Boondi Ladoo is a popular sweet treat for Diwali & other occasions made by blending fried gram flour drops with sugar syrup and making them into balls. Boondi Ladoo is one of the favorite sweet of most of the families in India just because of its taste and flavor. How to make Boondi Laddu is posted in this recipe with step by step picture for your reference.
Making Boondi ladoo is like a dream come true for me. Yes it took me 2 long yrs to convince myself to try this boondi ladoo. I felt proud and contented when the boondis holded together as ladoos as that was the major part I was concerned and worried about.I patted my back when amma said its perfect!! I got this recipe from my neighbour who is an expert in making ladoos. For a first timer I am totally satisfied with the results
About Boondi Ladoo
The tiny drops of fried gram flour is called the boondi. The boondi is blended with sugar syrup and made into balls and hence the name Boondi Ladoo. The aroma of cardamom with the essence & flavour of raisins, cloves and cashews makes the Boondi Laddu the favourite sweet of India. The taste of it melts down the mouth and fills the heart.
Boondi Ladoo – The most consumed sweet of India
Ladoo is the official prasad of Tirupati and lot of temples across India. We additionally buy them from the temple for sharing it with friends and relatives. I guess, the daily footfalls in Tirupati will easily translate Boondi Ladoo as the most consumed sweet of India and wonder if not for the whole world! Tirupati Ladoo is different in taste and size from the home made ones because of the ingredient mix ratio.
There is a whole lot of varieties of ladoo – Motichoor, Rava, Coconut, Besan, Dry Fruits, Khoya, Sesame, Poha, Moong dal, Maa Ladoo, Peanut and lot more. Boondi Ladoo is the mother of all ladoos as it dates back to BC and Tirupati ladoo (or Manoharam as it used to be called then) is being offered as prasad for more than 300 years now!
Ingredients
- Besan Flour : Also called the Gram flour, Besan Flour is the main ingredient of Ladoo. Usually bought from store, besan flour should be devoid of any lumps and impurities.
- Oil / Ghee : Boondi Ladoo tastes better when Boondi is fried with Ghee and oil mixture. A ratio of 3 parts of oil and 1 part of Ghee is just good. However when you prepare in large quantities you can fry in oil and just add 2 or 3 teaspoons of ghee. Oil can be refined oil for better taste, however if you are used to sesame oil or sunflower oil or groundnut oil in the cooking, we can use them as well.
- Sugar : Regular white sugar is used in this recipe. Alternatively cane sugar / jaggery powder also can be used in place of sugar and the taste will be equally good.
Boondi Ladoo Tools
- Boondi Laddle : Though not a mandate to have a boondi ladle, it will be easy if we have Boondi ladle if you make boondi laddu in large quantities. Ladle can hold more flour mix and also that it has flat surface, it is easier & quicker to make boondi. Do not worry, if you do not have Boondi ladle since you can use Jalli karandi / slotted ladle.
More ladoo recipes
Thank you to my best friends for the inspiration for the video.I shared the recipe with my best friend, she made it yesterday and sent the pics, it was soo good Sowmya will be sharing the pic in FB soon. Now lets get on to learn how to make boondi ladoo.
If you have any more questions about this Boondi Ladoo Recipe do mail me at [email protected]. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .
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📖 Recipe Card
Boondi Ladoo | Boondi Laddu
Boondi Ladoo is a traditional sweet made for special occasions and festivals especially for Diwali. Boondi Laddo is a soft & delicious sweet made by frying tiny droplets of besan batter and then mold into balls with sugar syrup. Boondi Ladoo Recipe is presented in this post with step by step pictures & video.
Servings15 ladoos
Ingredients
- 1 cup besan flour
- a very tiny pinch cooking soda
- 2 nos cloves
- a tiny pinch yellow food color
- 2 nos cardamom powdered
- 2 nos cloves powdered
- 1 tablespoon cashews broken
- 20 nos sugar candy
- 1/2 tablespoon raisins
- a very tiny pinch edible camphor optional
- oil to deep fry
To make sugar syrup
- 1 and 1/2 cups sugar
- 3/4 cup water sugar should be just immersed so adjust accordingly
Instructions
- In a pan - add a teaspoon of ghee and fry add cashews fry till slightly browned then add raisins and fry till golden brown.
- Powder cloves and cardamom using hand mortar and pestle, keep aside.
- Sieve besan flour with soda and transfer it to a mixing bowl. Add water little by little to form a thick paste.
- Then add more water to form a flowing batter, then add yellow color.
- We need 2 ladles for making boondhi : one for making the boondhis and another for draining them from oil. If the batter consistency is not perfect the balls will not be round and it will have tails.
- To check if the batter is in correct consistency : First take a spoon and dip the backside of the spoon into batter and hold it on top of the preheated oil. If it drops as perfect rounds then the batter is perfect. Pour one ladle of batter over the ladle with the hole holding it just above the oil as shown in the picture.
- It will drip down by itself, you can even spread it using the laddle in circular motion (like we make dosa) for quicker process. Turn over to cook on both sides evenly. It should not be crispy just cooked.
- Wipe off the boondi ladle with a cloth for each batch. Alternatively you can wash the boondi ladle and wipe it clean and then start the next batch. Repeat to finish the entire batter.
- Simultaneously, In a broad vessel first add sugar with water till immersing level and heat it up. Check for single string consistency ie If you take a drop between your thumb and index finger you can see a single string forming as shown below in the 1st thumbnail - thats the right consistency, Set aside.
- Drain the boondis in a tissue and immediately add it to the prepared warm sugar syrup.
- Once you add all the boondis add fried cashews, raisins, edible camphor, cardamom powder, cloves powder and sugar candy. Mix it well.
- When its still warm enough to handle with your hands shape them into ladoos.I didnt grease my hands, just squeeze and press tight to shape the ladoos. The syrup and oil will squeeze out while pressing which helps the ladoos becoming moist, but after the sugar crystallises it will become dry.
- Store in an airtight container and enjoy your homemade sweet boondi ladoos!
Video
Notes
- It keeps well for a week in room temperature itself.
- If the sugar syrup crystallizes and if the boondis become dry just heat up the syrup for a minute or 2(not more than that)...this is to make the syrup loose then try to shape them it will be easy.
- Always add cashes first while frying then when its fried halfway add raisins and fry till golden brown.
- Batter consistency is very important to get perfect round boondis. So be very careful while adding water.
- When we drop the batter with the back of the spoon and If it drops and forms balls with a tail - then the batter is very thick so add little more water to make it runny. Do the same spoon test. Once the batter is ready take a ladle full of batter and add it to the perforated ladle. Let it fall down by itself else tap it or using the same ladle used for pouring just spread it as shown in the below pic so that it drops down.
- If the batter is watery then the balls may fall flat so add little more besan flour.
Nutrition Facts
Boondi Ladoo | Boondi Laddu
Amount Per Serving (40 g)
Calories 126
Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 0.2g1%
Trans Fat 0.004g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 0.1mg0%
Sodium 29mg1%
Potassium 85mg2%
Carbohydrates 27g9%
Fiber 1g4%
Sugar 22g24%
Protein 2g4%
Vitamin A 5IU0%
Vitamin C 0.1mg0%
Calcium 10mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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Boondi Ladoo Step by Step
- In a pan – add a teaspoon of ghee and fry add cashews fry till slightly browned then add raisins and fry till golden brown,powder cloves and elachi using hand mortar and pestle,keep aside.Sieve besan flour with soda and transfer it to a mixing bowl.Add water little by little to form a thick paste.
- Then add more water to form a flowing batter, then add yellow color.We need 2 laddles for making boondhi : one for making the boondhis and another for draining them from oil.Here is where we need to be very careful. If the batter consistency is not perfect the balls will not be round and it will have tails.To check if the batter is in correct consistency : First take a spoon and dip the backside of the spoon into batter and hold it on top of the preheated oil. If it drops as perfect rounds then the batter is perfect.Pour one ladle of batter over the ladle with the hole holding it just above the oil as shown in the picture.
- It will drip down by itself, you can even spread it using the laddle in circular motion(like we make dosa) for quicker process.Turn over to cook on both sides evenly.It should not be crispy just cooked.
- Wipe off the boondi laddle with a cloth for each batch.Alternatively you can wash the boondi laddle and wipe it clean and then start the next batch.Repeat to finish the entire batter.Simultaneously, In a broad vessel first add sugar with water till immersing level and heat it up.Check for single string consistency ie If you take a drop between your thumb and index finger you can see a single string forming as shown below in the 1st thumbnail – thats the right consistency,Set aside.
- Drain the boondis in a tissue and immediately add it to the prepared warm sugar syrup.Once you add all the boondis add fried cashews,raisins,edible camphor,cardamom powder,cloves powder and sugar candy.Mix it wellWhen its still warm enough to handle with your hands shape them into ladoos.I didnt grease my hands, just squeeze and press tight to shape the ladoos.The syrup and oil will squeeze out while pressing which helps the ladoos becoming moist, but after the sugar crystallises it will become dry.
Store in an airtight container and enjoy your homemade sweet boondi ladoos!
Expert Tips
- It keeps well for a week in room temperature itself.
- If the sugar syrup crystallizes and if the boondis become dry just heat up the syrup for a minute or 2(not more than that)…this is to make the syrup loose then try to shape them it will be easy.
- Always add cashes first while frying then when its fried halfway add raisins and fry till golden brown.
- Batter consistency is very important to get perfect round boondis.So be very careful while adding water.
- When we drop the batter with the back of the spoon and If it drops and forms balls with a tail – then the batter is very thick so add little more water to make it runny. Do the same spoon test. Once the batter is ready take a laddle full of batter and add it to the perforated laddle. Let it fall down by itself else tap it or using the same laddle used for pouring just spread it as shown in the below pic so that it drops down.
- If the batter is watery then the balls may fall flat so add little more besan flour.
See who is been treated with the homemade ladoos that I made yesterday?! 🙂 I didnt click this below pic to post it in the website but since my daughter demanded it to be here…:O
Serving and Storage Suggestions
- Boondi Ladoo will be good for 10 days when stored in an airtight container. Refrigeration is not needed. However if we are gonna reserve it for friends and relatives for 2-3 weeks, we can refrigerate and then steam it lightly / heat with microwave before serving.
- Serving quantity makes little sense with sweets and festives! Enjoy heartfully! It goes well with snack / savory and typical choice for sweet in SKC – Sweet, Kaaram (Spicy), Coffee.
FAQs
1. What is Boondi Ladoo?
Boondi Ladoo is a popular sweet made by blending fried gram flour drops with sugar syrup and making them into balls.
2. How to make Boondi Ladoo?
a. Make Besan Flour batter in running consistency
b. Pass the batter through Boondi Ladle / Slotted Ladle to oil for deep frying to make Boondis
c. Make sugar syrup in string consistency
d. Add cashews, cardamom, camphor, cloves to the boondi
e. Mix the sugar syrup with Boondi and make it into balls
b. Pass the batter through Boondi Ladle / Slotted Ladle to oil for deep frying to make Boondis
c. Make sugar syrup in string consistency
d. Add cashews, cardamom, camphor, cloves to the boondi
e. Mix the sugar syrup with Boondi and make it into balls
3. Why my Boondi has tails?
Thick batter will give Boondis with tails. Add little hot water and make it right!
4. Why my Boondi is flat shaped rather than being round?
Runny batter will produce flat boondis. Add little more Besan flour and make it right. Boondis will drink/ absorb lots of oil when batter is watery.
5. Why am I unable to form balls?
When the boondi are fried for long it gets crunchy and gets very difficult to form balls. Soft and less than a minute fried boondis are easy to make balls. Also if sugar syrup is allowed to cool for some time it tends to crystallize and we will not be able to make balls or find it difficult. If you are unable to make balls, you reheat the syrup just for a minute and then attempt again to make balls. If nothing can save, enjoy sweet boondi and try laddu some other time again!
6. Cardamom, raisins, cloves, sugar candy (crystal sugar / kalkandu) disturb me enjoying the boondi ladoo?
My hubby does not like cardamom or any of these coming in the way of enjoying the ladoo. So I used to powder them and add to get the flavour. It gives the flavour and as well as not disturb you and Boondi ladoo.
7. What should I do if I do not get the string consistency of sugar?
Large amounts of water could be an issue as it takes more time to evaporate and get into string consistency. Jaggery / cane sugar will slightly take more time than white sugar to dissolve and form string.
8. What are the important steps to take care while making Boondi Laddu? What are the mistakes that we tend to do and how to avoid it?
a. Boondi – Besan flour batter should not be too thick or too watery. Boondi should be softly fried and should not be crunchy.
b. Sugar Syrup – Runny syrup and cooled syrup will be difficult to make balls. Hence string consistent warm syrup is the right padham / suit for making into balls.
c. If you fry the cashews, raisins & other spices after making syrup, it will allow the syrup to cool, crystallize and hence makes it difficult to form balls. Hence please follow the steps as lined up in this recipe.
b. Sugar Syrup – Runny syrup and cooled syrup will be difficult to make balls. Hence string consistent warm syrup is the right padham / suit for making into balls.
c. If you fry the cashews, raisins & other spices after making syrup, it will allow the syrup to cool, crystallize and hence makes it difficult to form balls. Hence please follow the steps as lined up in this recipe.
9. Can I use the same recipe for making sweet boondi?
Yes use can use the same recipe for making sweet boondi
10. Is Kara boondi prepared similar way?
Yes – Boondi is made similar for both Sweet and Kara Boondi. I usually make it in large batches and use some for making Kara Boondi / Mixture.
Mittu loves Chota Bheem and insisted that I click the ladoos with her chotta bheem doll (which my brother got it from Odyssey) so I clicked and am posted it here.
Sona S
Beautiful clicks.. Laddu looks very delicious and yummy..
Arthy Suman
awesome pics….love to the core
vishva ram
tempting sharmi… i going to try today…
vishva ram
tempting sharmi… i going to try today..
Abidha Basheer
Lovely…. 🙂
Wafiya Bathul
if u try applying ghee in palms while making ladoo, it ll be perfectly shine
sri
awsome pics sharmi n gud change over in blog….
still waiting for my ice cream recipe….
Kavitha
Just a doubt.. Saw in raks kitchen it is 2 string considtrncy… Which one shld use??
SHARMILEE J
My recipe calls for single string only…If you follow mine please check for single string consistency only.
Meena Sundar
hi…first time I tried this ladoo recepie,it comes very well…thanks for posting this during Diwali time…..
Yes Cook
Very well prepared and explained.
Love the laddus.
Thanks for sharing.
yamini
Wow ! Great job sharmi .
Torviewtoronto
deliciously done looks wonderful
Hamaree Rasoi
Delicious and lovely looking ladoos.
Deepa
AparnaRajeshkumar
kalakitenga sharmi ,, this is one such post i keep refreshing and seeing.. too good …
Aparna Venkatramani
awesome recipe Sharmi, I tried it today and they turned out really well.
Lavi Raj
kalakitta sharmi!! liked the pics and video..and fb la ch.bheem pic is so thoughtfull!
Dipti Joshi
Love the laddoos!
Vanamala Hebbar
very nice chotabheem pic with ladoo
Raks anand
Perfectly done, and i too love the chota bheem pic as its so relate-able 🙂
Sangeetha M
So perfectly done…lovely your pictorials and video …liked your last clicks so much 🙂
Medini ツ
I made this today, it just came out very well…my mom is very surprised that i was able to make laddoos 🙂 thank you sharmi 🙂
Sashi Ram
Hi
I accidentally strayed into your blog while searching for the laddu recipe and I stuck with this and I tried. It came out so well. Thank you so much and the measurements given were so apt. Keep doing the good work. God bless.
Sashi Ram
Hi
I accidentally strayed into your blog while searching for the laddu recipe and I stuck with this and tried. It came out so well and the measurements were so apt. Keep doing the good work. God bless.
Devi S Ananth
Hi Sharmi,
I have become fan of yours..I was just searching for diwali recipes and I just stopped searching when I reached your site..I tried ola pakoda,om podi,ladoo,kaju katli,coconut barfi from your recipe and all were good..may be some were not that wow..but that was due to my mistake in measurement but just want to say that your hardwork is helping lots of us here..no need to call up amma all the time;) though ladoo is my mom's signature dish but I wanted to give her a surprise and followed your recipe and came out well though some mistakes but corrected it..next time am sure to do it well:)..Thanks thanks a lot!! great going..
Beenu Sanjay
hi,
your description made me to make ladoo today itself.good recepie
nalini m
hi,
its really easy to do while seeing this,i ill try today itself.nice recipe.
Pravina Parikh
OMG So yummy mouth watering pictures I like your recipe thanks
Santhi Pusparani
thank you for nice recipe how long can keep this laddo ?
SHARMILEE J
Keeps well in room temperature for atleast 2 weeks…
santhosh charith saravanakumar
superb ya
santhosh charith saravanakumar
superb
Future
Lovely ladoos!
Tried it at home for the first time! Btw I'm a teen! 🙂
ksjdkj
Thanks for sharing, liked the explanation, suggestions and the pics. Now I cant resist trying my luck.
Kavitha Prasad
lovely
I will try today
Vishnu Priya
Hi i tried ur receipe… But im getting hard and flat bhoondi… Though i changed the water consistancy it was not round in shape
SHARMILEE J
Oh not really sure…Please check my notes for troubleshooting tips….I am sure if the consistency is right you will get it the perfect round shapes
Traditional FoodLover
Please check the oil temperature, if the temperature is right a drop of batter should come up immediately, in-fact it should not touch the bottom of the pan. Also check the consistency, a bit thick batter may result in thick boondi also make sure you cook enough just take it out once it is cooked before it becomes crispy, usually the boondi will become crispy after it is taken out of oil, so it should not be too soft or crispy after it is taken out.
roshini
hi , just a quick question, do we need to add cooking soda?
SHARMILEE J
Yes Roshni baking soda is needed to give soft and fluffy boondhis
Sunitha
Thank you for sharing the wonderful receipes. I made laddo's and came out good – Receipe is very detailed .
thejomai tuluva
hi sharmi
i love ur blog. i made laddoo but im not able to make the shape even after re-heating it.
i tried mysore pak and came out good.
SHARMILEE J
If the sugar consistency is not correct then you will not be able to shape ladoos….
sara
Hai sharmi how many hours boondi take to absorb the syrup?.
SHARMILEE J
If its single string it will absorb within an hr…
Mezz
You a great find for ladoo recipes. Thanks for sharing. I rarely cook and sadly indian food even more rarely, but I recently made a cheats recipe for barfi, so have been motivated to try ladoos next. Will be trying your atta ladoos for sure – they look yummilicious 🙂
Hari Reddy
Superbya..
Hari Reddy
Nice
Unknown
Yeah its looking good but can we use ghee also
Ramesh Babu
Can you tell me how thick the besan should be
SHARMILEE J
Please check the stepwise pictures and read my notes have given tips for it
Ramesh Babu
Excellent wow nice ya
S.War
Tried this today. Fantastic recipe , easy to follow…quick to impress. I increased the quantity of cardamom. Thanks and looking forward to more recipes from you.
Unknown
Thanx for sharing this recipe. I made it today and it came out well thanks
ranitha m
If the sugar syrup
is excess what To do ?
Khaitan
How come sugar quantity is more for boondi laddoo and less for sweet Boondi both for 1 cup besan
Sharmilee J
it is the way it is made traditionally.also sugar syrup should be little more for all the boondis to get soaked.
Riya Singh
Wow …. Look So Delicious, Yummy . Thanks For Sharing.
Priya
Hello Sharmilee, during initial days of my cooking, i learnt many basic recipes from your page. Simply i will follow the steps and quantity, finally perfect outcome. Gained cconfidence. Thank you. Last week i tried boondhi laddu, everything was perfect taste, texture. Only thing is there was extra sugar syrup left out. What would be the reason?
Sharmilee J
Oh not really sure this measrement should be correct for the boondis to absorb.