Boondi laddu



For sugar syrup

  • 1.5 cup sugar

  • ¾ cup water

For boondi batter

  • 1.5 cup gram flour

  • 3/4  cup water

  • Few threads of saffron

  • ¼ tsp cardamom powder

  • 2 tbsp chopped cashew nuts

  • Oil or ghee for frying boondis



For sugar syrup

  • Mix water and sugar and make sugar syrup of one thread consistency. Add cardamom powder and saffron and, Switch off the flame and keep the sugar syrup aside.

For boondi

  • Sieve the gram flour in a big bowl add water to make smooth and dropping consistency batter.

  • Heat oil or ghee in deep pan. Stir the gram flour nicely.

  • Take a dry perforated laddle and place the ladle 6-7 inch above the pan and pour gram flour batter on top of it with help of a spoon, mixture falls in the pan and boondi gets ready. Fry until boondi turns golden brown in color, fry all boondi as same manner.

  • Also add boondi in the syrup and mix all ingredients nicely. Soak the boondi in syrup for ½ hour. Boondi will absorb syrup.

  • Add chopped cashew nut. Apply some ghee on your palm and make small small balls with the soaked boondi. Keep the laddu in a plate for 3-4 hours and after drying keep in a air tight container.