Boondi Laddu Recipe
Boondi Laddu is a traditional Indian sweet, especially popular during Diwali and other festive occasions. This recipe features crispy, golden boondi pearls bound together in a sweet syrup to form a soft, melt-in-your-mouth laddu. The flavors of cardamom and the richness of ghee make it an irresistible treat. Whether you're preparing for a family gathering or looking for the perfect Diwali sweet, this Boondi Laddu recipe will add a special touch to your celebrations.
Equipment
- Boondi Jhara (Slotted Spoon)
- Heavy-bottom Pan for frying
- Saucepan for sugar syrup
- Mixing bowl
Ingredients
- 1 cup Gram Flour (Besan)
- 1 cup Sugar
- 1/2 cup Water
- 1/4 tsp Cardamom Powder
- 2-3 Saffron Strands
- 2 tbsp Ghee
- 1 tbsp Chopped Nuts (Cashews, Almonds, or Pistachios)
- Ghee or Oil for frying
Instructions
- Make the Boondi Batter: Mix gram flour with water to create a smooth batter of pouring consistency.
- Fry the Boondi: Heat ghee/oil in a pan. Pour the batter over a boondi jhara or slotted spoon into the hot oil to create small droplets. Fry until golden and crisp.
- Prepare the Sugar Syrup: In a saucepan, dissolve sugar in water and cook until it reaches a one-thread consistency. Add cardamom powder and saffron (optional) for extra flavor.
- Mix the Boondi and Syrup: Add the fried boondi to the sugar syrup and stir until well-coated.
- Shape the Laddus: While the mixture is still warm, grease your hands with ghee and shape the mixture into small laddus.
- Garnish: Sprinkle chopped nuts on top for added texture and flavor.
- Cool and Serve: Let the laddus cool completely before storing them in an airtight container.
Notes
- Batter Consistency: Ensure that the batter is smooth and of pouring consistency. If it's too thick, the boondi won't form properly; if too thin, it will be flat.
- Frying Tips: Fry the boondi on medium heat. High heat will make them too crispy, while low heat will make them soggy. The right level of crispiness ensures the laddus have the perfect texture.
- Syrup Consistency: The sugar syrup should be of one-thread consistency. If the syrup is too thin, the boondi won't bind; if it's too thick, the laddus will turn out hard.
- Shaping the Laddus: Always shape the laddus while the boondi and syrup mixture is warm. If it cools down, it becomes harder to form the laddus, and they may fall apart.
- Storage: Store the laddus in an airtight container to preserve their freshness. They can last up to 10 days at room temperature.
