Aug 31, 2012

Boondi Laddu (made of Dry Roasted Gram Flour)

Please click on photo to view large image. Boondi Laddu (made of Dry Roasted Gram flour) - Twice tested recipe. No added food color / essence. Purely homemade with a divine taste !!!

Boondi Laddus are very popular in India, made of dry roasted gram flour, sugar syrup and cardamom powder. Please watch various You Tube links for basic ideas of making boondi laddu. Here's the recipe of Normal Boondi Laddus.

Makes: 14 - 16

Please use same measuring cup to measure sugar and water.


For sugar syrup:

1 cup / 200 ml (Indian standard measuring cup 200 ml / 8 oz capacity) sugar (pick very good quality sugar / pure white in color)

½ / 100 ml water + 1 tablespoon (Indian standard measuring cup of 100 ml / 4 oz capacity)

¼ teaspoon cardamom powder

¼ teaspoon edible camphor (cooking karpoor / pachakarpooram / raw camphor – available at leading supermarkets in India)

2 tablespoon chopped dry fruits (optional) or 1 tablespoon raisins (16 nos)


In a wide bowl, boil sugar and water on a medium heat. Sugar will dilute in water and become a smooth solution. Boil until half thread consistency and also a slight color change in sugar solution. Sugar solution slightly thickens / like the texture of the honey and a string appear between thumb and forefinger when testing (approximate time for all these process is 7 minutes on a medium heat). I'm not sure about other temperature settings (like candy thermometer). Switch off the heat. Sprinkle cardamom powder, edible camphor and dry fruits / raisins (optional). Cover and keep aside.

For boondi batter:

Dry roasted gram flour available @ all leading supermarkets or dry roast normal gram flour in an iron kadai for 10 – 12 minutes until fragrant / color changes. Microwave method - In a microwave safe flat dish, spread normal gram flour (besan) evenly and microwave high on 750 W for 1 minute 30 seconds until fragrant and color changes (color changes from light yellow to light cream color) Take out from microwave and keep again for another 30 seconds (750 W) if required.

Please use same measuring cup to measure dry roasted gram flour and water.

1 cup / 200 ml (Indian standard measuring cup of 200 ml / 8 ml capacity) dry roasted gram flour (besan)

 ¾ cup water - 1 cup water (depending upon the quality and texture of the gram flour / besan)


Sieve dry roasted gram flour. In a wide bowl, mix dry roasted gram flour and 3/4 cup - 1 cup water and make a batter. Smoothness of the batter depending upon the quality and texture of the gram flour. Not more than 1 cup. Make a smooth batter of pouring consistency.

Boondi Maker (Boondi Jara ) and Flat ladle with holes

Heat oil in a frying pan / kadai on high heat. Hold carefully a boondi maker / perforated spoon / flat ladle with holes / skimmer with left hand and pour ladlespoon (or directly from the bowl) gram flour batter (boondi batter) at a time and gently spread the batter with the back of a thick tablespoon or the ladle itself so that the boondis are evenly falls into the hot oil. Fry boondis on high heat until light change in color (dry roasted gram flour won’t get golden color and also there is a difference in size and shape. Not exactly round like normal boondis. See the photos below).

Dry roasted gram flour boondis

Normal gram flour boondis

Do not fry until crisp. If it is crisp, it won’t absorb syrup. Drain out boondis from the hot oil with the help of a slotted spoon and transfer in sugar surup (when the boondis are very hot) and mix well. It will absorb sugar syrup.

Wash and clean the boondi jara each time while using boondi batter and wipe it nicely with a kitchen towel. Then adjust the heat of the oil and fry it again boondi. It may fry in 3 – 4 batches (depending upon the size of the frying pan / kadai). Make boondis like this and soak in sugar syrup for 5 – 7 minutes.

Stir it gently with a thick tablespoon until the boondis combine well with the sugar syrup. There won't be any excess sugar syrup to drain out. Wash your hands and wipe nicely with a soft towel. Wait until it completely dries up. Do not make the laddus with wet hand. The Laddus will spoil within 2 – 3 days. When it is warm and a manageable heat make lemon sized laddus. Apply little ghee on both the palms. A small quantity of sugar syrup will ooze out from the boondi mixture while making laddus (round balls). That will help us to make even sized laddus and also we can make it very easily. First the laddus are very soft / featherlight and almost like Motichur laddus. After 2 – 3 hours it will be like normal boondi laddus (also not very soft). Store in an airtight container or in a refrigerator.

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