Boondi Ladoo, a delicious and traditional indian sweet made from chickpea flour and sugar. Boondi ladoos are my favorite and often make them at special occasions at home.
Making boondi at home single handedly is a bit of a difficult task but it's all worth it in the end when you taste the homemade ladoos. To make boondi in perfect shape, you need the boondi karandi(a tool especially used to make boodhi in even shape), it will make the job a little easier and also you get the perfect round boondi!
Since i don't have that boondi karandi with me, i have used the regular strainer ladle with holes to make boondi, so the shapes are not so perfect but the taste was awesome.
After years of making boondi ladoo, below i have shared FAQ , do check it out before trying for perfect boondi ladoo!!
Why is my boondi not round and flat?
If the batter is too thin, the boondi will be flat and not round. So add little more besan , mix the batter and try it again
Why is my boondi having tails ?
If the batter is too thick, then the boondi will have tails. So add little more water , mix the batter and try it again
Why is my boondi oily ?
Again if the batter is too thin or added too much baking soda(i haven't used baking soda in my recipe,but some have), the boondi will absorb more oil. In such case, add more besan/chickpea flour, mix it well and try again.
What to do if my boondi do not hold together to make ladoo?
- Don't let the boondi mixture sit for a longer time than the mentioned time in the recipe. Try to form ladoo quickly.
- Pulse little amount of the boondi in a blender and add into the mixture, it will help to hold together as ladoo
How long can I store the boondi ladoo?
It stays well for a week or up to 10 days at room temperature. For longer shelf life, you can refrigerate.
Now let's check out how to make this delicious and traditional ladoos.
Procedure
Boondhi Ladoo | Ladoo | Diwali Sweet
Preparation Time : 15 mins | Cooking Time : 30 mins | Serves : 20-25 small ladoos
Recipe Category: Curry | Recipe Cuisine: Indian
Recipe Category: Curry | Recipe Cuisine: Indian
Ingredients
Besan Flour - 1 & 1/2 cup
Rice flour - 1 tbsp
Sugar - 1 cup
Cardamom - 2 (powdered)
Cloves - 2 (powdered)
Cashews - 10 (make it as small pieces)
Ghee - 1 tsp
Ghee - 1 tsp
Water - as needed
Oil for frying
Take gram flour & rice flour in a bowl, add water and make a pouring consistency batter without any lumps
Heat oil in a wide pan, take the slotted spoon(with holes in it) and keep above the oil,now take a laddle full of batter and pour it on slotted spoon and spread it in circular motion, the boondhi slowly drop into the oil.
Let the boondi cook till it "shh" sound stops,remove it from the oil and place it on tissue paper. Before doing next batch, clean the slotted spoon to get neat round shapes.
Once all the boondi is fried,take the sugar in a sauce pan, add water just to immerse the sugar and let it boil,till the sugar reach one string consistency(Take sugar syrup in between your thumb & index finger, it should from single thread).
Add the boondhis into the sugar syrup, and then add the fried cashews and cardamom & cloves powder. 
Next add a tsp of ghee, mix it all well together and press it tightly and cover it with lid and put on weight for 10-15 mins.
After 15 mins, take a small portion of boondhi mixture and press tightly to shape them as ladoos.
Delicious boondi ladoos are ready.
Heat oil in a wide pan, take the slotted spoon(with holes in it) and keep above the oil,now take a laddle full of batter and pour it on slotted spoon and spread it in circular motion, the boondhi slowly drop into the oil.Let the boondi cook till it "shh" sound stops,remove it from the oil and place it on tissue paper. Before doing next batch, clean the slotted spoon to get neat round shapes.Once all the boondi is fried,take the sugar in a sauce pan, add water just to immerse the sugar and let it boil,till the sugar reach one string consistency(Take sugar syrup in between your thumb & index finger, it should from single thread).Add the boondhis into the sugar syrup, and then add the fried cashews and cardamom & cloves powder. Next add a tsp of ghee, mix it all well together and press it tightly and cover it with lid and put on weight for 10-15 mins.After 15 mins, take a small portion of boondhi mixture and press tightly to shape them as ladoos.Delicious boondi ladoos are ready. Related: How to make Jangiri
Notes:
- While making the batter, don't add too much water at the start, check it by dipping a spoon in the batter and place it above the hot oil.
- If the boondi have tails, you have to add more water
- if the boondi becomes flat and absorbs lot of oil,then you have to add more flour.
- To check the detail procedure see this video.
- Cloves and cardamom gives great flavor to the ladoos.
- If you like, you can add rose essence too for flavor.
- If you have boondi karandi, use that, it will give the perfect shape.
- Resting the boondhi in the sugar syrup for a while helps to shape them easily.
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