Boondi laddu is the most popular sweet in India. It is a favorite with everyone but very few people know of Kale boondi ke laddoo which is very common at Jodhpur. Kale boondi ke laddoo is slightly dark in color but it just wins hands down on the flavor. It is very tasty and has a very nutty flavor.
The color for this 'laddoo' comes by adding a bit of milk to the besan batter. This makes it exciting instead of saffron or orange color. So make these 'laddoos' the next time for a 'pooja' or gathering and win the people over. Be it 'prasad' at temples or weddings, you will find boondi laddoo everywhere. It is a favorite sweet of Lord Ganesh, the remover of obstacles, who is worshiped before each yagya or 'pooja'.
Indian weddings & laddoo
Weddings always remind me of Motichur ke laddoo. Perfect box of these sweets are generally given along with return gifts. There is a famous saying shadi to motichur ka laddoo hai,jo khaye pachtaye jo na khaye wo bhi pachtaye. This itself shows how people associate wedded life with this 'laddoo'. Children love it and so do the elders. Generally, old people have a problem to chew. It is very easy to make all you need is a skillet with small holes to make that 'boondi'.
Tip: The smaller the hole, the finer the boondi.
You do not need too many milk products for this sweet. Just some besan, milk, ghee & sugar syrup to make this sweet.
Step-by-step instructions:
Read the recipe of Kale Boondi ke Laddoo:
Kale Boondi ke Laddoo
Ingredients
- 1 cup besan or gram flour
- ¾ cup milk
- 1-½ cup sugar
- 1 cup water
- 2 cardamoms crushed
- Oil for frying clarified butter or ghee can also be used
Instructions
- Put the water to boil and add sugar to it along with crushed cardamoms.
- Let it boil till it forms a ½ string sugar syrup(“½ taar chashni”)
- Add milk to besan and mix well with spatula till you get the flowing consistency.
- Heat the oil in small pan or 'kadai'
- Pour 2 spoonful besan mixture over the ladle and let it drop on hot oil and fry it.
- Fry the boondi and remove it from oil.
- Wash the ladle and pat it dry.
- Continue the process with the besan mixture and fry the boondi till you get enough to make laddoos.
- Once all the boondi is fried,add it to sugar syrup and let it cool down a bit.
- Mould it into small balls while its still warm.
- Garnish it with sliced pistachios,edible silver varq and serve.
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Mary says
Hi .. so you did not tell how you made kale ladoos, what food color etc
Mary says
You said the color comes because of adding milk to the besan, but how come some are light brown and some very dark ??
Gaurav says
hi,sorry for the late reply..the difference in colour is due the time taken to fry them i.e. as we are adding them to the oil, the 2nd batch will be lighter than the 1st one..