Doodh ke Ladoo|Milk and Sweet Boondi Ladoo| Dudh ke Laddu| Indian sweet Ladoo| Festival sweet Ladoo | How to make ladoo at home recipe with step by step instructions and pictorial presentation

Doodh ke Ladoo|Milk and sweet Boondi Ladoo is a very famous sweet from North India. Obviously as the name suggests it’s made with thickened milk and sweet Boondi.

These ladoos are so soft that they tend to melt in your mouth the very moment they are devoured. They have a beautiful glistening of ghee, with dry fruit and rose petals garnishing.

Laddu or ladoos are round shaped sweet delicay from India. Laddus are generally made of flour, ghee/butter/oil and sugar.

Doodh ke Ladoo| Milk and Sweet Boondi Ladoo is one of kind treat for all who have sweet-tooth. It has a unique flavour and taste coming from the thickened milk/Rabri, which is then mixed with sweet Boondi.

The importance of Ladoo/Laddu during festivals 

Festivals are incomplete without making sweets at home in India, and festivals are incomplete without ladoos.

The origin of ladoos dates back centuries, because the ingredients used to make these ladoos were used as medicine.

I still remember the advice given to me by my senior colleagues to have Dink ladoo/ Gond ke ladoo post delivery.

Variety of Ladoos

We make ladoos out of so many ingredients, there’s Meethi boondi ke ladoo, Alsi/Flaxseed ke ladoo, Ragi/Nachni ladoo, Motichoor ke Ladoo, aata ladoo, coconut ladoo, Rava/semolina ladoo, and this list is endless.

Doodh ke ladoo | Milk and sweet Boondi Ladoo

These ladoos can be made with different ingredients and in fact, every Indian region has a variety of its own.

Just like I have added sweet boondi to thickened milk, it can be made only using milk, khoya and Citric acid.

So let’s get started and make these delicious ladoos.

Recipe card to make Doodh ke ladoo|Milk and sweet Boondi Ladoo

Doodh ke ladoo | Milk and sweet Boondi Ladoo

 

Print

Prep time

10 mins

Cook time

30 mins

Total time

40 mins

 

Doodh ke Ladoo| Milk and Sweet Boondi Ladoo is a very famous delicacy for all sweet-toothed people. It has a unique flavour and taste coming from the thickened milk/Rabri, which is then mixed with sweet Boondi.

Author: Lata Lala

Recipe type: Mithai, Dessert

Cuisine: Indian

Serves: 12 Ladoos

Ingredients

• 1 cup begal gram flour/besan atta
• ¼ tsp cardamom powder
• ½ cup milk
• Baking soda ½ tsp
• Ghee as required
• 250 gms Sugar
• 125 liter water
• 1 litre full fat milk

Instructions

1. Mix begal gram flour/besan, cardamom powder, baking soda, milk and make a flowing consistency batter.
2. Heat ghee in a  kadhai and pour same batter on a preforated ladle used for making boondi.
3. Drop boondi batter through perforated spoon in the ghee, and remove before it turns golden brown.
4. Make single thread Sugar syrup/chashni. Add little milk in sugar syrup and skim the impurities.
5. In a another pan 1 litre milk till it semi solid or turns like Rabdi. Add Sugar syrup to the milk and mix well.
6. Drop the boondi in hot Sugar syrup and let them soak syrup.
7. Remove the boondi from Sugar syrup drain it and put it in reduced milk.
8. Cook the boondi with reduced milk till it becomes a thick mass. Sprinkle little milk over it if needed to keep the boondi moist.
9. Take out the boondi in a plate to cool down.
10. Take a small portion in your palm and bind the boondi into small golf size balls and let them cool down.
11. Garnish with pistachios slivers and rose petals.

3.5.3251

Pictorial recipe to make Doodh ke ladoo|Milk and sweet Boondi Ladoo

Mix begal gram flour/besan, cardamom powder, baking soda, milk and make a flowing consistency batter.

Heat ghee in a  kadhai and pour same batter on a preforated ladle used for making boondi.

Drop boondi batter through perforated spoon in the ghee, and remove before it turns golden brown.

Make single thread Sugar syrup/chashni. Add little milk in sugar syrup and skim the impurities.

In a another pan 1 litre milk till it semi solid or turns like Rabdi. Add Sugar syrup to the milk and mix well.

Drop the boondi in hot Sugar syrup and let them soak syrup.

Remove the boondi from Sugar syrup drain it and put it in reduced milk.

Cook the boondi with reduced milk till it becomes a thick mass. Sprinkle little milk over it if needed to keep the boondi moist.

Take out the boondi in a plate to cool down.

Take a small portion in your palm and bind the boondi into small golf size balls and let them cool down.

Garnish with pistachios slivers and rose petals.

Pin it for later :