Boondi laddu is a traditional Indian sweet recipe often prepared for Diwali | special occasion | functions. Two versions of boondi laddu are widely prepared. One with two string consistency popularly served as temple prasadam (Tirupathi laddu), traditional wedding, etc. Other is slightly soft laddu popular sweet stalls | shops.
Why sieve Kadalai maavu for Laddu?
Lump-free | grain-free batter results in the best boondi so always sieve the Besan first before making Laddu.
How much water should I add to the batter?
The exact quantity might vary depending on the type of besan flour you use. I generally add 2:1 (besan to water ratio) then add extra water as required. If boondi is with tail add extra water
Should I fry crispy boondi?
No, we shouldn’t fry crispy boondi for the boondhi laddu recipe. Fry soft boondi as it will be easy to shape the laddu. If boondi turns crispy, the batter is thin add extra besan
Can I fry boondi and keep them for long time
No, if you add cold boondi to the sugar syrup, sugar syrup might bloom and it will be difficult to shape the laddu. Always fry boondi first, prepare sugar syrup and immediately mix
How much sugar should I use?
You can add 1:1 besan to sugar ratio but we prefer extra sweet so I added additional sugar.
What should be the sugar syrup consistency?
If you prefer firm laddu balls cook till you get 2 string consistency and start shaping the laddu immediately else it will crystallize. If you prefer soft laddu you can cook one string consistency. If you are a beginner and just started to make laddu for the first time, you can even make half-string consistency but it will take time for the boondi to absorb and shape laddu.
Few fixes for boondhi laddu?
If you are not able to roll laddu pulse little boondhi - sugar syrup mixture and try making laddu. You can add little almond flour for binding if you feels sugar syrup is more.
Can I prepare sugar syrup first then make boondi?
No, always prepare sugar syrup after frying boondi. Sugar syrup might crystallize (bloom) if prepared in advance. Always add hot sugar syrup to the boondi. For two string sugar syrup add few drops of lemon juice to avoid crystallization.
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Ingredients
For Boondi
1 +1/2 cup Kadalai Maavu | Besan | Gram Flour | Chickpea Flour 1/8 teaspoon turmeric powder 1/4 teaspoon Rice Flour 1/8 teaspoon Baking Soda 3/4 cup Water + (few tablespoon water to alter batter consistency) Oil for frying
For Sugar Syrup
1 + 3/4 cup Sugar 3/4 cup hot Water 1/4 teaspoon Cardamom powder Saffron few strands Turmeric powder pinch
For Laddu
1 tablespoon Ghee 10 whole Cashews chopped 1 tbsp Raisins Small piece Edible Camphor
How to make boondi laddu with step by step pictures
Heat oil
Heat oil in a heavy-bottomed deep wide pan at medium flame
Boondi
Take besan flour, rice flour, baking soda, and turmeric powder, sieve, and transfer over a mixing bowl
Add 3/4 cup water and whisk to form a smooth lump free batter
The laddu batter should be neither too thick nor too thin, it should have a thick pouring consistency
Check oil temperature
Drop little boondi in hot oil Too hot oil - boondi turns dark (burn) Not hot enough - sink to the bottom of the pan soon after dropping Right Oil Temperature - boondi float
Check Batter consistency - boondi shape and texture
Take boondi ladle or any perforated ladle and add a ladle full of batter, tap the boondi ladle gently or lightly swirl the batter with a ladle
Tail attached boondhi - the batter is too thick, add little water, mix well and adjust
Too crisp boondi - the batter is watery (too thin) add extra besan and mix well Round boondi - the batter is the correct consistency. Need not be perfectly round but firm sphere-like balls fried little soft on the inside - Right Boondi Shape & Texture
Fry boondi
Always keep the boondi ladle or any perforated ladle a few inches away from the pan
Tap the boondi ladle with another ladle or swirl the batter with another ladle(avoid hard press) and prepare boondi in batches
Fry on medium flame. Boondi cooks fast (less than a minute). When Vigorous bubble subsides remove the boondi from the oil and keep them in an oil filter
Always fry boondi in batches and do not overcrowd. Check oil temperature between batches and fry the entire batter, keep boondi in the oil filter for some time then transfer to a wide mixing bowl
Fry cashews and raisins for laddu
Heat ghee on medium flame, when ghee turns hot add the broken cashews and fry
When it turns brown add raisins and saute till they both turn golden brown
Turn off the stove and keep aside
Sugar Syrup for laddu
In a separate wide pan, add hot water and turn on the stove in medium flame
When water turns frothy boil add sugar, saffron, cardamom powder, and turmeric powder; mix well
Bring it to boil takes around 5 mins for vigorous boil
Sample a little of the sugar syrup in between your thumb and index finger and keeping stretching to check if it forms a thread-like string
Soft and juicy laddu - Half string consistency
Initially, you will get half-string consistency. Refer pic | video. Little sugar syrup in between your thumb and index finger and stretch- you will get a string but it will break immediately if you try to stretch further it will break. (this stage usually comes around 5-6 minutes). If you are a beginner making laddu for the first time stop at this stage. laddu tastes resemble north Indian laddu
Soft but firm laddu - Single Thread Consistency
Little sugar syrup in between your thumb and index finger and stretch- you will get a string and if you try to stretch further it will turn into a thin string. This consistency also yields soft laddu but firm compared to half string consistency. Sweet stall style laddu
Double Thread Consistency - traditional South Indian Style Laddus | temple prasadam
Little sugar syrup in between your thumb and index finger and stretch- you will get two strings. It happens in 2-3 mins after single string consistency. Keep monitoring. Double strong consistency yields firmer laddu with dry a feel but still packed with a soft feel on the inside
Soaking the boondi in sugar syrup
Once it reaches the desired stage, immediately switch off the flame and pour this sugar syrup over the boondi
Furthermore, add roasted cashews and raisins, mix well with a ladle
Finally, add edible camphor and mix well
When to roll and shape laddu
Grease your hands with ghee and roll laddu
Double thread sugar syrup - Boondi soak soon in sugar syrup(in few minutes). crystalize at a faster pace so start shaping the laddu soon. Always shape laddus when it is warm enough to touch. Do not rest them too long as it will be hard to shape them and crystallize
Single thread sugar syrup - Boondi soak slowly in sugar syrup and crystalize at a slower pace. Mix well and let the boondhi absorbs the sugar syrup then roll and shape laddu. Laddu might look soft but it turns firms overtime
Half-string sugar syrup - Boondi soak very slow in sugar syrup and crystalize at a slower pace compared to single-thread consistency. Mix well and let the boondhi absorbs the sugar syrup then roll and shape laddu
