Boondi Ladoo Recipe: How to Make at Home

– Boondi Ladoo Recipe –

🕔 7 to 10 minutes  #1891 Words

Boondi Ladoo: known for its rich, nutty flavour. Quick to make in 75 minutes! This delicious sweet can be easily prepared at home with simple steps.

Boondi Ladoo, a festive treat from India are small, delightful sweets. They are tiny, Golden balls made from fried Gram Flour (Besan), known as "Boondi." These little balls are dipped in a sweet and fragrant sugar syrup, making them melt in your mouth. Each bite gives you a nice crunch followed by soft sweetness, often with the warm smell of cardamom. Boondi Ladoo are not just delicious; they represent prosperity and happiness, making them a beloved part of Indian celebrations and special occasions.

Table of Contents

1. Historical and Cultural significance.
2. Pro Tips.
3. Choosing ingredients.
4. Recipe Card.
5. Step-by-Step: How to Make Boondi Ladoo.
6. Variations of Boondi Ladoo.
7. Nutritional Facts.
8. FAQ's.

1. Historical and Cultural Significance

The history of Boondi Ladoo is a fascinating blend of practicality, tradition, and symbolism. Here's a look at its significance:

Early Origins (Uncertain, but Possibly Ancient):

• There's no definitive date for the origin of ladoo itself, but some theories suggest their existence in ancient India (around 4th century BC).
• Early ladoos might have been made with ingredients like nuts, jaggery, and sesame seeds, potentially used for their health benefits in Ayurveda.

From Sustenance to Celebration (The Shift):

• Soldiers in empires like the Cholas are said to have carried ladoos on long journeys due to their compact size, high calorie content, and long shelf life.
• With the introduction of sugar by the British, ladoos evolved from a source of sustenance to a celebratory sweet. Boondi ladoo, with its unique texture and festive look, likely gained popularity during this period.

Symbolism and Cultural Importance:

• Shape: The round shape of Boondi Ladoo signifies wholeness and completeness, making them perfect for festivals like Diwali (Festival of Lights) and Holi (Festival of Colors). Sharing these ladoos expresses well wishes and brings people together.
• Festive Cheer: The golden colour of the Boondi adds a touch of festive vibrancy. Some regions might decorate them with a silver leaf or a raisin for extra festivity.

Boondi Ladoo transcends being just a sweet treat. They are a delicious and versatile symbol of celebration, tradition, and togetherness, making them a cherished part of Indian festivals and special occasions.

2. Pro Tips

Here are some pro tips for making perfect Boondi Ladoo:

Perfect Boondi:

• Batter Consistency is Key: A slightly thick, pouring consistency is ideal. If the batter is too thin, the Boondi will be flat. If it's too thick, they'll be dense. Add a little water or besan flour to adjust as needed. Test by dropping a small amount of batter into hot desi ghee.
• Ghee Temperature Matters: Use medium-hot desi ghee (around 325°F or 160°C). If the ghee is too cool, the Boondi will absorb too much ghee and become greasy. If it's too hot, they'll brown too quickly and won't cook through.
• Don't Crowd the Pan: Adding too much batter at once can cause the ghee temperature to drop and result in greasy Boondi. Fry the Boondi in small batches for even cooking and crispness.
• Use a Boondi Ladle (Jhara): This perforated ladle allows for even distribution of the batter and helps create perfectly round Boondi. A slotted spoon can be used in a pinch, but may result in less uniform shapes.

Ladoo Perfection:

• Cool Boondi Completely: Don't try to make ladoo with warm Boondi. They will become soggy and difficult to shape. Let them cool completely at room temperature on a paper towel-lined plate.
• Sugar Syrup Consistency: Aim for a one-thread consistency. This means a drop of syrup dipped in cold water will form a single, soft thread. If the syrup is too thin, the ladoo will be loose and crumbly. If it's too thick, they'll be hard and difficult to chew.
• Right Amount of Syrup: Add the sugar syrup gradually and mix well. You want the Boondi to be evenly coated but not swimming in syrup. The ladoo should hold their shape without crumbling.

Bonus Tips:

• Festive Touch: Garnish your ladoo with edible silver leaf, or dried rose petals for a touch of elegance.
• Storage: Store Boondi Ladoo in an airtight container at room temperature for up to a week.

3. Choosing Ingredients

Choosing the right ingredients is key to creating perfect Boondi Ladoo with a delightful texture and flavour. Here's a guide to picking the best for your recipe:

Bengal Gram Flour (Besan):

• Freshness: Opt for fresh, coarse besan for the best results.
• Quality: Choose a good quality brand known for its purity.
• Grind: Coarse besan is preferred. If using finer besan, adjust the water content in your batter to achieve the right consistency.

Desi Ghee:

• Frying Medium: You can use desi ghee for frying. Ghee adds a richer flavour.
• Ghee Quality: If using ghee, opt for high smoke point ghee to avoid burning during the frying process.

Sulphur less Sugar:

• Type: Granulated sugar is commonly used. You can grind it to a finer powder for a smoother texture in the final ladoo.
• Freshness: Use fresh Sulphur less sugar for the best sweetness and quality.

Optional Add-Ins:

• Melon Seeds: Choose high-quality melon seeds. Roast them lightly for enhanced flavour. 

4. Recipe Card

Time Required:

• Preparation Time: 40 min
• Cook Time: 35 min
• Total Time: 75 minutes
• Serving Time : 10 min

5. Step-by-Step: How to Make Boondi Ladoo

Roast the Besan:

• Heat ghee in the pan over low heat.
• Add the besan and whisk constantly to prevent burning.
• Roast for 15-20 minutes, stirring frequently, until the besan turns a golden-brown colour and releases a nutty aroma.

Prepare the Sugar Syrup (Optional):

• While the besan roasts, you can prepare the sugar syrup.
• In a separate pan, combine 1 cup of sugar and ½ cup of water.
• Heat the mixture over medium heat, stirring occasionally, until the sugar dissolves and the syrup reaches a one-thread consistency. (If using a thermometer, aim for 220°F or 105°C).
• To check for one-thread consistency, dip a spoon in the syrup and let a drop fall into a bowl of cold water. If the drop forms a single, soft thread between your fingers, the syrup is ready.
• Alternatively, you can skip this step and use store-bought sugar syrup.

Prepare the Boondi:

• Once the besan is roasted and cool enough to handle, transfer it to a mixing bowl.
• If not using a sugar syrup: Add a little warm water gradually to the besan, mixing well, until you get a thick, pouring consistency.
• If using sugar syrup: You may not need additional water, as the roasted besan releases some moisture. Add a few drops of water at a time and mix until you reach a thick, pouring consistency.
• Heat oil in your pan or deep fryer to medium-hot oil (around 325°F or 160°C). You can test the temperature by dropping a small piece of besan batter into the oil. It should sizzle and rise to the surface without browning quickly.
• Pour the besan batter into the Boondi ladle (Jhara) or a slotted spoon.
• Hold the ladle or spoon close to the hot oil and gently move it in a circular motion to create small droplets of batter falling into the oil.
• Fry the Boondi in small batches for about 30-40 seconds, or until they turn golden brown and float to the surface.
• Remove the Boondi with a slotted spoon and drain on a paper towel-lined plate.

Assemble the Ladoo:

• Let the Boondi cool completely at room temperature.
• If you made your own sugar syrup, reheat it gently until warm (not hot).
• In a large bowl, combine the cooled Boondi, ground cardamom, and chopped nuts (if using).
• Gradually add the warm sugar syrup (or store-bought syrup) to the Boondi mixture, mixing gently until everything is well coated.
• Don't overmix, or the Boondi will become mushy.
• Once the mixture is moist and holds its shape when pressed, you're ready to form the ladoos.

Shape the Ladoo:

• Lightly grease your palms with desi ghee to prevent sticking.
• Take a small portion of the mixture and roll it into a smooth ball.
• Repeat with the remaining mixture.

Store and Enjoy:

• Store your Boondi Ladoo in an airtight container at room temperature for up to a week.
• Enjoy them fresh for the best flavour and texture!

Best Boondi Ladoo Recipe

 

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5 from 15 reviews

⏱️ Total Time : 75 Minutes

Besan Ladoo: Made with Gram Flour, Ghee and Sugar. With this detailed recipe, you can make this sweet at home.

Ingredients:

• Gram flour (Besan)
• Desi ghee (Clarified Butter)
  
• High Quality Sugar
  
• Melon Seeds

Instructions:

1. Heat ghee in a pan over low heat. Add Gram Flour (Besan) and stir constantly for 15-20 minutes until golden brown and fragrant. Patience is key here!
2. While the besan cools, prepare the Boondi. Make a thick, pouring batter with the besan (add warm water gradually if not using syrup).
3. Heat ghee to medium-hot (around 325°F). Use a Boondi ladle (or slotted spoon) to create small droplets of batter falling into the oil. Fry until golden brown and remove with a slotted spoon
4. Gently add warm sugar syrup (or store-bought) to the Boondi mixture, stirring until everything is well coated. Don't overmix to avoid mushy ladoos.
5. Let the Boondi cool completely. In a bowl, combine cooled Boondi, and Melon seeds.
6. Grease your palms and roll the mixture into small balls. Your delicious Boondi ladoo is ready! Store them in an airtight container and enjoy the delightful taste!

⏱️ Preparation : 25 minutes ⏱️ Cook: 40 minutes  ⏱️Serving: 15 min

6. Variations of Boondi Ladoo

Boondi Ladoo comes in different varieties, catering to different tastes and preferences:

1. Classic Boondi Ladoo: Made with plain gram flour Boondi Ladoo and sugar syrup, this is the most traditional form.
2. Kesar Boondi Ladoo: Infused with saffron, these ladoos have a lovely golden colour and a fragrant taste.
3. Dry Fruit Boondi Ladoo: This version includes chopped nuts like cashews and almonds, adding a crunchy texture.

7. Nutritional Facts:

Calories per 100 gms : Approx  423.0 kcal

8. FAQs

1. How many calories are in a Boondi Ladoo?

          Boondi Ladoo (100 grams) contains around 423.0 kcal or calories.

2. Can Boondi Ladoo be offered as Prasadam (blessed food)?

          Yes, in temples during religious ceremonies.

3. How long does Boondi Ladoo last?

           Up to a week at room temperature in an airtight container, but enjoy them fresh                              for peak flavour!

4. Can I use store-bought Boondi for making Ghee Boondi Ladoo?

          Store-bought boondis can be used in a pinch even though homemade boondis a                                are recommended for the best texture and flavour. Make sure they are                             fresh and              crispy before adding them to the ladoo mixture.

5. Can I use another cooking oil instead of ghee in this recipe?

          Ghee is essential to the rich flavour of Ghee Boondi Ladoo. The traditional                        preparation of this sweet requires the unique taste of ghee, even though other                  cooking oils can be used as a substitute.

6. How many Boondi Ladoos in 1 kg ?

          In 1 kg, you can get around 20-25 Boondi Ladoos, depending on their size.