Wednesday, October 10, 2012

Boondi Laddu

This is one sweet my hubby loves to have it any time, I avoid adding ghee as we don’t like the smell of it. Sound funny right but that’s how its me n my hubby don’t like it and avoid using it much possible in the dishes. However, believe me the smell of the edible camphor in the sugar syrup is a wonderful combination and it tastes great J

The more important part one has to be careful in making these laddu is that the batter  has to be normal consistency to what I have saide and the sugar syrup that  you make should be apt. Otherwise you cant shape them into laddu.

I am sure you will love it. It really takes some time to make it but when you see your  loved ones enjoy that then you feel its worth the hardship.

Makes 20 – 25  laddus

Bengal gram flour – 2 ¼ cups
Rice flour – 2 tbsp
Yellow food color – few drops or a pinch
Ghee - 1  ½  tbsp

For the sugar syrup

Sugar – 2 ¾ cups
Water – 2  cups
Cardamom powder - 1/4 tsp
Edible camphor- a generous pinch
Cashew broken pcs -25 grams *
Raisins -25 grams *
Cloves – 3-4
*I personally I don’t like much of cashew and raisins, so I reduce more of this from the quantity said here


Sieve both bengal gram flour and rice flour separately and keep aside.

Fry cashew nuts, raisin and cloves in ghee separately and keep this also  aside.

Make the Boondi and keep aside. Follow the procedure below.

To make the sugar syrup
Take a pan, add water and sugar, mix well first. Then bring it to boil.

Boil sugar syrup till you get a one string consistence, means when you pour a little sugar syrup in a plate with little water, it should not dissolve and that time switch off the flame.
Add cardamom powder, edible camphor  fried cashew nuts, raisins and cloves to the sugar syrup.Now lets make the boondi

Mix both bengal gram flour and rice flour, add cooking soda and a pinch of yellow color.
Add water and make a batter by adding little by little water to get the thick batter consistency.
It should neither be too watery nor too thick.
Heat oil and pour a little batter on the boondi ladle and gently tap it. Tiny droplets of batter will fall into there hot oil. Fry till golden brown. Keep aside.
Note - Do not fry it too crisp like how you do for kara boondi. Just remove the boondi before that stage like when its cooked and not hard like.
Repeat the process for the rest of the batter.

After the boondi cools a little, add half of it to the sugar syrup.

Put the rest of the boondi in a blender and grind it a little. Take a small mixie jar and blend it little by little only for a few seconds not like paste.

Now add this also to the sugar syrup. Mix both well together and let this sit for 30 mins. Or until the boondi becomes soft in sugar syrup.

Add a tbsp of ghee and make balls out of it.



  1. make so perfect dear...thanks for linking...

    Inviting to join Ongoing Events
    Let's Party - Prasadam Special
    Taste Of Tropics - Authentic Indian Platter

  2. Delicious ladoos.. Thanks for linking this to my event...


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