Boondi Laddu is one of those magical Indian sweets that brings back childhood memories with every bite. These little golden spheres are made from tiny, crispy besan (chickpea flour) droplets that get transformed into something surely wonderful. The process might look tricky at first, but trust me – once you get the hang of making those perfect little boondi pearls, you’ll feel like a sweet-making champion. The best part? Your kitchen will smell like a traditional Indian sweet shop.
About the Recipe
This recipe brings the authentic taste of traditional Indian sweet shops right to your kitchen. What makes these laddus special is the perfect balance of textures – crispy boondi that softens just enough in the aromatic sugar syrup. The saffron gives them a beautiful golden color, while cardamom and cloves add that classic Indian sweet flavor. Plus, you get the satisfying crunch of cashews and the sweetness of raisins in every bite.
Why You’ll Love This Recipe
You’ll without a doubt love how these laddus melt in your mouth while still giving you those delightful little bursts of flavor from the nuts and spices. They’re not overly sweet like some store-bought versions, and you control every ingredient. The process is actually quite relaxing once you get into the rhythm of making boondi. And let’s be honest – there’s something incredibly satisfying about rolling these warm, fragrant mixtures into perfect little balls. They keep well too, so you can make a big batch for festivals or unexpected guests.
Boondi Laddu / Boondi Ladoo
Cooking Tips
Get your boondi ladle ready before you start – timing is everything. The oil temperature should be medium-hot; too hot and your boondi will brown too quickly. Test the batter consistency by dropping a small amount – it should fall through the holes easily. Don’t skip the resting time after mixing with syrup – this helps the flavors blend beautifully. Work quickly when shaping the laddus while the mixture is still warm and pliable.
Serving and Storing Suggestions
This recipe makes about 20-25 medium-sized laddus and takes roughly 45 minutes to prepare. Serve them at room temperature for the best flavor and texture. These laddus stay fresh in an airtight container for up to a week at room temperature. They’re perfect for festivals, special occasions, or as a sweet treat with afternoon tea. You can also pack them in decorative boxes as homemade gifts.
Similar Recipes
- Motichoor Laddu
- Besan Laddu
- Coconut Laddu
- Rava Laddu
- Til Laddu
Nutrient Benefits
Besan flour provides plant-based protein and fiber, making these treats more nutritious than many other sweets. Cashews add healthy fats and minerals like magnesium and zinc. Raisins contribute natural sugars and iron. Cardamom aids digestion, while cloves have antioxidant properties. The ghee provides fat-soluble vitamins. Though these are still a sweet treat, they offer more nutritional value than refined sugar-based desserts.
Boondi Laddu
Ingredients
- 2 cup Besan Flour heaped
- 2 tsp Rice Flour
- a pinch Cooking Soda
- Oil for deep frying
- 3 cup Sugar
- 1 cup Water
- few drops Edible Kesar Colour
- 10 to 15 Cashew Nuts broken
- 10 to 15 Raisins
- 1 tsp Cardamon Powder – 1 teaspoon
- 5 Cloves
- 1 tbsp Kalkandu / Rock Candy
- 2 tbsp Ghee
Instructions
To make the boondi
- Mix flour and baking soda with little water to a smooth batter, like a dosa batter consistency.
- Heat oil in a heavy pan.
- Hold boondi ladle with small round holes on top with one hand.
- With the other pour some batter all over the holes.
- Tap gently till all batter has fallen into hot oil.
- Stir with another ladle and remove when light golden.
- Keep aside.
- Repeat until all the remaining batter are used up.
To make the sugar syrup
- Add sugar and water in a pan and bring to a boil.
- Add kesar color and boil till sticky (half string consistency) but no thread has formed.
- Add cardamom powder and mix.
- Now add the prepared boondi into the syrup and mix well.
- Separately, heat ghee in a small frying pan. Fry the cashew nuts, raisins, cloves and put it in the boondi mixture.
- Add the kalkandu and mix well.
- Cover the pan with a lid for 10 to 15 minutes.
- Then mix again. Transfer the boondi mixture to a plate.
- Make lemon size balls while the mixture is warm to hold.
- Store it in an airtight container.
Recipe Video
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Frequently Asked Questions
Q: Why are my boondi not round or breaking apart in oil?
Your batter might be too thick or thin. Adjust consistency to match dosa batter – it should flow smoothly through holes but not be watery. Also check your oil temperature; it should be medium-hot, not smoking.
How do I know when the sugar syrup is ready?
The syrup is ready when it feels sticky between your fingers but doesn’t form a thread when lifted with a spoon. This usually takes 8-10 minutes of boiling. It should coat the back of a spoon lightly.
Can I make boondi without a special ladle?
Yes. You can use a large slotted spoon or colander with small holes. Pour batter through the holes while holding it over hot oil. It might take a bit more practice, but it works well.
Why won’t my laddus hold their shape?
The mixture might be too dry or you waited too long to shape them. Add a tablespoon of warm syrup if it’s too dry, or work quickly while the mixture is still warm and slightly moist.
How long should I let the mixture rest before shaping?
Let it rest covered for 10-15 minutes after adding all ingredients. This allows the boondi to absorb the syrup properly. The mixture should feel slightly sticky but not wet when you start shaping.
1 comment
it was very tasty
by amudha