Hello manjula! some basic and important tips and recommendations for a perfect textured boondi ladoo recipe. It has become everyday ritual to watch atleast 3-4 receipes. But in the meantime, without a thermometer you can test for the “thread stage” if, when a little of the hot sugar syrup is dropped into a bowl of cold water, the syrup turns into a very soft thread, it is in the thread stage. Do I have to do something to the batter ( make it thicker or thinner)? Tomorrow I am planning to try Boondi Ladoo, so just wanted to know if I can use plane readymade boondi and soak in suger syrup and later try to bind them ? Ritu. thank u so much give us a nice receipe, & i love boondi ladoo, i love so much. I am going to try it out tomorrow. Lv 5. Hello Maam, If you like, you can add rose essence too for flavor. Thank you I will try, making boondies looks really fun and something children will like. firstly, the sugar syrup consistency is very important in boondi laddu recipe. All the credit goes to you and ur cooking and teaching skills. Do reply or at least guide me as to where I can find what I need. All your recepies are shown in a very simple way easy to follow. thanks..with regards Thank you very much from bottom of my heart for very simple and amazing recipes. hope it helps. Heat the oil in a frying pan on medium high heat. My favourite Diwali sweet. My Nanabapu was a mithaiwala. It are delicious!!!!! Why are my flats not working? Honestly, of all the multiple recipes for a single dish that I used to look out for, yours are simply wonderful – considering that you even anticipate where a learner could go wrong. in the meantime can you clarify if the rasgullas have to kep in the presurre cokker till the whistle goes off (and if so till how many whistles) or only till 7 minutes. Hello manjula aunty ur all recepies r really very very good.u r not only a good cook but also a nice person whos helping all cookery lovers…. thank you so much for sharing all your cooking knowledge with everyone, i’m not indian but i luv indian food, especially sweets so i’ve tried quite a lot of your recipes and all have worked perfectly, it is wow that God made such a nice person as you!! This sweet actually looks like drops Or Boond in Hindi. Best part in your cooking is that you make it sound so simple, even the dishes that are considered difficult to make, no wonder my 5.5 years old daughter is also so fond of watching your vedios and the other day she told me how to make samosas step by step . You can change your choices at any time by visiting Your Privacy Controls. thankyou very much munjulage by posting this recipe.thank you very vrey much - posted in Experienced Deep Sky Imaging: Hi folks, I am having some issues with generating flats and using them successfully. I look forward to trying them out soon. I can’t translate it in my language, maybe there is something, that i can use instead of that? We discover traditional sweets and snacks, where you can shop tirunelveli halwa online. If you continue to use this site we will assume that you are happy with it. thread stage = 230-233°F or 110-111°C which is 80% sugar concentration. !especially the boondi laddos Thankx a lot…. thanks Thanks alot Manjulaben for this fantastic recipe.I tried this recipe today. thanks.. for your reply i used your method and the ladoo came out very good. This recipe looks great. I have given few tips and tricks in the notes section to avoid tails, why boondi turn flat and how to make crispy full boondi. Hi auntyji Your recipes are excellent, have tried boondi ladoo and masala peanut. You are an awsome cook and your style of cooking makes it the easiest thing in the whole world. For eg right now I was searching for any recipe that mentioned how sugar syrups ( the crystalizing kind) the are to be tested and whether they can be reused. Finally i made boondi ladoo for this diwali. The frying pan should have at least 1 1/2 inches of oil. You’ll probabaly laugh at this, Manjula aunty but I’m accessing your website sitting right here in India. There are 2 types of boondi - kaara boondi (spicy boondi) and sweet boondi.Boondi can be had as a stand alone snack or can be used for making other sweets, chaats and snacks. In the end i was unable to make ladoos as they kept breaking.what to do, hey pennyann u can find sev in any indian grocery store in Oz try samrat packet for sev its nice. Sam, Boondi ladoo should not taste oily, if boondies are fried on very low heat they absorb more oil and use the skimmer with holes to take out the boondies from frying pan. The main ingredients used to prepare this recipe are gram flour, cardamom, ghee and sugar. hi aunty, My son (he is 5 years old) loves bundi laddoos. i have a skimmer but it has smaller holes than the one that you have. Weird things about the name Boondi: The name spelled backwards is Idnoob. thanx a lot for your lovely recipes, and also the very minute precautions and advise that u give to make the dish actually how it is made!!! Repeat the process of making boondi and adding to the syrup with rest of the batter. Great instructions easy to follow. https://www.padhuskitchen.com/2011/05/boondi-kara-boondi-recipe-how-to.html If the batter doesn't drop right away through the holes, pour the batter on the skimmer back into the batter bowl, mix a little more water to the batter and start again. Boondi Ladoo – Diwali Sweets, Today i’m very happy to share one of my fav sweet. | Web Design by. realove336. I followed exactly the same steps written by you. Gently squeeze the mixture between both palms to shape into a round ball about the size of a golf ball. It tasted excellent, my husband and my daughter liked it very much. Graham flour is coarse wheat flour. You are doing a great job. Boondi Ladoo is a great, mouth watering snack-time dessert and is a must have at all special occasions all over India. Buy Tirunelveli Halwa Online at Sweet Kadai with free delivery in india. I was not abel to get the ladoo shape? ideally one string consistency is suitable. Hello Auntyji…if i use edible camphor,will that make these laddus more tasty..plz let me know. It tasted excellent, my husband ,daughter and my 14 years old son liked it very much.and one of my Chinese friend likes your website.she loves Indian food. Use a slotted (perforated) spoon/boondi laddle to make boondis. what is diffence procedure between kadak bundi ladoo and ordinary ladoo. The batter will start dropping through the holes into the oil. If the boondi gets too cold, the sugar blooms and makes it difficult to shape. Can I still use that to make laddoo? Rice flour makes the boondi … Can u teach us how to make sev as we dont get it here in Australia and I love making ragada pattice and bhel. What all i tried from ur site is really came out great..now my husband belives that i’m good cook.. If the boondis cool down to room temperature before being shaped into balls, the sugar will crystallize. I shall try it as soon as I am able to. Tip: if you hold the skimmer higher than 11/2 inches above the oil boondi will not be round. It is also an essential ingredient in making raitas and pani puri. I know other people who could really use the advice as well. once again i will try to perfect it. Hi Sindhu, I tried this boondi ladoo ( I didn’t have the skimmer. Add the crushed cardamom seeds and sliced almonds to the syrup. ! i m palak shah & i m living in MIAMI ,FLORIDA. thanx i know u always give response. Another way is to drop a small spoonful of the hot syrup into cold water, if it forms long strings of hardened sugar it indicates the “Thread” stage. Out of 6,028,151 records in the U.S. Social Security Administration public data, the first name Boondi was not present. I have seen my mom making this so many times. thank u aunty & hope in future you give us nice & more receipe videos. Meaning of Boondi. Once again thank you. Definition of Boondi in the Definitions.net dictionary. hats off to you. I tried your laddu recepi and they came out great. That is because, they are one of my oldest posts that absolutely needs new pictures. My hair is usually very full and thick. It is possible the name you are searching has less than five occurrences per year. Relevance. I do miss them heaps.. I’m also looking for a recipe, with intructions preferably, for adirasam. They sound so flat and distant. Boondi is an Indian Snack made with tiny little gram flour batter droplets fried in hot oil. so when I’ll serve him hand made boondi laddoos I am sure he is going to dance with joy… once again thanks a ton…. I really appreciate your and your partner’s( how helps you to make these all videos) hard work to make these all videos. – You will see black specks on … Thank you for sharing this recipe. Have a nice day! Can you please help me how to correct this? It came out like a big sugar halwa containing here and there some boondis (ha ha ha) like almonds/raisins in halwa. Answer Save. Boondi Ladoo is quite a popular and special sweet treat which is made on festive as well as important occasions like weddings, engagement parties etc. i can’t confeccionate it… . https://hebbarskitchen.com/boondi-recipe-kara-boondi-khara-boondi I can practically never imagine Diwali without Boondi Laddu. So today, suddenly thought, since I tried Kara boondi, I was confident, this will also come out good. The recipes work perfectly and was made after a lot of calls back and forth to my mother and aunts. You may have to adjust the heat in between making boondis. Boondi, a water droplet sized deep fried crispy Indian snack prepared from gram flour and few spices, is a main ingredient in making boondi raita and other snacks.Apart from using gram flour as base ingredient, this kara (salted) boondi recipe also uses rice flour which makes it … I just made the boondi it came out so good ,thank you manjula s much for your recipe,I watch most of your videos and cook for my family…. After soaking, the syrup is drained, and the syrup infused boondi are formed into balls (ladoos). If the boondis become cold you will not be able to form them into ladoos. I have to take this opportunity to thank you for the sincere tips that you incorporate in both, your videos and the text of the recipes. Thanks Now drain off the excess syrup. namaste aunty thanks once again. I have one question. I have been a little scared honestly to try make laddus alone. Could You Please Put a Recipe for Kurri (Punjabi Youghurt Curry with Potatoes), Manjula auntyji, Jaya, hi manjulaji But i have one questios…. Thanks a Lot , Hi I m dolma tsering. thanks for the wonderful receipie… unfortunately i wasnt able to bind the laddoos at all even after taking care of the temperature. I will try it at home. i am not able to find iron skillet, can you tell me from which store you buy iron skillet ? hello aunty, what the other options to check the sugar syrup? I haven’t tried this, but this is how it was done before candy thermometers. regards Thanks again. I Really Like your Recipes! sindhu, dear manjuji all your recipes are very nice it is not only delicious it is a feast for our eyes thank you very much, Just one word for you & your recipes “Mindblowing”……..Thanks a lot for wonderful recipes with video. Thank u sooooo much…. If the boondis are still hot, let them sit only until they are warm enough to handle - don't let them to cool off. Ladoos will keep at room temperature in a covered container for up to 10 days and for one month in the refrigerator. bbye. Congratulations for your achievements. As you are squeezing some of the syrup will come out. But my boondhis were flat circles not spherical. But that wasn’t sufficient. hello manjulaji Put the water and sugar in a saucepan and bring to a boil on medium-high heat. I tried your recipe as per instructions. continue your hard work in promoting the young generations to know about the traditional pakwans.i would like to know the making of mysore pak a traditional dish of the south india using the candy thermometer.thanks. What does Boondi mean? I want to make a ladoo today and i dont have candy thermometer.can you reply me Please. Thanks …from your recipe i got a know that syrup should be made first and then boondi, Hello I Love your Recipes but can you also post a recipe with Mootichoor Ladoo. hi aunty, Try to buy a candy thermometer. When the syrup comes to a boil, turn the heat down to medium and stir to dissolve the sugar. The juicy inside and grainy outside boondhis really takes me to another world. i want to know that, are the bundi ladoo & motichur ladoo same or not ? Anyway thanks a lot for your great recipes. Cleaning the back of skimmer: To avoid the tailed boondi, I highly recommend cleaning or wiping the bottom (not the top) of the spoon. Have u ever tried making Ghevar.If yes then please share the Video. Hi aunty, thanks for all your great and super-detailed recipes and videos, so even an Italian like me can enjoy cooking Indian cuisine! Fun Facts about the name Boondi. Chickpea flour is ground chole/cholia. https://www.archanaskitchen.com/sweet-boondi-meethi-boondi-recipe Sindhu. Taste is very nice. Manjula ji, thank you so much, I really appreciate your efforts! Thank u very much for the recipies and videos also!!!!!! Thanks a lot for sharing. Thank you so much ur recipes pickle n sweet. Is that normal? Boondi should go from frying pan to syrup. I also remember, my mother cooks it for my brother by adding lots of cashew and raisins in it. Keep up the good work. I noticed the recipe right after writing to you once again to request it. Talk:Boondi. Thank you once again, and your a great cook. I am tried those recipes. Sweet boondi is my favorite since childhood. You have done very well for yourself. I honestly like my butt, but it wouldnt hurt to know how to make it bigger. my husband was very impressed with my cooking .. credit.. goes to you and Manjula aunty i guess i should tell him now.. who help me .. lol……… Thanks very much for all your recipes. but you can go for 2 string consistency for a harder laddu recipe. The first time I prepared these ladoos, nearly two decades ago, I was so ecstatic as never in my dreams did I ever think that I would be able to make these awesome ladoos! I made mini boondi laddoos y’day following your recipe and the laddoos came out perfectly well!! Like most people, I compose and mix in the box which I love compositionally, but … Regards, Even if the syrup consistency has not reached the required thickness, it wont hold shape. You are a gift, and I think your food is so delicious, and your demonstrations just take the fear away, and make me want to try new things. Before making the next batch of boondi, wipe clean the skimmer. He wore a flat cap and cooked Indian sweets in giant steel pots on a sugar plantation in Uganda. thanks for sharing your recipe.aunty, i have left over gulaab jamun chasni,can i use that fo the boondi? You don’t believe that now i can try any recipe from your site without any fear. After soaking, the syrup is drained and the syrup infused boondi … To check the detail procedure see this video. Recipe For Making Boondi Thanks for that demo. thank you. Hai anti i am from Kerala. Thank you so much. Thank you so much once again for this very simple & classic recipe.. after coming to US from india, fresh boondi laddoos were never available in indian stores here.. but with your step by step simple recipe, i could easily make this very classic indian recipe at home.. i have prepared many recipes from your website & am ever thankful that can now prepare many savored delicacies at home in no time.. Hello Hamida, Gram flour is made from chickpeas. Sweet Boondi is a super easy and quick-to-make dessert recipe prepared from boondi snack. If the syrup is not of the right temperature, you will not be able to form the ladoos. Any way Thanks for the recipe. I made these boondi today. My hubby enjoyed it and said they tasted more like the ones we get in shops. Once the boondis are cooked, remove them from oil. please reply me aunty. i don’t have the thermometer with me, so how to check the half thread consistency? Making Boondi at home is easy but requires a bit of practice initially. I still use the same products (Finesse and Aveeno Nourish+ conditioners, and Finesse shampoo once a week), I air dry my hair, I use a boar bristle brush, I don't use hairspray...? I have made it once….the taste was amazing but the shape was not so pleasant. May this festival of light bring you joy and prosperity. Id appreciate if u cud share this recipe with us. I made ur boondhi ladoos and my husband finished them in 3 days !!! Thanks Manjula ji. hi manjula your receipes are good enough in encouraging andmotivating. No, the two are very different types of flour. Hi! Boondis are very small, round deep-fried balls that have been soaked in fragrant sugar syrup. It will be the most accurate. How u do to create the ladoo balls? https://www.indianhealthyrecipes.com/tirupati-boondi-ladoo-recipe Mix the gram flour with water to make a smooth pancake-like batter or slightly thicker than dosa batter. hi aunty plz tell me how thick the sugar syrup i made for boondi ladus ,and when u made doe for any recipie plz tell either it shuold be soft or hard.thx. You can’t know without the thermometer. Thanks a ton….Gayathri. Watch Manjula teach mouthwatering appetizers, curries, desserts and many more, easy to make for all ages. Thanks alot Manjulaben for this fantastic recipe. Thank you for putting so much effort to share your passion and knowledge with the people with similar interest. Ghee fried boondi are always the best. manjula, ur just too good , better than any oif the other indian chefs out there. I wasn’t able to make them round, do you know why? Gram flour(besan) is ground kala channa after removing the skin. While some would be content to munch on it plain, others like to season Boondi with chaat masala. Thank you soooooooo much manjula, I started watching your cooking vedios for last 3-4 weeks and just love it. – Hold the skimmer about two inches from the oil, otherwise your boondi will have tails. I did not know that there were two different types of Ladoos, but I think my favorite is the Boondi Ladoo. bye, hi, thnak you for the recipe of bengali rasagulla. You have brilliantly explained the process of making them at home. I and my family longing to eat ladoos shown by you . Cloves and cardamom gives great flavor to the ladoos. But now I think I should go ahead and try your recipe someday soon. This means that it’s temperature is somewhere between 230 and 235 degrees Fahrenheit. Crack open the cardamom pods and remove the seeds. Take care. Namaste Aunty, we are jain & we don’t eat onions,garlic & potatos so your receipe is very heplful to us. Hold the skimmer about 1 to 1 1/2 inches above the oil over the center of the frying pan with one hand. all the way from usa I tried making the ladoo.thanks a lot came out very good. Hi Manjula Aunty. I have tried many of your recipes and succeeded in the first attempt. Hi, I tried making the ladoo, but mine tastes very oily. hello aunty, Next time i should boil more so that syrap will become thick enough to make ladoos. If the syrup in cold water forms a lump the temperature has gone higher than thread stage. But I saw that once boondis have cooled down, they sugar coated on boondis are crystalised and my boondis look dry and not glazed like we see it in store bought boondis. To enable Verizon Media and our partners to process your personal data select 'I agree', or select 'Manage settings' for more information and to manage your choices.