By Boondi Ke Laddoo is a traditional Indian sweet that holds a special place in festivals, religious ceremonies, and joyous occasions like weddings and birthdays. These round, golden laddoos are made of tiny fried gram flour balls soaked in sugar syrup and then shaped into balls. Whether it’s Diwali, Raksha Bandhan, or Ganesh Chaturthi, Boondi Laddoos are a must-have in many Indian households.
Here’s a detailed recipe to make Boondi Ke Laddoo at home, just like the ones from your favorite sweet shop.
Ingredients
For Boondi:
- 1 cup besan (gram flour)
- 3/4 cup water (adjust as needed)
- A pinch of baking soda (optional, for fluffiness)
- Oil or ghee for deep frying
For Sugar Syrup:
- 1 1/2 cups sugar
- 3/4 cup water
- 4-5 crushed green cardamom pods
- 1 tsp rose water (optional)
- A few strands of saffron (optional, for color and aroma)
For Garnish (optional):
- 1-2 tbsp chopped cashews
- 1-2 tbsp chopped almonds
- 1 tbsp raisins
- 1 tbsp melon seeds
Step-by-Step Preparation
Step 1: Prepare the Batter
In a mixing bowl, sieve the besan to remove lumps. Add a pinch of baking soda and mix in water gradually to form a smooth, flowing batter. The batter should not be too thick or too thin. It should coat the back of a spoon and fall in a continuous flow.
Let the batter rest for 10–15 minutes.
Step 2: Make Sugar Syrup
In a pan, add sugar and water, and bring it to a boil. Add cardamom pods, and if you are using saffron or rose water, add those too. Let the syrup boil until it reaches a one-string consistency — when you press a drop of syrup between your fingers and pull them apart, it should form a single thread.
Turn off the heat and keep it warm. Do not let it crystallize.
Step 3: Fry the Boondi
Heat oil or ghee in a deep pan or kadai over medium flame. Hold a perforated spoon (boondi jhara) about 3–4 inches above the hot oil. Pour a ladleful of batter onto the spoon and gently tap it so the batter droplets fall into the oil.
Fry the boondi for 30–45 seconds until they’re cooked but not crispy. They should remain soft. Take them out using a slotted spoon and place them on a kitchen paper to drain excess oil.
Repeat until all batter is used.
Step 4: Mix Boondi in Sugar Syrup
While the boondi is still warm, mix it into the warm sugar syrup. Stir gently so the syrup coats all the boondi evenly. Let it soak for about 10–15 minutes.
Add fried nuts and raisins if using, and gently mix.
Step 5: Shape the Laddoos
Once the mixture is warm enough to handle and slightly sticky, take a portion in your hands and shape it into a tight round ball. If the mixture feels too dry, sprinkle a little warm water or syrup. If too wet, let it sit for a few more minutes.
Repeat until all laddoos are shaped. You should get about 10–12 medium-sized laddoos.
Tips for Perfect Boondi Ke Laddoo
- Batter consistency is key. If it’s too thick, the boondi will be irregular; too thin, and it won’t form round droplets.
- Use the right boondi ladle. A perforated ladle with uniform holes ensures round and even boondi.
- Fry in small batches. Overcrowding the pan lowers the oil temperature and affects texture.
- Don’t overcook the boondi. It should stay soft to absorb syrup well.
- Work quickly while shaping. Once the sugar syrup cools too much, the mixture hardens and becomes difficult to form.
Storage
Boondi laddoos can be stored in an airtight container for up to 5–6 days at room temperature. In warmer climates, refrigerate and reheat slightly before serving to enjoy their softness.
Conclusion
Boondi Ke Laddoo may look complex, but with the right technique and patience, they are easy to make at home. Their rich flavor, soft texture, and delightful sweetness make them a timeless Indian treat. Perfect for celebrations or simply to satisfy a sweet craving, these laddoos are a symbol of happiness and togetherness in Indian culture. Try making them once, and they’ll surely become a festive staple in your home.
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