy after it is taken out.
hi , just a quick question, do we need to add cooking soda?
Yes Roshni baking soda is needed to give soft and fluffy boondhis
Thank you for sharing the wonderful receipes. I made laddo's and came out good – Receipe is very detailed .
hi sharmi
i love ur blog. i made laddoo but im not able to make the shape even after re-heating it.
i tried mysore pak and came out good.
If the sugar consistency is not correct then you will not be able to shape ladoos….
Hai sharmi how many hours boondi take to absorb the syrup?.
If its single string it will absorb within an hr…
You a great find for ladoo recipes. Thanks for sharing. I rarely cook and sadly indian food even more rarely, but I recently made a cheats recipe for barfi, so have been motivated to try ladoos next. Will be trying your atta ladoos for sure – they look yummilicious 🙂
Superbya..
Nice
Yeah its looking good but can we use ghee also
Can you tell me how thick the besan should be
Please check the stepwise pictures and read my notes have given tips for it
Excellent wow nice ya
Tried this today. Fantastic recipe , easy to follow…quick to impress. I increased the quantity of cardamom. Thanks and looking forward to more recipes from you.
Thanx for sharing this recipe. I made it today and it came out well thanks
If the sugar syrup
is excess what To do ?
How come sugar quantity is more for boondi laddoo and less for sweet Boondi both for 1 cup besan
it is the way it is made traditionally.also sugar syrup should be little more for all the boondis to get soaked.
Wow …. Look So Delicious, Yummy . Thanks For Sharing.
Hello Sharmilee, during initial days of my cooking, i learnt many basic recipes from your page. Simply i will follow the steps and quantity, finally perfect outcome. Gained cconfidence. Thank you. Last week i tried boondhi laddu, everything was perfect taste, texture. Only thing is there was extra sugar syrup left out. What would be the reason?
Oh not really sure this measrement should be correct for the boondis to absorb.