Boondi Laddu Recipe (Halwai Style)

Boondi Laddu are sweet spherical treats made by combining lovely little bits of fried and sugar-soaked batter (made with gram flour/besan) with seeds and fragrant spices. Each bite is a delightful blend of smooth, soft, and melt-in-the mouth for a snack or dessert you can’t get enough of! Here I share step-by-step photos and instructions to make a classic halwai style boondi ladoo recipe. I also share some steps on how to make Tirupati Laddu.

About Boondi Laddu Recipe

Laddu, or ladoo, are popular Indian treats often enjoyed during holidays and festivals, or just about any time there is an occasion to celebrate.

They are round ball-shaped sweet snacks that are made with all kinds of ingredients and preparation methods. It’s hard to pick just one to call a favorite!

The recipe I’m sharing with you today is for a soft boondi laddu made halwai style or similar to the ones you get in Indian sweet shops or mithai stores.

It’s similar to making Motichoor Ladoo. In Hindi boond means ‘droplets’ and here references the method used to make the base of the laddu.

A thin gram flour (besan) batter is poured through a perforated flat ladle or sieve (or boondi ladle!) over a hot skillet of oil.

The batter droplets fall into the oil and quickly fry into crispy little balls, which are then added to a hot sugar syrup.

A variety of yummy seeds and seasonings are mixed in and the entire blend is shaped into the traditional round shape.

And although boondi ladoo do tend to take a bit of time and attentiveness to make, you’ll agree that they are worth every ounce of effort!

How to Make Boondi Laddu

Make Batter

1. First, add 1.5 cups besan (gram flour) and 2 pinches of crushed saffron or saffron powder to a mixing bowl.

2. Add 1 cup + 1 tablespoon water and whisk to make a smooth batter without any lumps.

The consistency of the batter is important, so check if the consistency is right by frying a few boondis in the hot oil.

Test Batter Consistency

3. To test the batter: Tap the wired whisk or the handle of a spoon which has a bit of batter into the hot oil.

4. The boondis should have a round shape.

TIP 1: If they become flat, the batter is thin. To correct the consistency, add a bit of gram flour and check by frying a few boondi if too thin.

TIP 2: If the boondi are thick and if they get tail ends, the batter is thick. Then add a bit of water and then do the same test. Once you get the correct consistency, proceed with the next step of frying the boondi.

Make Sugar Syrup

5. Next, mix 1.5 cups sugar and ¾ cup water in a pan to make the sugar syrup.

6. Gently bring the sugar solution to a simmer on low heat.

7. Cook the sugar syrup, stirring frequently, until you get a one thread consistency. Switch off the heat. Keep the sugar solution aside.

Note that the sugar syrup should be hot when you add the boondi. So you can keep the sugar solution on a hot water bath by placing the pan on a plate or tray filled with hot water.

How to check sugar syup consistency?

The sugar syrup will be very hot when you check the consistency. So take it in a small spoon or add a few drops on a plate and let it cool a bit for a few seconds.

When the heat is fine to handle, check the consistency by touching the syrup between your thumb and forefinger. You should see one string forming when you touch first and then pull your fingers apart.

Fry Boondi

8. You can fry the boondi and prepare the sugar solution side by side. (That’s what I did!).

Take a dry perforated ladle with round holes (jhara) and place it above the hot oil. Hold the ladle only a couple of inches from the top of the oil to ensure that the droplets properly form to a round shape.

Note: If you use a regular slotted spoon, then you won’t get round shaped boondis. Also keep in mind to use a flat slotted spoon with round holes or the special boondi ladle!

When you add the batter and spread it, the first batch gives a round boondi. So you need to wipe the ladle every-time after spreading the batter.

9. Use a spoon to add some batter on the perforated spoon ladle/jhara.

10. Spread the batter lightly with a spoon. Finish up the batter on the perforated spoon ladle this way.

11. Fry the boondi until they are cooked golden. Don’t make them crisp or overdo the frying. When the oil stops sizzling, remove the boondi.

This step is also important because if boondi becomes crisp then the ladoo won’t be soft and they won’t be able to absorb the sugar syrup.

12. After each batch, wipe the perforated ladle/jhara with a clean piece of thin cotton kitchen towel from both sides.

Make Boondi Laddu

13. Strain the boondi well with a slotted spoon draining all the oil in the pan or kadai and then add them directly to the hot sugar syrup. Fry all the boondi with the above method and then add them to the sugar syrup.

14. Finally add the following ingredients:

• 1 tablespoon melon seeds (magaz)
• ½ teaspoon cardamom powder
• black cardamon seeds (from 2 black cardamoms)
• 1 pinch of edible camphor (optional)
• 1 tablespoon ghee to help in binding the boondi ladoo

15. Mix well. The boondi will absorb all of the sugar syrup and you won’t find any liquids in this mixture.

When the mixture is warm or at room temperature, then use clean hands to shape the boondi mixture into a round laddu.

Spread some ghee on your palms while rolling and forming the laddu to keep the mixture from sticking on your palms.

If you are not able to shape them, then add 1 to 2 tablespoons more ghee as it helps in binding the laddu.

The boondi ladoo can be small to medium-sized. You can even make them large-sized if you want.

14. Serve on a plate together or place the boondi ladoo in individual muffin liners. If not serving the same day, refrigerate the boondi ladoo in an airtight container. These ladoo keep well for about a week in the fridge.

Note 1: If preparing for religious festivals and you want to make as food for deities, then please refrain from tasting or smelling the laddu. Also make it with a lot of devotion, cleanliness and a peaceful state of mind.

How to Make Tirupati Laddu

Easily adapt this recipe to make Tirupati Laddu. For those who do not know, the boondi laddu offered as prasad in the Venkateswara Temple in Tirupati is known as Tirupati Laddu. They are offered to the devotees and also sold so that the devotees can take them home to share them with their family, relatives or friends.

You only need to customize this recipe slightly to make Tirupati Laddu. Make the following changes:

1. Firstly fry the boondi in desi ghee and not oil. I would recommend to use homemade ghee or a good quality ghee.
2. Next fry the nuts and dry fruits in ghee until golden. I suggest to add cashews and raisins. Fry the raisins until they swell and plump in the ghee. Fry the cashews till they are golden. Halve or chop cashews before you fry them. Later add these fried dry fruits to the boondi laddu mixture.
3. Do not add black cardamom seeds and melon seeds. You can choose to add saffron or skip it.
4. You can also opt to add 1 to 2 teaspoons of rock sugar (mishri, kalkandu) to the laddu mixture. Crush the rock sugar pieces to a semi-fine powder using a mortar-pestle and add when you add the cardamom powder
5. Also ensure to add edible camphor to the laddu mixture for that lovely and unique camphor aroma which is a trademark flavor of the Tirupati Laddu.

FAQs

Boondi Laddu recipe from the archives was first published on August 2014.