Non-Fried Boondi Laddu

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Non-Fried Boondi Laddu (Steamed Boondi Laddu)

Enjoy the taste and texture of traditional boondi laddu without deep frying. This healthier version uses steamed besan, making it light yet equally delicious.

Ingredients

  • 1 cup besan (gram flour)

  • ½ cup water

  • ¼ cup ghee

  • ¾ cup brown sugar

  • ¼ cup water (for sugar syrup)

  • 5 cashew nuts, chopped

  • 10 raisins

  • 2 cloves

  • Seeds of 2 cardamom pods (or ½ tsp cardamom powder)

Part 1: Prepare the Steamed Besan

  1. In a mixing bowl, combine the besan and ½ cup water. Whisk until you get a smooth, lump-free batter.

  2. Grease a plate or shallow steaming tray with ½ teaspoon ghee. Pour the batter into the greased plate and steam for about 10 minutes, or until cooked through.

  3. Remove the steamed besan cake and let it cool completely.

  4. Once cooled, break it into large pieces. Transfer them to a mixer jar and pulse a few times to get coarse, boondi-like crumbs. Do not grind into a fine powder.

Part 2: Prepare the Sugar Syrup & Roast the Besan

  1. In a pan, combine the brown sugar and ¼ cup water. Cook until the syrup reaches a thick one-string consistency. Set aside.

  2. Heat ¼ cup ghee in a heavy-bottomed pan. Add the cashews, raisins, cloves, and cardamom. Roast until the cashews turn lightly golden and the raisins plump up. Transfer them to a plate.

  3. In the same pan, add the coarse besan crumbs and roast on low heat for 3–4 minutes, or until they release a rich roasted aroma.

Part 3: Mix & Shape the Laddus

  1. Add the prepared sugar syrup and the roasted dry fruits to the roasted besan. Mix well and cook for about 1 minute until everything is evenly combined.

  2. Remove from the heat and let the mixture rest for about 30 minutes so the syrup is fully absorbed and the mixture cools enough to handle.

  3. Grease your palms lightly with ghee and shape the mixture into medium-sized laddus.

Tips

  • The coarse texture gives these laddus their signature boondi-like bite, so avoid grinding the steamed besan into a fine powder.

  • Allow the mixture to cool slightly before shaping for perfectly round laddus.

  • If the mixture feels dry while shaping, add 1–2 teaspoons of warm ghee.

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