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Boondi Ladoo

As the festive season begins, it is also officially the dessert season!! With Diwali around the corner, make this easy Boondi Ladoo recipe at home.

Boondi Ladoo a delicious and popular Indian sweet made from besan (gram flour) batter. These make a perfect festive treat.

Yield: 10 - 12 Ladoo's


Ingredients:

For Boondi Batter

  • 1 cup Besan

  • 3/4 to 1 cup Water

  • Oil for deep frying

Other Ingredients

  • 1/4 cup Cashews

  • 1/4 cup Raisins

  • 2tbsp Ghee for frying

For Sugar Syrup

  • 3/4 cup Sugar

  • 1/2 cup Water

  • 1/2 tsp Lemon juice

  • 1/4 tsp Elachi or Cardamom powder

Method:

To make Sugar Syrup

  • Mix sugar and water in a pan. Cook the sugar syrup, till you get a one thread consistency on low heat.

  • Switch off the flame. Add cardamom powder and lemon juice and mix well. Lemon juice helps sugar from crystallizing.

  • The sugar syrup should be hot while adding the boondis so prepare the sugar syrup while frying the boondis.

To make Boondi

  • Take besan in a mixing bowl, add water to make a smooth batter. The batter must not be too thin or too thick.

  • Heat oil for deep frying. Place a dry perforated ladle above the hot oil. With a spoon add some batter on the perforated spoon ladle.

  • Spread the batter continuously to drop the batter in the shape of boondi.

  • Fry the boondi for less than a minute, it should not get crisp. It will have to remain soft.

  • Remove using a slotted spoon and drain onto a tissue paper.

  • Repeat this for the rest of the batter. Wipe off the back of the perforated ladle after each batch.

To make Boondi Ladoo

  • Heat ghee in a pan, fry cashews and raisins. Keep them aside.

  • Add the prepared boondi and fried nuts into the warm sugar syrup. Mix well and set aside for about 5 to 10 minutes until the sugar syrup is absorbed completely. Once the mixture is warm enough, you can make ladoos.

  • Grease your palms with ghee before shaping the ladoo. Take a small portion of boondi mix and shape it into a tight ladoo. Repeat this for all the mixture.


  • Let them set for 2 to 3 hours until they get firm and then serve.

  • Store them in an airtight jar. They should stay good for 5-7 days.

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