Boondi Ladoo

Preparing perfect Boondi Ladoo can be a bit tricky. In this article, I will guide you through the steps to make the perfect Boondi Ladoo for your Diwali celebration.

Boondi Ladoo

How to Make Perfect Boondi Ladoo for Diwali Celebration

Boondi Ladoo is a delicious Indian sweet and an essential part of Diwali celebrations. However, preparing perfect Boondi Ladoo can be a bit tricky. In this article, I will guide you through the steps to make the perfect Boondi Ladoo for your Diwali celebration.

Firstly, let's start with the batter. To get round Boondi, the batter consistency is crucial. If the batter is too thick, you will get Boondis with a tail, and if it's too thin, you will get flat Boondis. So, make sure the batter is perfect. If the batter is too thick, add a tablespoon of water and mix well. If it's too thin, add a tablespoon of batter and mix well.

Secondly, the sugar syrup consistency is equally important. Take sugar and water in a pan and mix well. Bring it to boil until you get a single string consistency. To test the consistency, take the spoon from the syrup, and the last drop falling from the syrup should form a single string-like consistency. At this point, switch off the heat. Remember, single-string consistency is crucial in the Boondi Ladoo recipe.

Thirdly, you can add yellow or orange food color to enhance the appearance of your Boondi Ladoo. Fry the Boondis till they are a little soft and the sizzling sound of the oil begins to quiet down. Also, wipe off the ladle with a cloth for each batch.

Finally, while preparing Boondi Ladoo, grease your hands with ghee to prevent the Boondi from sticking to your hands. Now, you have all the tips and tricks to make perfect Boondi Ladoo for your Diwali celebration.

In conclusion, Boondi Ladoo is one of the favorite sweets for Indians and an essential part of every Diwali celebration. With these simple steps, you can make the perfect Boondi Ladoo and impress your family and friends. Happy Diwali!

You may also like my other Diwali sweets and savories recipes like Moong Dal Murukku,  Traditional Mysore Pak Recipe, Milk Halwa, Rava Ladoo, Badhusha recipe, Pineapple Kesari, Badam Burfi, Carrot Halwa, Pumpkin Halwa, Beetroot Dates Halwa, Badam Kheer, Rasmalai Recipe, Milk Peda, Gulab Jamun, Kalakand, Kesari, Custard Halwa, Sweet Boondi, Kara Boondi, Butter Murukku, Thenkuzhal Murukku, Saffron Butter Cookies, Paruppu Vadai, Mixture Recipe and Urad Dal Vadai.

Boondi Ladoo 2016-10-22 05:41:36

Boondi Ladoo

Serves 6
Prep Time: 00:10
Cook Time: 00:30
Total Time: 00:40

Ingredients

  • 1 &1/4 cup (120 grams) Besan flour / kadalai maavu /gram flour
  • 1/8 tsp Baking soda
  • A pinch Salt
  • A pinch (optional) Orange food color
  • 1/2 cup plus 2 tbsp Water
  • 1&1/4 cup / 250g Sugar
  • 1/4 tsp Cardamom powder
  • 2 tbsp Ghee
  • 1 tbsp Chopped cashew nuts
  • 10 Raisins
  • 3 Coves
  • To fry Oil

Instructions

  • Sieve gram flour in a bowl. Then add salt, baking soda, (food color- optional) and water, mix it well until the batter becomes smooth. The batter should be little thick.
  • (Notes:Make the batter perfectly then only you will get round boondi. If the batter is too thick, then you will get boondis with a tail, so add one tbsp of water to the batter and try again. If the batter is too thin, then you will get flat boondis, so add a tbsp of batter and mix well.)
  • Meanwhile, heat a wide pan with oil over medium heat. When the oil heats, hold a boondi karandi or a perforated ladle (ladle with holes) over the oil. Then pour a ladleful of batter over the ladle and gently tap the ladle or spread it out to let the batter fall drop by drop into the oil. Fry the boondis till they are little soft and when the sizzling sound of the oil begins to quiet down. Then wipe off the ladle with a cloth for each batch. Repeat to finish the entire batter. Drain them and set aside.
  • Place 2 handfuls of boondis in a mixie jar and grind until coarse by using the pulse button and keep it aside.
  • Take sugar and water in a pan, mix well and bring it to boil until you get a single string consistency. When you take the spoon from the syrup and see, the last drop falling from the syrup form a single string like consistency. At this point, switch off the heat, add in cardamom powder, mix well.
  • Then add all the fried boondis and the ground boondi mixture to the sugar syrup and mix well. Meanwhile, heat a small pan with ghee, when the ghee melts, add cashews, fry till they become golden brown, then add raisins, fry until puffed and add in cloves and fry until spluttering. Pour this ghee mixture over the boondis, mix well until combined. Cover and keep it aside for 30 mins.
  • After 30 mins. take a small portion of this mixture while it is still warm, shape it into a tight ladoo. Repeat this procedure for the entire mixture. Let it sit for one hour and then Serve. Enjoy!

By Santhi Therese
The Indian Claypot

Sieve gram flour.

Then add gram flour, salt, baking soda

and water in a bowl and

mix it well until the batter becomes smooth.


Meanwhile, heat a wide pan with enough oil over low to medium heat. When the oil heats, hold a boondi karandi or a perforated ladle (ladle with holes) over the oil. Then pour a ladleful of batter over the ladle and gently tap the ladle or spread it out to let the batter fall drop by drop into the oil.

Fry the boondi till they are a little crisp but not brown and when the sizzling
sound of the oil begins to quiet down. Then wipe off the ladle with a cloth for each batch. Repeat to finish the entire batter. Drain them and set aside.

Place 2 handfuls of boondis in a mixie jar

and grind until coarse by using the pulse button.

For Sugar Syrup:

Take sugar and water in a pan, mix well

and bring it to boil until you get a single string consistency.

Add in cardamom powder, mix well.

Switch off the heat.

Now add all the boondis to the sugar syrup

Also, add the ground boondis

mix well and keep it aside.

Then heat a small pan with ghee,

when the ghee melts, add cashews, fry till they become golden brown,

then add raisins, fry until puffed,

add in cloves, and fry until spluttering.

Pour this ghee mixture over the boondis,

mix well until combined. Cover and keep it aside for 30 mins.

After 30 mins, take a small portion of this mixture while it is still warm,
shape it into a tight ladoo as shown in the video.

Repeat this procedure for the entire mixture. Let it sit for one hour and then Serve . Enjoy!

You may also like my other Diwali Sweets posts and recipes like Exploring the Rich Flavors of Popular Indian Sweets and Savouries, Javvarisi Semiya Payasam Recipe, Pasi Paruppu Halwa / Ashoka Halwa, Milk Cake Recipe, Pottukadalai / Fried Gram Murukku Recipe, Mango Sago Dessert, Restaurant Style Rava Kesari Recipe, Badusha Recipe, Kasi Halwa Recipe / White Pumpkin Halwa Recipe, Sweet Shakarpara Recipe / Kalakala / Diamond Biscuit, Moong Dal Murukku, Traditional Mysore Pak Recipe, Baked Chakli/Murukku, Green Gram Payasam/Kheer, Kozhukattai Recipe, Kara Boondi Recipe, Moong Dal Susiyam, South Indian Mixture Recipe, Pepper Kara Sev Recipe, Sweet Boondi .


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Exploring the Rich Flavors of Popular Indian Sweets and Savouries
Javvarisi Semiya Payasam Recipe
Pasi Paruppu Halwa / Ashoka Halwa
Milk Cake Recipe
Pottukadalai / Fried Gram Murukku Recipe
Mango Sago Dessert
Restaurant Style Rava Kesari Recipe
Badusha Recipe
Kasi Halwa Recipe / White Pumpkin Halwa Recipe
Sweet Shakarpara Recipe / Kalakala / Diamond Biscuit
Moong Dal Murukku
Traditional Mysore Pak Recipe
Baked Chakli/Murukku
Green Gram Payasam/Kheer
Kozhukattai Recipe
Kara Boondi Recipe
Moong Dal Susiyam
South Indian Mixture Recipe
Pepper Kara Sev Recipe
Sweet Boondi

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