இந்த ரெசிபியை தமிழில் படிப்பதற்கு கிளிக் செய்யவும்

Boondi laddu is made with gram flour or besan, the droplets of bengal gram batter are deep-fried in oil and soaked in the sugar syrup, and shaped into round balls to make laddu. Boondi laddu is prepared for Indian festivals like Diwali, Raksha Bandhan, and Navaratri. There are many different laddus prepared in India for different auspicious and religious occasions, like rava laddu, moong dal laddu, besan laddu, coconut laddu, dry fruits laddu, etc.

Notes

• Mixing Batter – If the boondi batter is thick, the boondis may become hard, if the boondi batter is diluted, it may dissolve when poured into the oil. Mix batter moderately. When mixing batter, dissolve it without lumps, if there are small lumps, leave the batter for a while and then mix gently to dissolve lumps. Make sure to add baking soda to the batter, otherwise, boondi may not become pearly.
• Food Colour – I have added yellow food colours to make laddu and can mix orange or green food colours along with yellow to make multi-colour laddu. For that, fry the boondis in different colours and mix different coloured boondis to make laddu.
• Sugar Syrup – When making sugar syrup, boil it till it comes to one string consistency. Cook on medium-low flame, otherwise sugar syrup may become hard quickly.  
• Frying Boondi – While frying boondis, fry on medium-high heat. Fry for 20 – 30 seconds. If you fry the boondi for a long time, it will become crispy which is not suitable for laddu. Furthermore, boondi can be made either in a boondi ladle or in a strainer. Importantly, clean the ladle and dry it with a cotton cloth before pouring the next batch. In doing so the boondi becomes a pearl-like ball every time.
• Making Laddu – When grinding the boondis in a mixer jar, grind it coarsely. You can add some kalkandu (sugar candy), and cloves along with roasted cashews and raisins. Roll laddus when boondis are warm, otherwise, it is difficult to make laddu. Once the laddu is done, serve it after 3 – 4 hours.

Other Varieties 

Motichur Laddu is a very soft and mouthwatering sweet made with besan/gram flour, ghee and sugar mixed with nuts and flavoured with cardamom powder. It is one of my favourite dishes, specially made for Diwali, Ganesh Chaturthi, and it is perfect for all occasions and mostly served as a prasad.

Moong dal laddu is a traditional Tamil Nadu dish. It is a healthy and tasty snack. There are many names like pasiparuppu urundai, nei urundai, Ketti urundai.  Moong dal ladoo is made with moong dal, sugar, and ghee along with roasted cashew nuts.

Suciyam is a traditional sweet of Tamil Nadu. It is made with chana dal, coconut, jaggery, and maida. Suzhiyam will be served with Idli and Sambar (breakfast) on Diwali. Preparing poornam will take time, if the poornam is ready, it is very simple to prepare suzhiyam, I and my family love this a lot.

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Boondi laddu

Prep Time

15 mins

Cook Time

30 mins

Total Time

45 mins

 

Boondi laddu is made with gram flour or besan, the droplets of Bengal gram batter are deep-fried in oil and soaked in the sugar syrup, and shaped into round balls to make laddu. Boondi laddu is prepared for Indian festivals like Diwali, Raksha Bandhan, and Navaratri.

Course: Dessert

Cuisine: Indian

Keyword: boondi laddu, diwali special laddu, laddu

Author: Sivagami Meganathan

Ingredients

• 2 cups Basen/Gram flour (400 grams approx..)
• 1 pinch Yellow food color
• 1 pinch Baking soda
• Oil for frying
• 1.5 cups Sugar (300 grams approx..)
• 1 cup Water
• 1/4 tsp Cardamom powder
• 10 Cashewnuts
• 10-15 Raisins
• 1 tsp Ghee

Instructions

1. In a bowl, add 2 cups of basen.

2. Add 1 pinch of baking soda, and a pinch of yellow food colour and combine well.

3. Add the water little by little, and make a thick paste without lumps.

4. Add more water and make a flowing consistency batter.

5. Heat oil in a pan for frying.

6. You can use either a boondi ladle or strainer ladle to make boondis.

7. Slowly pour batter, you can see batter drops fall into the oil.

8. Cook for 20 - 30 seconds.

9. Remove and drain it in a paper towel.

10. Clean the ladle and dry it with a cotton cloth before pouring the next batch.

11. Repeat the same for the entire batter.

12. Add 1.5 cups of sugar to a pan.

13. Add 1 cup of water and bring it to a boil.

14. Cook sugar syrup for 5 -8 minutes or till the one string consistency is achieved.

15. Add 1/4 tsp of cardamom powder.

16. Add boondis to the sugar syrup and mix well.

17. In a mixer jar, add 1 cup of boondi and grind it coarsely.

18. Heat 1 tsp of ghee, and add cashew nuts and raisins, cook till golden brown.

19. Add roasted cashew nuts and raisins to the boondi mixture.

20. Add crushed boondis and combine well.

21. Make laddus while the mixture is warm.

இந்த ரெசிபியை தமிழில் படிப்பதற்கு கிளிக் செய்யவும்

Method

Step by Step Pictures

1. In a bowl, add 2 cups of basen.

   

2. Add a pinch of baking soda.

   

3. Add a pinch of yellow food color and combine it well.

   

   

4. Add water little by little, make a thick paste without lumps.

   

   

5. Add more water and make a flowing consistency batter.

   

   

6. Heat oil in a pan for frying. You can use either boondi ladle or strainer ladle to make boondi.

   

7. Slowly pour batter, you can see batter drops fall in the oil.

   

8. Cook for 20 – 30 seconds.

   

   

9. Once done, drain it in a paper towel.

   

10. Clean the ladle and dry it with a cotton cloth before pouring the next batch.

    

11. Add 1.5 cups of sugar to a pan.

    

12. Add 1 cup of water and bring it to boil.

    

13. Add 1/4 tsp of cardamom powder.

    

14. Cook sugar syrup for 5 – 8 minutes or till the one string consistency is achieved.

    

15. Once done add boondis in the syrup and mix well.

16. In a mixer jar, add 1 cup of boondi and grind it coarsely.

17. Heat 1 tsp of ghee in a pan add cashew nuts and raisins, fry till golden brown.

18. Add the roasted cashews and raisins.

19. Add the crushed boondi with boondi mixture and mix well.

20. Make laddus once the mixture becomes warm.