Introduction

Namaste! I’m Ajay Chopra, and I welcome you to my journey of delicious memories and recipes.

Republic Day holds a special place in my heart, not just for its patriotic importance but for the delightful memories attached to it.

One of my fondest childhood recollections is receiving that precious box of Boondi Ladoo after the school parade—a treat I looked forward to every year.

Today, I’m sharing my rendition of that cherished delight—the amazing, colorful tri-color Boondi Ladoo. Let’s bring back those nostalgic moments together.

 

Ingredients of Tri-Color Boondi Ladoo

• 2 cups Besan (Gram Flour)
• Water (as required for batter)
• 2 cups Sugar
• 1 cup Water (for syrup)
• 1/2 teaspoon Cardamom Powder
• 3-4 drops Orange Food Color
• 3-4 drops Green Food Color
• 2 tablespoons Ghee (for syrup)
• Silver Sheet (optional)
• Oil (for deep frying)

 

Portion: 12-15 ladoos

Prep Time: 30 minutes

Cook Time: 20 minutes

 

Instructions of Tri-Color Boondi Ladoo

Step 1: Prepare the Sugar Syrup

In a pan, add 2 cups of sugar and 1 cup of water. Let it boil until the syrup thickens. The syrup should form a single string when checked between your fingers.

To check for the correct consistency, ensure it sticks behind a spoon and falls drop by drop. Add 2 tablespoons of ghee for shine and flavor.

 

Step 2: Prepare the Batter

Add a little water to 2 cups of besan and mix well to remove lumps. Gradually add more water until the batter is smooth and semi-thick, similar to paint consistency.

Divide the batter into three parts and add orange, green, and no color (natural yellow) to each part.

 

Step 3: Fry the Boondi

Heat oil in a deep pan. Use a perforated spoon to drop the batter into the hot oil, stirring continuously to avoid clumping. Fry until the boondi is crisp but not hard.

 

Step 4: Mix Boondi with Syrup

Transfer the fried boondi to the prepared sugar syrup. Mix well until all boondi absorbs the syrup. If the syrup doesn't absorb completely, cook on low heat for 1-2 minutes.

 

Step 5: Let Boondi Rest

Spread the boondi mixture on a large plate and let it rest for 25-30 minutes until it cools and softens. The syrup should be fully absorbed, and the boondi should be soft enough to press.

 

Step 6: Shape the Ladoos

Take portions of the mixture in your hand and press tightly to form round ladoos. Ensure they are tightly packed so they don't fall apart. Optionally, add silver sheets on top for decoration.

 

About the Recipe

Boondi Ladoo is a traditional Indian sweet known for its crispy texture and rich flavor. Made from small droplets of fried besan (gram flour) batter soaked in fragrant sugar syrup, these ladoos are a burst of sweetness in every bite.

This version stands out with its vibrant tri-color twist—yellow, green, and pink boondi that create a festive treat perfect for special occasions.

The sweet aroma of ghee and the slight crunch of perfectly coated boondi make each bite irresistible, transporting you back to joyful celebrations and cherished memories.

 

Cooking Tips

• Sugar Syrup Consistency: Achieving the right sugar syrup consistency is crucial. Boil until the syrup forms a layer on the spoon and falls drop by drop.
• Avoid Sogginess: The syrup should be thick enough for the boondi to absorb without turning soggy. A slight crispness should remain.
• Batter Consistency: Ensure the batter is lump-free and semi-thick—similar to the texture of paint.
• Color Choices: Feel free to experiment with colors, but avoid blue as it’s less visually appealing for food.
• Shaping Ladoos: Press the boondi mixture tightly to form round ladoos. If not packed well, they might fall apart.

 

Pairing Guide

Beverages: Pair these delightful ladoos with a warm cup of masala chai or a refreshing glass of nimbu pani.

Side Dishes: Serve alongside savory snacks like samosas or kachoris for a balanced festive platter.

Festive Platters: These tri-color ladoos make a wonderful addition to your Republic Day or festive dessert spread.

 

Frequently Asked Questions

1. What is the key to making perfect Boondi Ladoo?

The key lies in achieving the right sugar syrup consistency and ensuring the boondi absorbs it without becoming soggy.

2. How do I know when the sugar syrup is ready?

The syrup is ready when it forms a layer on the spoon and falls drop by drop. For a thicker syrup, it should form two strings when tested between your fingers.

3. Can I make Boondi Ladoo without food coloring?

Yes, you can use the natural yellow color of besan or add natural color extracts if preferred.

4. How can I avoid lumps in the besan batter?

Start by mixing a small amount of water with besan to form a smooth paste, then gradually add more water.

5. What can I do if the boondi clumps together while frying?

Ensure you stir the boondi gently and evenly when frying to keep them separate.

6. How long should I let the boondi mixture rest before shaping ladoos?

Allow the mixture to rest for 20-25 minutes until the boondi absorbs the syrup and becomes soft enough to shape.

7. Why are my ladoos falling apart?

Make sure you press the boondi mixture tightly when shaping the ladoos.

8. Can I store Boondi Ladoo for later?

Yes, store them in an airtight container at room temperature for up to a week.

9. Can I use jaggery instead of sugar for a healthier version?

Yes, but the flavor and texture may differ slightly.

10. What other dishes can I make with leftover boondi?

You can use it for boondi chaat or colorful boondi raita by adding chaat masala or mixing it with curd.

 

Relive your sweet memories with this delightful recipe and create new ones with your loved ones. Enjoy making and sharing these vibrant Boondi Ladoos, and Happy Republic Day to all!