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Boondi ke Laddoo (Halwai Style) – Wedding & Sweet Shop Taste at Home`
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 12–15 laddoos
Introduction
I’m sharing the same recipe halwais use in weddings and at your favourite sweet shop. Texture is soft yet slightly grainy, aroma is pure ghee, and sweetness is just right.
Choose your boondi jaara/jhara hole size to get the boondi size you prefer.
Ingredients
Makes: 12–15 laddoos
| Ingredients (For Boondi) | Quantity |
|---|---|
| Besan (gram flour), sifted | 2 cups |
| Water (as needed) | ~1½ cups |
| Milkoraa A2 Ghee (for deep-frying) | As required |
| Ingredients (For Sugar Syrup) | Quantity |
|---|---|
| Sugar | 2 cups |
| Water | 1½ cups |
| Green cardamoms, crushed | 4–5 |
| Saffron strands (optional) | Few strands |
| Ingredients (For Mixing) | Quantity |
|---|---|
| Milkoraa A2 Ghee | 2 tbsp |
| Chopped cashews | 2 tbsp |
| Chopped almonds | 2 tbsp |
| Melon seeds (magaz) | 1 tbsp |
Available in our store
A2 Desi Cow Cultured Ghee – Milkoraa
Price range: ₹1,010.00 through ₹9,710.00
Desi Bilona Buffalo Ghee A2 Cultured – Milkoraa
Price range: ₹920.00 through ₹8,810.00Step 1 – Make the Batter
- Add besan to a bowl and whisk in water gradually to get a lump-free, pourable batter.
- Whisk for 10 minutes in the same direction. Tip: This aerates the batter and makes boondi naturally fluffy—no baking soda needed.
- Aim for a slightly thick but free-flowing batter. Tip: Too thick = flat boondi; too thin = tail-ended boondi.
Step 2: Fry the Boondi
- Heat Milkoraa ghee on medium heat in a kadhai. Tip: Medium heat keeps boondi round and evenly cooked.
- Hold the boondi jaara/jhara over the kadhai, pour a ladle of batter, and tap so droplets fall into the ghee.
- Fry just till cooked (30–40 seconds). Tip: Besan turns lightly crisp on its own when fried—no baking soda is required for crispness.
- Lift out with a slotted spoon and drain. Repeat in small batches.
Step 3: Cook the Sugar Syrup
- Boil sugar + water until 1-string consistency.
- Tip: Touch cooled syrup between thumb and finger—it should stretch into one thin string.
- Stir in cardamom and saffron.
Step 4: Combine
- Add the warm boondi into hot syrup and mix gently.
- Stir in 2 tbsp ghee, cashews, almonds, and magaz.
- Tip: The added ghee here gives that classic wedding-halwai aroma.
- Cover and rest 5–7 minutes so boondi drinks up the syrup.
Step 5: Shape
- While warm, grease palms with ghee and roll into laddoos.
- If the mix feels dry, sprinkle 1–2 tsp warm water or syrup and mix lightly.
- Set for 30 minutes to firm up.
Serving & Storage
Store in an airtight container at room temperature for 5–6 days. Flavor improves after a few hours as the syrup settles.
