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Home » SWEETS » Boondi ladoo, Diwali sweets recipes

Boondi ladoo, Diwali sweets recipes

October 24, 2013 by Raks Anand 61 Comments / Jump to Recipe

boondi-ladoo-recipe

Boondi Ladoo is a traditional sweet made for Diwali and other festivals or special occasions. Step by step pictures post.

I have helped my mom making Boondi ladoo from my childhood. I love making this and enjoyed the process every time. Especially shaping part is so much fun. I used to feel so proud shaping the ladoos myself as well as helping my mom. My mom wrote and kept in the recipe notebook and passed it to me. After trying sweet boondi successfully, I wanted to make this ladoo too.

boondi-ladoo

Did not want to rush it last year, so thought of making this year. Happy that it came out great too.  I have a helping video too for shaping the ladoo, to show how I shape it. I use only one hand to shape ladoo as I learnt that way. So the size of the ladoo also relative to that. How about the taste? It taste so divinely! With cloves, rose water and edible camphor as main flavouring ingredients, it comes out amazingly flavorful just like we eat in marriages.

Boondi ladoo not binding

If the boondi is fried for long time, turns crisp and is not soft, it will be difficult to shape the ladoo.
Even if the syrup consistency has not reached the required thickness, it wont hold shape.
If the boondi gets too cold, the sugar blooms and makes it difficult to shape.
Boondi is too much and less sugar syrup. To trouble shoot this, again make syrup and add to the boondi, warm the mixture slightly and try again.

boondi-ladoo-recipe
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4.75 from 4 votes

Boondi Ladoo

Boondi Ladoo is a traditional sweet made for Diwali and other festivals or special occasions. Step by step pictures post.
Course Sweets
Cuisine Indian
Prep Time 25 minutes
Cook Time 25 minutes
Servings 30

Equipments (Amazon Affiliate links)

  • Boondi ladle
Cup measurements

Ingredients

  • 1 & 1/2 cup Besan/ Kadalai maavu / bengal gram dal flour
  • 1 pinch Sodium bi carbonate
  • 2 & 1/2 cup Sugar
  • 5 Cardamom
  • 5 Cloves
  • 1 small pinch Edible camphor optional
  • 3 drops Rose essence or use 2 tsp pure rose water/ panneer
  • 1 pinch Nutmeg powder optional
  • 1 pinch Salt
  • Yellow food colour – A small pinch optional
  • 10 Cashew nuts
  • 15 Raisin – 15
  • 15 Sugar candy (diamond kalkandu) kalkandu

Instructions

  • Sieve besan, add cooking soda (sodium bi carbonate), salt, food colour and mix with water in a bowl. The consistency should not be too thick or too thin. Just right enough to get through the holes of the ladle easily.
  • Heat oil and use a big slotted spoon to make boondis as shown below. You will be needing two big ladles with holes as seen in the picture below(slotted) . One for making boondi and one for draining from oil. Use another deep ladle to spoon the batter.
  • Pour one ladle of batter over the ladle with hole holding it just above the oil and spread it. Make sure to hold the ladle high enough. If its too close, tails will be forming in the boondi.
  • Wipe the ladle with the karandi as seen below everytime. Fry with constant turning to ensure even cooking and drain once the bubbles ceases, no need to wait until it gets very crispy. Just make sure its cooked.
  • Drain in paper towel. Repeat to finish the batter.
  • Then start with the sugar syrup now. In a heavy bottomed vessel, boil sugar with water enough to immerse it. Boil until 2 string consistency. If you swipe the back of ladle and check between ur thumb and forefinger, there will be two strings forming in-between the fingers. Or you can keep a small bowl of water and pour a little syrup in it, it will not dissolve and you can move the syrup and gather it. Switch off the stove. This is tricky, but after one string consistency reaches, this stage comes quickly. Make sure to keep the flame in medium or low to not pass this stage.
  • You can add a tsp of lemon juice to prevent crystallization. Add the cardamom powder and remove from the flame. Add essence if adding to it. You can add food colour in syrup too.
  • Add boondi to this. Fry broken cashews, followed by raisins, cloves and add it to the boondi. Do not over mix as it might crystallize.
  • Add edible camphor as shown very less, powdered between your fingers, add nutmeg if desired. Add kalkandu. Mix well.
  • When the boondi is warm enough to handle, make laddoos. Do not let the mixture cool down. Please refer the video below to see how I shape the ladoos.
  • I use gloves, but its optional, you can use your bare hands. No need to grease your hands. Just squeeze and press to roll the ladoos, the syrup will ooze out while you roll and it helps in holding the ladoos as it cools down, the syrup solidifies and holds the boondis together to ladooooo 🙂

Video

Notes

  • Hold the ladle up from oil well, otherwise you will get tails in the boondi.
  • Adding colours is optional, you can make it plain.
  • Cloves, edible camphor and essence is optional. Smells great even simply with cardamom too. But I like it with all these 🙂
  • If the batter is too thick, you will get boondis with tail. So add more water and try.
  • If the batter is too watery then the boondis may fall flat. So add more gram flour and try.
  • Start making ladoos as soon as its warm enough to handle.
  • Do not add cashews, rasins or kalkandu more as it would be difficult while shaping ladoos.
  • Also be careful while adding edible camphor. If you add more, it would be over powering.
  • Reasons for sugar crystallizing and not able to make ladoo :
    a)Sugar syrup not made in medium flame.b)Boondi is too much for the sugar syrup.c)Letting boondi cooldown too much.d)Boondi fried until crispy and not soft.

Boondi ladoo Method

  1. Sieve besan, add cooking soda (sodium bi carbonate), salt, food colour and mix with water in a bowl. The consistency should not be too thick or too thin. Just right enough to get through the holes of the ladle easily.
  2. Heat oil and use a big slotted spoon to make boondis as shown below. You will be needing two big ladles with holes as seen in the picture below(slotted) . One for making boondi and one for draining from oil. Use another deep ladle to spoon the batter. Pour one ladle of batter over the ladle with hole holding it just above the oil and spread it. Make sure to hold the ladle high enough. If its too close, tails will be forming in the boondi.
  3. Wipe the ladle with the karandi as seen below everytime. Fry with constant turning to ensure even cooking and drain once the bubbles ceases, no need to wait until it gets very crispy. Just make sure its cooked. Drain in paper towel. Repeat to finish the batter.

Making sugar syrup:

  1. Then start with the sugar syrup now. In a heavy bottomed vessel, boil sugar with water enough to immerse it. Boil until 2 string consistency.
  2. If you swipe the back of ladle and check between ur thumb and forefinger, there will be two strings forming in-between the fingers.
  3. Or you can keep a small bowl of water and pour a little syrup in it, it will not dissolve and you can move the syrup and gather it. Switch off the stove.
  4. This is tricky, but after one string consistency reaches,this stage comes quickly. Make sure to keep the flame in medium or low to not pass this stage.
  5. You can add a tsp of lemon juice to prevent crystallization. Add the cardamom powder and remove from the flame. Add essence if adding to it. You can add food colour in syrup too.2-boondi-laddu
  6. Add boondi to this. Fry broken cashews, followed by raisins, cloves and add it to the boondi. Do not over mix as it might crystallize. boondhi-laddu
  7. Add edible camphor as shown very less, powdered between ur fingers, add nutmeg if desired. Add kalkandu. Mix well. 4-boondhi-ladoo
  8. When the boondi is warm enough to handle, make laddoos. Do not let the mixture cool down. Please refer the video below to see how I shape the ladoos. I use gloves, but its optional, you can use your bare hands. No need to grease your hands. Just squeeze and press to roll the ladoos, the syrup will ooze out while you roll and it helps in holding the ladoos as it cools down, the syrup solidifies and holds the boondis together to ladooooo 🙂 5-boondhi-ladoo-recipe

Ladoos stays good for a week in shelf. The flavour gets more better from the next day 😉

boondi-laddu-recipe

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Filed Under: INDIAN DIWALI SWEET RECIPES, LADOO RECIPES, SWEETS Tagged With: Diwali recipes, diwali sweets

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Reader Interactions

Comments

  1. AparnaRajeshkumar

    October 24, 2013 at 7:18 am

    kalakitenga ! esp the one u show the ladoo 🙂 too good ! could see how proud u are !

    Reply
  2. Kavitha

    October 24, 2013 at 7:24 am

    Just waiting for this recipe to try for diwali… Looks diff for 1st timers.. Will def give a try…

    Reply
  3. jeyashri suresh

    October 24, 2013 at 7:26 am

    Laddos are my all time fav. Love the addition of kalkandu. Reminds me of Kalyana Ladoo. Nice video and pretty clicks

    Reply
  4. Priya shakthi

    October 24, 2013 at 7:37 am

    WOW LADDO, amazing Raks…. Vattamana Thattu Thattu Neraya Laddoo

    Reply
  5. Veena Theagarajan

    October 24, 2013 at 7:47 am

    wow! perfect shape.. so tempting.. Love it

    Reply
  6. Kaveri Venkatesh

    October 24, 2013 at 7:57 am

    Perfectly made laddoos…looks very tempting!

    Reply
  7. Amruta

    October 24, 2013 at 8:02 am

    thanking you, was waiting for this recipe on your site, definitely going to try it this Diwali

    Reply
  8. vinita

    October 24, 2013 at 8:32 am

    Madam madam made it just now n I gotttttt ittttttt.im so happy n jumping dhinka chika dhinka chika.ur super hit mam so r ur receipessssss.ur blog superhit n im biggest fan of it.never even dreamt dat I can make boondi ladoooooo.ah! Top of da world

    Reply
  9. Priya

    October 24, 2013 at 9:07 am

    Thanks a lot. As promised you have posted the recipe. The ladoos look yummy, I am going to try out the recipe over the weekend. Thanks a ton!

    Reply
  10. Raks anand

    October 24, 2013 at 9:36 am

    I am equally excited as well vinita. Thanks so much for ur feedback:)

    Reply
  11. jayasree raj

    October 24, 2013 at 10:15 am

    perfect ladoo Rak..I loved it very much,I will try tis one for Diwali..one doubt madam,adding cloves in powder form or fully?

    Reply
  12. jayasree raj

    October 24, 2013 at 10:17 am

    perfect ladoo Rak..I loved it very much,I will try tis one for Diwali..one doubt madam,adding cloves in powder form or fully?

    Reply
  13. Priya

    October 24, 2013 at 12:27 pm

    Hello Rak,

    Can you please tell me how much sugar and water proposition needed for making that sugar syrup?

    Reply
  14. prathibha Garre

    October 24, 2013 at 12:35 pm

    Pefectly done Ladoos..looks really tempting Raji..:)

    Reply
  15. Lavi Raj

    October 24, 2013 at 2:30 pm

    Super Tempting Perfect Laddu! liked your video too!

    Reply
  16. Nivedhanams Sowmya

    October 24, 2013 at 3:30 pm

    Picture perfect and delicious laddus!!! very helpful step wise pics and a great video!!

    Reply
  17. Shama Nagarajan

    October 24, 2013 at 4:19 pm

    drooling raji

    Reply
  18. indianspicemagic

    October 24, 2013 at 8:04 pm

    Hi Raks,
    My friend ramya used to as me for recipes and appreciated me on seeing my blog . I told her I m not even a drop a drop in this big ocean what would you say if you see raks kitchen and sharmis passion etc . Now a days she says for perfect measurements in veg recipes she refers raks kitchen and for non veg sharmis passion .

    Reply
  19. indianspicemagic

    October 24, 2013 at 8:24 pm

    I tried your easy tomato chutney many times and visit your web daily . Hats off to your work . Your post on traditional recipes is a easy ref for all of us who stay away from home and wish to learn it . One tough question ! How do you remain slim even after eating all the delicacies prepared by you ?

    Reply
  20. Shreni sudeep

    October 24, 2013 at 10:13 pm

    Thank u so much….Rak…!!! I tried this.. few hours before. It came out really..really..good..once again thanks a lot…

    Reply
  21. R

    October 24, 2013 at 11:17 pm

    they look so festive and delicious!

    Reply
  22. Sathya Priya

    October 24, 2013 at 11:30 pm

    I am a fan of Ladoo.Ladoo looks perfect and very tempting raji.This ladoo reminds me of my mom.Love to have some.

    [email protected]

    Reply
  23. Priti S

    October 25, 2013 at 3:00 am

    Looks just perfect ..love the pics …wish I was staying near you 😉

    Reply
  24. Sowmya Dinavahi

    October 25, 2013 at 3:38 am

    So authentic raks.. I remember having laddu with kalkandu 🙂 Looks perfect … you really are pro in authentic recipes … beautiful clicks too 🙂

    Reply
  25. Raks anand

    October 25, 2013 at 6:53 am

    Thank you very much for taking time to write your instant feedback 🙂

    Reply
  26. Raks anand

    October 25, 2013 at 6:54 am

    Whole cloves fried in ghee along with cashews

    Reply
  27. Raks anand

    October 25, 2013 at 6:57 am

    Priya, water proportion is not that important, it only determines the time taken to get your consistency Anyways, 1 & 1/2 cup for your reference. More water – long time it will take to get consistency, less water – you will get your consistency sooner. But too little will anyways not advice able.

    Reply
  28. Bindu

    October 25, 2013 at 7:30 am

    Absolutely agree with you vinita… Raks Rocks!! amazing blog she has and a superb collection of recipes.. step by step pics really help newbies like us… Love u Raji!! was waiting for ur boondi laddu recipe…. will definitely try it out on Diwali..

    Reply
  29. Shobana Vijay

    October 25, 2013 at 11:18 am

    Super raks Amazing clicks and way of presentation is also good. Lovely sweet for diwali

    Reply
  30. Shreni sudeep

    October 25, 2013 at 1:10 pm

    U TOO….Raks….!

    Reply
  31. Shabitha Karthikeyan

    October 25, 2013 at 4:29 pm

    Perfectly done ! I have never tried making it your looks so good and very tempting !!

    Reply
  32. Subha kumar

    October 25, 2013 at 7:19 pm

    very tempting ladoos. I loved your poondi raji, looks very perfect. Lovely clicks as usual & very nice video as well. thanks for sharing.

    Reply
  33. Priya Suresh

    October 25, 2013 at 10:58 pm

    Even i love with edible camphor,cloves and nutmeg, adding kalakand is my favourite too.

    Reply
  34. Pavithra Lakshminarasimhan

    October 28, 2013 at 9:03 am

    I made it the same way as u said, but boondhi did not absorb the syrup properly so was not able to make shapes and also sugar syrup got crystallized during first batch. Any suggestions?

    Reply
  35. suganya ram

    October 29, 2013 at 7:16 am

    Perfect ladoos Rak's. I'm a biggest fan of ur blog. I like all ur recepies.

    Reply
  36. Raks anand

    October 30, 2013 at 12:52 am

    I think u fried the boondis crips. This should not be crisp so act quickly and once it's cooked remove from oil. And reg crystallization as I mentioned in the post do all the boondis first and lastly prepare sugar syrup and add boondis bully then mix. If you prepare and keep the sugar syrup and keep mixing the boondis it will get crystallized soon. Stirring, I mean after removing from fire, makes sugar syrup crystallize.

    Reply
  37. Raks anand

    October 30, 2013 at 12:54 am

    Still if it's not crystallized too much you can heat it up little bit and act quickly to make laddoos. May be u passed the required stage also….

    Reply
  38. aish

    October 31, 2013 at 2:57 am

    i have question raks, can we add lemon juice so that the syrup does not crytalsize?

    Reply
  39. Raks anand

    October 31, 2013 at 3:04 am

    Yes you can add.

    Reply
  40. aish

    October 31, 2013 at 8:05 am

    thank u

    Reply
  41. aish

    November 2, 2013 at 7:52 am

    raks,i made laddu & it came out good.I am very happy.Thank you for sharing ur tips.Even very small tips were useful!Do you know how many days these laddus will stay good?Do inhave to refrigerate it?

    Reply
  42. SHARMILEE J

    November 7, 2013 at 1:04 am

    Looks great, love the base and clicks too!

    Reply
  43. shamili kannan

    November 18, 2013 at 3:11 pm

    Hi Raks, Thank you for posting this recipe. I tried it yesterday at home. It came out really good. I am really happy. Thank you so much :):)

    Reply
  44. Pravina Parikh

    March 26, 2014 at 3:55 am

    Thanks for posting sweet yummy recipe nice pictures

    Reply
  45. Thilak saravanan

    October 29, 2014 at 10:27 am

    Yesterday tried it and it failed due to syrup crystalized.
    Tried again today correcting yesterday mistakes and came out well.Very happy,finally I could able to do ladoo..most of credit goes to you and your simple recipe. Even guy like me could do these home made sweets.thanks again..keep up the good work 🙂

    Reply
  46. Sowndarya Lakshmi

    May 25, 2015 at 2:16 am

    Hi Raji

    My boondhi was hard but normal round shape. Was it because of overcooking and the besan flour was not fresh one. Please share your thoughts on this.

    Reply
  47. Raks anand

    May 25, 2015 at 2:17 am

    It could be over cooking only Sowndarya

    Reply
  48. Abitha

    November 5, 2015 at 11:28 am

    Want to try this . 1 cup of besan will be around 125 g and sugar will be around 200g . am I correct?
    or can we use a normal cup to measure both besan flour and sugar.

    Reply
  49. Raks anand

    November 5, 2015 at 11:35 am

    You can use normal cup to measure both. My one cup is 240ml

    Reply
  50. varsha s

    October 1, 2016 at 7:19 pm

    If me takin 21/2 cup sugar how much water should I take for sugar syrup ?

    Reply
  51. Raks anand

    October 1, 2016 at 7:26 pm

    1 & 1/2 cups water should be fine.

    Reply
  52. Hemakarthik

    November 6, 2016 at 12:21 am

    Hi Raks,
    Tried these for this diwali… Turned out great.. perfect recipe.. Thank you so much

    Reply
  53. Chakra Yogacenter

    July 18, 2017 at 9:41 am

    Hi
    Is cooking soda a must ? Can we get perfect laddu without it ?

    Reply
  54. Chakra Yogacenter

    July 18, 2017 at 9:41 am

    Is cooking soda must ? Can we get perfect laddu without this ?

    Reply
  55. Raks anand

    July 18, 2017 at 9:48 am

    I have not tried 🙂 Why dont you try a small batch, if it doesnt puffs, add soda later and make.

    Reply
  56. Meena Sak

    October 19, 2017 at 10:17 am

    Hi Raks
    My boondhi got stuck to the bottom of the pan?Why is it so?

    Reply
  57. Raks anand

    October 19, 2017 at 11:04 am

    Oil not hot enough.

    Reply
  58. Meena

    November 8, 2020 at 6:00 pm

    5 stars
    Thank you for the recipe, tips and video. The ladoos came out well. Family enjoyed it. I have been following your recipes for a long time. It turns out well every single time. Fool proof recipes.

    Reply
    • Raks Anand

      November 8, 2020 at 7:33 pm

      Thank you so much for taking time to write your feedback 🙂 So happy to know! Happy Diwali to you all

      Reply
  59. Nanthi

    November 13, 2020 at 2:02 pm

    5 stars
    Hi Raji,
    I made this today . Only half measurement of yours as this is the first time I’m making. It came out so well. I’ll post the pic to your messenger.
    Thank you
    Happy Diwali to everyone !

    Reply
    • Raks Anand

      November 13, 2020 at 3:14 pm

      Wow, thank you so much! Wishing you happy Diwali as well.

      Reply

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I am Raks anand, writer and photographer of this recipe website. My real name is Rajeswari Vijayanand. It has been almost 10+ years of blogging and I thought if you want to know more about me, I should introduce myself to you all… I am also like most of the house wives, who learnt cooking only after marriage... Read More

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