Jump to Recipe Jump to Video Print Recipe

Boondi Laddu cake is a perfect treat for traditional boondi laddu lovers. This is made without All-purpose flour/ raising agents, etc. in a bundt pan. Tips & tricks to make gaint ladoo cake.

Should i sieve Kadalai maavu for Laddu?

Lump-free | grain-free batter results in the best boondi so if you are doubtful about lumps sieve then mix water.

How much water should I add to the batter?

The exact quantity might vary depending on the type of besan flour you use. I generally add 2:1 (besan to water ratio) and then add extra water as required. If boondi is with tail add extra water

Should I fry crispy boondi?

No, we should fry soft boondi for the boondhi laddu recipe. If boondi turns crispy, the batter is thin add extra besan

Can I fry boondi and keep them for a long time?

No, if you add cold boondi to the sugar syrup, sugar syrup might bloom. Always fry boondi first, prepare sugar syrup and immediately mix

How much sugar should I use?

You can add 1:1 besan to sugar ratio but we prefer extra sweet, I added additional sugar.

What should be the sugar syrup consistency for laddu cake?

For soft and tasty ladoo bundt cake I would recommend one string consistency. Avoid 2 string consistency. After getting one string consistency immediately transfer the syrup.

Can I prepare sugar syrup first then make boondi?

No, always prepare sugar syrup after frying boondi. Sugar syrup might crystallize (bloom) if prepared in advance. Always add hot sugar syrup to the boondi.

Should I grease the bundt pan?

Use a nonstick bundt pan for easy unmolding. I used a bundt pan but you can use a regular cake pan too. I used a 7inch bundt pan.

Mix boondi and sugar syrup, rest then add to the pan

Always mix boondhi and syrup and let the boondi absorbs the syrup for 10 minutes. Then add it to the pan.

tips for perfect boondi ladoo cake

Use a Nonstick bundt pan
Add boondi- sugar syrup mixture equally around the pan
tap with greased leveler for a smooth base
After covering the pan till the mixture comes to room temperature
Cover with cling wrap and leave for 8 hours
A hot water bath helps for easy unmolding but avid keeping for longtime
Unmolded sugar syrup loosens up so firm it then cut the laddu cake

Laddu paruppu thengai

Follow the recipe use “ Paruppu thengai koodu” or use birthday hat (refer cashew paruppu thengai)

Laddu cake

tasty indian fusion cake

5 from 1 vote

Print Pin Comment

Ingredients

For Boondi

1 +1/2 cup Kadalai Maavu | Besan | Gram Flour | Chickpea Flour
1/8 teaspoon turmeric powder
1/4 teaspoon Rice Flour
1/8 teaspoon Baking Soda
3/4 cup water + 1 tbsp few tsp(s water to alter batter consistency)
Oil for frying

For Sugar Syrup

1 + 3/4 cup Sugar
3/4 cup hot Water
1/4 teaspoon Cardamom powder
1/8 teaspoon Turmeric powder

Fry cashews

1 tablespoon Ghee
10 whole Cashews chopped

Instructions

Heat oil

Heat oil in a heavy-bottomed deep wide pan at medium flame

Boondi

Take besan flour, rice flour, baking soda, and turmeric powder, sieve, and transfer over a mixing bowl
Add 3/4 cup water and whisk to form a smooth lump free batter
The laddu batter should be neither too thick nor too thin, it should have a thick pouring consistency

Check oil temperature

Drop little boondi in hot oil
Too hot oil - boondi turns dark (burn)
Not hot enough - sink to the bottom of the pan soon after dropping
Right Oil Temperature - boondi float

Check Batter consistency - boondi shape and texture

Take a boondi ladle or any perforated ladle and add a ladle full of batter, tap the boondi ladle gently or lightly swirl the batter with a ladle
Tail attached boondhi - the batter is too thick, add little water, mix well and adjust
Too crisp boondi - the batter is watery (too thin) add extra besan and mix well
Round boondi - the batter is the correct consistency. Need not be perfectly round but firm sphere-like balls fried a little soft on the inside - Right Boondi Shape & Texture

Fry boondi

Always keep the boondi ladle or any perforated ladle a few inches away from the pan
Tap the boondi ladle with another ladle or swirl the batter with another ladle(avoid hard press) and prepare boondi in batches
Fry on medium flame. Boondi cooks fast (less than a minute). When the Vigorous bubble subsides remove the boondi from the oil and keep them in an oil filter
Always fry boondi in batches and do not overcrowd
Check oil temperature between batches and fry the entire batter, keep boondi in the oil filter for some time then transfer to a wide mixing bowl

Fry cashews

Heat ghee on medium flame, when ghee turns hot add the broken cashews and fry
When it turns brown add raisins and saute till they both turn golden brown
Turn off the stove and keep aside

Sugar Syrup for laddu cake

In a separate wide pan, add hot water, cardamom powder, and turmeric powder; turn on the stove to medium flame
Bring it to boil takes around 5 mins for a vigorous boil
Sample a little of the sugar syrup in between your thumb and index finger and keep stretching to check if it forms a thread-like string

Single Thread Consistency

Little sugar syrup in between your thumb and index finger and stretch- you will get a string and if you try to stretch further it will turn into a thin string. It comes around 5-7 minutes

Soaking the boondi in sugar syrup

Once it reaches the desired stage, immediately switch off the flame and pour this sugar syrup over the boondi
Mix well and rest for 10 minutes

Laddu cake

Trasnfer to the bundt pan
Gently press it with ghee greased leveler or butter knife
Cool and bring to room temperature
Cover with cling wrap and rest for 8 hours or overnight
Remove the wrap
Add hot water to a wide bowl
place cake pan and rest for 10 minutes
Take out the pan and wipe the excess water
invert the pan and gently tap
Carefully unmold the pan
Sugar syrup might loosen up because of. hot water bath so keep it aside till it firms up
Cover and keep till you cut

Video

Subscribe to my YouTube channelCheck out Traditionally Modern Food!