Boondi ladoo – Golden, sweet and totally irresistible bites beautifully enhanced with the aromatic flavor of cardamom. Adorned with speckles of raisins, these traditional sweet balls are fun and easy to make. Without a doubt, these are the ultimate masterpieces for any sweet occasion.
I’m super excited about today’s recipe for two reasons. One, this is one of my most favorite traditional Indian sweets. Second, these sweet boondis (the small yellow pearls) are going to be the part of an amazing recipe coming up on the blog very soon. Stay tuned.
Although I don’t have many Indian sweet recipes on the blog, I’m a real fan of all things sweet. Usually, I do not make any sweets at home. You know, creating the traditional masterpieces is such a time consuming process. So, whenever I miss my favorites, I just grab a box of sweets from the local Indian sweet shop.
However, one fine morning, when kids were on holidays, I decided to try the homemade version of the traditional boondi ladoo. Yes, yet another chapter of my culinary adventure. And surprisingly, I created the perfect ladoos out of sweet boondis soaked in divine sugar syrup. Believe me, these are the best ladoos I’ve ever eaten.
Oh gosh, I just can’t wait to tell you all about creating the perfect ladoos. Best of all, I’ve some serious tips just for you to help you create the perfect sweet each and every time.
Like many Indian sweets, this boondi ladoo recipe also starts with the simple sugar syrup. Boil sugar and water in a saucepan. Once sugar dissolves, turn down the heat to low and simmer until the syrup reaches one thread consistency. Make sure you keep this syrup hot to soak the boondis.
Now, to the boondis. Usually, I make sugar syrup and boondis at the same time. While sugar syrup is simmering to reach the right consistency, I heat oil for deep frying in another pan and start to prepare the batter. The batter is a simple smooth mixture of besan (chickpea flour) and water.
Use a ladle or small pan with lots of holes to pour batter into the hot oil. The size of the boondis will differ depending on the size of the holes. You can add a little saffron to the batter to add a deep yellow color to the boondis. I don’t usually use artificial colors in these ladoos.
The fried boondis go straight into the hot sugar syrup. Make boondi ladoo out of the soaked boondis. Even though this recipe only makes 15 ladoos, you can easily double or triple the recipe to feed a crowd.
Lastly, here are a few tips to make perfect ladoos:
- Make sure sugar syrup is hot enough to soak boondis
- If sugar syrup cools down, heat it over low flame
- When frying boondis, make sure they do not get too crispy. If the boondis are too crisp, add a few tablespoons of hot water to soften them
More Indian sweets:
- Bread Gulab Jamun
- 2 Ingredient Rava Gulab Jamun
- Boondi Ladoo
- Mysore Pak (Chickpea Fudge)
- Beetroot Halwa
- Coconut Ladoo
- Layered Coconut Burfi
- Chocolate Stuffed Coconut Ladoo
- Rabri Ice Cream
- Coconut Burfi Ice Cream
- Beetroot Halwa Trifle