Description
Laddus made with besan boondi soaked in sugar syrup, this item needs no introduction…. you have exact measures and pictorial steps to walk you through…. grab your pots and pans and start making these laddus.Boondi Laddu / Besan Boondi laddu / Laddu / Sweet Boondi Laddu
| Ingredients | |
|---|---|
| 1 cup | Besan flour (kadalai maavu) |
| 1 tsp | Rice flour |
| 1¾ cup | Sugar |
| ¾ cup | Water (for sugar syrup) |
| ¾ cup | Water (for batter) |
| 3 tbsp | Ghee |
| 15 nos | Cashew nuts |
| 10 nos | Raisins |
| 3 nos | Cloves |
| 3 nos | Cardamom (powdered) |
| 3 pinch | Orange food colour |
| 5 cup | Oil (for deep frying) |
Instructions
Assemble all the ingredients that you need to prepare laddus. Always use the best besan flour, stale old flour will spoil the entire dish, use fresh flour and sieve along with rice flour and keep it aside. Sieving is very important, use a regular filter if you don’t have traditional Jalladai (Sieve). Break the cashews to small pieces, coarsely powder the cardamom.
There are specially designed slotted spoons for making laddus, the big one is the traditional laddu maker (Karandi) and small one is our regular kitchen slotted spoon. I’ve tried the big one and the boondis turned too big to handle, my hands were small and it was difficult to make laddus, guess those for professional use only. So, I decided to go with my humble Jalli Karandi (Slotted spoon).
Combine water, little ghee and sieved flour mixture adding 1 pinch of the food colour. Mix to form a thick batter, which should look like our bhaji bonda batter. Mix thoroughly to avoid lumps. Heat oil in a wide kadai, sample a few drops to check the oil temperature.
If the oil temperature is too hot then the boondis will turn brown. If its too low then the boondis will sink. fried boondis which float as shown will cook within seconds of dropping in oil. As soon you drop, it will vigorously bubble and when the bubbles stops, remove them immediately. We don’t need crispy boondis, our boondis should look slightly crispy on outside and soft on inside. This will make them soak better in syrup. (Something similar to Namuthu pona boondi / soft boondi).
If you are all set with the procedure, then start making. Hold the slotted spoon few inches above the oil, scoop little batter and slowly pour and press as shown. Soon the boondis will drop into the oil, just one scoop per batch, do not over crowd. As soon they are fried, put them into the prepared sugar syrup to soak.
Sugar syrup Preparation: Here comes the most important step, making of single thread consistency. Take a pan, combine sugar and water. Let it melt over medium high flame. It will bubble vigorously in 3 minutes. Somewhere between 4 to 6 minutes the single thread consistency happens. I’ve tried my best to show in picture, once you see the thread, switch off the flame and remove the pan to different place. Just follow the steps shown here.
All you need is a clear glass with cold water next to the boiling sugar syrup. When it crosses 3 minutes start testing with few drops.
When you drop the syrup it will melt if the stage hasn’t reached. Once you see a small but not sturdy line as shown its soft thread consistency (Ellam Kambi Paagu or Patham).
When the syrup form a long sturdy line or string as shown, this will not melt as you drop, goes straight to the bottom and settle. This is one string or one thread consistency. When you roll this string between your thumb and index finger, it should form a non sticky sugar ball. This is what we need for this recipe, switch off as soon this happens.
Another closer view of single thread consistency.
When the syrup is ready, add remaining 2 pinches of food colour, cloves and cardamom powder. After frying the boondis, immediately drop them in the syrup and soak for 30 minutes. Heat the ghee, toast the cashews and raisins and add this to the soaking boondis.
After 30 minutes, you have to start making laddus with your hands. Just press a handful and form a ball. It will be difficult to form a ball when it becomes cold, so start making while its still warm. If its cold then, slightly heat to make it warm.
Shape the laddus and let them stay to crystallize a bit. I would normally allow 45 minutes to set but if you cannot resist temptation, start eating them.
Notes
Yield: This recipe can yield about 12 laddus approx. Slightly bigger than golf ball.
Homemade laddus will not have perfect round boondis, usually they come with a small tail attached, boondis turn round only with traditional laddu maker spoon and needs little professionalism. Taste and texture-wise it turned out perfect.
Some of the common garnishes to laddu are Melon seeds (Vellari Vethai), Sugar crystals (Kalkandu), Chopped nuts, Cooking camphor(Rasa karpooram) and grated nutmeg and edible foil for decoration. These are optional.
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Hi Mullai… I am an year 12 VCE student… for my food technology this year we have to make a folio of 6 foods and I chose Boondi Ladoo as one of my production. we had to take pictures thorough ou the productions but i lost all my pictures for this.so may i please use your pictures. it would really help me
I tried the same..but the syrub became sugary and I grinded half of boondhi in mixie then I added with the full boondhi it came very well it is very tastly…The grinded boondhi are fried untill it became red and now it looks like tirupathi laddu and it came 75% like tirupathi laddu…good..
photos look really tempting.If somebody serves in a plate luv to eat them.Rgds sudha
Wooo hooooo, look who’s here!! Oh yes! i wish the same and would be glad if served right now. Glad to see your comment and thanks for stopping by.
Regards,
Mullai.
Thank you very much for the delicious recipe. I tried it and my husband cannot stop eating them.
hi mam…i tried out boondi laddu….it turned out very well…tastes better…thank u so much mam……i like all ur recepies very much….
I made the laddu and the boondi turned out perfectly. Then I put them in the sugar and they crystalized very quickly.. The first 5 laddu turned out ok but the last few would not hold together. the sugar seemed crystalized. I thought that I had a one string consistancy. Could it be that the boondi was sitting in the sugar for too long? Could I fry up the boondi first and then add the whole boondi to the sugar? Also the last laddu I made appeared very dry….What do you think?
Hi Mullai Aunty,i hope u don’t mind me calling u aunty,i am very young n want to respect u tats y i am calling u like that. I am a user only from past two days and i prepared laddu,it turned out really good.Thank you so much.
Prepared today, turned out super…thank u Mullai.
Hi Mullai,
i made laddu last saturday and got loose laddus. also laddu had sugary coat. dont know why.. is it bcoz of sugar syrap i made wrong… give me tips
Sugar crystallization will take place after an hour of making laddus, anything before that means your syrup is too thick or mutriya paaku. (probably has reached two string consistency). This make the boondis crystallize soon and it will hard to mould the laddus. BTW Tirupati laddus will have the same procedure but guess the boondis will be fried in pure ghee instead of oil. No clue as to why they look brown.
Mullai..
I tried with exact same measurement and instructions, I got ladoos as like you colorful and tasty.. Hippip Hooray ..
regs
jaya
Hats off u Mullai!!!!!!!!!!! very nice presentation & no words to say,steps are very good, i can realize how much effort u put in this.giving this much clear photos & steps oh…………. really itz ur hard work.
Unggal boondi muthukalai varnekka,varthai muthukkal patrathu….
Hi Mullai …..ur picture itself makes me feel hungry…..Great work.Lovely fotos.
As usual Kalakeeeteeennga Madam
Keep Rocking
Hi Mullai…Its awesome…You seem to be a perfection to the core…good work…kepp it up and keep on continue ur work…with the help of your recipie,lots and lots of family are enjoying yummy dishes…
WOW! No one else could explain single thread consistency as you..good work Mullai.
Hi mullai….here is a small tip to get better boondis….always only tap the boondi karandi and never wipe the flour paste with another spoon and always clean the lower side of the boondi karandi before moving on to the next batch as the left over paste of the previous batch also spoils the shape of the boondis…these are the tips given by my MIL …..
gosh!!!!!!!!!! u r master piece …………..thx 4r sharing with us Mullai
hi mullai been out of touch for long.had been to chennai for an urgent trip and going to melbourne june 25th to spend with my daughter's semester hols. I want to thank u for ur perfect measurements of kaju katli and after two sessions i mastered it.now family is all in praise. and just now was seeing ur ladoos.dedicated work.will try them wen i am back.will be back in aug only but have to go chennai again to give company to my son who will be back from cruise for his vacation.keep up ur gud work. wud luv to meet u.
Awesome Mullai…This was one recipe which I was longing, especially from u. Tks, gr8 step to step instructions, good work Mullai.
this is simply awesome mullai……..
wanna just grab one frm the pic and pop it into my mouthhhhhhhhhhhhhh…..
yummyyyyyyyy
HEY MULLAI MOUTHWATEY PLS PARCEL ME FEW
I LOVE HOT LADOOS
I JUST WENT BACK TO MY CHILDHOOD
Excellent mullai…..you r rocking…..nice step by step explanation….thread consistency pic really nice…..good effort
Mullai, yennaku yenga amma nyabagam vandhuduchu….she used to prepare laddu like this…look awesome…sugar testing supera explain panni irrukinga…..lovely laddus
Divya Mubarak
Simply superb!!!!!!!!!!! Great step by step instructions. You rock!
Nowords!! i m dumbstruck!!!
Sadhana Raveen
Great presentation and step by step explanation..thank you Mullai!
Mullai, Your cooking style is mind blowing …..your explanation is excellent mullai. I am a regular visitor of your site, tried many receipes from mullai's kitchen.Keep up the good work of sharing receipes like these for ever.
Hi Mullai,
Very good explanation for novices! Why should we buy sweets from shops then!!! Hats off to the great cook…Mullai!!
Excellent capture!!! It reminds my mom…btw, y r u adding rice flour?? for crispy boondi?? thanks for sharing.
Kavi, a tsp of rice flour will not make it crispy. Its not a must but I do bcos it gives nice texture to the boondis. You know.. we need light airy texture inside the boondi too and rice flour helps with it. Thanks kavi try pannitu solunga…
Ok Mullai..thanks for ur explanation…..will try soon & let u know.
wow nice presentation…looks gr888888.
WOW single thread consistency pic kalakuthu..I’ll do the same way as u did, just i used to add nutmeg powder half a tsp while soaking the boondis, this will give a nice aroma…excellent…Too tempting..
Thats a nice tip Priya, we add cooking camphor (rasa karpooram) but I didn't have so just ignored. Thanks!!!
Mullai,
Chance e illa.. Great presentation and step by step pictures and procedures are excellent.. This is my favorite request recipe. single thread consistency e miss pannve mudiyaadhu since u have picturized exactly. You made my day.. I consider Ladoo is the mother of all sweets.
Abhi, yes you're right !! it is the mother of all sweets and hope I've done the needful. Capturing string consistency was heck a lot of work, with camera on one hand and syrup on the other… literally walking up on a tight rope. Slight shaking could turn my picture blur and a minute missed will crystallize the syrup… and to add more a door bell buzzing… from mail man. Wish I could clone myself!!!! But my final product turned quite an addictive and really glad about that. With an extra hand at home it won't be that difficult to make this so give it try before deepavali.
Mullai,
your boondi laddu looks awesome.
Excellent. Thank you very much.