Boondi Laddoos | How to make Boondi Laddoos | Special tips with Stepwise Pictures | Diwali Special Recipe

Hi Supermoms,

Wish you all a very Happy Diwali! On this auspicious occasion of Deepavali /Diwali , I am so happy to post the recipe of the traditional and all time favourite sweet" Boondi Laddoos". They are not only attractive to look but also delicious. YUM !

Though many feel that it is difficult to make laddoos at home, with a few important tips and tricks you can confidently make them at home and brighten up your festival.

Laddoos make great return gifts for marriages , poojas and other important functions. I am so fortunate to learn this recipe from my friend, Mrs.Jyothirmayi, who has so much of experience in making laddoos in large quantities for various functions in our community. 

She was so generous ( such a sweet person, just like the laddoos) to share tips and tricks to make pearl like boondis. I have tried my level best to present to you Jyothi's recipe to make perfect and tasty Boondi Laddoos!!! 

BOONDI LADDOOS :

Preparation time :15 minutes

Cooking time: 1 hour  

Yield: 75 laddoos

1 Cup = 250 ml

NOTE : Use the same cup for measuring sugar and gramflour.

Special Vessel : Large Wok/Karahi , Ladle with perforation / Laddoo Ladle

Ingredients :

For the Gram Flour Pearls:

7 Cups Gram Flour/ Besan ( get the good brand gramflour which has little grainy texture)

A pinch of Baking Soda

Oil for frying 

1/4 Cup roughly crushed cashewnuts

1/4 Cup kismish/black currants

1 teaspoon freshly powdered Cardamom

Water ( Adjust)

For the Sugar Syrup:

7 Cups Sugar

Water to just cover the sugar

10 saffron strands, crushed in mortar and pestle

Few drops of food colour ( I used yellow colour)

METHOD :

1. Make a sugar syrup with 'one string consistency'. You can add your colour and saffron strands and mix well.

TIP: Keep a small bowl of water , keep checking for the 'one string consistency' by adding a drop of the syrup in the water. If it does'nt mix with water, your syrup is ready.

 2.In a large vessel, add the gramflour/besan and soda. Sift so that there are no lumps. Add water little by little and make a pan cake like batter. 

 TIP: To find whether your batter consistency is right, you have to do the drop test. Heat oil in a large wok.  Keep your hand vertically above oil and let few drops of batter drip into the hot oil. If they fall 'flat', then the batter is too watery. You need to add more flour. If there is a 'tail' to the batter, then the batter is thick, you need to add little more water.

You need to aim for gramflour 'pearls'.

 3. When you have achieved your right batter consistency, take the batter in a cup and pour it on the ladle. Spread the batter in circular motion. You have to be fast in doing this as you want all your pearls to cook uniformly.

4. The boondi will rise up like this. 

5. Remove them from oil .

TIP: Do not fry the boondis crisp. They need to be cooked at the same time be soft. Just press a boondi and check whether it is cooked inside.

6. Soak them in the hot sugar syrup .

7. Repeat this process, till you complete the entire batch. Heat ghee in a pan and roast the cashews and grapes. Add it to the sugar syrup.

8. With a heavy ladle, gently crush and mix the boondis so that they are all well coated in sugar.

TIP: Do the 'Crush, Stir and mix ' motion  . You need to mix them well. You can heat the mixture a little if the sugar syrup has become cold.

9. The boondis will be sticky and with greased hands you can shape them easily with gentle pressure.

TIP: Make sure that every ladoo has atleast one or two dryfruits.

Boondi Laddoos are now ready for prashad or for gifting. 

Aren't they tempting? Do give it a try this festive season. 

Wishing you a Joyous Festival and Happy Cooking!

With love,

Masterchefmom