Boondi Ladoo Recipe
Boondi Ladhoo Recipe, is very popular amongst the Indian community. It is a sweet treat that’s often made during religious festivals.
It’s called Boondi Ladoo because “little gram flour balls” are deep fried and the ladoo is made by soaking the balls into a sugar syrup.
As a young girl I hated Ladoo. I guess that’s why it took me forever to actually attempt the recipe.
However, I finally decided to create a recipe and it took me a while to get this perfect. I struggled with getting the right amount of syrup.
I made it several times and the syrup was far too much and I was left with a gooey mess.
Finally, I was super determined to get this right and I tried the recipe a few times in one day.
Can you imagine how ecstatic I was when it turned out perfect. And yes I now love Ladoo.
Who would have guessed. I think with age out tastebuds definitely change too, it becomes a little wiser with age…haha!
Ingredients Required
For the ladoo you will require Gram Flour, Bicarbonate of Soda, Sugar, Cardamom Powder, Whole Green Cardamom, Saffron, Water, Egg Yellow Food Coloring, Almond Powder , Butter Ghee, Rose Water and Powdered Milk.
Powdered Milk is optional. However, I find that it does give sweetmeats or mithai that extra richness.
How to make the Ladoo
Making the Ladoo is really quick and easy. To make this small portion of ladoo it took me approximately 20 minutes.
You will need to rest the mixture for an hour and a half. Some patience will be required.
How to make the Ladoo
Firstly you will make the syrup, by adding all the ingredients to a pan and heating it. This process takes about 5 minutes, the syrup will be slightly thick.
Keep the pan on a medium heat and set a timer if you have to. The syrup will be about a one thread consistency.
If it’s not exactly one thread don’t stress. It won’t make that much of a difference.
You test one thread by rubbing some syrup between your thumb and forefinger. When you release your fingers a single thread will form.
For the boondi you will mix all the ingredients together to form a batter. You will have a runny batter.
Before you start the frying process, check that the oil is hot. Dip back of a wooden spoon into the oil and if the oil bubbles around it, rapidly then the oil is ready.
You then fry the boondis by passing the mixture through a spoon that has little holes.
When the boondis are in the oil it will immediately puff up and rise. It takes just a few seconds to fry them.
Once the syrup is ready the fried boondi is added to the syrup, whilst still warm. It is then mixed well and set aside for an hour and a half.
The flavourings are added and you will form round balls with the mixture. You can decorate with some pistachios or almonds.
I brushed some gold edible colour on them, for prettiness.
These ladoos has a tad bit of crispness to it, which I love. I don’t know if it comes from the frying or the fact that I added a little bicarbonate of soda.
Some people add baking powder but I prefer the bicarbonate of soda.
Also note that powdered egg yellow food colouring or gel colour gives the ladoos a more intense colour. Although you can use liquid colouring, you may require a little more.
Boondi Ladoo Recipe
Ingredients
Sugar Syrup
- 1 cup granulated sugar
- 1/2 cup water
- 1 tablespoon rose water
- 4 green cardamom pods slightly smashed
- few strands of saffron
- 1/2 teaspoon egg yellow food colouring see note 1
Boondi
- 1 cup gram flour
- 1/4 teaspoon bicarbonate of soda
- 2 teaspoon melted butter ghee
- 3/4 cup water
- vegetable oil for frying
Ladoo
- 2 tablespoon powdered milk
- 1/2 teaspoon elachie powder
- 1 teaspoon almond powder
Instructions
Syrup
- Place the sugar, water, saffron, rose water, cardamom and food colouring in a pan, place on the stovetop on medium heat and allow the sugar to dissolve.
- Heat for about 5 minutes until the sugar has completely dissolved and the syrup is slightly thick. Rub some syrup between your fingers. When you pull your fingers apart a single thread should form. Turn off the heat and leave it on the stovetop to stay warm.
- In a large bowl mix the gram flour, bicarbonate of soda, butter ghee and water. You should have a runny batter.
- Heat some oil in a pan and pass the mixture through a spoon with holes. Little round boondis will be released. Fry for a few seconds, the boondis shouldn't be over fried. Use a slotted spoon to remove the boondi. Drain the excess oil and place the boondis straight into the warm syrup.
- Remove the cardamom/elachie pods from the syrup. Mix the boondis into the syrup and set aside to cool, for an hour and a half.
- Add the elachie powder, almond powder and powdered milk to the boondi mixture Mix well. Use a small ice-cream scoop to scoop out the mixture and form into round balls. Decorate with pistachio or almonds.
- Store the ladoos in an airtight container. Refrigerate for up to a week
Notes
- I used a powdered food colouring, it has a more intense colour. At first I did add the liquid but it was more yellow than orange
- The powdered milk is totally optional so if you don't have any you can totally leave it out.
- The saffron does add to the flavour but again if you don't have any leave it out
- The boondi sits in the syrup for a little while because you need the syrup to soak in. If you attempt to make them into balls too soon the mixture may be a bit runny
- If you do not have a spoon with holes, you can use a piping bag but ensure you make a very small hole to release the batter.
- An ice-cream scoop is the perfect tool to help create even sized shapes. I have a mini one and it works wonders
- If you add the boondis to the syrup and if for some reason the syrup turned out too thick add a little hot water, it should fix the problem
Best Ladoo recipe !!!!
Thank you so much. So happy to hear that:-)