Boondi Ladoo Recipe - Laddu or Ladoo Recipe
 
Prep time
Cook time
Total time
 
Author:
Recipe type: sweet
Cuisine: Indian
Serves: Makes 8
Ingredients
For making Boondi or fried chickpea batter
  • Chickpea flour or gram flour/besan- ½ cup
  • Baking soda- ⅛ tsp
  • Water- ¼ cup (to make not so thick nor thin batter)
  • Yellow food color- a pinch if it's powder or ¼ to ½ tsp if liquid
  • Oil- enough for deep frying
For making sugar syrup
  • Sugar- ¾ cup
  • Water- ¼ + ⅛ cup
Other ingredients
  • Cashew nuts, halved- 8, roasted in 2 tsp ghee
  • Raisins- ½ tbsp, roasted in ghee (I didn't add)
  • Whole Cardamom- 1
  • Whole clove- 1
Instructions
  1. This recipe makes 8 ladoos, for making more increase the recipe accordingly.
  2. Roast cashew nuts in 2 tsp ghee till golden in color, after that roast raisins till they bubble up. Keep them aside.
  3. Crush the cardamom seed and clove into a coarse powder using a mortar and pestle, Keep aside.
  4. First let's make the boondis.
  5. Into a bowl, sift the chickpea flour and baking soda together.
  6. Add water little by little till the batter has a not so thin nor thick consistency. Combine with a whisk. I added ¼ cup water, if you need more add in small additions.
  7. Add yellow food color and combine well.
  8. To test the batter consistency, pour some batter through a slotted spoon, if the batter falls like drops through the spoon it's good. If the batter is flowing too fast, you have to add little more flour and make it thick. If too thick add little more water.
  9. Heat oil in a frying pan over medium heat, let the oil turn hot.
  10. Hold the slotted spoon over the oil using your left hand (don't hold it too close to oil, it has to be a few cms above the oil).
  11. Using a large spoon, pour the batter over the slotted spoon and spread the batter using the back of the spoon. Batter in the form of drops would fall into the oil.
  12. Fry the boondis in oil, keep turning them using another slotted spoon so that they are evenly cooked.
  13. The boondis shouldn't turn very crispy, when it's almost cooked through transfer them using the slotted spoon on a paper towel.
  14. Repeat the above steps, before pouring the batter on the slotted spoon, make sure to wipe it with a paper towel to make sure the holes are not clogged.
  15. After you fry the boondis, make the sugar syrup.
  16. Combine sugar and water in a saucepan. Place the pan over medium heat and boil the sugar syrup for about 15 to 20 minutes.
  17. After 15 minutes of cooking, check the consistency of the sugar syrup: using a small spoon, place a little syrup on your index finger, close with the thumb and open the fingers if you see one string is forming then you have the right consistency. If not heat for a few more minutes and check frequently till you get one string consistency.
  18. After the right consistency has reached, remove the pan from the heat.
  19. Add the fried boondis into the sugar syrup along with roasted cashews, raisins, crushed cardamom, cloves. Combine well. Let the mixture cool down a bit, do not let it cool down completely.
  20. You need to make the round shapes when the mixture is still warm.
  21. When you make the round shape the sugar syrup will ooze out, it will solidify after it cools down and will hold the boondis well.
  22. Allow the ladoos to rest for sometime so that it will be set well.
  23. Enjoy these homemade boondis that actually taste better than the store bought ones.
Notes
The chickpea batter should have the right consistency- it should fall as drops when poured on the slotted spoon. If not adjust by adding more flour or water.

The sugar syrup should have a one string consistency- check between the index and thumb finger.

Do not fry the boondis till they turn crispy, you just need to cook them.

Add the boondis to the hot sugar syrup, let the mixture cool down a bit.

Make rounds when the mixture is still warm.

Increase the recipe accordingly to make more.
Recipe by Cooking with Thas - Wholesome Homemade Recipes at https://thasneen.com/cooking/boondi-ladoo-recipe-laddu-or-ladoo-recipe/