Boondi Laddu Recipe

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Hare Krishna Boondi Laddu is a traditional Indian sweet made from tiny fried balls of chickpea flour soaked in sugar syrup and shaped into laddus.

Boondi Laddu Recipe offered to Krishna in a clay bowl.

This delicious treat is perfect for festivals and special occasions and is a favorite offering to Krishna.

Serving Suggestions

Hare Krishna Boondi Laddu can be enjoyed with:

  • Nuts: Garnish with chopped nuts for added richness.
  • Saffron: Add a few strands of saffron to the syrup for a luxurious touch.

These serving suggestions enhance the taste of meals and foster a sense of community and togetherness when shared with fellow devotees.

Recipe Yield

This recipe makes approximately 10-12 laddus. Serve them at room temperature for the best taste and texture.

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Boondi Laddu Recipe

Boondi Laddu Recipe offered to Krishna in a clay bowl.
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Hare Krishna Boondi Laddu is a sweet and satisfying dessert, inspired by the principles of bhakti yoga. This laddu recipe uses chickpea flour, sugar, and spices to create a delicious treat that can be enjoyed at any time of day. In the tradition of Gaudiya Vaishnavism, preparing and offering food to Krishna is an act of love and devotion, known as bhakti. Each dish is prepared with care, mindfulness, and a pure heart, making it not just a meal but a spiritual offering.

  • Author: Chandra-Vadana Chaitanya das
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 10–12 laddus 1x
  • Category: Desserts & Sweets
  • Method: Frying, Shaping
  • Cuisine: Indian
  • Diet: Vegetarian

Ingredients

Scale

For the Boondi:

  • 1 cup chickpea flour (besan) (120g)
  • 1/2 cup water (120 ml)
  • A pinch of baking soda
  • Ghee or oil for frying

For the Sugar Syrup:

  • 1 cup sugar (200g)
  • 1/2 cup water (120 ml)
  • 1/4 teaspoon cardamom powder
  • A few strands of saffron (optional)
  • 1 tablespoon rose water (optional)
  • 2 tablespoons chopped nuts (cashews, almonds)

Instructions

  1. Prepare the Boondi Batter: In a mixing bowl, combine chickpea flour, water, and a pinch of baking soda. Whisk until you have a smooth, lump-free batter. The consistency should be similar to pancake batter.

  2. Fry the Boondi: Heat ghee or oil in a deep frying pan over medium heat. Using a perforated ladle, pour a small amount of batter over the ladle, allowing tiny droplets to fall into the hot oil. Fry the boondi until they are golden and crisp. Remove with a slotted spoon and drain on paper towels. Repeat with the remaining batter.

  3. Prepare the Sugar Syrup: In a saucepan, combine sugar and water. Bring to a boil and simmer until the syrup reaches a one-string consistency (when a drop of syrup between your fingers forms a single thread). Add cardamom powder, saffron strands, and rose water, if using.

  4. Combine Boondi and Syrup: Add the fried boondi to the sugar syrup and mix well until all the boondi is coated with the syrup. Stir in the chopped nuts.

  5. Shape the Laddus: While the mixture is still warm, take small portions and shape them into round laddus using your hands. Place the laddus on a plate and allow them to cool completely.

  6. Serve at Room Temperature: Serve the boondi laddus at room temperature with your favorite side dish.

Notes

  • Variation: Add a few drops of rose water to the sugar syrup for a fragrant twist.
  • Storage: Store any leftover laddus in an airtight container at room temperature for up to one week.

Nutrition

  • Serving Size: 1 laddu
  • Calories: 200 kcal
  • Sugar: 20g
  • Sodium: 60g
  • Fat: 10g
  • Saturated Fat: 4g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 25g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 0g

Hare Krishna Maha Mantra

Hare Kṛṣṇa, Hare Kṛṣṇa, Kṛṣṇa Kṛṣṇa, Hare Hare/ Hare Rāma, Hare Rāma, Rāma Rāma, Hare Hare.