Bundi 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 or Jodhpuri boondi ladoo are slightly dark in color but it just wins hands down on the flavor. It is very tasty and has a very nutty flavor. You do not need too many milk products for this sweet. Just some besan, milk, ghee & sugar syrup to make this brown ladoo.
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'.
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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'.
Top tip
The smaller the hole, the finer the boondi.
Equipment
- Kadai /deep pan
- skimmer ladle
- saucepan/ spatula
- bowl / large plate
Ingredients for doodh ke laddu recipe
- besan or gram flour
- milk
- sugar
- water
- cardamom crushed
- Oil for frying clarified butter or ghee can also be used
refer to recipe card for details.
Related Rajasthani recipes
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 your brown laddu with sliced pistachios,edible silver varq and serve
Kale Boondi ke Laddoo | Jodhpuri ladoo recipe
Equipment
- skimmer
- wok/kadai
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 doodh ke laddu with sliced pistachios,edible silver varq and serve.
Storage
Store Jodhpuri laddu in an air tight jar for around a week in refrigerator. You may microwave it for few seconds before serving if you like.
variations
Other laddu recipes are rava laddu made with sooji or semolina. Atta laddu made with whole wheat flour. Til ke ladu and Murmura ladoo made with sesame seeds and puffed rice. Oats laddu, besan laddu and sattu laddu
FAQ
Your batter is too runny or oil not very hot.
You are holding skimmer too high while making bundi ke laddu.
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..