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Boondi ladoo

Let there be light!

& sweets!

Diwali is the Festival of Lights but I think it should be called Festival of Lights & sweets given the copious amounts of sweets made and consumed!

& boondi ladoos are a very popular sweets in India. They look super festive with beautiful yellow colour with a bit of real gold & silver foil decorations on the top.

Boondi ladoos are very easy to make and you can whiz a batch fairly quickly at home. Moreover they need only three main ingredients: besan (black chickpea flours), ghee and sugar.

I have written a recipe with detailed and easy to follow steps for the boondi ladoos. Also, if you would like to make the ghee at home, here is a super easy recipe

Hope you will give this recipe for boondi ladoo a try this diwali. If you do, please tag me on incredible.kitchen

May this diwali brings you lot of joy!

Happy diwali!

Boondi ladoo
Course Dessert, Snacks, Sweets
Cuisine Indian, pakistani

Ingredients

  • 2 cup besan Gram flour from made from black chickpea
  • 1 cup sugar white granulated sugar
  • 6 cup water for cooking sugar
  • 250 gram ghee for frying
  • 100 gram pistachio chopped
  • 10 black cardamom
  • Orange colour optional

Instructions

  • Remove the seeds from the black cardamom and set them aside. You can use the shells in chai or cooking
  • Mix together besan and three cups of water. It should be of pouring consistency. Make sure that you mix it well and there no lumps, even small ones
  • You can add food grade orange colour to the besan mix to get the desired colour (optional)
  • Set ghee in a karahi (wok) to heat. Add few drops of the besan mix to see if the ghee is sufficiently hot. If the besan droplets rise to the top of the oil quickly then ghee is ready for fyring.
  • In parallel, cook sugar with 3 cups of water until it's one-thread consistency.
  • Once the sugar mix is cooked, set it on very low heat add the black cardamom seeds and pistachios. Turn off the heat if it starts to get hot. Alternate between turning off the heat and turning it on. The reason for this is that we want to keep the sugar syrup warm so that as we add boondi to it, the boondi absorbs the syrup and is softened. If the syrup goes cold, the boondi won't absorb the syrup
  • In parallel, pour 1/4 cup of the besan mixture at a time into the ghee using a large slotted spoon with small holes for the batter to flow through. Fry for 3-4 minutes until the boondi rise to the top
  • Remove the boondi using a slotted spoon. Make sure to drain all the oil. As you remove the boondi from oil, set it on an oil absorbent surface such as a tissue paper or kitchen roll. Keep on adding the boondi to the sugar syrup as it gets fried
  • Keep on mixing the boondi gently and once it has absorbed all the syrup, remove from the heat
  • Once it has cooled a bit (but still fairly warm), turn the mixture into round laddoos of any desired size. Enjoy!

Notes

Slotted spoon for pouring motichoor ladoo batter: You can get a special spoon with very fine holes to make small boondis. If you don’t have a spoon with small holes, you can wrap the slotted spoon in aluminium foil and make small holes in the foil to get the desired size of boondi.
Tried this recipe?Mention @Incredible.kitchen or tag #myincrediblekitchen!

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