Boondi Laddu | Boondi Laddoo

Boondi Laddu is a delightful and delicious Indian sweet which melts in mouth, made of besan and sugar syrup.

Prep Time15

Cook Time40

Total Time55

Course: Dessert, sweet

Cuisine: Indian

Keyword: boondi laddoo, boondi laddu, bundi laddu, laddu recipes

Servings: 30 laddus

Author: Sireesha

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.

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

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.

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.

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.