Authentic Besan Boondi Ladoo Recipe – Cashew & Spice Delight

Last Updated on 2 months by Neha Deshmukh

Authentic Besan Boondi Ladoo Recipe – Cashew & Spice Delight

Hey everyone! Today, I’m sharing a recipe that’s incredibly close to my heart – Besan Boondi Ladoo. These little balls of goodness are a staple in Indian households, especially during festivals. I remember helping my grandmother make these as a kid, and the aroma still brings back such warm memories. They’re a little bit of work, but trust me, the end result is so worth it!

Why You’ll Love This Recipe

These ladoos aren’t just delicious; they’re a little piece of Indian tradition. They’re perfect for gifting, offering during puja, or simply enjoying with a cup of chai. The combination of the crunchy boondi, sweet syrup, and fragrant spices is just heavenly. Plus, making them is a fun activity to do with family!

Ingredients

Here’s what you’ll need to make these delightful Besan Boondi Ladoos:

• 1 cup besan flour (gram flour) – about 150g
• A very tiny pinch of cooking soda – about 1/8 tsp
• 2 cloves
• 2 cardamom pods (powdered)
• 2 cloves (powdered)
• 1 tablespoon broken cashews – about 15g
• 20 sugar candy pieces (mishri)
• 0.5 tablespoon raisins – about 5g
• A very tiny pinch of edible camphor (optional)
• As needed oil (for deep frying) – about 500ml
• 1.5 cups sugar – about 300g
• 0.75 cup water – about 180ml
• A tiny pinch of yellow food color (optional)

Ingredient Notes

Let’s talk ingredients! A few things can really make or break this recipe:

• Besan Flour Quality: Use a good quality, fresh besan flour. It should smell fragrant, not stale. The quality of the besan directly impacts the texture of the boondi.
• Ghee vs. Oil for Frying: Traditionally, these are fried in ghee for a richer flavor. However, oil is more economical and works just fine! I usually use a neutral-flavored oil like sunflower or vegetable oil.
• Regional Variations in Spice Blend: Spice blends vary from family to family. Some add a touch of nutmeg or even saffron. Feel free to experiment!
• Significance of Edible Camphor: Edible camphor (pachakam) adds a unique, cooling flavor. It’s optional, but it’s a traditional ingredient believed to have medicinal properties. Don’t use non-edible camphor!
• Sugar Candy Varieties: Mishri comes in different shapes and sizes. Adjust the quantity slightly depending on the size of your pieces. You can find it at most Indian grocery stores.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat a teaspoon of ghee in a small pan. Fry the cashews until they turn golden brown. Then, add the raisins and fry them until they plump up nicely. Set these aside – they’re our crunchy, sweet topping!
2. Next, grind the cloves and cardamom into a fine powder using a mortar and pestle. A spice grinder works too, of course!
3. In a mixing bowl, sift the besan flour and cooking soda. This helps prevent lumps. Gradually add water, mixing as you go, to form a smooth, flowing batter. It shouldn’t be too thick or too thin. Add a tiny pinch of yellow food color if you like a vibrant color.
4. Now for the boondi test! Heat the oil in a deep frying pan. Drizzle a tiny bit of batter into the hot oil. If it forms round droplets that sizzle and rise to the surface, it’s ready. If not, adjust the batter consistency.
5. Using a perforated ladle (boondi ladle), pour the batter into the hot oil and fry until the boondi is soft and not crispy. Drain the fried boondi on paper towels to remove excess oil.
6. While the boondi is cooling, let’s make the sugar syrup. In a separate pan, boil the sugar and water together until you reach single-string consistency. To test, take a little syrup between your thumb and forefinger – it should form a single, sticky thread.
7. Finally, in a large bowl, combine the fried boondi, sugar syrup, fried nuts, spice powder, and sugar candy. Mix gently but thoroughly, ensuring everything is well coated.
8. Grease your hands with a little ghee or oil. While the mixture is still warm, shape it into tightly packed ladoos. Let them cool completely before storing.

Expert Tips

• Don’t overcrowd the pan when frying the boondi. Fry in batches to maintain the oil temperature.
• The sugar syrup consistency is crucial. If it’s too thick, the ladoos will be hard. If it’s too thin, they’ll be sticky.
• Work quickly when shaping the ladoos, as the mixture will start to set as it cools.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Use plant-based ghee for frying and ensure your sugar is vegan-friendly.
• Gluten-Free Confirmation: Besan flour 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: My friend, Priya, loves to add a pinch of black pepper for a little kick!
• Diwali/Festival Adaptations: During Diwali, my family likes to decorate the ladoos with edible silver leaf (varak) for a festive touch.

Serving Suggestions

These ladoos are perfect on their own with a cup of chai. They also make a lovely addition to a festive platter or as a sweet treat after a meal.

Storage Instructions

Store the ladoos in an airtight container at room temperature. They should stay fresh for up to a week, but honestly, they rarely last that long in my house!

FAQs

Let’s answer some common questions:

What is the ideal consistency of the besan batter for boondi? It should be smooth and flowing, similar to a thin pancake batter.

Can I use powdered cardamom pods instead of pre-ground cardamom? Absolutely! Freshly ground cardamom has a more intense flavor.

What is sugar candy (mishri) and can it be substituted? Mishri is a raw sugar crystal. You can substitute it with more sugar, but it won’t have the same unique texture and flavor.

How do I achieve the single-string consistency for the sugar syrup? Boil the sugar and water until it reaches 220-225°F (104-107°C) on a candy thermometer, or perform the thread test as described above.

Why is edible camphor used in boondi ladoo, and is it essential? It adds a unique cooling flavor and is traditionally believed to have medicinal properties. It’s not essential, but it’s a classic ingredient.

How long do these ladoos stay fresh, and what’s the best way to store them? They stay fresh for up to a week in an airtight container at room temperature.

Enjoy making these delicious Besan Boondi Ladoos! I hope this recipe brings a little sweetness and joy to your kitchen. Let me know how they turn out in the comments below!