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Posted by on Mar 18, 2012 in Desserts | 5 comments

Ladoo / Laddu

Ladoo / Laddu
By Rownak Jahan,
March 18, 2012Prep Time: 10 minutes
Cook time: 40 minutes
Yield: Make:16-20


For syrup:

• 3 cups sugar

• 1 and 3/4 cups water

For boondi:

• 2 cups chickpeas flour(Besan)

• 1 cup water

• ¼ teaspoon saffron imitation

• ½ teaspoon cardamom powder

• Oil to fry

• 2 tablespoon clarified butter(optional)

Also needs perforated ladle/boondi ladle.

How to make:

1. Heat the water and sugar in saucepan on medium high and bring a boil. When sugar is dissolved, turn off the heat. Syrup needs to be lukewarm.

2. Mix chickpeas flour with water and saffron to make smooth thick batter.

3. Heat oil for deep frying. Oil needs to more than 1’’ deep. Otherwise boondi will not be round. Oil needs to medium high. (To test the oil temperature) drop little bit of batter, if it rises immediately without changing colour that means oil is ready.

4. Hold the ladle on the top of hot water and pour ladleful batter. The batter will drop through the holes into the oil. Don’t over crowd the pan (If the batter is too thick it will not drop, that means batter is too thick. Need to add little bit water to make right consistency).

5. Fry them till light golden but we don’t want them crispy. Take out the boondi from oil with slotted spoon and put them directly into lukewarm syrup. Soak in syrup 2-3 minutes and take out boondi from syrup.

6. Repeat the process for rest of batter.

7. Mix the cardamom powder, ghee and sprinkle of water in the ready boondi.

8. Take small amount of boondi and squeeze gentle between your palms to shape of ball.

9. Finish the rest of boondi repeating the process.

10. Enjoy Ladoo/laddu.

Rownak loves to cook bangladeshi food and share her bengali recipes on her cooking blog. Rownak is determined to introduce all the authentic bangladeshi cuisine to the world and let everyone realise what they were missing out! She is based on sunny Queensland (Gold Coast) in Australia. Rownak writes for a number of bangladeshi cooking blog.

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  1. Dear Chef Rownak,

    This recipe looks wonderful! I have been looking online for any way to buy one of those proper boondi ladles with the protruding bumps. Do you know of any source for obtaining one? Thank you very much for any help in this!

    • Hi Barry,
      Thanks. I get this one from Bangladesh. Where do you live? Check on Indian grocery shop. Next time I will go Indian grocery I will check for you.

  2. Salam sister,
    your recipe is great and i try it work well.thanks

  3. Apa, making bundia is a lot of work. Indian grocery sales ‘khara bundi’ which is a sugar free bundi. I think you know which one I am writing about. Can I make laddu using that one? Pls give me a recipe to make laddu using that one. Thanks a lot.

    Also as you said, put khurma in room temp. before adding to syrup. But in syrup I need to cook it in low heat again until i get crystal sugar. Will not it be soft again for heating?

    • Make syrup and add ready made bundia. Cook 2 minutes and with perforated ladle remove from syrup. Follow rest of process.
      Khurma will be nt be soft. I always make Khurma for my daughter full jar. just make sure to fry khurma on medium heat. Thanks

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