Boondi Laddu

The best part about loving to click food photos, is that you get to eat them too. Boon or Bane that’s a different question to answer, which we will skip for now.

The other part to this whole process is that you get to cook your favorite stuff. For once in your life, you put yourself at first and do the things that you want to..

And to commemorate that, i did make one of my favorite Indian dessert on a whim!

The mighty Boondi Laddu — a festive favorite that’s juicy, sweet, and melts in your mouth. Here's a simple, authentic-style recipe you can make at home.

Ingredients:

For the Boondi:

• 1 cup besan (gram flour)

• 1/2 cup water (adjust to get smooth flowing batter)

• A pinch of baking soda (optional, for slightly puffier boondi)

• Ghee or oil for deep frying

For the Sugar Syrup:

• 1 cup sugar

• 1/2 cup water

• 1/2 tsp cardamom powder

• A few drops of rose water or saffron strands (optional)

Mix-ins (optional but delicious):

• Chopped cashews

• Raisins

• Melon seeds

• Clove (for the authentic South Indian touch)

Instructions:

1. Make the Boondi Batter:

• In a bowl, sift the besan.

• Add water gradually and whisk to a lump-free, flowing batter (not too runny, not too thick).

• Add a pinch of baking soda if using.

• Let it rest 10–15 minutes.

2. Fry the Boondi:

• Heat ghee/oil in a deep kadai.

• Hold a perforated ladle over the oil and pour batter onto it — tap or swirl gently so tiny droplets fall in.

• Fry just until light golden (don’t let them get too crispy). Remove and drain on paper towels.

• Fry in batches.

3. Make the Sugar Syrup:

• In a pan, boil sugar and water till it forms a 1-string consistency (dip a spoon, press between fingers — a single thread should form when you pull them apart).

• Add cardamom powder and rose water/saffron.

• Add fried boondi to this syrup while it’s still hot. Mix well.

4. Add Nuts & Shape Laddus:

• Stir in chopped cashews, raisins, etc.

• Let the mixture rest for 10–15 mins, until warm and slightly sticky (but not dry).

• Grease your hands and shape into laddus.

Tips:

• If the syrup crystallizes too fast, warm slightly before shaping.

• Store in an airtight container — they stay good for 4–5 days at room temp.