Boondi Ladoo | Boondi ke Laddu
 
Prep time
Cook time
Total time
 
Boondi ke Ladoo | Sweet Boondi Ladoo is a very popular and common mithai/sweet dish, which is immensely loved by indians. No festival is complete without this sweet.
Author:
Recipe type: Mithai, Dessert
Cuisine: Indian
Serves: 12 to 14 Ladoos
Ingredients
  • 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
Instructions
  1. Process to make Boondi :
  2. Let’s make the batter for boondi first.
  3. Sieve the gram flour/besan.
  4. Add soda, salt and water to form a flowing consistency batter. Mix it with a whisker without any lumps.
  5. To test whether the consistency of batter is right, put few drops of batter with spoon in the hot oil.
  6. If it forms a nice round ball, without forming any tail, then the consistency is right.
  7. Prepare kadai to fry boondi.
  8. Heat oil and use a big boondi khara/ slotted spoon to make boondis.
  9. You will be needing two big ladles with holes/jhara as seen in the picture here.
  10. One for making boondi and one for draining from oil.
  11. Pour one ladle of batter over the boondi jhara/ ladle with holes, holding it just above the hot oil and spread it.
  12. Make sure to hold the ladle not very high from oil. If its too close, tails will be forming in the boondi.
  13. Keep moving the boondi to and fro, so that it gets cooked evenly. Boondi should be just cooked, not crispy .
  14. Drain it from ghee once the bubbles cease. If boondi turns crisp it will not soak sugar syrup.
  15. 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.
  16. To make sugar syrup :
  17. Next Start making sugar syrup to soak boondi. In a heavy bottom vessel, boil water. Add saffron and sugar. Lower the flame.
  18. Water should be enough to immerse the sugar. Cook until it reaches1 string consistency, or ek taar chasni.
  19. 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.
  20. You can add a tsp of lemon juice to prevent crystallization. Add cardamom powder and remove from the flame.
  21. The sugar syrup is ready. Let it cool a bit.
  22. To make ladoo
  23. Add prepared boondi to sugar syrup. Add dry roasted melon seeds.
  24. Do not let the mixture of boondi cool down completely.
  25. When the boondi is warm enough, and good to handle, make laddoos.
  26. If you wish you may grease your palms with ghee. I didn’t.
  27. Just squeeze & press to roll the ladoos.
  28. While forming ladoos, the syrup will ooze out. The syrup helps in holding the shape of ladoos.
  29. 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.
  30. Store it in airtight container. It will stay good for 3 to 4 days.
Recipe by Yummy Tales Of Tummy at https://yummytalesoftummy.com/boondi-ladoo-boondi-ke-laddu/