Lemon squash

Boondi Laddu

Boondi Laddu Rather than telling the recipe for making Boondi laddu, I can very well say the reasons why your laddu fails. I could make perfect laddus only in my third attempt. These are the reasons because of what my laddu had failed out earlier.

  1. The First and foremost thing to be taken care is Sugar syrup consistency. Just add enough amount of water and cook till it reaches one string consistency.  If you keep on cooking still after reaching one string consistency, sugar will start crystallizing. If you stop cooking sugar syrup  before reaching  its consistency, Boondi will become soggy and you won't be able to shape it out.
  2. You needn't cook Boondi for a longer time. Take it out immediately as soon as you add it to oil and oil should be really hot, when you add boondi to it.
  3. Always buy Gram flour only when needed. Laddus made with fresh and new gram flour always taste good.

    Just take care of above things. You will be able to make super delcious laddus in just 20 minutes. Over to the recipe..

    boondi laddu

    Yields : Around 8 medium size laddu

    Preparation Time : 20 minutes


    Gram Flour             - 1/2 cup (Kadalai Maavu)
    Sugar                       - 1/2 cup
    Baking Soda            - a pinch
    Food Color              - a pinch
    Cashew Nuts           - few
    Raisins                    - few
    Cardamom Powder - a pinch
    Oil                           - for frying
    Ghee                       - 2 tbsp  


    • Take a bowl. Add Gram flour, Baking soda and food color to it. i didn't add any food color. You can add if you wish. Add water to bowl in small instances and start preparing the batter. The batter should be of Dosa batter consitency i.e it should be free flowing. Heat oil in a frying pan. A special Boondi ladle is available for making laddus. You can use either that or any other ladle with holes. Place boondi ladle above hot oil. Add small amount of boondi batter to the laddle and tap it so that boondi falls down in oil. If the batter is too watery, boondi will absorb much oil.  Take boondis immediately as soon as you add it to oil or else it will turn crispier. It will get cooked in some seconds itself.  Drain excess oil from boondis and keep it aside. In the same oil fry Cashew nuts, raisins and add it to boondi. You can also use ghee instead of oil for frying boondis.
    • Take a sauce pan. Add 1/2 cup of sugar to it. Add also 1/4 cup of water  and cardamom powder to it.  Cook sugar syrup in high flame till sugar dissolves and after that cook in medium flame till it reaches one string consistency. To check one string consistency, touch sugar syrup between your thumb and fore finger. When you extend both your fingers, you could see it form a string in between. Thats the needed consistency. Let the sugar syrup cool for 2 minutes and after that add ghee, boondi to sugar syrup. Mix everything well and after that take it out in a plate.
    • Let boondis cool for 2 minutes. Start making laddus when boondi is still hot itself. Grease your palms with ghee and start making laddus. Take little boondi in your palm and shape it out to a ball. Let it cool for 30 minutes. Your Boondi laddu is ready to eat by now. Enjoy your laddus!!!