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Boondi ladoo recipe

Jeyashri suresh
By Jeyashri suresh
Boondi Laddu

Boondi ladoo recipe | How to make boondi ladoo – Recipe with tips and full video. Ladoo recipe with step-by-step instructions and video in Tamil

 Boondi Ladoo, a traditional popular Indian sweet made during festivals and weddings, sweet balls made by mixing deep-fried gram flour batter with sugar syrup.  It is so
called because the batter is poured through a sieve or a perforated ladle, giving rise to tiny
roundels called boondi (derived from the Hindi word boond- tiny drops of water).

I never tried making Boondi Ladoo on my own after coming to Singapore, as I did not have the boondi ladle (jarini in Tamil) with me. Much to my relief, my mother told me once that we can use the normal perforated ladle, that we normally use for deep frying snacks. I was
overjoyed and decided to try making the laddus.

Much to my delight, my attempt was a great success. So friends, please erase all misconceptions about boondi ladoos being a very complicated dish. It is bit labourious but not complicated. I have updated the recipe with full video.

My mom’s sister (chitti) shared the recipe with me and I have followed a few tips from vah chef and Mallika Badrinath cookbook.

Check out my Mothichoor ladoo recipe, Sweet boondi, boondi ladoo with khoya, Besan ladoo and easy Sathu maavu ladoo.

 
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Boondi ladoo recipe

Traditional South Indian boondi ladoo recipe
Course Sweet, Traditional sweet
Cuisine Indian, South Indian
Keyword Diwali recipes, Festival recipes, Ganesh chaturthi recipes, sweets
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 15 ladoos
Author Jeyashri suresh

Ingredients

  • 1 and 1/4 cup Besan | kadalai maavu | gram flour
  • 1/8 tsp cooking soda | baking soda
  • Oil for deep frying
  • 1 tbsp finely chopped
  • 2 tsp raisins optional
  • 3 cloves
  • 1/8 tsp cardamom powder
  • 2 tsp ghee
  • 2 pinches Turmeric powder or yellow food color

For the sugar syrup

  • 1 and 1/2 cup sugar
  • ½ cup water

Instructions

  • Sieve the besan | Kadalai maavu without any lumps. Add the cooking soda to this. Add the yellow food colour (if using).
  • Mix the besan with water to make a batter of dosa batter consistency.
  • While adding water to the besan, first add a small amount of water and make it into a thick paste.
  • Then add the rest of the water. the amount of water for 1 and 1/4 cup of flour is approximately 3/4 cup of water. This purely depends upon the texture of the besan.
  • Fry the cashew nuts and cloves in a tsp of ghee and keep it aside.
  • For making the sugar syrup, mix the sugar with the given amount of water in a heavy bottomed vessel.
  • Heat till the sugar gets dissolved stirring in between.
  • Once sugar gets dissolved stop stirring and boil till this reach one string consistency.
  • You can check the one thread consistency of the syrup between the thumb and the index finger.
  • Switch off the flame at this stage and heat the oil in a heavy bottomed pan to fry boondis.
  • To check whether the consistency is right for the batter, take a spoon and with the back of the spoon mix the batter well and just hold it on the top of the hot oil.
  • If this forms a nice round ball then the consistency if perfect, else it gives a tail you need to add little extra water. Add 1 tblsp and check again.
  • If this forms a very thin roundels then the water is more, just add one tblsp of besan to this and check again.
  • Now the batter is ready for boondis.
  • You need 2 perforated ladle for making this. The ladle with small holes to make boondi and another one to take out the boondis from oil.
  • Pour a ladle of batter to the perforated ladle ,keeping the ladle on the top of the oil and let the boondis falls into the oil.
  • When it is half fried take it out from the oil and trasfer it to the sugar syrup.
  • Repeat the process for the the remaining batter.
  • While repeating , wipe out the excess batter from the top and back of the ladle used for making boondi. This will help in getting round shape.
  • I remember my grand mom washes the ladle for each batch and wipe with a dry cloth.
  • Add the fried cahew nuts, cloves and elachi powder to the boondi sugar mixture.
  • Mix this well with the back side of the ladle.
  • When it is luke warm make balls of desired shapes and store this in a airtight container.
Tried this recipe?Mention @jeyashris kitchen or tag #jeyashriskitchen!
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Notes

1. The sugar syrup should be warm while putting the boondis into it.
2. The ladoo, if handled properly can be stored in room temperature for 7 days.
3. Always use good quality of sugar and water while making the sugar syrup.
4. Do not touch the ladoos with wet hands.
5. Do not use water if the ladoos do not hold any shape. It will form a fungal layer.
6. If for any reason you can’t shape the ladoos, add 2 tbsp of sugar syrup (one string consistency) and pour over the boondis to make the boondi ladoo.

METHOD:

  • Sieve the besan without any lumps. Add the cooking soda to this. Add the yellow food colour (if using). 
  • Mix the besan with water to make a batter of dosa batter consistency.
  • While adding water to the besan , first add a small amount of water and make it into a thick paste.
  • Then add the rest of the water. the amount of water for 1 and 1/4 cup of besan is approximately 3/4 cup of water. This purely depends upon the texture of the besan.
  • Fry the cashew nuts and cloves in a tsp of ghee and keep it aside.
  • For making the sugar syrup, mix the sugar with the given amount of water  in a heavy bottomed vessel.
  • Heat till the sugar gets dissolved stirring in between.
  • Once sugar gets dissolved stop stirring and boil till this reach one string consistency.
  • You can check the one thread  consistency of the syrup between the thumb and the index finger.
  • Switch off the flame at this stage and heat the oil in a heavy bottomed pan to fry boondis.
  • To check whether the  consistency is right for the batter, take a spoon and with the back of the spoon mix the batter well and just hold it on the top of the hot oil.
  • If this forms a nice round ball then the consistency if perfect, else it gives a tail you need to add little extra water. Add 1 tblsp and check again.
  • If this forms a very thin roundels then the water is more, just add one tblsp of besan to this and check again.
  • Now the batter is ready for boondis.
  • You need 2 perforated ladle for making this. The ladle with small holes to make boondi and another one to take out the boondis from oil.
  • Pour a ladle of batter to the perforated ladle ,keeping the ladle on the top of the oil and  let the boondis falls into the oil.
  • When it is half fried take it out from the oil and trasfer it to the sugar syrup.
  • Repeat the process for the the remaining batter.
  • While repeating , wipe out the excess batter from the top and back of the ladle used for making boondi. This will help in getting round shape.
  • I remember my grand mom washes the ladle for each batch and wipe with a dry cloth.
  • Add the fried cahew nuts, cloves and elachi powder to the boondi sugar mixture.
  • Mix this well with the back side of the ladle.
  • When it is luke warm make balls of desired shapes and store this in a airtight container.
  1. The sugar syrup should be warm while putting the boondis into it.
  2. The ladoo, if handled properly can be stored in room temperature for 7 days.
  3. Always use good quality of sugar and water while making the sugar syrup.
  4. Do not touch the ladoos with wet hands.
  5. Do not use water if the ladoos do not hold any shape. It will form a fungal layer.
  6. If for any reason you can’t shape the ladoos, add 2 tbsp of sugar syrup (one string consistency) and pour over the boondis to make the boondi ladoo.

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59 COMMENTS

  16. I made them only once with the help of my grand mom. Seeing your pictures I'm tempted to do them again. Picture does justice to the effort you have put in.

  41. Just tried ur boondi ladoo recipe,it was awesome… great taste. Thank u so much.The only difficulty was making them round,had to squeeze really hard for a long time to make them. guess the sugar syrup was not at the right consistency..

  42. Hi… I happened to see ur blog yesterday when i searched how to make ladoo, n i tried ur boondi ladoo racipe n it came out superb. Thanks alot. I never knew that it is so easy to make ladoo. Thank u, soon il b trying ur other recip'e too.

  44. i have agonized for years – literally – over making ladoos. i'm not indian – my hubbie is from trinidad, however, and he's…. "very conscious of his cultural roots" (i'll put it nicely).

    i've given up on cooking indian food – he's a chef and there's no way i can get it right (what tastes fine to my white-bread canadian tastebuds is totally inedible – told him he keeps it up, we'll find out how wearable it is, lol). but baking? he can't touch me.

    i used your recipe because it was the friendliest and seemed the most accessible and understandable and it worked!!!

    had to improvise a bit – no besan, so i threw a bunch of dried chickpeas in the food processor, set it to run, and then went on facebook. when i was bored with facebook, i shut the machine off and sifted out the big bits and had *exactly* the right amount of besan! i know! kismet, right?

    didn't have the right ladle, either, so i used a metal colander. the hole were a lot smaller so i used a rubber spatula to wipe the batter over the holes and push it through.

    oh – and i added a whack of honey to the sugar syrup.

    that was all last night and now there are no ladoos left, thanks to my hubbie, my daughter, and her friend from up the road.

    excuse me – must find more chickpeas (i'll use dahl if i can't find any more channa).

  46. this is life saver….i had to make ladoo for some puja urgently and it was already too late to buy it from shop….followed your recipe and i have amazing ladoos ready….in first attempt…thanks…

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