Boondi Ladoo | Boondi Laddu

Ladoo is like a National Favourite sweet.Ladoo is an Indian dessert with few ingredients. It is made using any nuts or flour, along with sweetener and a fat holding substance and rolled as a ball.

There are so many ladoo varieties out there in India and the most popular one is the Boondi Ladoo. Mothichoor Ladoos are also equally popular. Both Both Boondi and Mothichoor Ladoos have similar preparation. The major difference is the size of the boondi.

Mootichoor Ladoo has a tiny boondi and is usually orange colored. Boondi Ladoo has medium-sized boondi and is usually yellow in color.

In this recipe, I have used Lemon Yellow food color, you can skip it if you do not prefer or Use organic food colors or even a little Turmeric powder is also Fine.

Ladoo is mostly made during Diwali or for Weddings. It is the most popular Indian Festival mithai.

What is Boondi

Boondi is an Indian Dessert made from deep frying a batter prepared with chickpea flour using special perforated Ladles. The prepared boondis are then sweetened using a sugar syrup.

The boondi batter consistency is very much essentials to get the perfect round boondi with a tail. Also, there are many tips & tricks to get boondi the right way.

I have spoken a lot on Boondi, in My Sweet Boondi post. Please take a look at the post for more details.

Boondi Ladoo

Sweet Boodi is the base for Boondi Ladoo. Fried boondis are then dunken in Sugar syrup with two string consistency. we add the ghee fried nuts along with edible camphor. Finally, we shape the Ladoo by combining everything together.

Tips for boondi ladoo

• Never Allow the boondis to cool down completely. Shape the Ladoo as soon as the sugar mixture is warm enough to handle.
• If the boondis cool down completely you may not be able to shape the Ladoo.
• Usually in the Ladoo served in Weddings has a unique flavor, it is from the edible camphor and ghee fried clove. So do not skip that part.
• The sugar syrup consistency is very important in Ladoo holding the shape.
• I usually go for 2 string consistency, But 1 string consistency will also work well.
• After the one string consistency, the two string consistency will be achieved in the next 2 or 3 mins.
• You can add little lemon juice to the sugar syrup to prevent the Sugar from crystallization.
• If the Ladoo is not holding the shape, you can heat the boondis once again by adding little ghee or warm water. And then start shaping the Ladoo once again.

Check the Boondi Laddu Video below:

Ingredients required for boondi ladoo

Besan Flour or Chickpea Flour

Besan Flour or Gram flour is prepared from ground chickpeas. It is very common in India for preparing sweets and Savouries. It is the base for boondi ladoo.

Cooking Soda

Cooking Soda otherwise called Sodium bi Carbonate gives crisp boondis. If you don't prefer you can skip it and add 1 tbsp of Rice Flour.

Refined White Sugar

white sugar is the most important ingredient as it holds the shape of the ladoo. Cook the sugar syrup till 2 string consistency and then making perfect ladoos is a breeze.

Cashew Nuts & Raisins:

Ghee fried cashew nuts and raisins give a nice flavor to ladoos.

Cloves & Edible Camphor

Adding both cloves and Edible Camphor give a nice and unique flavor and aroma to the ladoos, so I suggest not to skip it. But if you are not able to source edible camphor you can skip it.

How to prepare Boondi Ladoo, With Step by Step pictures:

How to Prepare Boondi:

1.In a mixing bowl add in 1 cup of Besan Flour, To this add in the Cooking Soda

2.Add ½ cup water and mix well with a whisk.

3.Add in the food color if adding and whisk once again. I used Lemon Yellow color.

4.Close the bowl and keep it aside for 15 mins.

5. After 15 mins. The batter would be slightly thick. Add another 1 tbsp of water and whisk well. Check the batter consistency and now let’s start preparing boondi.

6. Heat a pan with oil. Keep three ladles ready. One for Preparing the Boondi, Another one for handling the batter, and another one for draining the bond once it’s deep-fried.

7. Once the oil is hot keep the laddle on which we will pour the batter approximately 4 inches high above the kadai not more than that.

8.Spoon the batter and pour over the boondi ladle. Keep circularly moving the laddle while you pour the batter. So that the boondis fall separate and don’t get clustered.

9.Once the batter is poured, Remove the ladle. Wash it and wipe it clean to use for the next batch.

10.The boondi will get cooked in 30 to 40 secs approximately. No need to cook till crisp. Remove after 40 secs from oil and drain the oil completely using paper towels.

Prepare the Sugar Syrup for Boondi Ladoo

1.In a saucepan add in about 1 ¼ cups of Sugar to this add in 1 cup of water.

2.Cook in a low flame until a 2 string consistency is reached. We will get it in 2 or 3 mins after the one string consistency.

If you take a small drop and check between your finger two strings will be formed. Switch off at this stage

To Prepare Boondi Ladoo

Now to the prepared Sugar Syrup add in the prepared boondis.

Heat 1 tbsp of ghee and fry cashew nuts, Raisin, Cloves and keep ready. Add ghee fried Cashew nuts, Raisins, Cloves to the boondi.

Also add Rock Sugar Candy , Crushed Cardamom pods, and a small tiny edible camphor piece.

Combine Everything. When the boondis cool down and the heat is brearable.Transfer everything to a plate and start shaping the Ladoo.

Take a handful of Ladoo and press very tightly to hold the Ladoo. Delicious Boondi Ladoo is ready to serve.

Disclaimer: I am not a nutritionist , the nutrition value provided here is an estimate.It will vary based on the quantity and brands of the products used.