The only homemade boondi ladoo recipe you will ever require! These turn out deliciously sweet, soft with perfectly circular boondis every time. Also they’re so simple to make.
Here you will learn all the tips and traps to idealizing them with step by step photos.
What Is Boondi Ladoo?
Boondi name came from the Hindi word ‘Boond’ implies drops or droplets. Boondi is made from chickpea flour (besan). Small pearl-sized, circular balls are deep-fried in the hot oil or ghee and it is known as boondi. Going further, these boondis are drenched in saffron-flavored sugar syrup and then shaped in the shape of ladoo or ball.
Boondi ladoo are made during special events or celebrations like Diwali or Ganesh Chaturthi.
During the Ganesh Chaturthi celebration, ladoo, modak, anda few savories are offered to the Lord Ganesha. And then distributed between devotees. Check out the total list of 35 Ganesh Chaturthi recipes.
These boondi ke laddu are packed into an enriching box and gifted to friends and families on the Diwali celebrations. Check out the list of Diwali sweets that you can make with love and blessing to others. Many just make it at home for themselves and celebrate the festival.
❤️ Why I Love This Boondi Ladoo Recipe
- This method gives the culminated circular molded boondis (no more tailed or uneven-shaped boondis). Do read the tips and instructions in the details.
- Homemade is continuously better than store-bought. You know you have utilized quality ingredients while making it.
- The extent of the fixings is perfect. So whereas shaping boondi laddu will bind nicely and you will get a nice circular ladoo.
- Making this boondi ke ladoo is little time-consuming but it is completely worth it. The delight of making homemade boondi ladoo is more important for me. If you are fond of cooking like me then go for it. The end result is the same as the one you get from Mithai shop.
🧾 Ingredients For Boondi Ke Laddu
Here is the pic of ingredients you’ll require to make boondi ladoo. Water (to make player) and ghee (for broiling, or oil) are not shown in the pic.
Besan (gram flour): Besan is ground up chana dal (split bengal gram) and very easily accessible in Indian grocery stores. There is comparable flour called chickpea flour (garbanzo flour) and it more prevalent in American grocery stores. This chickpea flour is ground up white chickpeas (garbanzo beans).
– FYI, besan is exceptionally fine vs chickpea flour is little coarse. To make BEST boondi ladoo, you must utilize besan (gram flour).
👩🍳 How To Make Boondi Ladoo? (Stepwise)
1) Sift the besan in a bowl.
2) Include little water at a time and make a smooth, lump-free batter. If you include all the water once, you will have too many lumps in the batter and so please avoid that.
3) You can see the batter ought to be runny consistency.
4) Special utensils required is Boondi jhara (skimmer works fine). To get the culminate boondi utilize the right sort of spoon. Below is the picture, a small spoon is utilized for dropping and making boondi shape. While a big spoon is utilized to drain out the fried boondi from oil.
5) Heat the oil/ghee in a dish for deep frying on medium heat. Hold the boondi making skimmer on the container with your left hand and take some batter in the ladle, pour on the skimmer.
6) and spread in utilizing the ladle in a circular motion and droplets will drip down in the oil.
7) Fry till they are just cooked (not crispy or brown)
8) Drain the excess oil/ghee utilizing another skimmer and remove it to a paper towel lined plate.
9) Some time recently making the second group of boondi, clean the bottom of the spoon with a kitchen towel or paper napkin to get the well-shaped boondi. I am saying once more, do not forget to clean the bottom part at each batch.
10) Here is all of them are prepared. You see one clump did get little brown but that’s ok.
11) To make sugar syrup, take sugar, water and saffron in a saucepan on medium heat. Let it come to a boil.
12) And cook till you get one string consistency (ek taar chasni).
13) How to check for one string consistency of sugar syrup:
Method 1: Take a small drop of syrup in a plate, cool a bit, rub between your thumb and first finger and you will see the single string forming.
Method 2: Check by sweet thermometer, it ought to be 220ºF – 222ºF/104º-105ºC. Once reach the single string consistency, turn off the stove.
It took me 4-5 minutes to get the right organize. At the right organize, sugar syrup will be thick sufficient that it coats the spoon.
14) When prepared, include fried boondi, cardamom powder, chopped nuts and raisins.
15) Blend and let it rest secured for 30 minutes. By this resting time, all the syrups get absorbed.
16) Begin forming the boondi ladoo. No require to oil the hands, crush a small tight while shaping the shape, the absorbed syrup will help to bind together.
Garnish with more nuts and let them set for 3-4 hours and they’ll firm up, now laddu are prepared to serve.
💭 Expert Tips For Making Boondi Ladoo
- Right utensils: Utilize the right kind of skimmer (if not utilizing boondi jhara). It is critical for making perfectly formed boondi. Make sure that gaps are not too small or not big. They should be medium.
- Batter consistency: Continuously make the runny and lump-free batter. Do not make batter thick or too thin.
- – If the batter is too thick then you will get followed bundi, thin it out by including small water.
- – If the batter is too lean then you will get level bundi, include small besan to get the right consistency.
- Cleaning the back of skimmer: To avoid the tailed boondi, I highly suggest cleaning or wiping the bottom (not the top) of the spoon.
- Do not make the boondi fresh otherwise it won’t douse the syrup and you’ll not get delicate ladoo.
- One thread consistency of the syrup is most critical for the delicate surface of the boondi ladoo. If syrup cooked more (means two or more thread) then ladoos will be shake difficult. One string makes delicate and softens in your mouth ladoo.
- I have the practice to shape the ladoo by utilizing only one hand. If you find it difficult then utilize two palms. But to get the pleasant circular shape I would say attempt with one hand only.
