Boondi ladoo is a round shaped indian dessert made from chickpea flour and soaked in sugar syrup. Boondi Ladoo is a great, mouth watering snack-time dessert and is a must have at all special occasions all over India. Boondi Ladoo recipe is a definate bookmark for all dessert lovers:)

I made these boondi ladoos for offering as a prasad to Shree Ganesh. Making these ladoo is a time consuming process and a little practice is required to perfect them.

Boondi ladoo and motichoor ladoo are two most famous sweets in India. The difference between motichur and boondi ladoos is that the boondis in the boondi ladooos are larger and are fried till they are slightly brown in colour.

Special thanks to Tarla Dalal food website as I would have not been able to make these boondi ladoos without referring to Tarladalal.com:)

Ingredients

For the bundi batter
1 1/2 cups besan (Bengal gram flour) 
1 1/2 tbsp semolina (rava)

For the sugar syrup
1 1/4 cups (250 grams) sugar
1 ½ cups of water
1 tbsp milk
a few drops saffron food colour

Other ingredients
a few saffron (kesar) strands
2 tbsp chopped almonds
2 tbsp chopped pistachios
1 tsp cardamom (elaichi) powder
2 tsp rose water
2 tbsp ghee
2 tbsp of warm water
oil for deep frying

Method

To make sugar syrup
Mix sugar and water and let it boil.
Add 1 tbsp of milk. When the syrup comes to a boil, the impurities in the sugar will begin to float on the surface, forming a grey layer. Remove that  grey layer carefully with a spoon.

Start boiling the syrup again. Add the saffron food colour and kesar strands.
Sugar syrup is done when it forms a string once poured.

To make boondi and ladoos
Combine the gram flour, semolina and approx. ¾ cup of water and mix well to make a smooth batter.

Heat oil in a deep pan.

Take a boondi  jhara and pour some batter on it.
Spread the batter with the back of a spoon so that the boondi falls into the oil.
Fry the boondis over a high flame to a light golden colour, taking care to ensure that they are not very crisp.

Add the bundis to the warm sugar syrup and mix well so that the boondis soak in the syrup well. Allow the mixture to cool completely.
Now add chopped almonds/pistachios, cardamom powder, rose water, ghee and warm water. Mix everything well.

Now knead the ladoos in round shape. To make the ladoos, scoop up some of the boondi mixture into your palm with a spoon. Gently squeeze the mixture between both palms to shape into a round ball about the size of a golf ball. As you are squeezing some of the syrup will come out.  You can make the boondi ladoo larger or smaller if you have a preference.

As you finish making each boondi ladoo, put it on a plate and continue on to make the next ladoo.

As the Ladoos cool to room temperature they will become firm but they should still be moist.

Boondi Ladoos can be kept  at room temperature in a covered container for up to 10 days and for one month in the refrigerator.