Boondi Ladoo | Boondi ke Laddu |Meethi Boondi ke Ladoo|Sweet Boondi Ladoo|Meethi boondi ke Laddu recipe|How to make Boondi ke ladoo(laddu)
Boondi Ladoo|Boondi ke Laddu recipe with step by step instructions and pictorial presentation.
A very popular and common mithai/sweet dish Boondi Ladoo| Boondi ke Laddu is prepared during festivals, weddings or for puja.
The famous indian sweet Boondi ladoo|Boondi ke laddu recipe is prepared from the batter of besan/chickpea flour pearls/droplets, which are deep fried first and then these are soaked in sugar syrup.
What is Boondi Ladoo| Boondi ke Laddu?
The word Boondi is derived from the Hindi language word ‘Boond’, means a drop.
Boondi is made using chickpea flour (besan). This is passed through a perforated spoon, which forms round balls and is deep fried in the hot ghee/oil, and it is known as savoury boondi.
Thereafter these deep fried golden droplets, aka boondi is soaked in saffron & cardamom flavored sugar syrup, becomes sweet Boondi and then it is formed in the shape of round ladoo.
Boondi Ladoo|Boondi ke Laddu, worth a try
Though it takes a bit of patience and is time consuming, but I would say making this home, it’s worth it.
I love to make sweets/mithais at home on special occasions or for festivals, for my family, as they are much better than store bought ones.
Therefore I don’t mind spending good amount of time in the kitchen preparing delicacies as I love cooking. I very well remember my Mom in law taught me to make sweet boondi at home, as this goes very well with Sindhi kadhi.
In other words, if you have mastered the art of making perfect boondi at home, then making boondi ladoos will be a breeze.
Boondi Ladoo | Boondi ke Laddu, a must sweet
No festival or celebration is complete without this sweet.
In addition, Ladoos are integral part of festival Ganesh chaturthi. Ladoos are offered as Prasad along with modak and other savoury items.
You can have a look at my modak recipes 👇
Dalia modak with caramelized fruits
Boondi Ladoo|Boondi ke Laddu, a tribute to my Father in law :
This post of mine is is tribute to my late father in law, who left for heavenly abode 2 months ago.
He was very fond of sweets. His eyes always shone brightly, whenever I used to make something sweet for him. He used to love anything that is sweet.
And why I chose this particular Boondi ke Ladoo as my comeback post? The reason is while narrating his childhood stories, Daddyji once mentioned that he was lovingly called Ladoo by his Mom.
So what better than boondi ke ladoo post to fondly remember him? Come join me in making these scrumptious Ladoos at home.
Process to make Boondi :
Let’s make the batter for boondi first. Sieve the gram flour/besan. Add soda, salt and water to form a flowing consistency batter. Mix it with a whisker without any lumps.
To test whether the consistency of batter is right, put few drops of batter with spoon in the hot oil.
If it forms a nice round ball, without forming any tail, then the consistency is right.
Prepare kadai to fry boondi.
Heat oil and use a big boondi khara/ slotted spoon to make boondis.
You will be needing two big ladles with holes/jhara as seen in the picture here.
One for making boondi and one for draining boondi from oil.
Pour one ladle of batter over the boondi jhara/ ladle with holes, holding it just above the hot oil and spread it. Make sure to hold the ladle not very high from oil. If its too close, tails will be forming in the boondi.
Keep moving the boondi into ghee to and fro, so that it gets cooked evenly. Boondi should be just cooked, not crispy .
Drain it from ghee once the bubbles cease. If boondi turns crisp it will not soak sugar syrup.
While making another batch, wipe clean the jhara with tissue paper or clean kitchen towel from up and downside with the cloth or tissue paper.
To make sugar syrup :
Next Start making sugar syrup to soak boondi. In a heavy bottom vessel, boil water. Add saffron and sugar. Lower the flame.
Water should be enough to immerse the sugar. Cook until it reaches1 string consistency, or ek taar chasni.
To check the right consistency, press the little cooled sugar syrup between thumb and forefinger, there will be 1 string formed in-between your fingers.
You can add a tsp of lemon juice to prevent crystallization. Add cardamom powder and remove from the flame.
The sugar syrup is ready. Let it cool a bit.
To make ladoo
Add prepared boondi to sugar syrup. Add dry roasted melon seeds.
Do not let the mixture of boondi cool down completely. When the boondi is warm enough, and good to handle, make laddoos.
If you wish you may grease your palms with ghee. I didn’t.
Just squeeze & press to roll the ladoos.
While forming ladoos, the syrup will ooze out. The syrup helps in holding the shape of ladoos.
Garnish it with slivered pistachios and dried rose petals. Let it rest for 3-4 hours. It will firm up and it is ready to serve.
Store it in airtight container. It will stay good for 3 to 4 days.
If you are looking for more dessert/mithai recipes, do check out following on the blog –
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Happy Cooking
Regards❤️
Recipe card :
- Besan (gram flour) 1 cup
- Pinch of Soda-bi-carb
- Salt ½ teaspoon
- Water ½ cup
- Pure Ghee to deep fry boondi
- For Sugar syrup:
- White granulated sugar 1 cup
- Water ½ cup
- few strands Saffron
- Cardamom powder ½ teaspoon
- For ladoo:
- 1 tablespoon slivered Pistachios + little more for garnishing
- Few dried rose petals
- For ladoo:
- 1 tablespoon slivered Pistachios + little more for garnishing
- Few dried rose petals
- Process to make Boondi :
- Let’s make the batter for boondi first.
- Sieve the gram flour/besan.
- Add soda, salt and water to form a flowing consistency batter. Mix it with a whisker without any lumps.
- To test whether the consistency of batter is right, put few drops of batter with spoon in the hot oil.
- If it forms a nice round ball, without forming any tail, then the consistency is right.
- Prepare kadai to fry boondi.
- Heat oil and use a big boondi khara/ slotted spoon to make boondis.
- You will be needing two big ladles with holes/jhara as seen in the picture here.
- One for making boondi and one for draining from oil.
- Pour one ladle of batter over the boondi jhara/ ladle with holes, holding it just above the hot oil and spread it.
- Make sure to hold the ladle not very high from oil. If its too close, tails will be forming in the boondi.
- Keep moving the boondi to and fro, so that it gets cooked evenly. Boondi should be just cooked, not crispy .
- Drain it from ghee once the bubbles cease. If boondi turns crisp it will not soak sugar syrup.
- While making another batch, wipe clean the jhara with tissue paper or clean kitchen towel from up and downside with the cloth or tissue paper.
- To make sugar syrup :
- Next Start making sugar syrup to soak boondi. In a heavy bottom vessel, boil water. Add saffron and sugar. Lower the flame.
- Water should be enough to immerse the sugar. Cook until it reaches1 string consistency, or ek taar chasni.
- To check the right consistency, press the little cooled sugar syrup between thumb and forefinger, there will be 1 string formed in-between your fingers.
- You can add a tsp of lemon juice to prevent crystallization. Add cardamom powder and remove from the flame.
- The sugar syrup is ready. Let it cool a bit.
- To make ladoo
- Add prepared boondi to sugar syrup. Add dry roasted melon seeds.
- Do not let the mixture of boondi cool down completely.
- When the boondi is warm enough, and good to handle, make laddoos.
- If you wish you may grease your palms with ghee. I didn’t.
- Just squeeze & press to roll the ladoos.
- While forming ladoos, the syrup will ooze out. The syrup helps in holding the shape of ladoos.
- Garnish it with slivered pistachios and dried rose petals. Let it rest for 3-4 hours. It will firm up and it is ready to serve.
- Store it in airtight container. It will stay good for 3 to 4 days.
Pin it for later :
Love boondi laddoos anytime. Enjoying them at the moment because of Ganesh Chaturthi. You suggested using a grater for the boondi. I guess it has to be a flat one as the normal square shaped wouldn’t work, right?
Hey Mayuri thank you for writing in. Yeah right if it’s flat it’s better.
Good to see a lovely post from you ….you have beautifully explained the process of making boondis and later the ladoo… superb
Thank you Amrita. Making perfect boondi is bit tricky and equally important to make perfect Ladoos, so thought to share it with bit of details.
Boondi ladoo is such a happiness of dessert itself. Loved the way you have adapted the grater to make this boondi ladoo. With festive season in I am sure this will be a loved recipe
Thank you so much Seema.
Meeti Boondi is hubby’s favourite!! Love love it! It looks so delicious! You have done a very good job of step wise photos! Wish I could pick one!
Thank you Jayasri. It’s my family favourite too. How I wish could send you some.
Loved your detailed recipe and your tribute to your father in law. Making boondi laddoo is indeed an art that you have perfected and your step by step guidance is sure to help many. Fabulous share!
Thank you Sandhya for your kind words.
This is one of my favorite recipes and in my to-do list for a long time. The ladoos look amazing.
Thanks Lathiya. They are my favourite too.
Wow! These beautifully done boondi. Love the way you have explained the recipe. Love the pictures too. My question of how to use the grater you have already answered.
Thank you Archana for writing in. Yeah they taste delicious.
Boondi ladoo are our all time favorite sweet, I made them on Raksha bandhan. Such a lovely recipe tribute to your father in law.
Thanks Sapna. Yes he used to love sweets. This is a perfect tribute to him.
Wonderful ! You made boondi ladoo, kudos to you. Well explained post Lata, it will be useful for many.
Thanks Jayashree.
Oh wow one of my favourites and yours look nothing less than the store-bought ones. Thanks for sharing this.
Thank you Praneetha.
Awesome share !!! these laddoos are always my fav kind.. And yes, the preparation of boondi is quite tricky … You have prepared so nicely lata 🙂
Thank you Sasmita. Yes it’s bit tricky but turns perfect with little practice.
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