Kerala style Boondi Laddu is a delicious sweet made from besan/gram flour. It is also called boondi laddu. The name boondi laddu is because the batter is poured through a perforated ladle and will get in the form of droplets while frying. These fried droplets are called boondies.

The boondi laddu is of two types, the soft soggy textured is the Motichoor laddu and the hard textured one is the soft and dry Kerala Laddu. Motichoor laddu is safron in color and Kerala Style Laddu is yellow in color. Preparing laddu is very simple and needs no expertise. Take equal quantity of besan and sugar to make a perfect laddu. To make laddu tastier you can add sugar candies / kalkandam. To make this laddu like that we get in sweet store we can add little powdered edible camphor.

Always prepare this Kerala style Boondi laddu, the sugar consistency is very important that is one string consistency. To check this, take a drop of the sugar syrup between your thumb and index finger and pull gently, if a single thread is formed the sugar syrup is ready. If you do not get that consistency then you will end up making soft soggy laddu. The gram flour batter should not be very thick or very thin. To avoid tailed boodhi always wipe the perforated ladle with a tissue after every use.

Check out our other Sweet recipes like Badusha Recipe, Soft Mysore Pak Recipe, Milk Powder Burfi Recipe. Similarly, try our other recipes like Veg Recipe, NON-Veg Recipe, Snacks

Boondi Laddu

Recipe by RekhaCourse: Sweets, DessertCuisine: IndianDifficulty: Medium

Servings

12

servings

Prep time

20

minutes

Cooking time

20

minutes

Total time

40

minutes

Kerala style Boondi Laddu is a delicious sweet made from besan/gram flour. It is also called as boondi laddu.

Ingredients

• 1 cup gram flour / besan

• 2 pinch cooking soda

• ¼ teaspoon yellow food colour / Turmeric

• Oil for deep frying

• 8 to 10 raisins

• 8 to 10 cashew nuts

• For Sugar syrup

• 1 cup Sugar

• ½ cup Water

• 1 teaspoon Cardamom Powder

Directions

• Heat ghee in a pan, add cashew nuts, and fry until it turns golden, Now add the raisins and fry for few seconds. Drain and keep aside.
• In a bowl combine together gram flour, baking soda, salt, required water and mix well to form a smooth batter. The batter should not be too thick or too thin.
• To prepare the boondies hold a perforated spoon over the oil and pour a ladle full of the batter into it.
• Stir the boondies using a ladle to ensure even cooking. And do not make it crispy.
• Once it is ready, drain onto a clean kitchen towel using a slotted spoon. Repeat with the remaining batter.
• Take 1/3 rd of the prepared boondies in a blender and crush them, and Keep aside.
• Now prepare the sugar syrup. Heat sugar and water in a pan. Cook this sugar mixture on a medium-low flame until it reaches one string consistency.
• Once the sugar syrup is ready.Switch off the stove, add the cardamom powder and stir well
• Now add the fried boondi, crushed boondi, fried cashew nuts and raisins, and 1 tsp ghee ( optional). Mix well until combined. Allow it to cool slightly.
• When it is warm enough to handle, take about palm-full of the boondi mixture and squeeze it tightly to form a ball. Repeat with the remaining mixture. Once it cools down completely it will become firm. Store in an airtight container for up to 3 days or refrigerate for up to a week.

Recipe Video

Notes

Print

Step by step directions with screenshots to make bhoondi laddu

• Heat ghee in a pan, add cashew nuts, and fry until it turns golden, Now add the raisins and fry for few seconds. Drain and keep aside.
• In a bowl combine together gram flour, baking soda, salt, required water and mix well to form a smooth batter. The batter should not be too thick or too thin.
• To prepare the boondies hold a perforated spoon over the oil and pour a ladle full of the batter into it.
• Stir the boondies using a ladle to ensure even cooking. And do not make it crispy.
• Once it is ready, drain onto a clean kitchen towel using a slotted spoon. Repeat with the remaining batter.
• Take 1/3 rd of the prepared boondies in a blender and crush them, and Keep aside.
• Now prepare the sugar syrup. Heat sugar and water in a pan. Cook this sugar mixture on a medium-low flame until it reaches one string consistency.
• Once the sugar syrup is ready. Switch off the stove, add the cardamom powder and stir well.
• Now add the fried boondi, crushed boondi, fried cashew nuts and raisins, and 1 tsp ghee ( optional). Mix well until combined. Allow it to cool slightly.
• When it is warm enough to handle, take about palm-full of the boondi mixture and squeeze it tightly to form a ball. Repeat with the remaining mixture. Once it cools down completely it will become firm. Store in an airtight container for up to 3 days or refrigerate for up to a week.

Note:

1. Sugar syrup should be one string consistency. You can also add cloves crushed in the sugar syrup.
2. Make sure you shape the laddus while it is still warm.
3. You can add sugar candies /kalkandam and edible camphor powdered to get the taste of Tirupathi prasad.