Meal Prep · Indian
Boondi Ladoo
Sweet, spherical delights made from tiny fried chickpea flour pearls, soaked in sugar syrup.
Ingredients
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Step-by-step- In a large bowl, combine besan, water, and orange food color (if using) to form a smooth, lump-free batter of pouring consistency, similar to dosa batter.
- Heat oil or ghee in a deep pan over medium-high heat. Test the oil by dropping a tiny bit of batter; it should sizzle and rise immediately.
- Hold a perforated ladle (boondi jhara) about 6-8 inches above the hot oil. Pour a ladleful of batter onto the jhara, allowing small drops (boondi) to fall directly into the oil.
- Fry the boondi in batches until they are lightly golden and crisp. Do not over-fry them until they are hard. Remove with a slotted spoon and drain excess oil on paper towels. Repeat for the remaining batter.
- In a separate saucepan, combine sugar and water. Bring to a boil, stirring until sugar dissolves. Continue to boil until the syrup reaches a one-string consistency (when a drop of syrup is stretched between your thumb and forefinger, it forms a single string before breaking).
- Remove the sugar syrup from heat. Add cardamom powder, saffron, chopped cashews, pistachios, and melon seeds. Stir well.
- Add the fried boondi to the hot sugar syrup. Mix gently until all the boondi are coated and begin to absorb the syrup. Cover and let it rest for 20-30 minutes, or until the boondi have softened and absorbed most of the syrup.
- Once the mixture is warm enough to handle, add 1 tbsp of ghee. Grease your palms lightly with ghee and take small portions of the boondi mixture. Press firmly and roll them into tight, smooth ladoos.
- Arrange the prepared Boondi Ladoos on a plate and let them cool completely at room temperature before serving or storing.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 280 kcal (per ladoo) |
| Protein | 4 g (per ladoo) |
| Carbohydrates | 45 g (per ladoo) |
| Fat | 10 g (per ladoo) |
Storage & Freezer Guide
Make it last Room Temperature 5-7 days
Store in an airtight container away from direct sunlight and moisture.
Refrigerator Up to 2 weeks
For extended freshness, store in an airtight container in the refrigerator. Ladoos might become slightly firm.
Reheat Not typically reheated
If refrigerated, allow them to come to room temperature for 30-60 minutes before serving. You can microwave for 10-15 seconds if you prefer a slightly softer texture.
Chef’s Corner
- **Batter Consistency is Key:** The batter should be smooth and of pouring consistency – not too thick (will make hard boondi) nor too thin (will make flat boondi). Add water gradually.
- **Oil Temperature:** Maintain consistent medium-high oil temperature. If the oil isn’t hot enough, boondi will absorb too much oil; if too hot, they’ll burn quickly.
- **One-String Syrup:** Achieving the correct one-string consistency for the sugar syrup is crucial. Too thin, ladoos will be mushy; too thick, they will be hard and crumbly.
- **Don’t Overcrowd:** Fry boondi in small batches to maintain oil temperature and ensure even cooking.
- **Firm Ladoos:** While forming ladoos, press them firmly between your palms to ensure they hold their shape. If the mixture is too dry, add a tiny bit more melted ghee or water to help bind.
