Boondi Ladoo
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About Boondi Ladoo
Boondi Ladoo is a beloved North Indian sweet, especially cherished during festive occasions. Made with golden pearls of gram flour fried in desi ghee and delicately colored, these ladoos are a true treat for the senses.
This recipe brings back fond memories of school days, when receiving a boondi ladoo on Republic Day was the highlight of the celebration. Give my nostalgic and delicious version a try, and enjoy a taste of tradition in every bite!
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Recipe Time & More
Ingredients
- 1 cup Gram Flour (Besan, or besan or besan)
- Desi Ghee (or oil oil for frying)
- 1 cup Batter (or water or little less water make)
- Food Color (or kesar kesar or optional)
- 1 tbsp Desi Ghee (melted)
- Sugar Syrup (for the)
- 1 cup Sugar
- 3/4 cup Water
- 1 tbsp Rose Water (or essence or essence)
- 1/2 tsp Food Color (or orange your choice orange or red)
- 9 Cardamom (crushed)
- Rose Leaves For Garnish (rose for garnish)
- 9 Almonds (chopped)
- 11 Pistachios (sliced)
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Instructions
- First we make sugar syrup..Heat a pan add sugar add water let it boil add rose essence add crushed cardamom seeds
- Add chopped almonds and pistachios and let it boil till one string consistency.. Switch off the gas .cover the sugar syrup with plate..
- In a bowl seive chickpea flour add ghee add water add food color mix well and make pouring consistency batter..
- Heat ghee in a pan when ghee is hot enough pour batter through spoon on dry perforated laddle..Don't keep much height as we will not get perfect round boondi if batter pour from height..We want soft boondi for ladoo so not much fry till crisp
- Pour batter with spoon on laddle and spread it gently..When all boondi fried this way only we add all boondies in hot sugar syrup..Keep these boondi in sugar syrup for a n hour or more..Till it absorbed all sweetness of sugar syrup
- After an hour mix well grease your palm and make ladoo out of it with help of palm..If you find difficulty in making ladoo just crush boondi in mixer and make ladoo..
- Your boondi ladoos are ready to serve..
Recipe Notes
Color is completely optional, crush boondi make ladoos soft and easy to bind, you can add melon seeds / magaj for better taste..
Additional Tips
- For perfectly round boondis, make sure the batter is of flowing consistency—slightly thicker than pancake batter—and use a perforated ladle held over hot ghee, tapping gently to allow uniform droplets to fall.
- If you prefer extra crunch in your ladoos, fry the boondi in two batches: first on medium heat for cooking, then a quick high-heat flash fry to crisp them up before soaking in syrup.
- To infuse a subtle aroma, add a few crushed cardamom pods or a pinch of saffron to the sugar syrup before combining with the boondi.
- Boondi ladoos keep best stored in an airtight container at room temperature for up to a week; avoid refrigerating, as it can make them hard and alter the texture.
Tried this recipe?Mention @plattershare or tag #plattershare!
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Recipe Nutrition
Calories: 958kcal | Carbohydrates: 74g | Protein: 27g | Fat: 67g | Polyunsaturated Fat: 20.1g | Monounsaturated Fat: 40.2g | Fiber: 14g | Sugar: 39g
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Shikha Gupta
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This is delightful! Thanks for the recipe.
What a delicious idea! Thanks for sharing.
Only one word to describe this…. YUMMY
one of my favorites …they are so melt-in-mouth.
Looks so incredible! Thank you for sharing.
This is so inspiring! Can’t wait to cook it.