Authentic Boondi Laddoo Recipe – Bengal Gram Flour & Cashew Delight

Last Updated on 4 months by Neha Deshmukh

Authentic Boondi Laddoo Recipe – Bengal Gram Flour & Cashew Delight

Introduction

Oh, Boondi Laddoo! Just the name brings back so many childhood memories of festivals and celebrations. These golden, melt-in-your-mouth sweets are a classic for a reason. I remember helping my grandmother make these during Diwali – the kitchen filled with the sweet aroma of ghee and sugar. It’s a bit of a process, but trust me, the end result is so worth it. I’m excited to share my family’s recipe with you, complete with all the tips and tricks I’ve learned over the years.

Why You’ll Love This Recipe

This Boondi Laddoo recipe isn’t just about following instructions; it’s about creating a little piece of happiness. It’s perfect for festive occasions, gifting, or simply enjoying with a cup of chai. The combination of the crunchy boondi, the rich ghee, and the fragrant spices is simply divine. Plus, making them from scratch feels incredibly satisfying!

Ingredients

Here’s what you’ll need to make these delightful laddoos:

• 500 grams Bengal gram flour (Besan)
• 0.25 cup rice flour
• 0.25 tsp cooking soda
• 1 pinch lemon yellow food color
• 1.5 tbsp ghee
• 750 grams sugar
• 2 cups water
• 0.25 cup milk
• 0.25 tsp cardamom powder
• 1 pinch edible camphor
• 25 grams cashew nuts
• 50 grams raisins
• 5-6 cloves

Ingredient Notes

Let’s talk ingredients – getting these right makes all the difference!

Bengal Gram Flour (Besan) – Quality and Texture
Using good quality, fresh besan is key. It should be finely ground and have a pleasant aroma. The texture of the besan directly impacts the texture of the boondi.

Rice Flour – The Role of Binding
A little rice flour helps bind the boondi together, giving it a slightly crispier texture. Don’t skip this!

Ghee – Choosing the Right Kind for Flavor
Ghee is the heart and soul of Indian sweets. Use a good quality ghee – the flavor really shines through. I prefer using homemade ghee, but a good store-bought brand works too.

Sugar & Milk – Achieving the Perfect Syrup Consistency
The sugar syrup is crucial. The milk helps prevent crystallization and gives the syrup a lovely sheen. We’re aiming for a one-string consistency, which I’ll explain in the FAQs.

Spices – Cardamom and Camphor Significance
Cardamom adds a beautiful fragrance, and a tiny pinch of edible camphor gives a unique, cooling flavor that’s traditional in many Indian sweets. Don’t worry, it’s a very subtle flavor!

Regional Variations in Boondi Laddoo

Boondi Laddoo recipes vary across India. Some regions add saffron for color and flavor, while others might include different nuts like almonds or pistachios. Some families also add a touch of rose water to the syrup. Feel free to experiment and make it your own!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, sieve the Bengal gram flour and rice flour separately. This ensures there are no lumps.
2. In a small pan, fry the cashew nuts, raisins, and cloves in ghee until golden brown. Set aside.
3. Now, let’s make the sugar syrup. In a large, heavy-bottomed pot, combine the sugar, water, and milk.
4. Bring the mixture to a boil, stirring until the sugar dissolves completely.
5. Continue to boil, skimming off any impurities that rise to the surface. This is important for a clear syrup!
6. Cook until the syrup reaches one-string consistency (we’ll cover how to check this in the FAQs).
7. Add the cardamom powder, edible camphor, and the fried nuts and spices to the syrup. Mix well.
8. In a separate bowl, combine the sieved flours, cooking soda, and food color.
9. Gradually add water to the flour mixture, mixing until you get a batter that’s neither too thick nor too thin. It should flow easily but not be watery.
10. Heat oil in a deep frying pan or kadhai.
11. Using a slotted spoon or boondi maker, drop small droplets of batter into the hot oil. Fry until golden brown, but not overly crispy.
12. Remove the boondi with a slotted spoon and drain on paper towels. Let it cool slightly.
13. Coarsely blend half of the boondi. This gives the laddoos a nice texture.
14. Mix all the boondi (both coarsely blended and whole) into the sugar syrup.
15. Add the remaining ghee and mix well, ensuring everything is coated evenly.
16. While the mixture is still warm, shape it into round laddoos.

Expert Tips

• Don’t overcrowd the pan when frying the boondi. Fry in batches for even cooking.
• The syrup should be hot when you add the boondi. This helps it bind together.
• Work quickly when shaping the laddoos, as the mixture cools and becomes harder to handle.
• If the mixture feels too dry, add a teaspoon of ghee at a time until it comes together.

Variations

Vegan Boondi Laddoo Adaptation
You can make a vegan version by substituting the ghee with a vegan butter alternative and ensuring your food coloring is vegan-friendly.

Gluten-Free Considerations
This recipe is naturally gluten-free, as it uses Bengal gram flour and rice flour.

Adjusting the Spice Level
Feel free to adjust the amount of cardamom and camphor to your liking. Some people prefer a stronger cardamom flavor.

Festival Adaptations (Diwali, Holi, etc.)
During Diwali, I like to add a few strands of saffron to the syrup for a richer color and flavor. For Holi, you could add a tiny bit of natural food coloring to match the festive spirit!

Serving Suggestions

Boondi Laddoos are best enjoyed as a sweet treat after a meal or during festivals. They pair perfectly with a cup of masala chai or a glass of cold milk. They also make a wonderful gift for friends and family!

Storage Instructions

Store Boondi Laddoos in an airtight container at room temperature for up to a week. They can also be stored in the refrigerator for up to two weeks, but they might become slightly harder.

FAQs

What is the secret to making soft Boondi Laddoo?
The key is to not overfry the boondi and to add the boondi to the hot syrup while it’s still slightly warm.

Can I make Boondi Laddoo without edible camphor?
Yes, you can! It’s a traditional ingredient, but not essential. The laddoos will still taste delicious without it.

How do I know when the sugar syrup has reached the one-string consistency?
Take a small drop of the syrup between your thumb and forefinger. Gently press them together and then pull them apart. If a single, stringy strand forms, the syrup is ready.

What type of oil is best for frying the boondi?
You can use any neutral-flavored oil with a high smoke point, such as vegetable oil, sunflower oil, or peanut oil.

Can I store Boondi Laddoo at room temperature?
Yes, you can! Just make sure they are stored in an airtight container to prevent them from drying out.