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Boondi Ladoo Recipe – Boondi Laddu – How to make boondi ladoo | Diwali Sweets Recipes

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Boondi Ladoo Recipe

Making Boondi Ladoo / Boondi Laddu is like a dream come true for me…Yes it took me 2 long yrs to convince myself to try this boondi ladoo….I felt proud and contented when the boondis holded together as ladoos as that was the major part I was concerned and worried about.I patted my back when amma said its perfect!! I got this recipe from my neighbours MIL who is an expert in making ladoos.For a first timer I am totally satisfied with the results

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 🙂

Boondi Ladoo Recipe
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.

Sweet Boondi Recipe

Boondi Ladoo Recipe – Ingredients

Boondi Ladoo Recipe
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:

  1. 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.
    How to make boondi ladoo - Step1
  2. 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. How to make boondi ladoo - Step2
  3. 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.
    How to make boondi ladoo - Step3
  4. 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.How to make boondi ladoo - Step4
  5. 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.How to make boondi ladoo - Step5

Store in an airtight container and enjoy your homemade sweet boondi ladoos!

Boondi Laddu Recipe

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.
See who is been treated with the homemade ladoos that I made yesterday?!  ðŸ™‚ I didnt click this below pic to post it in the website but since my daughter demanded it to be here…:O

Boondi Laddu Recipe

Reader Interactions

Comments

  42. 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.

    Reply

  44. 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.

    Reply

  46. 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..

    Reply

    • 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.

      Reply

  76. 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 🙂

    Reply

  88. 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.

    Reply

    • it is the way it is made traditionally.also sugar syrup should be little more for all the boondis to get soaked.

      Reply

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