Sireesha Boondi Laddu is a traditional and gluten-free recipe, prepared during festival seasons or for any auspicious or religious occasions and parties. Each bite is soft, smooth, delicious, delightful and melts-in-mouth! Serve it as a snack or dessert.
In Hindi boond means ‘droplets’ and here references the method used to make the base of the laddu.
A thin gram flour (besan) batter is poured through a perforated ladle (or boondi ladle!) over a hot skillet of oil. The batter droplets fall into the oil and quickly fry into soft little balls (boondi pearls), which are then added to a hot sugar syrup and then variety of yummy seeds and nuts are mixed in and the entire blend. Lastly, pressed between hands (palms) to form the cute and traditional laddu (spherical) shape.
For a perfect textured boondi ladoo recipe, the sugar syrup consistency and boondi softness are very important. Ideally one string consistency is suitable to get perfect Boondi Laddu and boondi shouldn’t be crunchy at all, it should be soft. Then only we get perfect laddoos.
Although boondi laddu tend to take a bit of time and attentiveness to make, but in the end, you’ll agree that they are worth every ounce of effort!
More Sweet Recipes
- Dry Fruit Laddu/Date & Nut Laddu
- Minapa Sunnundalu with Jaggery| Whole Urad Dal/Black gram Jaggery Laddu
- Kobbari Bhakshalu | Coconut Bhaksham / Poli
- Pappula Kajjikayalu
- Poornam Kudumulu | Puran Kudumulu
- Bhakshalu/Puran Poli/Holige/Oliga
Boondi Laddu | Boondi Laddoo
Ingredients
- 2 cups besan / gram flour / chickpea flour
- 2 cup sugar
- 2 tbsp milk
- oil for deep fry
- raisins and dry nuts
Instructions
Sugar Syrup
- Mix sugar and 1 cup water in a pan or vessel. Keep the sugar solution on stove top on a low heat.2 cup sugar
- While the syrup is boiling, add milk and remove the froth forms on top. Milk helps to bring out any dirt in the sugar.2 tbsp milk
- Cook the sugar syrup, till you get a one thread consistency. Stir often. Switch off the heat. Set the sugar solution aside.
Batter
- In a mixing bowl, add besan and 1 cup and 2 tbsp water (the amount of water to be added depends on the quality of besan) and wisk to get the smooth batter without any lumps.2 cups besan / gram flour / chickpea flour
- The consistency of the batter is important. We will check if the consistency is right, by frying a few boondis.Add a few drops of batter in to the hot oil. The boondis should have a round shape.If they become flat, the batter is thin and if they get tail ends, the batter is thick.TIP 1: If thin, then add a bit of besan/gram flour and check by frying a few boondi.TIP 2: If thick, then add a bit of water and then do the same test. Once you get the correct consistency, proceed with the next step of frying the boondi.oil
Making boondi
- Heat the oil in a kadai. Oil should be very hot.
- Take a dry perforated ladle and place it above the hot oil. Don't keep the ladle too much on a height, as the batter droplets, when falling from a height, do not give a round shape.
- Pour some batter on the perforated ladle and just hold the ladle over oil. You may just gently spread the batter lightly with the spoon. The batter falls as small droplets into hot oil.
- Fry the boondi till they are cooked little golden. Don't make them crisp or over do the frying. When the oil stops sizzling, remove the boondi. This step is also important because if boondi becomes crisp then the boondi laddu won’t be soft and the boondi won’t be able to absorb the sugar syrup.
- Boondi should be soft. If you press between your fingers, it should become flat.
- After each batch, wipe the perforated ladle with a clean piece of kitchen towel or paper towel from both sides.
Making Boondi Laddu
- Strain the fried boondi well with a slotted spoon and then add them directly to the hot sugar syrup and mix well.
- Fry all the boondi in batches with the above method and then add them to the sugar syrup and mix everything well every time.
- Close and Keep it aside for at least 4 hours. Boondis absorb the syrup and become soft.
- Finally add roasted raisins and cashew or any dry fruits or nuts. Mix well and shape the boondi mixture into a small to medium-sized round spherical ball.raisins and dry nuts
- Serve laddu. Stays fresh on the counter for at least a week. You can also refrigerate to store longer than a week.
Notes
- You may add cardamom powder and edible camphor in sugar syrup.
- Make sure the sugar syrup is in 1 string consistency. If the syrup is thicker than that, you see the sugar crystalizes on laddu after some time.
- If the sugar syrup becomes watery, boil some more time; if the sugar syrup is thick, add some more water to loosen it up.
- Always add fried soft boondi directly into the hot sugar syrup.
- Do not fry boondi until crispy as it will be hard to make laddu.
- No need to add food color, if you like more yellowish color you may add few drops of food color in the batter and mix.
- You may add little ghee into the boondi pearls before making laddu.
Step by Step Photo Instructions
Sugar Syrup
Mix 2 cups sugar and 1 cup water in a pan or vessel. Keep the sugar solution on stove top on a low heat. Note: Here I have used unbleached sugar hence the color is dark.
While the syrup is boiling, add 2 tbsp milk and remove the dirty froth, forms on top. Milk helps to bring out any dirt in the sugar.
Cook the sugar syrup, till you get a one thread consistency. Stir often. Switch off the heat. Set the sugar solution aside.
Batter
In a mixing bowl, add 2 cups besan / gram flour / chickpea flour and 1 cup and 2 tbsp water (the amount of water to be added depends on the quality of besan) and wisk to get the smooth batter without any lumps.
The consistency of the batter is important. We will check if the consistency is right, by frying a few boondis.
Add a few drops of batter in to the hot oil. The boondis should have a round shape. If they become flat, the batter is thin and if they get tail ends, the batter is thick.
TIP 1: If thin, then add a bit of besan/gram flour and check by frying a few boondi.
TIP 2: If thick, then add a bit of water and then do the same test. Once you get the correct consistency, proceed with the next step of frying the boondi.oil
Making Boondi
Heat the oil in a kadai. Oil should be very hot.
Take a dry perforated ladle and place it above the hot oil. Don’t keep the ladle too much on a height, as the batter droplets, when falling from a height, do not give a round shape.
Pour some batter on the perforated ladle and just hold the ladle over oil. You may just gently spread the batter lightly with the spoon. The batter falls as small droplets into hot oil.
Fry the boondi till they are cooked. Don’t make them crisp or over do the frying. When the oil stops sizzling, remove the boondi. This step is also important because if boondi becomes crisp then the boondi ladoo won’t be soft and they won’t be able to absorb the sugar syrup.
Boondi should be soft. If you press between your fingers, it should become flat.
After each batch, wipe the perforated ladle with a clean piece of kitchen towel or paper towel from both sides.
Making Boondi Laddu
Strain the fried boondi well with a slotted spoon and then add them directly to the hot sugar syrup and mix well.
Fry all the boondi in batches with the above method and then add them to the sugar syrup and mix everything well every time.
Close and Keep it aside for at least 4-5 hours. Boondis absorb the syrup and becomes ready to make laddu.
Finally add roasted raisins and cashew or any dry fruits or nuts. Mix well and shape the boondi mixture into a small to medium-sized round spherical ball.
Serve laddu. Stays fresh on the counter for at least a week. You can also refrigerate to store longer than a week.
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