Boondi Ladoo | How to make Boondi Ladoo

2 reviews
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ByMenaga Sathia
Created on 12th Nov 2015
  • Boondi Ladoo, How to make Boondi Ladoo
Boondi Ladoo Recipeby Menaga Sathia
  • Boondi Ladoo | How to make Boondi Ladoo (16 likes)

  • 2 reviews
    Rate It!
  • By Menaga Sathia
    Created on 12th Nov 2015

About Boondi Ladoo

I love this ladoo because of the divine taste of cloves and other fragrant ingredients.

Boondi Ladoo is a delicious and yummilicious dish which is one of the popular dish of Indian. Boondi Ladoo is an easy yet mouthwatering recipe for you to enjoy. It is a great alternative when you want something really perfect to eat. Restaurant style Boondi Ladoo is liked by everyone and is easily available at almost every restaurant. You can also call it as a quick and easy recipe which you can make at your home. The preparation time of this recipe is few minute and it takes 30 minute to cook it properly. It is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Boondi Ladoo. It is an amazing dish which is perfectly appropriate for any occasion. Boondi Ladoo is delicious as well as healthy dish because it contains large amount of health benefiting nutrients. It is a perfect dish to prepare for the beginners. Cooking Boondi Ladoo is an art and while preparing this dish you can feel the aroma of this delicious Boondi Ladoo. Surprise your family and friends by preparing this hotel style Boondi Ladoo at your home.

  • Prep Time0mins
  • Cook Time30mins
  • Serves7People
Boondi Ladoo

Ingredients to make Boondi Ladoo

  • Besan/Kadalai maavu - 2 cups
  • Sugar - 2 1/2 cups
  • Baking Soda - a pinch
  • Yellow food colour - a pinch (optional)
  • Cloves -4
  • Cardamon Powder -1/4 tspn
  • Cashews - 10
  • Raisins - 15
  • Sugar Candy - 1 tbspn
  • Salt - a pinch
  • Nutmug powder - a pinch
  • Ediple Camphor - a pinch
  • Oil - for deep frying
  • Ghee - 1 tbspn

How to make Boondi Ladoo

  1. Sieve the flour + salt + baking soda. Mix it with water in a bowl by adding some yellow colour. The consistency should not be too thick or too thin.
  2. Heat oil in a kadai and use a big slotted spoon to make boondi or traditional boondi ladle. Here we need 2 big slotted spoon, 1 for making boondi and other one for draining it from oil.
  3. Pour one deep ladle of batter over the ladle with holes, holding it just above the oil and slowly spread it.
  4. Wipe the ladle with tissue paper each time so that we will get perfect shape. Fry it for 2-3 minutes. No need to cook until it gets crispy. Drain on a paper towel. Repeat the process until you finish the batter.
  5. In a broad vessel, add sugar with water, just to immerse in it. Boil it until the sugar dissolves, then check for 2 string syrup consistency (check between your thumb and forefinger there will be 2 strings)
  6. Switch off the flame. Heat ghee in an another kadai, fry the cashews + raisins + cloves. Add the fried boondis, Crushed edible camphor + cardamon powder + nutmug powder + Fried cashews + Raisins + Cloves + Sugar Candy in a Sugar syrup.
  7. Mix it well. When the boondi is enough warm to handle, start to make ladoos.
  8. Just squeeze the boondis and roll the ladoos. As it cools down, store it in an airtight container up to 15 days or more.
My Tip: Sugar syrup is very important to make the ladoo. You can also take 1 string syrup consistency too but we can't use it more than a week. Adding edible camphor is optional but I recommend to add it. Don't add more than mentioned it else it would be over powering. If the batter is too thick you will get boondis with a tail, so add 1 tbsp water. If the batter is too thin you will get flat boondis, so add 1 tsp besan. Adding colour is optional, I didn't add it.

Reviews for Boondi Ladoo (2)

Sukhmani Bedi2 years ago
My favourite!
Reply

Lipika Shah2 years ago
I have to try this. Will tell how they came out!
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