Pin Making Boondi ladoo is like a dream come true for me. Yes it took me 2 long yrs to convince myself to try this boondi ladoo. I felt proud and contented when the boondis holded together as ladoos as that was the major part I was concerned and worried about.I patted my back when amma said its perfect!! I got this recipe from my neighbour who is an expert in making ladoos. For a first timer I am totally satisfied with the results
About Boondi Ladoo
The tiny drops of fried gram flour is called the boondi. The boondi is blended with sugar syrup and made into balls and hence the name Boondi Ladoo. The aroma of cardamom with the essence & flavour of raisins, cloves and cashews makes the Boondi Laddu the favourite sweet of India. The taste of it melts down the mouth and fills the heart.
Boondi Ladoo – The most consumed sweet of India
Ladoo is the official prasad of Tirupati and lot of temples across India. We additionally buy them from the temple for sharing it with friends and relatives. I guess, the daily footfalls in Tirupati will easily translate Boondi Ladoo as the most consumed sweet of India and wonder if not for the whole world! Tirupati Ladoo is different in taste and size from the home made ones because of the ingredient mix ratio. There is a whole lot of varieties of ladoo – Motichoor, Rava, Coconut, Besan, Dry Fruits, Khoya, Sesame, Poha, Moong dal, Maa Ladoo, Peanut and lot more. Boondi Ladoo is the mother of all ladoos as it dates back to BC and Tirupati ladoo (or Manoharam as it used to be called then) is being offered as prasad for more than 300 years now!
Ingredients
Besan Flour : Also called the Gram flour, Besan Flour is the main ingredient of Ladoo. Usually bought from store, besan flour should be devoid of any lumps and impurities. Oil / Ghee : Boondi Ladoo tastes better when Boondi is fried with Ghee and oil mixture. A ratio of 3 parts of oil and 1 part of Ghee is just good. However when you prepare in large quantities you can fry in oil and just add 2 or 3 teaspoons of ghee. Oil can be refined oil for better taste, however if you are used to sesame oil or sunflower oil or groundnut oil in the cooking, we can use them as well. Sugar : Regular white sugar is used in this recipe. Alternatively cane sugar / jaggery powder also can be used in place of sugar and the taste will be equally good.
Boondi Ladoo Tools
Boondi Laddle : Though not a mandate to have a boondi ladle, it will be easy if we have Boondi ladle if you make boondi laddu in large quantities. Ladle can hold more flour mix and also that it has flat surface, it is easier & quicker to make boondi. Do not worry, if you do not have Boondi ladle since you can use Jalli karandi / slotted ladle.
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📖 Recipe Card
Boondi Ladoo Step by Step
1. What is Boondi Ladoo?
2. How to make Boondi Ladoo?
3. Why my Boondi has tails?
4. Why my Boondi is flat shaped rather than being round?
5. Why am I unable to form balls?
6. Cardamom, raisins, cloves, sugar candy (crystal sugar / kalkandu) disturb me enjoying the boondi ladoo?
7. What should I do if I do not get the string consistency of sugar?
8. What are the important steps to take care while making Boondi Laddu? What are the mistakes that we tend to do and how to avoid it?
9. Can I use the same recipe for making sweet boondi?
10. Is Kara boondi prepared similar way?
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Expert Tips
It keeps well for a week in room temperature itself. If the sugar syrup crystallizes and if the boondis become dry just heat up the syrup for a minute or 2(not more than that)…this is to make the syrup loose then try to shape them it will be easy. Always add cashes first while frying then when its fried halfway add raisins and fry till golden brown. Batter consistency is very important to get perfect round boondis.So be very careful while adding water. When we drop the batter with the back of the spoon and If it drops and forms balls with a tail – then the batter is very thick so add little more water to make it runny. Do the same spoon test. Once the batter is ready take a laddle full of batter and add it to the perforated laddle. Let it fall down by itself else tap it or using the same laddle used for pouring just spread it as shown in the below pic so that it drops down. If the batter is watery then the balls may fall flat so add little more besan flour.
