Boondi Ladoo is a very delicious Indian sweet that is usually made during Diwali and other Indian festivities like Navratri, Shivratri and during Puja (prayers). I remember that as a child, I would request my aunt to make extra for me because I loved them so much. I often made the ladoos with her and after processing the boondies, we would sit down with our plates and start binding them with our hands. This recipe is a credit to my aunt and mother who have over the years perfected the art of making these incredible boondi ladoos.
It can be a bit time consuming to make if you are making them for the family but the enjoyment you get from eating them far exceeds the efforts. Once the boondi ladoo is set and hardened, the texture is soft yet crumbly and as you take a bite, the explosion of sweetness mixed with the aromatic spices is pretty incredible. Sold in many sweet shops and incredibly popular, this ladoo is one that needs to be made in large quantities because everyone loves them!
- 2 Cups Pea Besan
- 2 Tbsp Powdered Milk
- 2 Tbsp Elaichi Powder (Cardamom)
- 1 Tbsp Jaifar Powder (Nutmeg)
- 2 Food Colours
- 1 Tsp Vanilla Essence
- ½ Tsp Hing (Asafoetida)
- 1 Tsp Baking Powder
- 2 Cups Sugar
- 2 ½ Cups Water
- In a large bowl, mix the pea besan with water – enough to make a runny consistency batter
- Add vanilla, hing (asafoetida) and baking powder to the batter and mix. Divide this mixture into halves and place them in two separate bowls. Colour them with a few drops of food colouring (to make two different coloured batter). *You can also make a single coloured batter like I have in the above picture
- Heat enough oil to deep fry. Use an apparatus with holes in them (like a slotted spoon) and strain the mixture through to make boondies (they should look like little droplets of water – don’t worry if they’re misshapen). Do this till all the batter is fried then set aside to cool
- In a blender, blend the cool boondies till a coarse texture is obtained, then transfer them to another large basin – mix the coloured boondies together
- To the basin add the powdered milk, elaichi (cardamom) and jaifar (nutmeg). Mix well and set aside
- Make a 2 thread syrup by boiling the sugar and water (when the syrup is dripped into water, the drop won’t move)
- Once ready, add the syrup to the boondi mixture in small batches and roll into round balls with wet hands
- Store in an airtight container once cooled. They stay fresh for a week.