Laddus are an integral part of Indian festivals. One of the most popular laddus of all time is boondi laddu, loaded with flavours of cardamom and saffron, they usually make an appearance during pujas and Indian weddings.
Also read: You’re not a true laddu lover if you don’t know about these varieties
We asked Chef Nitish Chopra, sous chef, Aloft New Delhi Aerocity to share with us a step-by-step recipe and secrets to making the perfect boondi laddu.
1 cup + 2 tbsp chickpea flour
2 tbsp (approx.) water (for boondi laddu batter)
1 cup water (for sugar syrup)
1 cup sugar
Few strands saffron
¼ tsp cardamom powder
Orange and green food colour
Oil for deep-frying
1. In a big bowl, mix chickpea flour and water and stir continuously to make a smooth batter, which is not too thick and not too thin, just dosa batter-like consistency. Chef Chopra says, “An important point to keep in mind while making this batter is to add water little by little. If you add all the water at once, your batter can become lumpy.”
2. For people who want their boondi laddus to look fancier, he suggests you take two small bowls and pour some batter in them. Now, add different food colours to the bowl, mix well, and set aside.
3. In a thick bottom pan, add water and sugar. “Heat the mixture on medium to low flame, stirring occasionally, until it reaches one thread consistency. Check the sugar syrup’s consistency by placing it between your fingers,” explains Chef Chopra.
4. This should take about 12-15 minutes. Once done, add saffron to the syrup and set aside.
Deep frying the boondi laddu batter
5. Heat oil in a pan for deep frying the batter. Take a spatula with round holes (the one used to fry puris) and position it above the pan. Pour some batter on the spatula and tap it gently with a spoon, so that droplets of batter fall into the oil.
6. “Keep the sieve near the pan and not too high or else it may affect the shape of the droplets,” instructs the chef. In addition, he says, “Don’t let the boondis stay in the oil for too long or they will turn crisp and hard, which is not a good texture for the laddus.”
7. Repeat the same process with the coloured batter.
8. Transfer the boondis on to a kitchen towel or tissue paper to remove excess oil.
9. Once done, put all the boondis into the sugar syrup, and mix well.
10. Add cardamom powder to the fried boondi mixture and mix gently.
11. Let the boondi mixture cool for a few seconds before you start making laddus out of it.
Making the boondi laddus12. “Wet your palms with little water. Now take a spoonful or two of the boondi mixture, place it between your palms and start pressing them gently to make bite-sized roundels. Do this while the boondi mixture is warm. If it cools down, you won’t be able to mould them,” explains chef Chopra.
13. Voila! Your boondi laddus are ready to serve and impress!
Give your boondi laddu a fusion makeover
Raise the bar by giving your homemade boondi laddus a makeover this festive season. Check out Chef Pankaj Bhadouria’s delicious boondi laddu tarts, which can be ready in less than 20 minutes. All you need to prepare this fusion dessert are a couple of frozen boondi laddus, some tart shells, a cup of white chocolate shavings, and cherries.
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