Boondi Ladoo – Video Recipe, Make Perfect Boondi Laddu

Last Updated on July 6, 2020 by Babita

Boondi Ladoo is an Indian dessert/sweet/mithai made with chickpea flour, sugar syrup, and aromatic spices. It is most popularly made during important Indian festival and religious holidays like Diwali, Ganesh Chaturthi, and others.

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My Memories of Boondi Ladoo

This is one of my favorite sweet. My memories of Boondi Ladoo include my mom making them for Diwali every year. Making these ladoos were time consuming. Yet, my mom would make them patiently and my dad would help her during the process of making it. In fact, this is one of the very rare recipes where my mom would wait for my dad to come back from work so that he could help her out.

When I came to US eons of years ago, I knew I had to learn how to make it because there was no way, I would find the ladoo (same taste and texture) that my mom made over here. So during my first Diwali here, I made her recipe and it worked and I was over the moon. Now I make it for Diwali every year and my girls look forward to it, just like I did when I was a child.

Method of Making Boondi Ladoo

The method to make this ladoo is time-consuming but easy. There are three parts to it. 1) The first part is to make small Boondis and 2) is to make a sugar syrup and 3) is to combine both of them and shape them into round spheres or balls.

Ingredients to Make Boondis

• 4 cups of besan (chickpea flour)
• 3 cups of water (approx)
• oil or ghee for frying

To form the boondis you need a perforated dish or spoon (See the pics below)

Ingredients to Make Sugar Syrup

• 1 1/2 cups sugar
• 1 1/2 cup water
• 1 tsp cardamom powder
• few strands of saffron
• 3-4 cloves

Additional Ingredients for Ladoo

• 1/2 cup powdered sugar (see how to make it below)
• 1/4 tsp cardamom powder

Instructions for Making Boondi

• Shift the besan/chickpea flour in a big mixing bowl to remove all the lumps.
• Gradually add water to the flour to make a smooth, runny batter.
• Heat oil in a big kadhai or stock-pot.
• Add a ladle full of batter to the oil through a perforated pan which creates droplets of the batter. These droplets are known as boondi in Hindi.
• Allow these boondis to fry for few seconds.
• Scoop them up with a perforated spoon and drain on paper towel
• Transfer these boondis into a big stock-pot for further use.
• Repeat this process until all the batter is used up.

Utensils to Make Boondi

To form the boondis you need a perforated dish or spoon. If you go to Indian shops here you will find some type of perforated dish/sieve to make the boondis. I like to use the perforated dish which is actually something my mom used to shift large grains like rice or whole wheat kernels. See the picture below. You should be able to find it in India stores, but it is not available on Amazon. However, you can find the perforated spoon known as Boondi Jhaara on Amazon (See pic below)

Instructions for Making Sugar Syrup

• In a saucepan combine sugar and water. Add cardamom powder, cloves, saffron, and bring it to a boil.
• Reduce heat and boil it for another 7 mins.

Instructions to Combine Boondi with Sugar Syrup

• Pour the warm sugar syrup over the Boondis. Mix them thoroughly.
• Allow them to absorb all the syrup and set aside for approximately 5 hours. In between keep stirring the boondis at regular intervals.
• If you feel it is not sweet enough, feel free to add more powdered sugar and mix it in.

Perfect Way to Bind Boondi Ladoo

• Before you begin to bind the ladoos, make sure to crush the boondis with your hand as much as possible.
• Next, grab a handful of boondi and press and squeeze between your palm until you have a perfect sphere/balls, approx 2″ in diameter (see video in the recipe card below).
• Roll this ladoo in powdered sugar and set it aside.
• Continue this process until all the boondis has been used up.

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