Saturday, October 22, 2016

Boondi Ladoo Recipe | Boondi Laddu | Diwali Special Sweet

I am super excited to share you all this very famous and delicious sweet which can be prepared for any occasion. I love boondi ladoo very much and I cannot restrict myself with one ladoo. So, I avoid to buy it frequently and when I crave for it, I ask dad to buy it from Nagercoil Cake world or Greatest bakery which are my favorite bakeries. 
Making Boondi ladoo at home was really a big project for me. I am very much confident in making the boondi's after trying Motichoor ladoo, Kara Boondhi and South Indian Mixture. Hence, during last Diwali, I tried this and it was an utter flop because of the sugar syrup. However, I wanted to try it again and searched few websites for making perfect sugar syrup with correct sugar quantity. I adapted the recipe from here and it turned out too good. Though I was not able to make perfect round ladoo's, the taste was awesome. I am very much satisfied and here I am with the recipe.
To make Happy try a new dish is really tough for me and if it is a sweet, then she will immediately say 'No'. She had not tasted ladoos before and I really wanted her to try atleast one ladoo. I was even searching some rhymes (silly me!!) about ladoo to tempt her and a tamil rhyme 'vattamana ladoo' came to my rescue :) Finally, she tried one ladoo and liked it. Hopefully, she will have one tomorrow too :) Jany was teasing about my marketing strategy, but I am very happy that they liked it. Check out my entire diwali collection. Let us move on to the recipe:
To make Boondi:  
Besan Flour(Gram flour/Kadala Maavu) - 1 Cup 
Yellow food color - few drops 
Cooking soda - a pinch  
Oil -  to deep fry   
For the sugar syrup:  
Sugar - 1 and 1/4 Cup 
Water - 1/2 Cup 
Other ingredients: 
Ghee - 1 tbsp 
Cashew nuts - 10 
Raisins - 10 
Cardamom powder - 1/2 tsp 
Sugar candy(kalkandu) - 1 tbsp 
1. Sieve the besan flour and make it into a smooth batter by adding water little by little. Add the cooking soda and yellow food color. Whisk it well.
2. The consistency of the batter should not be too thick or too thin. Get ready with the boondhi ladle(big ladle with holes) for making boondi and another ladle for draining the boondi from the oil. Heat oil in a kadai and when it is hot , place the boondi ladle on top of the kadai and pour a spoonful of batter as shown in the below image.
3. Spread the batter with the ladle as shown below and the boondi's will be falling down in the hot oil. Stir it for even cooking and drain it with a big ladle when the bubble ceases. (It is not required to fry until it is crisp)
4. Spread it on the tissue paper to absorb extra oil. Get ready with the broken cashews, raisins and sugar candy. Meanwhile, in a pan add the sugar and 1/2 cup water and stir it continuously until the sugar dissolves completely.
4. Allow the sugar syrup to boil until it reaches the one string consistency. To check one string consistency: When the sugar syrup thickens, take few drops of syrup in a plate. When it is warm, take a drop between your thumb and index finger and move your fingers apart slowly. A string will be formed between the fingers if the sugar syrup has reached the required consistency.(as shown below). Switch off the flame and add the cardamom powder(Elachi)
5. Transfer the boondi's to a mixing bowl and add the sugar syrup. Mix it well and mash the boondi's a little with the back of the ladle or potato masher. Fry the cashews and raisins in ghee until golden brown.
6. Pour the cashews and raisins along with the ghee to the boondi mixture. Add the sugar candy as well. Mix everything once and start shaping it into ladoos tightly. The sugar syrup oozes out from the boondi's and helps you to form the ladoos. The ladoo will hold its shape after cooling down. 

Enjoy the yummy ladoo and limit yourself to one ladoo each day since it is very sweet. Store it in an airtight container and it stays fresh for a week.
Points to remember:
  • Batter consistency is important for getting round boondis. Boondi's may go flat if the batter is watery or it will have tails if the batter consistency is too thick. so adjust accordingly.
  • You can add ghee roasted cloves and edible camphor too.
  • Wipe the boondi ladle after each use to avoid tails in the boondi's. Also, hold the boondi ladle little high from the oil while pouring the batter.
  • Make the ladoo's when it is warm. 
Warm Regards,
Happy's Cook - Divya


  1. Lovely Looking ladoos.. You making me remember the good old childhood days!!

  2. I'm glad I found this web site.I just found this blog and have high hopes for it to continue. Keep up the great work and Happy Diwali to you all.
    DIWALI 2016

  3. Wow...the Boondi ladoo looks so perfect....had tried them once, will surely make them with your recipe and easy to make step by step pictures.
    Please check for more South Indian, millets, kids friendly recipes!

  4. Boondi ladoo was one of my favorite during my childhood days.. Now it's motichoor.. But your pics make me wanna make some :)


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