Boondi Ladoos for Ganesh Chaturthi

 Happy Ganesh Chaturthi to all my family, friends and readers of my blog!

May Lord Ganesh bless you and your family with peace and happiness :)

Celebrate this Ganesh Chaturthi festival with Boondi Ladoo. Ganesha is believed to be fond of ladoos.

In India ladoos hold a very special place among the Indian sweets. Boondi Ladoos are a very traditional sweet.

I always make different types of ladoos but this is the first time I am making the boondi Ladoo and it turned out great. Out of all the sweets I have made so far Boondi Ladoos are my favorite. Boondi Ladoos are finally on the list! 

Equipment: If you have a Boondi ladle then it’s good otherwise it’s OK to use poori ladle too which has small holes. But with the poori ladle it’s a bit difficult to get the exactly perfect round boondi’s. I attempted with it & it was a great success.

12 ladoos

Ingredients

1 & ¼ cup Besan /Bengal Gram flour

1 & ½ cup sugar (if you like more sweet add 2tbsp)

½ cup water for making sugar syrup

1 tbsp cashew nuts finely chopped

1 tbsp almonds finely chopped

A pinch of cardamom powder

3 tbsp ghee

1 pinch yellow and red food color 

Procedure

Sugar syrup

Pour sugar and water in a vessel and let it boil for some time. Stir until it becomes a little thick. Switch off when it reaches the one thread syrup consistency. You can check the one thread consistency of the syrup between the thumb & the index finger. Keep it aside.

Besan Batter

For the Besan batter take a bowl and mix besan with water. Add little by little water to the besan & make it into a thick paste. Ensure no lumps are formed in besan batter. While making the batter add 1 tsp of oil. (For this batter I had put ¾ cup of water it should not be too thin or thick .Please adjust accordingly). Add pinch of yellow color.

Now take a small bowl and take 1 tbsp of besan batter and add a pinch of red food color to this mixture.

Now take a kadai or pan and heat the oil/ ghee in it for frying the boondis.

Just drop a little batter to check the oil temperature. If the batter comes up immediately & if this forms a nice round ball then the consistency is perfect. If it gives a tail you need to add little extra water. If your batter in thin add extra besan. 

Now the batter is ready for boondis.

     You need 2 perforated ladles for making this. Take a besan  batter and pour it over a sieve with round holes and tap it gently with a small spoon so that balls of besan fall into the oil

Keep the sieve low and not to high above the  kadai else perfect balls won’t be formed.

Repeat the process for the remaining batter.

Same process you need to do for the red boondis.

Now pour the boondis into the sugar syrup and mix well.

Add the cardamom powder, fried cashew nuts ,almond to the boondi sugar mixture.

Let it cool only for few seconds.

For making the ladoos - start making the ladoos by pressing one or two tablespoon boondi in your palms to form a ball. The mixture needs to be still hot and if it cools the balls wont be formed.

Once you are done making all the ladoos, take one ladoo again and press again to reshape them to form a perfect ball, repeat this process for all the ladoos

Note

For extra shine to your ladoos, apply ghee on your palms and reshape your ladoos the final time.

While making boondis on the kadai , wipe the ladles after every pour.

I used ghee for frying boondi, you can use oil if you want.