You are here: Home / Blog / Boondi Ladoo Recipe | Easy and Perfect Soft Ladoo
by Sharmili Leave a Comment
Boondi Ladoo a famous South Indian sweet which is prepared almost on all festivals and auspicious occasions. Boondi Ladoo was on my to-do list for a quite long time. As Diwali is nearing, I thought this would be the perfect time to share this recipe.
Last year I tried Kara Boondi and it turned out so good. As I know how to prepare boondi pearls, I was confident this time that Ladoo too will turn awesome. Trust me it came out so well. It was a kind of melt in the mouth texture and delicious too. To make the perfect ladoos, follow the given below steps.
- The first step is to mix the boondi batter and keep ready.
- Next fry cashews, raisins, cloves and set aside.
- Now make boondi and set aside.
- 4th step is to make sugar syrup. Bring it to one string consistency and switch off the flame.
- 5th step is to add all the ingredients prepared and let it rest for 5 to 10 mins
- The 6th and final step is while the mixture is still warm start making balls out of it.
If you follow the steps as said above, you will end up with melt in the mouth delicious ladoo. Once prepared cool it and store it in an airtight container for a fortnight. Now let us see how to prepare this recipe.
Enjoy the video of Boondi Ladoo. Subscribe for more videos.
Boondi Ladoo Recipe | Easy and Perfect Soft Ladoo Print Recipe
Melt in the mouth, soft perfect boondi ladoo.
- CourseDessert
- CuisineSouth Indian
| Servings | Prep Time |
| 25 ladoos approx | 10 minutes |
| Cook Time |
| 30 minutes |
|
|
|
| Boondi Ladoo Recipe | Easy and Perfect Soft Ladoo Print Recipe Melt in the mouth, soft perfect boondi ladoo.
|
Ingredients
To make Boondi
- 1 cup Bengal gram flour/Kadalai Maavu/Besan
- 2 tbsp Rice flour
- 1 pinch Baking soda
- 1/4 tsp Yellow food color
- 1 cup oil
To make syrup
- 1.5 cup Sugar
- 3/4 cup Water
Other ingredients
- 1 tsp Cardamom/Elaichi Powder
- 3 Cloves
- 10 Cashews broken into two
- 1 tbsp Raisins
- 2 tbsp Sugar candy/Kalkandu
- 1 Edible Camphor/Pacchai karpuram 1 small pepper size
- 1 tbsp Ghee
Servings: ladoos approx
Instructions
In a bowl add the ingredients under "To make Boondi" except oil and mix well all. Add water little by little and bring to bajji batter consistency. The batter should be neither too watery nor too thick.
Heat a pan add ghee. Once ghee gets heated fry cashews, raisins, cloves and set aside.
Heat oil in a kadai. Once oil gets heated just drop two, three drops of batter in the oil. If it raises immediately then the oil is ready. Bring the flame to medium-low heat. On a perforated ladle pour the batter as shown. The batter should flow as pearl drops. That is the right consistency. Also, pour batter till the oil is 3/4th covered with pearls. Do not overcrowd or else it will stick with each other. Let it cook for a minute. No need to cook until it turns golden brown or crisp. Now remove the pearls on the kitchen towel using another perforated ladle. Before pouring the next batch of batter, wipe the ladle with tissue or with ladle itself and then proceed. If you did not wipe the ladle you will not get the proper pearl in the next batch.
Now heat another pan. Add sugar and water. Mix well until all the sugar is dissolved. Now bring it to boil and simmer until you get the one string consistency as shown. Once you get the string consistency, keep the other prepared ingredients ready. You have to act here fast. First, switch off the flame.
Now add cardamom powder in the syrup. Next, add edible camphor by cruising it. Then now add prepared boondi, cashews, raisins and sugar candy. Mix all thoroughly and let it sit there for 5 to 10 mins until all syrup is absorbed.
While still boondi is warm, apply ghee to your hands and start making ladoo of any desired size of your choice.
Recipe Notes
- Once you get the one string consistency, switch off the flame. You can even add a tsp of lemon juice in order to avoid sugar crystallization.
- Don't let the boondi to cool completely. If it cools completely you will not be able to make ladoos. Instead, you can wither it and have it as boondi.
- If you want to make it as ladoo, make it in shape while the mixture is still warm.
- If by accident the sugar syrup crystallizes, add some water, again boil and bring to singlethread consistency.
Share this Recipe
You might also likeBadam Katli,Badusha,7 cups Burfi,Chocolate Peda.
Delicious melt in mouth Boondi Ladoo is ready to relish.
If you found this post useful, I would really love it if you pin it or share it with your Facebook fans or Twitter followers or Google+ circles today. All it takes is a simple click on the “pin it” “like,” “share,” “tweet,” or Google+ buttons below the post. It will keep me motivated. Thank you!
Related
Previous Post: « Palak Murukku Recipe | Spinach Murukku | Palak Chakli
Next Post: Coconut Milk Ribbon Pakoda Recipe – Diwali Snack »
