Even though i have posted my all time favourite motichoor ladoo here before, i still wanted to share boondi ladoo recipe. The procedure for both the ladoos are little similar. Finally i got a chance to make it today and totally loved it..It was like yum..
It is so easy to make, the two tricky part is getting the sugar syrup consistency right as well as forming the ladoo shape. But i have made the second one easy for you by showing a technique which my mom told me. The sugar syrup part is not difficult too, i have showed you the picture for getting it right.
Normally people shape the ladoos by pressing the whole boondis together after adding the sugar syrup. But my mom and perimma told me to bash the boondis after the syrup has added so the oil from the boondi comes out and bind with the syrup and keeps the ladoo moist and soft.
I hope you will try this for this diwali and let me know how it turned out for you..
Preparation Time : 10 mins
Cooking Time : 25 to 30 mins
Makes : 12 ladoos
Ingredients:
Gram Flour / Kadalai mavu / Besan - 1 cup
Baking Soda / Cooking Soda - ⅛ tsp
Yellow Food Colouring - a pinch
Water - ½ cup + adjust accordingly
Sugar - 1 ¼ cup
Water - ½ cup
Cardamom Powder / Yelakai Podi - 1 tsp
Cloves - ½ tsp powdered
Cashewnuts - 10 broken into small pieces
Raisans - 15 pieces
Kalkandu / Sugar Candy - 1 tblspn
Oil for Deep Frying
Ghee - 1 tsp
Method:
Take gram flour in a sifter and sieve it. Add in water and mix to a smooth batter.
Add in water slowly and make it into a smooth batter. Now add in some baking soda and food colouring. Mix well. The batter should be little thick, it should be thinner than bajji batter. Make the batter perfectly then only you will get round boondi.
Now heat oil for deep frying.
Now take a boondi karandi or a perforated ladle. Hold it over oil. Pour a ladleful of batter over the karandi and spread it out. The boondis will fall drop by drop.
Fry the boondi till they are little soft. Drain them and set aside.
Take sugar
and water in a pan, mix well so it is melted. Bring it to a boil and cook till
it attain a single string stage. When you take the spoon from the syrup and
see, the last drop falling from the syrup form a single string like
consistency.
and water in a pan, mix well so it is melted. Bring it to a boil and cook till
it attain a single string stage. When you take the spoon from the syrup and
see, the last drop falling from the syrup form a single string like
consistency.
At this
point, take it off the heat and add in cardamom powder, clove powder, food colouring and mix well.
point, take it off the heat and add in cardamom powder, clove powder, food colouring and mix well.
Now take boondis in a bowl, add in the sugar syrup and use the back of a big ladle to bash the boondis so it gets little mashed up.
Now Heat ghee in a small pan, add in cashews and fry till it is light golden, add in raisans and fry till golden, add in cloves and mix well.
Pour this over the boondi and add in sugar candy. Mix well.
Take a small portion of this mix and shape it into a tight ladoo.
Do this for all the mixture. Let this set for 2 to 3 hours untill it gets firm. Then Serve.
Pictorial:
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| Take all your ingredients |
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| Take gram flour in a sifter |
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| now it is sieved |
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| add water slowly and make it into a smooth batter |
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| just like this |
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| add in some baking soda |
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| some yellow food colouring |
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| mix well |
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| the consistency should be little thin than bajji batter |
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| Heat oil for deep frying |
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| Now you can make boondi using this traditional boondhi karandi |
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| or you use this normal perforated spoon |
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| Pour some batter into this ladle |
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| spread it using a spoon |
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| fry them lightly, dont over cook it, you should drain off when the boondis are lightly fried.. |
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| drain off |
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| Boondis done.. |
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| Take sugar in a pan |
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| add in water |
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| mix till the sugar is melted |
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| now heat it till it reach 1 string consistency |
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| you can see the consistency clearly here |
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| remove it off the stove |
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| add in powdered cloves |
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| add in cardamom powder |
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| add in some food colouring |
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| mix well |
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| take boondis in a bowl |
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| pour the syrup over the boondi |
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| mix well |
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| now use a back of the ladle to bash and mash the boondis |
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| now it is mashed little.dont over do this, you should see the boondis still.. |
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| now heat a tsp of ghee |
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| Add in cashews |
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| once they are golden |
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| add in kishmish |
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| and some cloves |
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| Fry till they are golden |
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| pour this over the boondi mix |
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| add in sugar candy / kalkandu |
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| mix well |
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| Take a healthy portion of this mix in your hand |
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| form it into a tight ball |
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| ladoos done |
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| serve |
Anonymous
Ladoo looks delicious. Mouthwatering. Pls post adirsam recipe. I've been asking you for a long time
Chidu
Hi Aarthi, I made these ladoos yesterday it was super easy and super tasty, I made 10 ladoos in just 15 mins... Thank you for the stepwise pictures it helped me a lot !
Just visited ur Fb page, your little one is such a cutie pie... Suthi podunga !
Please post athirasam recipe !
Anna
Hi! I tried making these...the taste is fantastic...but my ladoos aren't holding shape...can someone help me fix this...
shamna
which oil did u used?i made laddoo with coconut oil n it smelled weird..
Gir Organic
Ma'am the best and the main ingredient to make boondi LADOO is to make them with good quality ghee . recently one of my friends told me about A2 cow ghee. It is different from desi ghee that is available in the market that why ordered it it was awesome and I made BOONDI LADOO with the same it was very tasty. I ordered them from this website https://www.girorganic.com/
Aarthi
@shamnayou should never use coconut oil, use normal refined oil or ghee
saba
Can't wait my self going to make it
Logeswari A
arthi u r such a wonderful .....no words to appreciate ma. i made many recipes of urs n all came out well.thnx a lot
sbab
apt nice and perfect,thanks
Anusha Isaacraj
Yummy aarthi 🙂 will try it out.
thank u so much.god bless 🙂
Preethi Mp
I always thought making laddu is complex and tricky, but here it looks simple with step by step pictures. Planning to try it out on upcoming festive.. wil keep in mind
Preethi Mp
Will the bond his come well with perforated spoon. I hv only a perforated spoon which is not so big as traditional one. I use it to make pooris. Will it be good enough??
Anonymous
I prepared the laddu ..it came out very well. thank you so much for the receipe
Anonymous
Hai Aarthi, can we fry the boondies in rice bran oil ?if we r using ghee how much we have to use for frying ?
Gomathi
Hi sissy,
I tried it came out very well. After making the last ladoo, I felt that I achieve something n kitchen. Great easy receipe and got many appreciation. All credits to you.
revathi
Hi Aarthi,
I made these ladoo today. Followed the same measurement but my ladoos don't look moist like yours,they look dry. What can be the reason?
Wani
Thank you for the recipe and tip. I didn't bash it before and tried your tip. The ladoo is perfect now. Thank u heaps 🙂
Sai
Hi Arthi, your recipes and explanations are awesome but I have a doubt regarding this laddu recipe, when I tried to fry the boondhis it got stick to the pan and it was not perfect.. Please suggest me some solution
Desi Cow Ghee
Nice recipe