Friday, August 10, 2012

Boondi Laddo and Happy Janamashtami

Last time when I went back home, I saw my ma making boondi at home, all from scratch. First the besan batter, then the sugar syrup and then frying in hot oil with perforated spatula (jhanjhri in Hindi), and then soaking them in sugar syrup, and last but not the least making us all eat with so much love and affection. But then even if we are conscious of eating healthy especially my better half, he even couldn’t resist and say no, and soon another bowl was asked to relish once again.

Since today it’s a very auspicious occasion, just thought of posting this recipe with ready-made boondi.Although I would  say this doesn’t match up to the standard that my ma has set for making boondi laddo all from scratch in comfy of her home but still , when ever sudden cravings happen, these do excellent rescue work and comes handy. Store them and pack them as rewards in your lil one and also to big ones lunch box (for behaving well, showering you loads of attention, well all through the week) or even reward yourself, whenever you pass across your breakfast table, all needed to be done, is just open the Tupperware lid, picking it up and popping it in mouth, yum!
Now to the recipe

Boondi laddu – Instant Boondi laddo
Recipe requirements ( measurements are approx)
Quarter packet of dry –ready made boondi
For the sugar syrup
1 -1 and half cup of white sugar
1 cup of water
2 tsp of red color
some pistachio
Make his sugar syrup first. In a large saucepan, put sugar and water together. Let it simmer and keep stirring in between. Taste the syrup after whole of the sugar is dissolved. If required add more about 2tbs of sugar each time otherwise reserve this syrup and proceed to make sugar syrup.
Add in dry boondi, add in colour.Just stir it well and let the dry boondi absorb the sugar syrup.
Now add in cardamom powder and ghee. Mix well. Take it off from the flame.
Let it cool a little bit.
Now start making laddos from the mixture.Crush some pistachios and then decorate every laddo with it on top.
Boondi laddo remains fresh if they kept in open for 2-3 days, after that if something still left please shift them in fridge.

This is a short-cut method of making boondi ladoo.
However if you wish to make it all by scratch then , prepare boondi first with the besan batter  and fry them in hot oil. Take out and then let it cool a little bit, then dunk them in sugar syrup.

Also made these Oats Muesli White Sesame seed (Til) and Almond Laddos

Oats muesli sesame and almond laddo
Recipe requirements ( Recipe Inspired and Adapted from Priya's Versatile Recipe)
1 large cup of quick oats
1 large cup of muesli
1 cup of white sesame seeds
¾ cup of almonds
¾ cup of sugar
½ cup of cooking oil+2 tbs of ghee
½ tsp of cardamom powder
some pistachio powder for decorations (optional)
Dry roast all of the above for about 7-10 mints at medium flame.-Oats, muesli, white sesame seeds and almonds.
Now let it cool off. Grind finely in blender to make a flour consistency.
Take out; add in sugar, cardamom powder.
Now again put them ,the entire saucepan with whole of the ingredients on flame.
Add in cooking oil+ghee.Slowly start mixing well.
Take it off, let it cool a little bit, and then start making small balls out of the mix, gently rotating with the help of your hands.Now crush Pistachios and put them as decorations over each laddos.
You may even ask little ones to join.For more picture and details - you may like to see our FB page- Spice and Curry.

Wish everybody a very Happy Janamashtami


  1. Perfectly made. Delicious & yummy ladoos.

  2. My grandmother would make boondi laddus now and then and it used to look so easy. Her boondi were much bigger and yellow (no added colour). I used to love the feel of the sugar after it had dried on the laddu, and the cashew and raisins. Your post brought back those memories.

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    2. Thanks Sra..I have done a darbesh recipe with boondi ..here- http://spiceandcurry.blogspot.co.uk/2010/10/shobho-bijoya-with-darbesh.html, somehow the boondi were little big..hugs


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