Boondi Ladoo Recipe | Boondi Laddu – No Boondi Mould

Boondi Ladoo Recipe | Boondi Laddu Recipe | Bondi Ka Ladoo with detailed photo and video recipe. Basically, an Indian Sweet laddu recipe prepared from the Boondi snack or besan or chickpea flour pearls. Deep-fried Boondi pearls are soaked in sugar syrup and shaped into round balls or an indian Ladoo recipe. It is a special and must-festival sweet that can be easily shared and served with friends and family.

Boondi Ladoo Recipe | Boondi Laddu Recipe | Bondi Ka Ladoo with step-by-step photo and video recipe. Traditionally, the Boondi Ladoo recipe is prepared during festival seasons or for any auspicious or religious occasion. Also, it is most commonly prepared during Diwali festival celebrations or even the Navaratri festival. But not limited to it and can be an ideal simple and healthy sweet Ladoo for any occasion and ritual.

There are quite a few similarities between Boondi Laddo and Motichoor Ladoo with texture and sweetness. But is prepared totally with different techniques and instruments with different cooking procedures. Arguably Boondi laddu is a much easier and simpler recipe compared to the later one. It can be prepared with a readily available filter spoon or frying spoon. Whereas for Motichur Ladoo there is a dedicated filter that yields very tiny besan peals. Later it is mixed with kesar colour and sugar syrup which is followed by shaping it into round balls. This means you do not have to hire a chef or purchase from a store to get the authentic taste and flavor. Do try this way an I am certain that you and your family would love it.

Some basic and important tips and recommendations for a perfect textured Boondi ladoo recipe. Firstly, the sugar syrup consistency is essential in the Boondi laddu recipe. Ideally, one-string consistency is suitable for this Ladoo. But you can go for a 2-string consistency for a harder laddu texture. Secondly, I have added a yellow kesar food color for a yellow Boondi laddo. Alternatively, green, or orange color or you can totally skip the color. Lastly while shaping the Ladoo, if your sugar syrup crystallizes, then microwave it for 30 secs. This should help to shape it further and also moist to make it more effective while serving.

Finally, I would like to highlight my other Indian Sweet Recipes Collection with this recipe post of the Boondi ladoo recipe. It includes Kaju Katli, kaju pista roll, badam barfi, milk powder barfi, rava kesari, rasgulla, gulab jamun, Rasmalai, Sandesh, and peanut chikki recipe. In addition, do visit my other recipes collection,

• Vrat Recipes Collection
• No Onion No Garlic Recipes Collection
• Dessert Recipes Collection

About Boondi Ladoo

It is an easy and simple classical Indian dessert recipe made with chickpea flour pearls and the goodness of sugar syrup. Basically, the Boondi Ladoo is a popular and easy alternative to the Motichoor Ladoo which is easy and simple to make. The Boondi or the pearls are made with chickpea flour batter which is deep fried till crisp. It is later mixed with sugar syrup to make it sticky and later shaped like round balls also known as Laddu.

There are myriad ways to prepare this simple and tasty Ladoo recipe. The most common and easy way is to run the thin chickpea flour batter through a deep-fried strainer or spoon. This would result in small and attractive pearls which are sugar syrup coated and shaped like balls. However, the other popular way is to make large pearls and then use a blender to crush them. This is the most easiest and simplest way, but may not turn out attractive.

Video Recipe:

Recipe Card for Boondi Ladoo:

How to Make Boondi Laddu with step-by-step photos:

1. Firstly, to prepare the boondi, in a large bowl take 2 cup besan, pinch kesar food colour and water.
   
2. Whisk and mix well making sure there are no lumps in the batter.
   
3. Further, add water slowly, and make smooth flowing consistency batter. If the batter is watery, then the boondi will turn flat. And if it is too thick, then the boondi will be formed with a tail.
   
4. Also, add ¼ tsp baking soda and mix well.
   
5. Boondi can be prepared using an oil strainer or small holes perforated spoon.
   
6. Pour the prepared besan batter slowly, making sure the drops of besan fall into the oil.
   
7. Do not overcrowd the boondis as they stick to each other. Stir gently.
   
8. Once they are almost crisp, take off and drain over the kitchen paper towel.
   
9. Prepare small boondi in batches and keep them aside.
   
10. Now to prepare the sugar syrup, in a large kadai take 1.5 cup of sugar.
    
11. Add 1 cup water and boil for 2 minutes or until the sugar syrup turns sticky. Do not get string consistency sugar syrup.
    
12. Further add ¼ tsp kesar food colour, ½ tsp cardamom powder and 1 tsp lemon juice. mix well.
    
13. Now add in prepared boondi, 2 tbsp cashew and 2 tbsp pistachios. Mix until the sugar syrup is well coated.
    
14. After some time, you can see the sugar syrup is absorbed by boondi. This makes boondi juicy.
    
15. When the mixture is still lightly warm, start shaping the ladoo.
    
16. Finally, Boondi Ladoo Recipe is ready to enjoy for up to 7 days when refrigerated.
    

Notes:

• Firstly, make sure not to overcook the sugar syrup, as it makes ladoo hard and dry.
• Also, add the colour of your choice to make it look attractive.
• Additionally, if you are finding it difficult to shape the ladoo, then add sugar syrup as it is dry.
• Finally, Boondi Ladoo Recipe tastes great when prepared and served freshly.