Boondi Ladoo

Ladoo

The ingredients and method of making ladoo is easy. Making the boondis is a time consuming process..After many trials, I settled down with this recipe. It is my husband`s favorite sweet. My MIL makes ladoo`s for Diwali. She made them for our Thalai Diwali (the first Diwali we celebrated after our wedding). The recipe below yields 11 ladoos. When the exact method is followed; the result will be a soft and tasty creation. I use an ordinary Jalli karandi to make boondis. I purchased a new ladoo ladle. I have updated this post with few new pictures.

Ingredients for the boondis:

  • Gram Flour  –  1 cup
  • Rice Flour – 1 tsp
  • Baking  Soda – a pinch
  • Water – as required
  • Oil – for deep frying

Ingredients for the sugar syrup:

  • Water – ½ cup
  • Sugar – 1 ½ cup
  • Orange Food Color – 2 pinches

Ingredients for tempering:

  • Ghee -2 Tsp
  • Cashews – 15 (broken into small pieces)
  • Raisins – 15
  • Cloves – 4

Method:

    • Heat ghee in a small pan.
    • Add the cashews to it and roast them till they turn golden brown.
    • Remove the cashews and set them aside.
    • In the same pan add the raisins and cloves to the remaining ghee and roast them till they puff out.
    • Turn off the heat.
    • You will need two spatulas with many holes ( Jalli Karandi).
    • One for making boondis and another for removing the boondis from the oil after it is cooked.
    • Below is the photo of the Jalli Karandi and a Kuzhi karandi used to scoop the batter.

Ladoo Ladle

    • Heat oil for deep frying the boondis.
    • Mix gram flour, rice flour, baking soda and water together into a thick flowing batter.
    • The batter should be able to flow through the holes of the Jalli Karandi.
    • Test whether the oil is hot by placing dropping a little batter into the oil.
    • It must rise up immediately.
    • Place the Jalli Karandi over the oil; it shouldn’t touch the oil.
    • Use a table spoon or a small kuzhi karandi and pour the batter on the Jalli Karandi and keep moving the kuzhi karandi in circles.
    • The base of the Kuzhi karandi should touch the Jalli karandi.

Boondi Ladoo 1

    • Small dollops of boondis will fall in the oil.
    • When the boondis change color, use the other Jalli Karandi to remove it onto a paper towel.

Boondi Ladoo 2

    • Mix water, sugar and the food color in a thick sauce pan.
    • Turn on the heat. Prepare the sugar syrup of one string consistency.

Boondi Ladoo 3

    • Add the fried raisins, cashews and boondis to the sugar syrup.
    • Remove the cloves before adding the raisins to the syrup.

Boondi Ladoo 4

  • Let the mixture cool. When the mixture is warm make small lemon sized balls.

Notes:

  • If the ladoos break, the consistency is not right.
  • Make ladoos even if they break and place them on a microwaveable plate and microwave for 15 seconds or a little more.
  • You can start making ladoos when they are warm enough to handle.
  • The boondi-sugar syrup mixture can also be warmed on low heat.
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6 thoughts on “Boondi Ladoo

  1. Vidhya says:

    Thank you for the wonderful recipe. Tried this and came out fine for Diwali. This is how homemade ladoos taste in my native of Tirunelveli.

  2. umamithun says:

    I am glad that the ladoos came out well.Hope you had a wonderful Diwali.Thanks for trying out the recipe and posting your comment.

  3. kathy says:

    You are good at making sweets and desserts.All of your recipes look delicious.Photos and notes are impressive.Keep posting many recipes.

  4. Chitra says:

    Hi,
    Could u approximately tell how much of water will be required to make the batter consistency?

    Thank u,
    Chitra.

  5. umamithun says:

    I will measure the amount of water when I make ladoo next time. The consistency will be similar to a baji batter. If the batter is too thin, it will flow quickly and you wont be able to make boondi’s. If it becomes too thin, you can add more gram flour. Hope this helps Chitra.

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