Name: Boondi Laddu Recipe
Prep time: 1 h 30 min
Cook time: 30 min
Total time: 2 h
Cuisine: Indian
Ingredients: ¼ tsp saffron strands; 8 green cardamom pods, seeds only; 225g caster sugar, plus 1 tsp; 225ml water (for syrup); 125g gram flour (besan); Water, enough to make batter the consistency of double cream; 1 litre sunflower oil or 500g ghee, for deep-frying, plus extra for your hands; 2 tbsp chopped pistachios; 1 tbsp pine nuts, chopped, or dried melon seeds (char magaz)

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Introduction

Boondi laddu is a classic Indian sweet made from delicate gram flour droplets soaked in fragrant saffron syrup and studded with nuts. This festive treat combines crisp texture with rich, aromatic flavors, perfect for celebrations or a special dessert.

A rustic dark gray ceramic plate holds around ten small golden yellow round balls made from a grainy mixture with visible white and brown bits, some spilling off the plate onto a white marbled textured board beneath it; the surface underneath the board is a textured blue with pink and purple speckles, and two decorated purple and red transparent glasses stand off to the side, while pink petals lay scattered around, all lit warmly with soft shadows. photo taken with an iphone --ar 4:5 --v 7

Ingredients

¼ tsp saffron strands
8 green cardamom pods, seeds only
225g caster sugar, plus 1 tsp
125g gram flour
1 litre sunflower oil or 500g ghee, for deep-frying, plus extra for your hands
2 tbsp chopped pistachios
1 tbsp pine nuts, chopped, or dried melon seeds (char magaz)
225ml water

Instructions

Step 1: Grind the saffron strands using a pestle and mortar, then transfer to a small bowl and leave to soak in 2 tablespoons of warm water for 1 hour.
Step 2: Using the same pestle and mortar, pound the cardamom seeds to a powder along with 1 teaspoon of sugar.
Step 3: Sieve the gram flour into a large bowl and whisk in enough water to make a batter the consistency of double cream.
Step 4: Heat oil in a wok or karahi to 180°C. Test by browning a cube of bread in 30 seconds.
Step 5: Using a slotted spoon or coarse metal sieve held 2cm above the hot oil, pour a ladleful of batter onto it. Gently push the batter through the holes in a circular motion with the ladle base to form droplets.
Step 6: Adjust batter consistency if needed—add gram flour if too thin, or water if too thick.
Step 7: Fry the droplets in batches for 30-40 seconds without browning, then drain them on kitchen paper. Clean the spoon between batches.
Step 8: Once cool, break up any clumps and transfer to a large bowl. Stir in the ground cardamom, pistachios, and pine nuts or melon seeds.
Step 9: For the syrup, dissolve 225g sugar in 225ml water and boil for about 10 minutes until it thickens and reaches 110°C on a sugar thermometer.
Step 10: Stir in the saffron and its soaking water, boil for another minute, then remove from heat.
Step 11: Pour the hot syrup over the gram flour droplets. Using the back of a wooden spoon, crush one-third of the droplets into the syrup. Cover and cool, then chill for 1–2 hours to thicken the mixture.
Step 12: Lightly oil your hands and shape the mixture into 14-16 walnut-sized balls. Arrange on a parchment-lined tray.
Step 13: Store laddus in an airtight container in the fridge. Serve at room temperature.

Tips & Variations

If you prefer a richer flavor, use ghee instead of sunflower oil for frying.
Add a pinch of nutmeg or finely chopped dried rose petals for a fragrant twist.
Use a sugar thermometer to ensure the syrup reaches the correct ‘string’ stage for perfect texture.
For a gluten-free version, ensure your gram flour is from a trusted source without additives.

Storage

Store boondi laddus in an airtight container in the refrigerator for up to one week. Bring them to room temperature before serving for the best flavor and texture. They can also be frozen for longer storage but may lose some freshness.

How to Serve

A blue ceramic plate holds around ten golden-yellow, round textured sweets studded with white nuts and small red threads, unevenly shaped and visibly crunchy. Three more of the same sweets are placed casually on a terrazzo-patterned white board nearby, which rests on a blue surface with splashes of pink. Two decorative glasses, one pink and one red with patterns, sit to the right side. The background is warm with blurred brown and beige tones, and part of a pink leaf is visible at the bottom left. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular sugar instead of caster sugar?

Caster sugar dissolves more easily, giving a smoother syrup. If using regular sugar, ensure it’s finely ground to help it dissolve completely.

What can I use if I don’t have a slotted spoon or fine sieve?

A perforated metal spoon or a kitchen ladle with holes works well. Alternatively, you can carefully drizzle the batter using a spoon, though droplets may vary in size.