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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.

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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

Method to make Boondi Ladoo with step by step pictures

Method to prepare Sugar Syrup

Heat a pan with 1 ½ 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 ¾th 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