Boondi Ladoo, a traditional popular Indian sweet made during festivals and weddings, sweet balls made by mixing deep-fried gram flour batter with sugar syrup. It is socalled because the batter is poured through a sieve or a perforated ladle, giving rise to tinyroundels called boondi (derived from the Hindi word boond- tiny drops of water). I never tried making Boondi Ladoo on my own after coming to Singapore, as I did not have the boondi ladle (jarini in Tamil) with me. Much to my relief, my mother told me once that we can use the normal perforated ladle, that we normally use for deep frying snacks. I wasoverjoyed and decided to try making the laddus. Much to my delight, my attempt was a great success. So friends, please erase all misconceptions about boondi ladoos being a very complicated dish. It is bit labourious but not complicated. I have updated the recipe with full video. My mom’s sister (chitti) shared the recipe with me and I have followed a few tips from vah chef and Mallika Badrinath cookbook. Check out my Mothichoor ladoo recipe, Sweet boondi, boondi ladoo with khoya, Besan ladoo and easy Sathu maavu ladoo. You can send your recipes to my event and win a giveaway. FOODELICIOUS EVENT FOR OCTOBER & GIVEAWAY, ‘ONLY’- SWEETS & DESSERTS Deepa Hamaree Rasoi If you want you can link this recipe to my Diwali Event! CHECK OUT My DIWALI Event and Recipes100 Friends/Followers & GIVEAWAY My Bloghttps://yummytummy-aarthi.blogspot.com/ Check out my Giveaway and join in that..https://yummytummy-aarthi.blogspot.com/2011/10/3-reason-to-celebrate-3-cookbooks.html Cheers,Uma Just made boondhi laddu, it came out really nice… I never thought it was this easy. Thanks for your recipe…:) i’ve given up on cooking indian food – he’s a chef and there’s no way i can get it right (what tastes fine to my white-bread canadian tastebuds is totally inedible – told him he keeps it up, we’ll find out how wearable it is, lol). but baking? he can’t touch me. i used your recipe because it was the friendliest and seemed the most accessible and understandable and it worked!!! had to improvise a bit – no besan, so i threw a bunch of dried chickpeas in the food processor, set it to run, and then went on facebook. when i was bored with facebook, i shut the machine off and sifted out the big bits and had exactly the right amount of besan! i know! kismet, right? didn’t have the right ladle, either, so i used a metal colander. the hole were a lot smaller so i used a rubber spatula to wipe the batter over the holes and push it through. oh – and i added a whack of honey to the sugar syrup. that was all last night and now there are no ladoos left, thanks to my hubbie, my daughter, and her friend from up the road. excuse me – must find more chickpeas (i’ll use dahl if i can’t find any more channa).
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