Boondi Ladoo
Recipe GLPR8e593d1697a35e
Boondi ladoo is a traditional Indian sweet treat made from tiny golden pearls of chickpea flour batter that are deep fried and then bound together with sugar syrup. Studded with nuts, raisins, and fragrant cardamom, these round confections are a popular dessert or festive offering. The delicate boondi are carefully formed using a special perforated spoon, creating their signature uniform appearance.
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Ingredients
½ cup Besan (chickpea flour)
⅓ cup Water
Oil for deep frying
½ cup Granulated sugar
few strands Saffron strands
½ teaspoon Cardamom powder
1 tablespoon Raw almonds, chopped
1½ tablespoon Raw pistachios, sliced
1 tablespoon Raisins
Directions
Place the chickpea flour in a bowl and gradually add water, a little at a time, stirring until you achieve a smooth, lump-free batter with a runny consistency. The batter should flow easily from a spoon. Set aside.
Heat the oil in a deep pan over medium heat. Use a small perforated spoon (with tiny holes) in your non-dominant hand, holding it horizontally above the oil. Fill a ladle with batter and gently pour it through the spoon holes into the hot oil, making a circular spreading motion with the ladle to create even boondi. Stir the boondi gently with a larger slotted spoon as they cook to ensure even browning. Remove when they are just cooked through and pale golden, not crispy or dark brown—this takes about 1-2 minutes per batch.
Lift the cooked boondi from the oil using the slotted spoon and place them on a paper-towel-lined plate to drain excess oil. Before making the next batch, wipe the underside of the small perforated spoon with a clean kitchen towel to prevent batter buildup and maintain good shape.
Once all boondi are fried, prepare the sugar syrup. Combine the sugar, water, and saffron strands in a heavy-bottomed pan over medium heat. Stir until the sugar dissolves completely and the mixture begins to boil. Allow it to simmer without stirring, which helps prevent crystallization.
Monitor the sugar syrup's stage of doneness. Drop a small amount of warm syrup onto a cool plate, let it cool slightly, then rub it between your thumb and index finger. When it forms a single thin thread that breaks easily, the syrup has reached the single-thread stage (220°F–222°F / 104°–105°C). This should take about 4–5 minutes. At this point, the syrup will be thick enough to coat the back of a spoon. Immediately remove from heat.
Pour the prepared fried boondi into the hot sugar syrup along with the chopped almonds, sliced pistachios, raisins, and cardamom powder. Stir constantly and vigorously for 2–3 minutes until the boondi are evenly coated with the syrup.
Remove from heat and let the mixture rest, covered, for 30 minutes. During this time, the boondi will absorb the sugar syrup and soften slightly, and the mixture will become easier to shape.
Begin shaping the ladoos. No need to grease your hands. Take a small portion of the mixture and gently squeeze it in your palm to compress the boondi together; the absorbed syrup will help bind them into a tight, round ball. Form all the boondi mixture into uniform round ladoos.
Arrange the shaped ladoos on a plate or serving platter. Garnish the top of each with a sliced pistachio. Allow the ladoos to rest uncovered at room temperature for 3–4 hours. They will firm up and harden, making them easier to handle and store. Once set, they are ready to serve.
