Boondi laddu or Boondi Ke Ladoo is a popular Indian sweet that is a staple at celebrations and festivals across the country. These bite-sized spheres of fried gram flour pearls are tossed in sugar syrup have a soft, flavorful interior. While they may seem simple, but has a rich history and cultural significance. With their soft, syrupy texture and sprinkling of nuts and spices, these laddus are a long-standing favorite Indian confection. Next time you bite into the sweet goodness, appreciate the centuries of culture and tradition in one little ball.
These laddus likely originated in the state of Rajasthan in northern India. The dry, arid climate of Rajasthan made gram flour and other pulses more abundant than other ingredients. Frying the gram flour in small droplets and soaking the fried boondi in sugary syrup binds them together.
References to boondi as a fried snack appeared as early as the 16th century in royal kitchen accounts of the Rajasthani maharajas. The quintessential sweet laddu form became popular in the 19th century. Boondi ka ladoo was a common prasad or religious offering, as well as a dessert at weddings and other festivities.
While the basic ingredients of fried boondi, sugar syrup, and nuts remain consistent, boondi ladoos can vary across regions of India. In Andhra Pradesh, a dash of cardamom is added to the syrup. In Tamil Nadu, boondi laddus have a distinctly yellow hue from the addition of saffron. Some regions add dried fruits like raisins, magaz seeds, coconut flakes, or poppy seeds.
They are intrinsically linked to Hindu religious ceremonies and festivals. They are commonly found at temple prasad stands and given as offerings. Boondi laddu is also a popular sweet for celebrations like Diwali, Dussehra, and weddings. The round shape signifies fortune, and the sweetness indicates a blessing for a sweet life ahead.
Ingredients
For Batter
• 1 cup Besan/Chickpeas Flour
• ¾ cup Water
• Pinch of Baking Soda
• 1-2 tsp Oil/Ghee
For Chasni
• 1 cup Sugar
• 1 cup Water
• 5-6 Threads of Saffron
• ¼ tsp Cardamom Powder
• 1-2 tsp Lemon/Lime Juice
Other Ingredients
• 1-2 tbsp Magaz Seeds/Melon Seeds
• 1-2 tbsp Slivered/Chopped Nuts (Almond & Pistachios)
• Ghee/Oil for Deep Frying
Method
1. Sieve the besan flour in a mixing bowl, add baking soda and ghee. Add water gradually and mix to form a smooth, flowing batter. The batter should coat the back of a spoon easily. Rest for 7-8 minutes.
2. Remove few spoons of batter in 2 small bowls. In the big bowl of batter add yellow/orange color and mix well. In the small bowls, add green and red food colors respectively and mix well. This will create three colored batters.
3. Heat ghee/oil in a kadhai/pan for deep frying. Hold slotted spoon over hot oil, do not let to touch the oil.
4. Drop spoonfuls of the batter over slotted spoon into the hot oil, it will create small pearls/boondi. Fry until golden brown all over on medium flame. Drain on paper towel and keep aside.
5. In another pan, make a one-thread syrup by combining sugar, water and saffron. Cook until it reaches to the boil. Add cardamom powder and cook until 1 thread consistency. Do not cook the syrup too much.
6. Add the fried boondi to the sugar syrup and mix well. Cook for 2-3 minutes until the boondi absorbs the syrup. Cover the lid for 2mins.
7. Finally add chopped nuts of your choice and mix well.
8. Grease your hands with ghee and shape into round laddus while the boondi is still warm.
9. Allow to cool completely before serving the boondi laddus. Store in an airtight container for up to a week. Enjoy!
Tips
• Use fine besan flour for even frying.
• Batter should coat back of spoon; not too thick or thin.
• Fry in hot oil (350°F) in small batches
• Drain on paper towels to remove excess oil.
• Make one-thread syrup; not too thick or thin.
• Soak boondis in syrup for 2-3 mins; don’t over soak.
• Shape laddus when boondis are still warm.
• Use just a few drops of food color for vibrancy.
• Store in airtight container, away from heat/sunlight.
• Adjust sugar to taste – less for chewier texture.
- Ingredients
- For Batter
- 1 cup Besan/Chickpeas Flour
- ¾ cup Water
- Pinch of Baking Soda
- 1-2 tsp Oil/Ghee
- For Chasni
- 1 cup Sugar
- 1 cup Water
- 5-6 Threads of Saffron
- ¼ tsp Cardamom Powder
- 1-2 tsp Lemon/Lime Juice
- Other Ingredients
- 1-2 tbsp Magaz Seeds/Melon Seeds
- 1-2 tbsp Slivered/Chopped Nuts (Almond & Pistachios)
- Ghee/Oil for Deep Frying
- Sieve the besan flour in a mixing bowl, add baking soda and ghee. Add water gradually and mix to form a smooth, flowing batter. The batter should coat the back of a spoon easily. Rest for 7-8 minutes.
- Remove few spoons of batter in 2 small bowls. In the big bowl of batter add yellow/orange color and mix well. In the small bowls, add green and red food colors respectively and mix well. This will create three colored batters.
- Heat ghee/oil in a kadhai/pan for deep frying. Hold slotted spoon over hot oil, do not let to touch the oil.
- Drop spoonsful of the batter over slotted spoon into the hot oil, it will create small pearls/boondi. Fry until golden brown all over on medium flame. Drain on paper towel and keep aside.
- In another pan, make a one-thread syrup by combining sugar, water and saffron. Cook until it reaches to the boil. Add cardamom powder and cook until 1 thread consistency. Do not cook the syrup too much.
- Add the fried boondi to the sugar syrup and mix well. Cook for 2-3 minutes until the boondi absorbs the syrup. Cover the lid for 2mins.
- Finally add chopped nuts of your choice and mix well.
- Grease your hands with ghee and shape into round laddus while the boondi is still warm.
- Allow to cool completely before serving the boondi laddus. Store in an air-tight container for up to a week. Enjoy!
Batter should coat back of spoon; not too thick or thin.
Fry in hot oil (350°F) in small batches
Drain on paper towels to remove excess oil.
Make one-thread syrup; not too thick or thin.
Soak boondis in syrup for 2-3 mins; don't oversoak.
Shape laddus when boondis are still warm.
Use just a few drops of food color for vibrancy.
Store in air-tight container, away from heat/sunlight.
Adjust sugar to taste - less for chewier texture.
