Boondi ladoos are made with very small sized boondi and dipped in sugar syrup. The boondi is much smaller in size compare to boondi ladoos. Its made out of boondi batter and sugar syrup. Indian Boondi Ladoo is a delicious Indian sweet make for special occasions and for festivals like Diwali. Many people think that making laddu/ladoo at home is very difficult but it is not so.
These home made laddus make excellent gifts for Diwali for your friends and dear ones. Enjoy your Diwali by making these yummy laddus and Buy Boondi Ladoo &also parcel it beautifully and gift to your near and dear ones.
Boondi ke ladoo: A very famous Indian dessert usually made during festive times like Diwali. A sweet treat with cashews, raisins, saffron and the light flavor of cardamom.
| BOONDI LADOO | ORIGINAL PRICE | SPECIAL OFFER |
| 250gm(Approx. 3 - 5 pcs) | £5.00 | £3.00 |
| 500gm(Approx. 5 - 10 pcs) | £7.00 | £5.00 |
| 1k/g(Approx. 10 - 15 pcs) | £12.00 | £9.00 |
Boondi Ladoo Recipe | Laddu Recipe | How to make Boondi Ladoo
Ingredients
- 1. Besan (gram flour)
- 2. Water Or add as required - the amount of water to be added depends on the quality of besan
- 3. Crushed saffron or saffron powder
- 4. Green cardamoms crushed to powder in a mortar-pestle
- 5. Teaspoon cardamom powder (choti elaichi powder)
- 6. Melon seeds (magaz)
- 7. Black Cardamoms (badi elaichi) - seeds kept and the husks discarded
- 8.Edible camphor (optional)
- 9. Ghee to be added Or ghee for applying on your palms for shaping the ladoos oil for deep frying the boondis
Method
- 1. Take all the dry ingredients for the boondi batter in a mixing bowl - besan/gram flour & saffron powder.
- 2. Add water to make a smooth batter. the consistency of the batter is important. we will check if the consistency is right, by frying a few boondis.
- 3. Tap the wired whisk or the handle of a spoon which has a bit of batter in to the hot oil. the boondis should have a round shape.
- 4. If they become flat, the batter is thin and if they get tail ends, the batter is thick. if thin, then add a bit of gram flour and check by frying a few boondis. if thick, then add a bit of water and then do the same test. once you get the correct consistency, proceed with the next step of frying the boondis.
- 5. Take a dry perforated ladle and place it above the hot oil. don't keep too much on a height, as the batter droplets, when falling from a height, do not give a round shape.
- 6. With a spoon add some batter on the perforated spoon ladle.
- 7. Spread the batter lightly with a spoon. finish up the batter on the perforated spoon ladle this way.
- 8. Fry the boondis till they are cooked. don't make them crisp or over do the frying. when the oil stops sizzling, remove the boondis.
- 9. This step is also important because if boondis becomes crisp then the boondi ladoos won’t be soft and they won’t be able to absorb the sugar syrup.
- 10. After each batch, wipe the perforated ladle with a clean piece of kitchen towel from both sides.
- 11. Strain them well with a slotted spoon and then add them directly to the hot sugar syrup. fry all the boondis with the above method and then add them to the sugar syrup.
- 12. Finally add a melon seeds (magaz), cardamom powder, black cardamon seeds, ghee and a pinch of edible camphor (optional). ghee helps in binding the boondi ladoos. i added about 1 tbsp of ghee later.
- 13. Mix well and shape the boondi mixture into ladoos
- 14. You can place the boondi ladoos in a small muffin liners. you can also garnish the ladoos with raisins or cashews. serve the boondi ladoos to lord ganesha.
