Authentic Boondi Ladoo Recipe – Besan & Rava Sweet Treats

Last Updated on 2 months by Neha Deshmukh

Authentic Boondi Ladoo Recipe – Besan & Rava Sweet Treats

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Boondi Ladoo. These little balls of sweetness are a classic Indian treat, especially popular during festivals. I remember helping my grandmother make these as a kid, and the aroma of cardamom and saffron still takes me right back to her kitchen. It’s a bit of a process, but trust me, the end result is so worth it!

Why You’ll Love This Recipe

Boondi Ladoo are delightfully crunchy, melt-in-your-mouth sweet treats. They’re perfect for gifting, celebrating special occasions, or just enjoying with a cup of chai. This recipe uses a combination of besan (gram flour) and rava (semolina) for a lovely texture and flavour. Plus, the subtle fragrance of saffron and cardamom is simply divine.

Ingredients

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

• 2 cup besan / gram flour
• 2 tbsp rava / semolina
• ?? tsp saffron food colour
• 1?? cup water (for batter)
• Oil for frying
• 1 cup sugar
• ?? tsp saffron food colour (for syrup)
• ?? cup water (for syrup)
• ?? tsp cardamom powder
• ?? tsp lemon juice
• 2 tbsp cashew, chopped
• 2 tbsp pistachios, chopped

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Besan (Gram Flour) – Quality and Texture

Using good quality besan is key. It should be fresh and finely ground. This impacts the texture of the boondi – you want it light and airy, not dense. Around 200g of besan is equivalent to 1 cup.

Rava (Semolina) – The Binding Agent

Rava helps bind the boondi together. Don’t skip it! It adds a nice subtle texture too. Fine rava works best for this recipe. 1 tbsp of rava is approximately 8g.

Saffron – Colour and Aroma

Saffron isn’t just about colour; it adds a beautiful aroma. A pinch goes a long way, so don’t overdo it. If you’re feeling fancy, you can bloom the saffron in a tablespoon of warm milk before adding it to the batter and syrup.

Regional Variations in Boondi Ladoo

Boondi Ladoo recipes vary across India. Some families add a touch of rose water to the syrup, while others include a sprinkle of edible silver leaf (varak) for a festive touch. In some regions, they use more rava for a slightly denser ladoo. Feel free to experiment and make it your own!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make the boondi batter. In a bowl, combine the besan, rava, saffron colour, and water. Mix well until you have a smooth, flowing consistency. It shouldn’t be too thick or too runny.
2. Heat oil in a deep frying pan or kadhai over medium heat.
3. Now, pour the batter through a fine grater or a perforated spoon into the hot oil. Fry until golden brown and crispy. This takes just a few seconds per batch, so keep a close eye!
4. Drain the fried boondi on paper towels to remove excess oil.
5. While the boondi is frying, prepare the sugar syrup. In a separate pan, combine the sugar, water, saffron colour, cardamom powder, and lemon juice.
6. Boil until the syrup reaches a slightly thickened consistency – it should coat the back of a spoon.
7. Add the fried boondi to the hot sugar syrup and mix thoroughly. Let it sit for about 10 minutes, allowing the boondi to absorb the syrup.
8. Add the chopped cashews and pistachios to the mixture and mix well.
9. Finally, take a small portion of the mixture and shape it into round ladoos. If the mixture feels dry, add a few drops of milk to help it bind.

Expert Tips

Here are a few things I’ve learned over the years to help you nail this recipe:

Achieving the Perfect Boondi Size

The size of the boondi depends on the holes in your grater or spoon. Smaller holes = smaller boondi, which I personally prefer!

Ensuring the Syrup Consistency is Right

This is crucial! The syrup should be sticky but not too thick. A good test is the “one-thread consistency” – when you take a drop of syrup between your thumb and forefinger and gently pull apart, a single thread should form.

Preventing Ladoos from Crumbling

If your ladoos are crumbling, it means the mixture is too dry. Add a teaspoon or two of milk, one at a time, until it comes together.

Variations

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

Vegan Boondi Ladoo

Simply ensure your saffron food colour is vegan-friendly.

Gluten-Free Boondi Ladoo (Using Alternative Flour)

You can experiment with gluten-free flour blends, but the texture might be slightly different.

Spice Level Adjustment (Adding More Cardamom)

If you really love cardamom, feel free to add a little extra! I sometimes add a pinch of nutmeg too.

Festival Adaptations (Diwali, Holi)

During Diwali, I like to decorate the ladoos with edible silver leaf. For Holi, I sometimes add a tiny bit of rose water for a floral aroma.

Serving Suggestions

Boondi Ladoos are best enjoyed fresh, but they also keep well for a few days. Serve them as a sweet treat after a meal, offer them to guests, or pack them in lunchboxes. They’re always a hit!

Storage Instructions

Store the ladoos in an airtight container at room temperature for up to a week, or in the refrigerator for up to two weeks.

FAQs

What is the best way to fry boondi to ensure it’s crispy?

Make sure the oil is hot enough, but not smoking. Fry in small batches to avoid overcrowding the pan. And drain the boondi well on paper towels.

Can I make boondi ladoo without saffron? What can I use as a substitute?

Yes, you can! Turmeric powder can give a similar yellow colour, but it will slightly alter the flavour.

How do I know when the sugar syrup has reached the correct consistency?

The one-thread consistency test is the best way. Alternatively, you can use a candy thermometer – aim for around 220°F (104°C).

My ladoos are crumbling, what could be the reason?

The mixture is likely too dry. Add a teaspoon of milk at a time until it binds.

Can I store boondi ladoo at room temperature?

Yes, you can, but they’ll stay fresher for longer if stored in the refrigerator.

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