Boondi Laddu Gujarati
Gujarati boondi laddu — softer, sweeter than North Indian version. Smaller boondi pearls soaked in sugar syrup with saffron and cardamom. Prasad favorite.
Ingredients
Garnish
- Cardamom — 2 piece (ground)
Main
- sugar — 100 g (whole)
- Saffron — 100 g (ground)
- salt (optional) (whole)
- Gram Flour — 150 g (ground)
Tempering
- oil — 2 tbsp (whole)
Method
- Make a smooth, lump-free batter with the gram flour and water of medium-flowing consistency, adding a pinch of salt.
- Heat the oil in a kadai for deep frying. Hold a boondi ladle (perforated spoon) over the hot oil and pour the batter through it in a steady stream so small round drops of batter fall directly into the oil.
- Fry the boondi on medium flame until light golden and just cooked through, then remove with a slotted spoon and drain. Repeat in batches until all the batter is used up.
- Meanwhile, make sugar syrup by dissolving the sugar in a little water and heating it to a one-string consistency. Add a few strands of saffron to the syrup and let it infuse.
- While the syrup is still warm, add the fried boondi to it and mix gently so every piece soaks up the syrup evenly. Let it rest for 8-10 minutes so the boondi softens slightly and absorbs the syrup.
- Add crushed cardamom to the soaked boondi mixture and mix well.
- While the mixture is still warm and workable, take small portions in your palm and shape them into round laddus by pressing firmly.
- Let the laddus cool and set at room temperature before serving.
Common questions
- How many calories in one plate of Boondi Laddu Gujarati?
- 758 kcal per plate.
- How much cooking time?
- 40 min — 20 min prep, 20 min cooking.