Authentic Besan Boondi Ladoo Recipe – Cashew & Cardamom Delight

Last Updated on 2 months by Neha Deshmukh

Authentic Besan Boondi Ladoo Recipe – Cashew & Cardamom Delight

Introduction

Oh, boondi ladoo! These little golden spheres of happiness just melt in your mouth, don’t they? I remember my grandmother making these every Diwali, and the whole house would smell of ghee and cardamom. It’s a scent that instantly takes me back to childhood. Today, I’m so excited to share my version of this classic Indian sweet with you. It’s a little bit of effort, but trust me – the result is so worth it.

Why You’ll Love This Recipe

This besan boondi ladoo recipe isn’t just about a sweet treat; it’s about tradition, flavor, and a little bit of love in every bite. It’s perfect for festivals, celebrations, or just a cozy afternoon with a cup of chai. Plus, the combination of crunchy boondi, fragrant cardamom, and the richness of cashews is simply irresistible!

Ingredients

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

• 1 ¼ cup Besan (gram flour) – about 150g
• ⅛ tsp Cooking Soda
• Oil for deep frying
• 1 tbsp finely chopped Cashews – about 15g
• 2 tsp Raisins – about 10g
• 3 Cloves
• ⅛ tsp Cardamom Powder – about 0.5g
• 2 tsp Ghee – about 10ml
• 2 pinches Turmeric powder or yellow food color
• 1 ½ cup Sugar – about 300g
• ½ cup Water – about 120ml

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

• Besan (Gram Flour): Types and Quality – There are different types of besan available. I prefer using a fine, pale yellow besan for the best color and texture. Make sure it’s fresh, too! Stale besan can give the ladoos a slightly bitter taste.
• Ghee: The Importance of Traditional Clarified Butter – Ghee isn’t just a fat; it adds a unique flavor that you won’t get with oil. If you can, use homemade ghee – it’s the best! But good quality store-bought ghee works well too.
• Spices: Exploring the Flavor of Cardamom and Cloves – Freshly ground cardamom is always best. The aroma is incredible! Don’t skimp on the cloves either – they add a lovely warmth.
• Sugar Syrup Consistency: Achieving the Perfect Texture – This is key. We’re aiming for a one-string consistency, which I’ll explain in detail in the instructions. It’s what gives the ladoos their perfect texture.

Regional Variations in Boondi Ladoo Recipes

Boondi ladoo recipes vary across India! Some families add a touch of saffron to the sugar syrup for a beautiful color and aroma. Others might include chopped pistachios along with the cashews. In some regions, they even add a little bit of mawa (khoya) to make the ladoos even richer. Feel free to experiment and make it your own!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, sieve the besan to remove any lumps. This is important for a smooth batter. Add the cooking soda and food color (if using) and mix well.
2. Now, prepare the batter. Gradually add water to the besan, mixing until you achieve a consistency similar to dosa batter – it should be smooth and flow easily.
3. In a small pan, heat the ghee and fry the cashews, raisins, and cloves until golden brown. Set these aside – they’re our crunchy, flavorful additions!
4. Next, let’s make the sugar syrup. In a saucepan, combine the sugar and water. Bring to a boil and continue boiling until you reach one-string consistency. (I’ll explain how to check this in the tips section!)
5. Test the batter consistency by dropping a tiny bit into hot oil. It should sizzle and rise to the surface. Adjust with a little more water if it’s too thick, or a bit more besan if it’s too thin.
6. Now for the fun part – frying the boondi! Heat oil in a deep frying pan. Pour the batter through a perforated ladle (boondi ladle) into the hot oil. Fry until golden brown and crispy.
7. Immediately transfer the half-fried boondi to the warm sugar syrup. It will sizzle and absorb the syrup.
8. Add the fried nuts and spices (including the cardamom powder) to the boondi-syrup mixture. Mix everything well.
9. While the mixture is still lukewarm, shape it into ladoos. Grease your palms with a little ghee to prevent sticking.
10. Store the ladoos in airtight containers. They’ll stay fresh for a week (if they last that long!).

Expert Tips

A few little secrets to help you succeed:

• Achieving the Right Batter Consistency: The batter should be smooth and not too thick or too thin. It should coat the back of a spoon.
• Frying Boondi: Temperature and Technique: The oil should be hot enough to make the boondi sizzle, but not so hot that it burns. Fry in batches to avoid overcrowding the pan.
• Working with Sugar Syrup: Safety and Speed: Be very careful when working with hot sugar syrup – it can cause severe burns. Work quickly and have everything ready before you start.
• Shaping the Ladoos: Tips for Perfect Spheres: Greasing your palms with ghee is essential. If the mixture is too sticky, let it cool down a bit more.

Variations

Let’s get creative!

• Vegan Boondi Ladoo: Substitute the ghee with a vegan butter alternative.
• Gluten-Free Considerations: Besan is naturally gluten-free, but always check the packaging to ensure it hasn’t been processed in a facility that also handles gluten.
• Spice Level Adjustment: Add a pinch of nutmeg or a tiny bit of chili powder for a little extra warmth. My friend, Priya, loves adding a hint of ginger!
• Festival Adaptations (Diwali, Holi, etc.): For Diwali, you can decorate the ladoos with edible silver leaf (varak).
• Nut-Free Boondi Ladoo: Simply omit the cashews and raisins.

Serving Suggestions

Boondi ladoos are delicious on their own, but they also pair beautifully with a cup of masala chai or a glass of cold milk. They’re a perfect sweet treat after a meal or as a festive offering.

Storage Instructions

Store the ladoos in airtight containers at room temperature. They’ll stay fresh for up to a week.

FAQs

Let’s answer some common questions:

• What is the best type of besan to use for boondi ladoo? A fine, pale yellow besan is ideal.
• How do I know if the sugar syrup has reached one-string consistency? Take a small drop of the syrup between your thumb and forefinger. Gently pull them apart. If a single string forms, it’s ready.
• Can I make boondi ladoo ahead of time? Yes, you can make the boondi and store it in an airtight container for a few days. Then, just fry it and make the ladoos when you’re ready.
• What if my boondi ladoo is too dry or too sticky? If it’s too dry, add a tiny bit more sugar syrup. If it’s too sticky, let it cool down a bit more.
• Is it possible to make smaller or larger ladoos? Absolutely! Adjust the amount of mixture you use for each ladoo.
• How can I prevent the ladoos from becoming hard? Store them in an airtight container and make sure the sugar syrup is at the correct consistency.