Bhoondi Ladoo/Boondhi Ladoo – Diwali Special

Bhoondi ladoo is a very popular and traditional sweet prepared for festivals, special occasions, weddings etc. Ladoos are offered as neivedhyam for poojas in temples and given as prasad to everyone. Ladoo comes from the Sanskrit word “ladduka” meaning a small ball. Bhoondi ladoo is made with besan flour and sugar syrup along with nuts and raisins.

Here’s how to make Bhoondi Ladoo with step by step photos….

Ingredients

For Bhoondi

Besan Flour/Kadalai Maavu	1 ¼ cup
Water	As needed
Oil	For frying bhoondhis

For Sugar Syrup

Sugar	1 ½ cup
Water	½ cup
Cardamom/Elaichi powder	¼ tsp
Cloves	2
Cashew nuts	5 [chopped]
Raisins	10

Preparation time: 10 minutes      

Cooking time: 45 minutes

Makes: 25 ladoos 

   

Method

To make Sugar Syrup

Heat sugar and water in a heavy bottomed vessel, keep stirring until you get one string consistency. To check the sting consistency, take a drop of sugar syrup between index finger and thumb a single string will form. Now switch off the stove.

To make Bhoondis

Sift the besan flour to get rid of any lumps. Slowly add water and make batter, it should not be too thick or too thin.

Meanwhile heat one tsp of oil in a pan, fry the cashew nuts until they are golden brown and wait for the raisins to puff up. Now switch off the stove and transfer them to a plate for later.

Heat oil in a kadai for frying the boondhis.  Add few drops of batter to check the consistency, if it drops in to perfect balls then the consistency of the batter is perfect.

Use the big sarani karandi [ladle with holes] to make boondhis. You will need two slotted ladles, one to pour batter over and another to scoop out the cooked ones. With another deep ladle pour the batter on the sarani karandi [ladle with holes], by holding it just above the oil and spread it.

As soon as the “Shh” sound stops use another slotted ladle, drain it and directly drop it into the sugar syrup.

Before starting the next batch of boondhi, wipe off the batter from the slotted ladle [sarani karandi] and then continue to make boondhis.

After making each batch of boondhis, add them to the sugar syrup.

Add the last batch of the boondhi to the mixer and grind it once. Now add the ground boondhi to the sugar syrup.

Add the cloves, cashew nuts, raisins, elachi powder to the boondhi mixture. When the mixture is still warm, start making ladoos.

Delicious, authentic and traditional Boondhi Ladoo is ready.

Suggestions:

• When making the batter, be very careful in adding the water.
• When checking the consistency of the batter, if the drops of batter forms balls with a tail, then add little more water. If by mistake the water becomes watery, then add 1 tbsp of besan flour.
• I have not used food color, if you want you can add the food colour when making the bhoondi batter.
• Make the ladoos when the sugar syrup mixture is warm and let it cool down completely, otherwise it will be hard to make ladoos.
• When grinding the last batch of boondhis it should be coarse and not fine.
• I made small lemon sized ladoos, you can make bigger size ladoos according to your wish.
• You can store ladoos for about a week in airtight container. Do not use wet hands to get the ladoos otherwise they will get spoiled.

Thank you for visiting my blog, please come back again for more authentic and traditional recipes of South India.

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