Boondi Ladoo | How to make Boondi Ladoo

By Menaga Sathia  |  12th Nov 2015  |  
4.0 from 2 reviews Rate It!
  • Boondi Ladoo, How to make Boondi Ladoo
Boondi Ladoo Recipeby Menaga Sathia
  • Prep Time

    0

    mins
  • Cook Time

    30

    mins
  • Serves

    7

    People

10

2





About Boondi Ladoo Recipe

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

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!
Reply

Cooked it ? Share your Photo