Laddu Recipe | Boondi Ladoo Recipe
Laddu (Boondi Ladoo) is my favourite sweet. Very common sweet in any South Indian home. It is one of the important sweet dish for Diwali festival and other auspicious occasions like marriages. It is very simple to make and very delicious. It is a very popular dish among kids too because of Chota Bheem 🙂 My twin daughters were very happy when I made this at home, they started telling Chota Bheem Ladoo! We can very quickly make this recipe with simple ingredients that is always available at any kitchen. For marriages or other auspicious events Ladoo is the main Seer Bakshanam. Lets see how to make this yummy Ladoos 🙂
Preparation and Yield:
| Preparation time | 5 mins |
| Cooking Time | 45 mins |
| Yield | 25 Ladoos |
 |
| Laddu Recipe | Boondi Ladoo Recipe |
Ingredients:
| Gram Flour | 2 Cups |
| Rice Flour | 1 tablespoon |
| Salt | a Pinch |
| Cooking Soda / Bicarbonate of Soda | 1/4 teaspoon |
| Kesari Powder(Yellow) | 1/2 teaspoon |
| Sugar | 3 Cups |
| Cardamom Powder | 1 teaspoon |
| Cashew nuts | 2 teaspoon |
| Cloves | 10 |
| Oil or Ghee | For Frying |
| Ghee | 1 teaspoon |
| Water | 1 1/2 Cups |
Accessories Needed:
Bhoondi Ladle
 |
| Laddu Recipe | Boondi Ladoo Recipe |
Method to prepare Sugar Syrup
- Heat another pan simultaneously and add 11/2 cup of water and sugar and keep it in medium-high flame and stir continuously
- When the sugar dissolves completely, stir the syrup in low flame till it forms a soft ball consistency. You can test the syrup consistency by adding a teaspoon of syrup to a bowl of water and if you are able to roll like a soft ball, then the consistency is reached.
- Now add kesari powder, cardamom powder to the syrup and stir well. Switch off the flame
Method for making Ladoo:
- Mix the gram flour and rice flour and sieve it in a strainer to avoid lumps. Add salt and cooking soda and give a good mix.
- Add water little by little and mix the flour well to make a batter. The batter should be like dosa batter. Heat a pan, add oil/ghee and keep it in medium flame till it is hot. Drop a single drop of gram flour batter into the oil and see if it comes up immediately in the oil. This is the correct heat to prepare bhoondi. Take 1 ladle of gram flour batter and hold the bhoondi ladle above the oil and pour the gram flour batter and gently tap the boondi ladle so that the flour batter drops evenly in the oil.
- Fry the boondhi till they are 3/4 fried. We don’t need to fry them till they are crispy.
- Add it to the sugar syrup immediately. The sugar syrup should be warm when you add the boondhi to the syrup. Do no bring the syrup again to boil. Just warm it up. Repeat the same for remaining gram flour batter and add the boondhi to the sugar syrup. In another pan, add ghee and roast the broken cashews, raisins and cloves till the cashews turn lightly golden brown.
- Add these roasted nuts to the boondhi syrup and give it a good mix. Mix the bhoondi well in sugar syrup and allow it for 10 mins so that the bhoondi’s are soaked well in the sugar syrup. Take the bhoondi in a plate and allow it to become little warm so that we can take it in hand and press it to make small balls of laddu. Once the bhoondi becomes little warm, take 1 handfull of bhoondi and press it well to make it to medium sized laddu’s.
- Repeat the same for remaining bhoondi
- The delicious laddu is ready to serve.
 |
| Laddu Recipe | Boondi Ladoo Recipe |
(Visited 2,882 times, 1 visits today)
Related Posts:
Wow ! Marvelous
Hi Ma'am.. i want to try this laddoo as i believe its very difficult. i wanted to know is there a way we know how much boondi to add to the sugar syrup made out of the above quantity? I am told boondi should be in excess of the syrup?
Can you please tell me the basic difference between the recipe of South Indian Boondhi Laddu & North Indian Mothichoor Laddu?
Hi Lakshmi, as far i know, the main difference between both is mothichoor laddu and boondhi laddu is the holes in the spatula. also some people add little orange essence and saffon color in mothichoor laddu.
Thank you mami
Wow I try it now thank u mam
Hello Aunty,
I tried making boondi ladoo today and got the some boondhi hard to chew. Please let me know what could be the reason. Is it because of overcooking ? Few were crispy too .. You suggestion would be great for me to improvise further
.Thank u
Mami your recipes are excellent. I prepared boondhi lady just the way you instructed. But it is taking a lot of time to make laddu.i allowed it to cool for more than 2 hours…but it's still watery…please suggest a solution
It might be because of sugar syrup consistency. If it is just before the soft ball consistency, sometimes the boondi will not get incorporated with the syrup. We can add little corn flour or maida or even milk powder a little to the mixture and try make the laddos
Thank you Mami….the result was good. Ended up having yummy laddus.
Thank you for the easy recepie. The laddus came out well. But the sugar crystallises again once the syrup cools down. This gives a coarse texture to the laddus while eating. It's not smooth. How to avoid this?
Glad to hear. We can add a tablespoon of lemon juice to sugar syrup to avoid the crystallization
Hi Maam,
1st time when I made Motichoor laddu. It came out very well soft. This time i tried it, but boondi’s have struck in kadai. dont know what went wrong. I dint had soda or rice flour. Though i tried making laddu. my matichoor laddu is so hard. my kids dint like it. felt very sad.
Sorry to hear Jothi. Adding soda makes the boondi expand and has vacuum inside and makes the boondi soft and not so crunchy and also we don’t need to fry boondi too long for ladoo. Finally the consistency of sugar syrup. If the sugar syrup has become crystallized then the ladoo will become hard. We can add 1 tablespoon of lemon juice to avoid the crystallization. I would suggest you to try once more and i’m sure you will surely get yummy ladoos next time.
hello I tried your recipe for ladoo.must say this is my 1st time.the boondi cane out perfect and so did sugar syrup.but after a while when syrup got to cool down,I tried to heat it up like you mentioned.while making the ladoo i felt it had a sugar crystal coat( pootu poidthu).can you suggest how i can avoid this
Glad the laddo has turned out good. We can add little lemon juice around a tablespoon to avoid the crystallization of the sugar