Boondi Laddu or Boondi Ke Ladoo
 
Prep time
Cook time
Total time
 
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.
Author:
Recipe type: Dessert
Cuisine: Indian
Serves: 10-12
Ingredients
  • 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
Instructions
  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 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.
  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 air-tight container for up to a week. Enjoy!
Notes
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 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.
Recipe by Binjal's VEG Kitchen at https://binjalsvegkitchen.com/boondi-laddu-or-boondi-ke-ladoo/