What is Boondi Ladoo
Ladoo is the most famous sweet in India. Boondi Ladoo is also the most popular dessert, that we distribute for thanksgiving.
I get this sweet in every Republic Day and Independence Day. In every marriage and birthday celebration, and in almost every auspicious day.
This is also the most popular sweet among the Hindu Gods. You will never find lord Ganesha idol without Laddo in his hand. We also worship Ganesha before starting any auspicious activity. Thus, Ladoo also becomes an integral recipe in any auspicious ceremonies.
There are 2 types of Ladoo – Boondi Ladoo and Motichoor Ladoo. Both of these Ladoo’s are easy to prepare. We also cook both of them similarly. Following the exact same steps!
Only the size of sweet-filled balls is all, that differentiates between them. In Motichoor Ladoo the gram flour globules are tiny and spherical. Approximately 1 to 2 millimeters in size.
In Boondi Laddu these globules are around a half-centimeter in size. Also in it, these globules are elliptical in shape. To be more precise, as the shape of a water drop. In Hindi drop is called Boond. Thus this Laddu is called Boondi Ladoo due to the shape and size of gram flour globules in it.
How make perfect Boondi Ladoo
Before telling you how to prepare perfect Boondi Ladoo, you should know these first!
I will like to tell you that this is very easy to prepare. Just using 3 ingredients – gram flour, sugar, and ghee, you can prepare a cost-effective and delicious dessert to serve your guests.
Boondi Ladoo is a popular recipe in ceremonies and festivals. To serve a large crowd, Boondi Ladoo can also be prepared in small batches by the cook. And the most interesting fact is- that none of these different batch Ladoo’s tastes different from the other. Also, Ladoo is a recipe that stays good for long.
Tip for correct Sugar Syrup
If you want to store laddu for long just you have to prepare 2 string sugar syrup. If you want to consume the laddu immediately or within 1-2 days, then prepare 1 string sugar syrup.
The Ladoo’s prepared from 2 string sugar syrup easily remain good for 3-4 days at room temperature. But they become a little hard due to the crystallization of sugar.
The Laddo that we prepare from 1 string sugar syrup is soft. As at home, I prepare it to consume it within 1-2 days. So usually I prepare 1 string sugar syrup.
But if I have to pack the Boondi Ladoo for travel, then I make it with 2 string sugar syrup. I also remember, my mother cooks it for my brother by adding lots of cashew and raisins in it. She prepares it in 2 string sugar syrup so that it can stay good for around a week in my brother’s hostel.
My mother also packs many other different types of Laddus for him. Like Coconut Ladoo, Besan Ladoo, Rava Laddu, Dry fruits Ladoo, etc.
My mother insists to pack Gond Ke Ladoo, for him. But he does not want to take them to his hostel!
Why? That, I will tell you, in my Gond Ke Ladoo recipe…
Let’s come back to our Boondi Laddu.
Tips to prepare Boondi
To make Boondi you need a right consistency gram flour batter. I can not quantify the amount of water and gram flour. As it totally depends on the quality of gram flour. So, I will recommend you to add water in parts then mix them together. The ideal gram flour batter should be slightly dilute than our regular Pakora Recipe gram flour batter.
Now for preparing Boondi, we require a special tool that we call Boondi Jhara. Boondi Jhara usually comes in 4 sizes from 0 to 3. While 0 meaning small holes, and 3 being widest holes. For Boondi Ladoo we need size 3 of Boondi Jhara.
The details on how to fry Boondi and tips to get perfect shape is in the recipe section below.
So as we have collected all the tips for the syrup and Boondi let us start our Boondi Laddo Recipe.
Boondi Ladoo Recipe
for Sugar Syrup
- 1.5 cup sugar (चीनी) चीनी
- ¾ cup water (पानी) पानी
- 1 pinch saffron (केसर)
- ¼ teaspoon green cardamom powder (छोटी इलायची पाउडर)
- 1.5 cup gram flour (बेसन)
- ¾ cup water (पानी)
- oil (तेल) or clarified butter (घी) for frying Boondi
- 1 tablespoon chopped cashew nut (काटा हुआ काजू) or melon seeds (तरबूज के बीज)
Preparation for Boondi Ke Ladoo
- Sieve the gram flour in a bowl to prepare Boondi, this will help you to make a smooth batter of gram flour for a perfect Boondi.
- Add a little water in the gram flour to prepare a smooth batter. The consistency of the gram flour solution is very important for preparing Boondi. Therefore, the solution should not be too diluted nor too thick. So, to prepare the right consistency batter, add water bit by bit in the gram flour, and whisk it well with a ladle.
- Even after getting the right consistency of gram flour batter after mixing water in gram flour keep whisking the batter at least for 5 to 6 minutes but always whisk it in one direction only. This beating and mixing of gram flour batter at the end are very important as it helps is joining little air in it. This addition of air helps in getting porous Boondi.
- After you have whisked and mixed the batter well, keep it aside for 10-12 minutes to help gram flour grains absorb water well, this step further improves the quality of Boondi Ladoo.
- To check the consistency of the gram flour batter, you can also fry some Boondi. While frying, round porous ball of gram flour should be formed in the oil and it should not be spread. A perfect Boondi should be round and porous.
- If lumps are forming while of frying or you are getting tail in Boondi or it falls in oil like a noodle, then your gram flour solution is thick, add some water and dilute it. And if the gram flour batter is spreading in the oil, then your solution has become very thin, so it is necessary to thicken it by adding a little gram flour.
- The water added to gram flour depends on the quality of gram flour, so with a little practice and experience, you will easily able to prepare perfect Boondi. Once you get the right consistency, proceed with the next step of frying the Boondi.
Preparing sugar syrup for Boondi Laddu
- Prior to frying our Boondi lets us start preparing sugar syrup for this, mix sugar and water in a pan and place it on gas over medium flame.
- Stir and mix the sugar with water till the sugar dissolves completely.
- Now to it add a pinch of saffron and one-fourth teaspoon of green cardamom powder and mix it well in the syrup. This will provide a nice color and flavor to your Boondi Ladoo.
- Let the syrup boil and cook the sugar syrup until you get the consistency of one thread syrup.
- Once the syrup turns sticky, check its consistency by picking a little syrup on the tip of a spoon. Let the syrup in spoon cool down a little, then touch the syrup in the spoon with your finger and start removing your finger gently, if the syrup extends like a fine thread your syrup is ready. Turn off the gas, cover the syrup. Let it sit till we fry our Boondi.
How to fry Boondi for Boondi Laddu
- To fry Boondi, fill a heavy wide pan almost half with ghee then place it over medium flame. Let the ghee turn hot.
- Place a large strainer over a pot and keep it aside. We will place our fried Boondi over this strainer, to drain out extra ghee from our fried Boondi later.
- For frying Boondi we need perforated spoon ladle called Boondi Jhara. This Boondi Jhara comes with 3 types of holes, for preparing Boondi Ladoo we require small or medium-size hole Boondi Jhara. If you do not have it at your home then you can buy it online too.
- As I have it thus let us start to fry our Boondi. For this place the Boondi Jhara on top of hot ghee maintaining a little distance from the ghee.
- Now pour 2 tablespoons of gram flour batter over Boondi Jhara and start to shaking the Boondi Jhara little up and down over ghee with one hand. While spreading the gram flour batter with gentle pressure over Boondi Jhara with a spoon by another hand.
- You will find small circular drops of gram flour batter falling in the oil then will find them coming up whisking. Keep repeating the above step until the surface of the oil gets filled with Boondi. As soon as the surface of oil gets filled with Boondi stop adding more Boondi in ghee and start to stir them.
- After a minute of stirring take them out of ghee, we need not turn them crisp and the color of Boondi should not change. Take out the Boondi with the help of a strainer and transfer it over the strainer placed over the pot.
- Now before start frying our next lot of Boondi clean the Boondi Jhara from the top as well as the bottom, by wiping out the extra gram flour batter remaining over it. Ensure the Boondi Jhara holes are open again as the gram flour batter becomes dry and closes the holes since we have placed this over the hot ghee.
- Once you have wiped, cleaned and opened the holes of Boondi Jhara, repeat the above steps and continue frying Boondi.
- After frying all the Boondi, let them rest on the top of the strainer placed over the pot to drain out all the excess ghee from them.
How to make Boondi Ladoo
- To prepare Boondi Ladoo we will transfer our Boondi in the sugar syrup. But ensure the sugar syrup is warm enough. If your syrup has become cold then place it over gas on low flame and make it slightly warm. It should not be very hot.
- Now transfer the Boondi in warm sugar syrup then press the Boondi gently in the syrup with be back of a ladle. Also, mix them with the sugar syrup and keep pressing gently.
- Once all the syrup and Boondi are mixed well keep them to rest for 30 minutes so that Boondi absorbs the sugar syrup well.
- After 30 minutes give the Boondi and sugar syrup again a good mix then grease your palm with little melted ghee. Take a handful of sweetened Boondi and bind the Ladoo by folding your finger gently and applying little pressure.
- Place the Boondi Laddu over a plate and repeat the above step to bind the rest of Boondi Ladoo.
- Delicious Boondi Laddu is ready to eat and serve to your guests.
- You can garnish you Boondi Ladoo with chopped cashew or you can also mix chopped cashew after frying them in the Boondi and sugar syrup mixture prior to binding your Ladoo. Some people also mix dry roasted melon seeds, with Boondi and sugar syrup mixture prior to binding Boondi Ladoo. You and choose to garnish them as you desire. But Boondi Ladoo even without garnishing does taste delish.