Boondhi ladoo

Boondhi Ladoo is a traditional Indian sweet prepared using tiny, golden-coloured droplets of gram flour batter, commonly known as boondhi. These fried boondhis are soaked in aromatic sugar syrup, flavoured with cardamom and combined with roasted cashews and raisins before being shaped into delicious round ladoos.

Boondhi Ladoo is a popular sweet prepared during festivals, weddings, religious celebrations and special occasions. Its beautiful golden colour, soft texture and delightful sweetness make it a favourite among all age groups.

Although Boondhi Ladoo, Sweet Boondhi and Motichoor Ladoo share similar ingredients, each sweet has its own preparation technique and characteristic texture.

What Is the Difference Between Sweet Boondhi, Boondhi Ladoo and Motichoor Ladoo?

All three sweets are made using gram flour batter and sugar syrup. However, the size of the boondhis and the way they are prepared give each sweet a distinct identity.

1. Sweet Boondhi

Sweet Boondhi consists of individual, round droplets of gram flour batter that are deep-fried and coated with sugar syrup. The boondhis are generally medium-sized and retain their individual shape.

The sugar syrup is usually prepared to a two-string consistency. The fried boondhis are soaked in the syrup until they absorb the sweetness. Cardamom, fried cashews and raisins can be added for additional flavour.

Texture: Slightly crispy and soft to eat, with individual boondhis remaining separate coated with sugar.

2. Boondhi Ladoo

Boondhi Ladoo is prepared using regular-sized boondhis, which are fried and combined with sugar syrup. Unlike Sweet Boondhi, the mixture is allowed to bind together and is shaped into round balls.

The sugar syrup is generally prepared to one-string consistency, although slight variations are possible depending on the recipe. The boondhis absorb the syrup, and the mixture is rested until it reaches a suitable temperature for shaping.

Cashews, raisins, cardamom powder and sometimes edible camphor are added to enhance the flavour and aroma.

Texture: Soft, moist and slightly firm enough to hold its round shape. The individual boondhis can still be seen and felt.

3. Motichoor Ladoo

Motichoor Ladoo is a delicate variation of Boondhi Ladoo. The main difference is the size of the boondhis. Very tiny, fine droplets of gram flour batter are fried to prepare Motichoor Ladoo.

These tiny boondhis absorb the sugar syrup more easily and produce a soft, delicate texture. The syrup is generally prepared to a sticky consistency, with the exact concentration varying between recipes.

The boondhis are mixed with the syrup and gently pressed or mashed to help them bind together. A little ghee, cardamom and other flavourings may be added.

Texture: Extremely soft, delicate, moist and almost melt-in-the-mouth, with very fine boondhis.

Difference Between Sweet Boondhi, Boondhi Ladoo and Motichoor Ladoo

Ingredients Required for Boondhi Ladoo

The main ingredients for making Boondhi Ladoo are besan flour, sugar, water and ghee. Cardamom powder provides a wonderful aroma, while cashews and raisins add flavour and texture.

The consistency of the besan batter is important to achieve evenly shaped, round boondhis. Similarly, the sugar syrup should be prepared carefully to get soft and well-bound ladoos.

How to Make Perfect Boondhi Ladoo

Preparing Boondhi Ladoo involves three important stages:

1. Preparing the boondhis: Make a smooth besan batter and pour it through a boondhi ladle into hot oil or ghee. Fry the boondhis evenly without making them too crispy.
2. Preparing the sugar syrup: Dissolve sugar in water and cook until the syrup reaches the required consistency, usually one-string stage.
3. Mixing and shaping: Combine the fried boondhis with the sugar syrup, add cardamom and roasted nuts, and allow the mixture to rest. Shape into round ladoos while it is still warm.

Important Tips for Making Soft Boondhi Ladoo

• Make sure the besan batter is smooth and free from lumps.
• Maintain the right batter consistency to get round boondhis.
• Use moderately hot oil for evenly fried boondhis.
• Avoid frying the boondhis until they become too crispy.
• Check the sugar syrup consistency carefully.
• Allow sufficient resting time for the boondhis to absorb the syrup.
• Shape the ladoos while the mixture is warm and pliable.

When to Prepare Boondhi Ladoo?

Boondhi Ladoo is a wonderful homemade sweet for Diwali, Krishna Jayanthi, Ganesh Chaturthi, weddings, poojas and family celebrations. It is also a popular sweet offered during religious festivals and shared with friends and relatives.

Prepare this traditional Boondhi Ladoo at home and enjoy the authentic taste of a classic Indian sweet!

Boondhi Ladoo

Niranjana Sankaranarayanan

Boondhi Ladoo is a traditional Indian sweet prepared using tiny, golden-coloured droplets of gram flour batter, commonly known as boondhi. These fried boondhis are soaked in aromatic sugar syrup, flavoured with cardamom and combined with roasted cashews and raisins before being shaped into delicious round ladoos.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

Course Dessert

Cuisine Indian, South Indian

Servings 25 nos

Equipment

• 1 Frying pan
• 1 Perforated ladle

Ingredients

  

• 1 Cup Besan flour
• 1 tsp Rice flour
• A pinch Salt
• To Make batter Water

To make sugar syrup

• 1 Cup Sugar
• As req Water To dissolve the sugar
• 1 tsp Cardamom powder
• 1/8 tsp Food Colour
• few Cloves
• few Rock candy
• 10 no Cashews
• 10 no Raisins

Instructions

 

Making boondhis

• Take a bowl and add the mentioned quantity of rice flour and besan flour into it.
• Add a pinch of salt and add water little by little to make it to a dosai batter consistency.
• The batter to make boondhi is ready. Keep it aside.
• Heat the oil in a kadai and once the right temperature is reached, make boondhi.
• If the boondhi is flat, then the batter is thin, if they form a tail, then the batter is thick. So adjust the consistency by add ing the besan flour or water as required.
• Once you get the perfect round shaped boondhi, continue with the remaining batter.
• To make boondhi, take a perforated ladle and place it above the oil at the right height. Donot keep very below or too above.
• Take a batter in a small ladle and add it on the perforated ladle. Gently spread it lightly with the small ladle. The boondhis will fall on the oil and deep fry it.
• Now and then stir it and once the sizzling sound stops, remove it from the oil.
• Drain it on a tissue paper and allow to cool.

Preparing Sugar syrup

• Take a pan and add 3/4 th cup of sugar into it. Keep the remaining 1/4 th cup of sugar aside and use it later.
• Add water and dissolve the sugar.
• Once the sugar syrup starts to boil, add food colour, cardamom powder, cloves and crushed rock candy.
• Mix it well. Allow the sugar syrup to form one string consistency.
• At this stage turn off the flame and keep the sugar syrup aside.

Making of ladoos

• Transfer the fried boondhis into the sugar syrup and mix well.
• Fry the cashews till golden brown and raisins until it bulges. Mix it with sugar syrup.
• At this stage, take the remaining 1/4th cup of sugar and mix it with little water. Pour it into the pan with boondhi mixture.
• Mash it with the masher and mix well.
• Start making ladoos by taking little quantity of boondhi in hands. I have shown you in video detailly. Pl watch it to make yourself more clear.
• Yummy ladoos are ready and allow it to dry on a tray. After a day, transfer it to a container.

Keyword Boondhi Ladoo, Deepawali sweet, Diwali sweets, Indian sweet, Traditional Indian sweets

INSTRUCTIONS

Making boondhis

• Take Besan flour and sieve it well to remove any grains and to avoid lumps while making ladoo.

• Take a bowl and add the mentioned quantity of rice flour and besan flour into it.

• Add a pinch of salt and add water little by little to make it to a dosai batter consistency.

• The batter to make boondhi is ready. Keep it aside.

• Heat the oil in a kadai and once the right temperature is reached, make boondhi.

• If the boondhi is flat, then the batter is thin, if they form a tail, then the batter is thick. So adjust the consistency by add ing the besan flour or water as required.
• Once you get the perfect round shaped boondhi, continue with the remaining batter.
• To make boondhi, take a perforated ladle and place it above the oil at the right height. Donot keep very below or too above.
• Take a batter in a small ladle and add it on the perforated ladle. Gently spread it lightly with the small ladle. The boondhis will fall on the oil and deep fry it.
• Now and then stir it and once the sizzling sound stops, remove it from the oil.

• Directly add it into the sugar syrup.

Preparing Sugar syrup

•  Take a pan and add sugar into it. Add water and dissolve the sugar.

• Once the sugar syrup starts to boil, add food colour, cardamom powder.

• Mix it well. Allow the sugar syrup to form one string consistency.

• At this stage turn off the flame and keep the sugar syrup aside.

Making of ladoos

• Now take the boondhi in the sugar syrup and mix it well so that the sugar syrup is evenly coated.

• Fry the cashews till golden brown and raisins until it bulges.

• Mix it with boondhi in the sugar syrup.

• Mix well and if required add a ladle of boiling hot water. Add rock sugar and cloves into the boondhi.

• Mash it with the masher and mix well.

• Start making ladoos by taking little quantity of boondhi in hands.

• If you are a beginner you can use both the hands to make ladoos.

• Yummy ladoos are ready and allow it to dry on a tray. After a day, transfer it to a container.

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