Lipsmacking delicious and heavenly Boondi Laddu or Boondi Ladoo recipe with detailed step-wise pictures. Make Deepavali special Boondi Laddu at home with this easy recipe.

My next recipe in line for Deepavali Sweets and Snacks series is a totally delicious and our very own Boondi Laddu. I have already shared Sweet Boondi recipe previously and this recipe is only a continuation of it. This is a South Indian laddu recipe and as soon as any one hears the word laddu, this would be the first to come to their minds. From the boondi to this laddu recipe, although the preparation remains the same, the proportions are slightly different as we need to be able to make perfectly shaped laddus that are juicy and sweet.

Couple of years back, I made it my Deepavali project to make Motichoor Ladoo at home and went exploring for the Boondi ladle which was an adventure in itself. So between the motichoor ladoo and this Boondi Ladoo, I own three boondi ladles in total and they come in handy depending on the size of the boondi I wish to make. For making these Boondi Laddu, we need to make medium sized boondis and so I have used a standard boondi ladle. Even otherwise, a simple slotted spoon will work.

Boondi Laddu has a special place in my life. As far as I can remember, be it good or bad, weddings or death anniversaries, our family makes these in big batches. I vividly remember one such occasion where my entire paternal family had gathered together and we made a minimum 500 laddus. Needless to say, I was not willing to as much look at them for a year 😀 And then there was this other huge family get together where the cook abandoned making laddus mid-way and we were all left to shape them ourselves. Before I forget, here is another story – once in a family reunion someone responsible for making sugar syrup overcooked it, so dad and my aunt had to fix super crisp boondi and use all their muscle power to make laddus 😀 So yes! I got my laddu shaping skills from our family functions.

My family also makes the same recipe with jaggery syrup instead of sugar syrup and the combination is to die for. I will try to post the bellam laddu recipe at least next year 🙂

How to make Boondi Laddu | Boondi Ladoo –

📖 Recipe

Detailed step-wise picture recipe of making Boondi Laddu | Boondi Ladoo –

In a mixing bowl, add gram flour, yellow food color and cooking soda. Mix everything well.

Pour water little by little and mix the batter until it is thick but runny.

Heat oil for deep frying the boondi. Once hot, set the flame on medium. Place the boondi ladle over the hot oil at a height. Take a laddle of batter and pour it over the boondi ladle. Using another ladle, make circular motion on the batter as if making dosa. Even sized boondi will fall in the oil.

Don’t overcrowd the oil. If the batter is thick, you will get tails on the boondi. If the batter is runny, the boondi will be flat. So make sure it is at the right consistency.

Fry the boondi for less than a minute. It should not get crisp. It is enough if the boondi is cooked. It will have to remain soft. Remove using a slotted spoon and drain onto tissue paper.

Repeat this for the rest of the batter. Wipe off the back of the boondi ladle to get even-sized boondi after each or every other round.

Now prepare the sugar syrup. In a pan with sugar, add water until the sugar is immersed. I used approximately 1 cup of water.

In 5-7 minutes on medium flame, the sugar syrup will bubble and begin to thicken.

Check if the sugar syrup is one string consistency. If you swipe off the back of the ladle and touch the syrup with your index and thumb fingers, a distinct string should form. We are looking for two string consistency which comes within 3-4 mins after the one string consistency.

Switch off the heat, add cardamom powder. If using, add the edible camphor. Add only one mustard sized quantity as it can be over-powering.

Dump all the prepared boondi into the sugar syrup.

Mix it well and let it sit until it is warm enough to handle.

Meanwhile, fry cashews and raisins along with cloves in ghee and add them to the boondi.

Once the mixture is warm enough, you can make laddus. Take a handful of the boondi and start pressing it gently to make ladoos. If there is extra sugar syrup, it will overflow but will also bind the laddus. Repeat this with rest of the boondhi.

Store these in an airtight container once they are at room temperature. Should stay good for 5-7 days.

Note –

In case boondi ladle is not available, make boondi in a slotted spoon (jalli karanda)
Don’t cook the boondhi until very crisp. Just cook them for less than a minute to get the right texture of ladoo.
I used oil to fry the boondhi, but use ghee or mixture of ghee/oil for a richer version.
Edible camphor and cloves give divine taste to the ladoo, so don’t skip them as much as possible.
The ladoos will harden up as the sugar crystalizes a bit after cooling down. So don’t wait until the mixture has completed cooled down, it will be difficult to shape the laddus.

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