How to make Boondi Laddoo -

BOONDI LADDOO

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Gram flour (besan) , Sugar (चीनी)

Cuisine : Rajasthani

Course : Mithais

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You can also find more Mithais recipes like Badam Katli, Khoya Kaju, Tomato Pethe Ka Halwa, Til Peetha.

Boondi Laddoo

Boondi Laddoo Recipe Card

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Rajasthani cuisine is perhaps the most sensitive amongst the Indian cuisines. People here relish non-vegetarian dishes made from chicken, lamb and shikar which includes animal and birds like boars, venison, peacock, quail, duck, pheasant, rabbits and even camels etc. Vegetarian food comes in two varieties i.e. the food eaten by the common man that includes use of various spices and herbs and the food of the Marwari Jains that is prepared without using onions, garlic or for that matter any ingredient growing under the soil except for ginger and groundnuts.
Rajasthan cooking in general has its own unique flavour where the simplest and the most basic of ingredients go into the preparation of delicious dishes. The harsh climate and the non-availability of ingredients in this region are a great influence.  Food that could last for several days and could be eaten without heating was preferred, more out of necessity than choice. The sparse rainfall is not conducive to growing fresh green vegetables. Due to this scarcity whatever seasonal vegetables are grown, are sundried so that they can be used for the rest of the year. 

Prep Time : 16-20 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Difficult

Taste : Sweet

Ingredients for Boondi Laddoo Recipe

  • Gram flour (besan) 2 cups

  • Sugar 2 cups

  • Baking powder 1/2 teaspoon

  • Cashewnuts 10

  • Raisins 20

  • Green cardamoms 15

  • Saffron (kesar) 4 strands

  • Milk a few drops

  • Ghee 1/2 kilogram

Method

Step 1

Shell and powder cardamoms. Add one fourth cup of water to sugar, heat until sugar melts.

Step 2

To check if the sugar syrup is ready, take a drop of the solution and drop it in water - if it remains intact and does not dissolve right away in water, the sugar syrup is ready.

Step 3

Add saffron and cardamom powder to it. (While preparing the sugar syrup, add a few drops of milk. Impurities will collect on the surface in a layer - remove it.)

Step 4

Add soda and water to gram flour and make a paste without lumps. Heat half a kilogram of ghee in a deep frying pan.

Step 5

Put gram flour in boondi maker and drop the boondi directly into the hot ghee. Fry till light yellow. Drain and keep aside.

Step 6

Fry cashew nuts and raisins. Add boondi, cashew nuts and raisins to the sugar syrup and mix. Cool. Rub some ghee on your palms.

Step 7

Make laddoos by squeezing the boondi mixture in your palms and making round balls.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.