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  • Laddu Recipe | Boondi Ladoo Recipe

Laddu Recipe | Boondi Ladoo Recipe

Posted on Oct 17th, 2014
by Sowmya Venkatachalam
Categories:
  • All Recipes
  • Sweet Varieties
5 from 2 votes
Boondi Ladoo is a popular traditional Indian sweet made using gram flour, sugar and ghee. The ladoos are made with very small sized boondi that has been soaked in sugar syrup. This sugar infused boondi are formed into Ladoo (balls). One of the tasty and easy to make traditional sweet for any festival or important events
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Jump to Recipe Jump to Video Print Recipe
Reading Time: 7 minutes
Boondi Ladoo is my favorite sweet. Very common sweet in any  Indian home. It is one of the important sweet dish for Diwali festival and other auspicious occasions like marriages. Very simple to make and very delicious. It is a very popular dish among kids too because of Chota Bheem :-). We can very quickly make this recipe with simple ingredients that is  available at any kitchen. For marriages or other auspicious events Ladoo is the main Seer Bakshanam.

You may also want to try

  1. Motichoor Ladoo
  2. Karaboondi 
  3. Badusha

How to make best tasting Boondi Ladoo

  • Check the consistency of the dough : Add a drop of batter to a hot oil. The boondi should be in round shape. If the boondi is flat then the batter is thin. If you get a boondi with tail ends then the batter is thick.  If the batter is thin, add a teaspoon of gram flour, mix well and check it again. If the batter is thick, a teaspoon of water to adjust the consistency and try again. Try  this adjustments till you get a round shaped boondi
  • Gently pour the batter : When adding the batter to the slotted ladle, let the batter drip by itself  in to the hot oil. Don’t need to shake the ladle. If shake harder then we will get the boondi with the tail ends.  If required gently tap the ladle for the batter to drop. Also keep the ladle close to the frying pan. If the batter falls from higher distance, then we may not get perfectly round boondi
  • Cook it in Medium Flame : Once the oil is hot bring it to the medium flame and cook the boondi in medium flame.
  • Do not make Boondhi crispy : Unlike Karaboondi we don’t need to fry the boondhi till its crispy. We need soft boondhi’s, so that it absorbs sugar syrup
  • Consistency of the sugar syrup :  We just need soft ball consistency (refer below the instruction to get soft ball consistency) of the sugar syrup. If sugar syrup is cooked more then we will end up getting very hard laddu’s. Soft ball consistency will help to get softer laddu which melts in our mouth.
  • Add the hot boondhi immediately in the sugar syrup.
  • Clean Slotter Ladle: After every use, wipe off the remaining batter from the ladle. It is much better to wash and wipe the slotted ladle after every batch.

Recipe card to make Boondi Ladoo

Laddu Recipe | Boondi Ladoo Recipe
Pin Recipe

Boondi Ladoo Recipe | Boondi Laddu

Course: Sweet
Cuisine: Indian, South Indian, Tamil Nadu
Equipments Needed
  • Bhoondi Ladle
  • Heavy Bottomed Pan
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Servings: 25 Ladoos
Calories: 320kcal
Author: Sowmya Venkatachalam
Boondi Ladoo is a popular traditional Indian sweet made using gram flour, sugar and ghee. The ladoos are made with very small sized boondi that has been soaked in sugar syrup. This sugar infused boondi are formed into Ladoo (balls). One of the tasty and easy to make traditional sweet for any festival or important events
Print Recipe

Ingredients

  • 2 cups Gram Flour (Besan / Chickpea Flour)
  • 3 cups Sugar
  • 1 tbsp Rice Flour
  • ¼ tsp Baking Soda (Cooking Soda)
  • ½ tsp Kesar (Saffron) Colour (Yellow color powder)
  • 1 tsp Cardamom Powder
  • 2 tsp Cashews
  • 10 nos Cloves
  • Cooking Oil (or Ghee) for frying
  • 1 tsp Ghee
  • 1½ cups Water
  • 1 pinch Salt

Instructions 

Method to prepare Sugar Syrup

  • Heat a pan with 1 1/2 cup of water. Add sugar to the pan and keep 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 Boondi

  • Mix the gram flour, rice flour and sieve it in a strainer to avoid lumps. Add salt and cooking soda to the flour. Give a good mix. 
  • Add water little by little and mix the flour well to make a batter. The batter should be little thin in consistency than bajji 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. 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 3/4th fried. We don’t need to fry them till they are crispy. 

Mix Boondi and Sugar Syrup

  • 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, heat 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 let it be in sugar syrup 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.

Video

Nutritional Info

Nutrition Facts
Boondi Ladoo Recipe | Boondi Laddu
Amount Per Serving (1 pieces)
Calories 320 Calories from Fat 126
% Daily Value*
Fat 14g22%
Cholesterol 5mg2%
Sodium 15mg1%
Carbohydrates 26.6g9%
Sugar 26.6g30%
Protein 1.2g2%
* Percent Daily Values are based on a 2000 calorie diet.
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Method to make Boondi Ladoo with step by step pictures

Method to prepare Sugar Syrup

  • Heat a pan with 1 1/2 cup of water. Add sugar to the pan and keep 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, rice flour and sieve it in a strainer to avoid lumps. Add salt and cooking soda to the flour. Give a good mix.
  • Add water little by little and mix the flour well to make a batter. The batter should be little thin in consistency than bajji 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. 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 3/4th 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, heat 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 let it be in sugar syrup 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 lad00. 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
  • Repeat the same for remaining bhoondi
  • The delicious laddu is ready to serve.
Laddu Recipe | Boondi Ladoo Recipe
Laddu Recipe | Boondi Ladoo Recipe
(Visited 13,243 times, 1 visits today)

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Sowmya Venkatachalam

IT Engineer turned full time Food Blogger. I ♡ FOOD. I also love food blogging. Did you make a recipe? Tag @Subbusktichen on Instagram. I WANNA SEE!

18 Comments Hide Comments

asha menon says:
November 23, 2011 at 6:52 am

Wow ! Marvelous

Reply
Vidya Iyer says:
October 19, 2012 at 8:54 pm

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?

Reply
Lakshmi Sairam says:
October 30, 2013 at 5:20 pm

Can you please tell me the basic difference between the recipe of South Indian Boondhi Laddu & North Indian Mothichoor Laddu?

Reply
subbuskitchen says:
October 30, 2013 at 7:28 pm

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.

Reply
Lakshmi Sairam says:
October 31, 2013 at 9:05 am

Thank you mami

Reply
Kalpita Mordani says:
October 18, 2014 at 7:59 am

Wow I try it now thank u mam

Reply
Sowndarya Lakshmi says:
May 20, 2015 at 9:57 am

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

Reply
Swathi Sivakumar says:
October 26, 2016 at 1:37 pm

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

Reply
subbuskitchen says:
October 27, 2016 at 12:59 pm

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

Reply
Anonymous says:
October 27, 2016 at 4:38 pm

Thank you Mami….the result was good. Ended up having yummy laddus.

Reply
Unknown says:
October 13, 2017 at 1:12 pm

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?

Reply
subbuskitchen says:
October 15, 2017 at 4:07 am

Glad to hear. We can add a tablespoon of lemon juice to sugar syrup to avoid the crystallization

Reply
Jothi says:
November 5, 2018 at 12:21 pm

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.

Reply
Sowmya Venkatachalam says:
November 9, 2018 at 4:18 am

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.

Reply
vaishnavi says:
November 6, 2018 at 3:55 am

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

Reply
Sowmya Venkatachalam says:
November 9, 2018 at 4:10 am

Glad the laddo has turned out good. We can add little lemon juice around a tablespoon to avoid the crystallization of the sugar

Reply
Lalitha says:
October 22, 2019 at 12:02 am

Thank you for the easy recipe. Laddu came out well. I tried for the 1st time and I m happy that laddus are yummy

Reply
Sowmya Venkatachalam says:
October 22, 2019 at 10:47 pm

So happy to hear. Thanks

Reply

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