Garden & Jungle

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Boondi Ladoo

Posted by Geetha on January 8, 2009

Laddoo is a great and mouth watering dessert in India for all festivals’. To make good laddoo we should prepare sugar syrup in a right consistency, so that we can make a perfect boondi ladoo.






Gram Flour – 1 cup

Water – ½ cup

Sugar – 1 ½ cup

Water – 1 cup (for sugar syrup)

Cashew – 6

Cardamom – 3

Oil – to fry


Vessels needed: perforated spoon, skimmer (to drop the batter into oil)



Pour the water and sugar in a pan and boil on a medium heat. Once the syrup starts to boil, turn the heat to simmer till sugar dissolves. Let it simmer until the syrup is about half thread consistency. Once it is done keep aside. In a mixing bowl add gram flour, water and mix it together to became a smooth batter (it shouldn’t be too thick or too watery) in a medium consistency. Heat oil in a pan and once it is heated up, hold the skimmer about 1 to 1 1/2 inches above the oil over the center of the frying pan with one hand. With your other hand pour some of the batter onto the skimmer to cover all of the holes without spilling over the edge of the skimmer. Fry them until the sound of sizzling stops and boondis are light gold in color but not crispy. Lift the boondi out of the oil with a slotted spoon (this allows excess oil to drip back into the frying pan) and put them directly into the warm syrup and mix.


Repeat the process of making boondi and adding to the syrup with rest of the batter. You may have to adjust the heat in between making boondis. When finished frying the boondi, let them soak in the syrup for few minutes. Add the crushed cardamom seeds and sliced cashew to the syrup. Now drain off the excess syrup. If the boondis are still hot, let them sit until they are warm enough to handle – don’t let them to cool off. If the boondis become cold you will not be able to form them into ladoos.


To make the ladoos, scoop up some of the boondi mixture into your palm with a spoon. Gently squeeze the mixture between both palms to shape into a round ball about the size of a golf ball. As you are squeezing some of the syrup will come out. As you finish making each ladoo, put it on a plate and continue on to make the next ladoo. You can serve them once it turns to room temperature.

Note:-Once you have done the first batch wipe off the skimmer to do the next batch. If you are able to make ladoos you can make them as sweet boondi.





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