Boondi laddus are very tasty and delicious sweet popular in India which is made usually during festive seasons. Learn how to prepare delicious Boondi Laddu.

Ingredients

For the Sugar Syrup

• 1.5 cups sugar
• ¾ cup water

For the Boondi Batter

• 1.5 cups besan/gram flour
• 1 cup + 1 tbsp water or add as required (the amount of water to be added depends on the quality of besan/gram flour)
• 2 pinch of crushed saffron or saffron powder
• 6 cardamoms crushed to powder in a mortar-pestle, about ½ tsp cardamom powder
• 1 tbsp melon seeds
• 2 black cardamoms, seeds kept and the husks discarded
• a pinch of edible camphor (optional)
• ¾ tbsp ghee to be added or ghee for applying on your palms for shaping the ladoos
• oil for deep frying the boondis

Preparing sugar syrup

• Mix sugar and water in a pan. keep the sugar solution on stove top on a low heat.
• Cook the sugar syrup, till you get a one thread consistency. switch off the flame. keep the sugar solution aside.
• The sugar syrup should be hot when you add the boondis. so you can keep the sugar solution on a hot water bath. You can fry the boondis and prepare the sugar solution side by side.

Preparing the Boondis

• Take all the dry ingredients for the boondi batter in a mixing bowl – besan/gram flour & saffron powder.
• Add water to make a smooth batter. the consistency of the batter is important. we will check if the consistency is right, by frying a few boondis.
• Tap the wired whisk or the handle of a spoon which has a bit of batter in to the hot oil. 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. once you get the correct consistency, proceed with the next step of frying the boondis.
• Take a dry perforated ladle and place it above the hot oil. don’t keep too much on a height, as the batter droplets, when falling from a height, do not give a round shape.
• With a spoon add some batter on the perforated spoon ladle. Spread the batter lightly with a spoon. finish up the batter on the perforated spoon ladle this way.
• Fry the boondis till they are cooked. don’t make them crisp or over do the frying. when the oil stops sizzling, remove the boondis.
• This step is also important because if boondis becomes crisp then the boondi ladoos won’t be soft and they won’t be able to absorb the sugar syrup.
• After each batch, wipe the perforated ladle with a clean piece of kitchen towel from both sides. Strain them well with a slotted spoon and then add them directly to the hot sugar syrup. fry all the boondis with the above method and then add them to the sugar syrup.
• Finally add a melon seeds (magaz), cardamom powder, black cardamon seeds, ghee and a pinch of edible camphor (optional). ghee helps in binding the boondi ladoos. i added about 1 tbsp of ghee later.
• Mix well and shape the boondi mixture into ladoos
• You can place the boondi ladoos in a small muffin liners. you can also garnish the ladoos with raisins or cashews.