For these super delicious Boondi Ladoo, the sugar syrup consistency is very important. Ideally half string -one string consistency is suitable for soft textured Laddu, but you can go for 2 string consistency for a harder laddu. You can serve them on small cupcake/muffin liner to give them nice look, as it is available in the sweet shop. According to the ingredients given in this recipe, about 800 grams of ladoos are made. The count of laddus depends on its size - you can make laddus of any size, big or small.
Both Boondi Ladoo and Motichoor Ladoo are made from gram flour or besan batter but the major difference between them is the size of the boondi/fried gram flour balls. Boondi ladoo has bigger boondi in size and motichoor ladoos have smaller ones. I have shared an easy Motichoor Laddu Recipe also, which are prepared without frying boondi.
Finally, I would like you to checkout my Indian Sweets Recipes Collection, which includes recipes like Coconut Ladoo Recipe, Moong Dal Burfi Recipe, Mango Halwa Recipe, Rice Kheer Recipe, Milk Cake Recipe, Badam Barfi Recipe and more.
Instructions for how to make Boondi Ladoo without Jhara:
- Firstly, take 1.5 cups of gram flour/besan in a bowl.
- Then add 1 tsp og melted ghee or oil and a pinch of salt to it.
- Gradually add 1.25 -1.5 cups of water and start mixing with hand whisker.
- Mix well in one direction for lump-free and semi-thick flowing consistency batter.
- Mix it really well only in one direction, for 5-7 minutes, air bubbles will come over it.
- Then take 3 tablespoons of batter in each of two small bowls for red and green boondi.
- Add a drop of yellow food colour in large bowl and red & green food colour drops in each of two small bowls. Mix well.
- Take small holes perforated spoon and pour prepared yellow besan batter. Keep the perforated spoon slightly higher from the kadai and don't tap it. If the batter is of right consistency, the batter will fall (drop by drop) into the Kadai.
- Mixture falls in the pan and boondi gets ready.
- Stir occasionally and once they are almost crisp, take off and drain over the kitchen paper towel.
- After each batch, wipe the perforated ladle/jhara with a clean piece of thin cotton kitchen towel from both sides.
- Likewise prepare red boondi, by pouring red coloured batter on perforated spoon/laddle or Jhara.
- Stir occasionally and once they are almost crisp, take off and drain over the kitchen paper towel.
- With the same process, prepare green coloured boondi also.
- In a large pan, take 1 cup of sugar and add 3/4 cup water to it. Mix well till the sugar dissolves.
- Then add 1/2 tsp cardamom powder and few saffron strands/ kesar.
- Mix well and allow to boil till you attain 1 string consistency.
- Once the sugar cools slightly around 5 minutes, add prepared boondi in the sugar syrup. Mix gently with sugar syrup.
- Then add chopped pistachio and cashew nuts to it. Alternatively, melon seeds (magaz) can also be added.
- Mix well with the help of spatula till the sugar syrup is absorbed. When the mixture is still warm, prepare ladoo.
- Delicious Boondi Laddu are ready to serve. Enjoy!
1. Firstly, take 1.5 cups of gram flour/besan in a bowl.
2. Then add 1 tsp og melted ghee or oil and a pinch of salt to it.
3. Gradually add 1.25 -1.5 cups of water and start mixing with hand whisker. The amount of water to be added depends on the quality of gram flour.
4. Mix well in one direction for lump-free and semi-thick flowing consistency batter.
5. Mix it really well only in one direction, for 5-7 minutes, air bubbles will come over it. Alternatively, 1/4 tsp baking soda can be added.
6. Then take 3 tablespoons of batter in each of two small bowls for red and green boondi. This is optional. If you want only yellow coloured ladoo then remains the batter as it is.
7. Add a drop of yellow food colour in large bowl and red & green food colour drops in each of two small bowls. Mix them well.
8. Take small holes perforated spoon and pour prepared yellow besan batter. Keep the perforated spoon slightly higher from the kadai and don't tap it. If the batter is of right consistency, the batter will fall (drop by drop) into the Kadai.
9. Mixture falls in the pan and boondi gets ready. The boondis should have a round shape. If they become flat, the batter is thin and if they get tail ends, the batter is thick. If thin, then add a bit of gram flour and check by frying a few boondis. If thick, then add a bit of water and then do the same test.
10. Stir occasionally and once they are almost crisp, take off and drain over the kitchen paper towel.
11. After each batch, wipe the perforated ladle/jhara with a clean piece of thin cotton kitchen towel from both sides.
12. Likewise prepare red boondi, by pouring red coloured batter on perforated spoon/laddle or Jhara.
13. Stir occasionally and once they are almost crisp, take off and drain over the kitchen paper towel.
14. With the same process, prepare green coloured boondi also.
15. In a large pan, take 1 cup of sugar and add 3/4 cup water to it. Mix well till the sugar dissolves.
16. Then add 1/2 tsp cardamom powder and few saffron strands/ kesar.
17. Mix well and allow to boil till you attain 1 string consistency. Make sure to dip your fingers in cold water before you check for consistency.
18. Once the sugar cools slightly around 5 minutes, add prepared boondi in the sugar syrup.
19. Mix gently with sugar syrup.
20. Then add chopped pistachio and cashew nuts to it. Alternatively, melon seeds (magaz) can also be added.
21. Mix well with the help of spatula till the sugar syrup is absorbed.
22. When the mixture is still warm, prepare ladoo. Apply some ghee on your palms and take some portion of the mixture. Bind the ladoo by pressing it between your palms and you can decide the size of ladoo according to your choice.
23. Delicious Boondi Laddu are ready to serve. Enjoy!
Tips:
- Do not use the larger sized jhara or perforated spoon as they are heavy and difficult to handle.
- Make sure to attain 1 string consistency sugar syrup, else its difficult to shape ladoo.
- The consistency of the batter should be right, to get round shaped boondis.
- If boondi become flat, the batter is thin and if they get tail ends, the batter is thick. If thin, then add a bit of gram flour and check by frying a few boondis. If thick, then add a bit of water.
- This recipe give a soft textured boondi ladoos.
AuthorNidhi kakkarIngredients
Directions
1. Firstly, take 1.5 cups of gram flour/besan in a bowl.
2. Then add 1 tsp og melted ghee or oil and a pinch of salt to it.
3. Gradually add 1.25 -1.5 cups of water and start mixing with hand whisker. The amount of water to be added depends on the quality of gram flour.
4. Mix well in one direction for lump-free and semi-thick flowing consistency batter.
5. Mix it really well only in one direction, for 5-7 minutes, air bubbles will come over it. Alternatively, 1/4 tsp baking soda can be added.
6. Then take 3 tablespoons of batter in each of two small bowls for red and green boondi. This is optional. If you want only yellow coloured ladoo then remains the batter as it is.
7. Add a drop of yellow food colour in large bowl and red & green food colour drops in each of two small bowls. Mix them well.
8. Take small holes perforated spoon and pour prepared yellow besan batter. Keep the perforated spoon slightly higher from the kadai and don't tap it. If the batter is of right consistency, the batter will fall (drop by drop) into the Kadai.
9. Mixture falls in the pan and boondi gets ready. The boondis should have a round shape. If they become flat, the batter is thin and if they get tail ends, the batter is thick. If thin, then add a bit of gram flour and check by frying a few boondis. If thick, then add a bit of water and then do the same test.
10. Stir occasionally and once they are almost crisp, take off and drain over the kitchen paper towel.
11. After each batch, wipe the perforated ladle/jhara with a clean piece of thin cotton kitchen towel from both sides.
12. Likewise prepare red boondi, by pouring red coloured batter on perforated spoon/laddle or Jhara.
13. Stir occasionally and once they are almost crisp, take off and drain over the kitchen paper towel.
14. With the same process, prepare green coloured boondi also.
15. In a large pan, take 1 cup of sugar and add 3/4 cup water to it. Mix well till the sugar dissolves.
16. Then add 1/2 tsp cardamom powder and few saffron strands/ kesar.
17. Mix well and allow to boil till you attain 1 string consistency. Make sure to dip your fingers in cold water before you check for consistency.
18. Once the sugar cools slightly around 5 minutes, add prepared boondi in the sugar syrup.
19. Mix gently with sugar syrup.
20. Then add chopped pistachio and cashew nuts to it. Alternatively, melon seeds (magaz) can also be added.
21. Mix well with the help of spatula till the sugar syrup is absorbed.
22. When the mixture is still warm, prepare ladoo. Apply some ghee on your palms and take some portion of the mixture. Bind the ladoo by pressing it between your palms and you can decide the size of ladoo according to your choice.
23. Delicious Boondi Laddu are ready to serve. Enjoy!
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