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    Home » Recipes » Sweets

    Boondi ladoo recipe, Boondi Laddu

    Updated on October 20, 2022 by Raks Anand 61 Comments / Jump to Recipe

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

    boondi ladoo recipe

    Boondi laddu is a classic Diwali sweet as well as perfect for special occasions and celebrations, apt for gifting!

    You may also like to check my post on how to make perfect motichoor laddu. If you are looking for spicy version, then check my traditional Kara boondi recipe.

    Jump to:
    • About
    • Ingredients
    • Verdict
    • Top tip
    • My notes
    • Shelf life
    • FAQs
    • Method
    • Recipe card

    About

    Boondi ladoo or laddu is an Indian sweet made with gram flour, sugar and oil or ghee. It is shaped spherical and widely popular across the country.

    Laddu is also popular in other countries like Malaysia, Indonesia, Myanmar etc. (source: Wikipedia)

    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. It's very rare I help my mom in kitchen you see! 😂

    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 laddu recipe

    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. Now I have updated with full video. Go ahead and try yourself, it is not at all difficult. Worst case you can eat it as boondi 😆

    Ingredients

    • Gram flour - split chickpea flour, Besan (Hindi) or kadalai maavu (In Tamil) is main ingredient in this ladoo for flour part. Use laddu besan (coarse) or regular ones which ever you get.
    • Flavoring agents - Which makes ladoo smell divinely like we get in marriages. My mom vouches in adding cardamom, clove atleast and rose water, nutmeg, edible camphor are the secret to take it to another level.
    • Sugar
    • Oil

    Verdict

    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.

    Top tip

    • Sieve besan for best results.
    • Adding yellow food color gives bright ladoo, if not it will be pale. I too did not add so it is pale in color. In the video I tried a pinch of turmeric.
    • 2 string consistency is bit tricky. To keep it simple, after one string consistency, continue for 30 seconds to 1 minute in medium flame.
    • Do not boil more than that as the syrup will get thicker and gets difficult for boondi to get soak and absorb syrup.
    • My ladoo has more sugar ratio and gives dry ladoo. Since the syrup is thicker, this is the measurement my mom makes. She says she even adds double the sugar as besan.
    • If you taste as soon as you make ladoo, it may be too sweet. It tastes balanced next day, trust me!
    • Still if you feel sugar is more you can reduce by ¼ cup in this recipe (so use 2 & ¼ cup sugar)

    Tips for perfect boondi shape:

    • If the batter is too thick, you will get boondis with tail. So add more water and try. (add little by little, say a tbsp)
    • When the batter is too watery then the boondis may fall flat. So add more gram flour and try.
    • If oil is not hot, the boondis form clusters.

    My notes

    Nutmeg and edible camphor is optional. But gives best flavors.

    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 won't hold shape.

    If the boondi gets cold, the sugar blooms and makes it difficult to shape.

    In case Boondi is too much and less sugar syrup, sugar crystalizes fast and makes it difficult to shape.. To troubleshoot this, again make syrup and add to the boondi, warm the mixture slightly and try again.

    Shelf life

    This boondi ladoo stays good for 10 days in room temperature. If you want to store longer, keep refrigerated.

    FAQs

    My Boondi ladoo is not soft, why?

    Probably you fried the boondi little longer than needed. If it turns crisp, then it will be hard.
    Same reason, it won't absorb syrup too and makes difficult for shaping.

    Boondi does not absorb sugar syrup, why?

    Do not let syrup cool down, Once the syrup is ready, you should add the boodi immediately. Do not overcook the boondi crispy.

    Why boondi gets stuck together in oil, falls flat?

    Oil temperature is not enough. Test first by dropping few, it should come up immediately.

    My boondi is not round, it is tear shaped, why?

    The batter is too thick. Add a tablespoon or more water and try again. First test by dropping few using back of a spoon.

    Method

    Prepare batter

    Let's see how to make Boondi ke laddu. Before start making, please sieve the flour and measure.

    water, besan

    1. Firstly, take besan, turmeric/ food colour if adding, salt in a mixing bowl. Then add water little by little as you mix (Tip: I use sauce whisk)

    whisk

    2. Secondly, mix well to get a smooth batter without any lumps. You can see the consistency in the below picture.

    boondi ke laddu batter consistency

    Remember, if the batter is too thick, the shape will be tear shape (tail) and falls flat if too watery. So adjust accordingly. If it forms tail, add little water (1 tablespoon at a time). If falls flat, add flour and try again.

    Frying boondi

    pour batter
    1. Heat enough oil in a broad kadai/ frying pan firstly. Once hot, hold the boondi ladle above oil and pour a big ladle full of batter on it.
    make boondi for ladoo

    2. Using the same ladle, spread around by rubbing the ladle. Just like how we spread dosa over tawa. Do this quickly.

    Tip: Before starting the frying, check if oil is hot enough. Dip back of a spoon in batter and drop the batter in oil. It should rise immediately. The shape also should be round. See Tips & My notes for more.

    fried boondi

    3. Let the bubbles cease. Then stir it for few seconds to ensure even cooking.

    drain from oil

    4. Once the sound reduces, drain from oil. Do not over cook as it might affect texture.

    wipe boondi ladle

    5. Wipe the ladle well before next batch (both top and bottom, using the ladle itself or use a wet piece of cloth)

    fried boondi

    6. Repeat to finish all. Drain over paper towel.

    Make sugar syrup

    sugar syrup

    1. Firstly, take sugar and water in a pan. Heat to bring to boil.

    boiling syrup

    2. Stir to dissolve and let it boil until two string consistency. See below image on how to check the consistency.

    two string consistency for boondi ladoo

    In a plate, drop a little syrup. Wipe it with your forefinger and check between your thumb and forefinger. It will be sticky and two strings forms. Watch video for more understanding.

    A string should form without breaking. This is one string consistency. After that, continue to boil for 1 more minute and you get this stage.

    Do not let it pass the consistency or else sugar syrup won't be absorbed by the boondi.

    Entire process must be done in medium flame especially when it is close reaching the consistency. Add enough water, otherwise the stages pass too soon.

    Mixing

    add

    1. Once the syrup is ready, immediately add fried boondi to it. Do not let it rest/ cool.

    mix

    2. Mix well.

    cashews

    3. Meanwhile, take a small pan and heat ghee. Add cloves, cashews and fry until pale golden in color. After that, add raisin. Fry until bloated.

    edible camphor

    4. Add to the boondi mixture. Also add other flavoring ingredients like nutmeg, cardamom, rose water and edible camphor.

    boondi laddu mixture

    5. Mix well and let it cool.

    cooled mixture

    6. You will see the mixture gets thick/ drier, that's when you should start shaping ladoo.

    Shape boondi ke laddu

    shaping

    7. When warm to handle, take a small portion of the mixture in your hand.

    shape boondi ke laddu

    8. Start shaping in a squeezing way.

    boondi ladoo

    9. Depending on how soft the mixture is or how much syrup is there, the pressure you apply may vary.

    boondi laddu

    10. Repeat to finish. As it cools, becomes drier. This is how mine looked next day.


    Old Video on how to shape the ladoo : https://youtu.be/V0-JblWpO9s

    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 in shape. As it cools down, the syrup solidifies becomes dry (old steps image)
    5-boondhi-ladoo-recipe

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

    boondi ladoo recipe

    Recipe card

    Boondi ladoo recipe
    Print Pin
    4.91 from 10 votes

    Boondi ladoo recipe

    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 minutes
    Cook Time 25 minutes minutes
    Servings 30

    Equipments (Amazon Affiliate links)

    • Boondi ladle
    Cup measurements

    Ingredients

    • 1 & ½ cup Gram flour Besan / Kadalai maavu
    • 1 pinch Cooking soda
    • 2 & ½ cup Sugar You can reduce upto 2 & ¼ cups for this recipe
    • 5 Cardamom
    • 5 Cloves
    • 1 small pinch Edible camphor optional
    • 3 drops Rose essence or use 1 teaspoon pure rose water/ panneer
    • 1 pinch Nutmeg powder optional
    • 1 pinch Salt
    • 1 Pinch Yellow food colour optional
    • 10 Cashew nuts
    • 15 Raisin
    • 15 Sugar candy kalkandu
    Prevent your screen from going dark

    Instructions

    Make batter

    • Sieve besan firstly. 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.

    Frying boondi

    • Heat oil and use a big ladle with holes to make boondi 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. In addition, 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 every time.
    • 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.

    Make sugar syrup

    • Then start with the sugar syrup now.
    • In a heavy bottomed vessel, boil sugar with water enough to immerse it.
    • Boil until 1 string consistency. If you swipe the back of ladle and check between ur thumb and forefinger, there will be a string forming in-between the fingers.
    • After that, continue heating in medium flame for 30 seconds to 1 minute. Switch off the stove. This is tricky, but after one string consistency reaches, this stage comes quickly where two string forms. Make sure to keep the flame in medium or low to not pass this stage.
    • Remove from the flame.

    Make boondi ladoo

    • Add fried boondi to this and mix well. Keep aside.
    • Meanwhile, fry broken cashews, followed by raisins, cloves and add it to the boondi.
    • In goes edible camphor, cardmaom, nutmeg if adding, sugar candy (kalkandu) and 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. If you want you can grease with ghee.
    • Shape to ladoos, firmly make balls and smoothen the surface as you shape.
    • As it cools, sugar will bloom and ladoo will become dry.
    • The ladoo becomes best tasting and flavorful form next day (well balanced taste).

    Video

    Notes

    • Syrup must be hot and while you add boondi. 
    • Hold the ladle up from oil well, otherwise you will get tails in the boondi.
    • 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 in the boondi ladoo.
    YoutubeDo you like short videos? Subscribe now!
    InstagramMention @rakskitchen or tag #rakskitchen if you have tried this recipe.

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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.

      Priya@MyKitchenOdyssey

      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 02, 2013 at 7:52 am

      5 stars
      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 07, 2013 at 1:04 am

      Looks great, love the base and clicks too!

      Reply
    43. shamili kannan

      November 18, 2013 at 3:11 pm

      5 stars
      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

      5 stars
      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 05, 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 05, 2015 at 11:35 am

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

      Reply
    50. varsha s

      October 01, 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 01, 2016 at 7:26 pm

      1 & 1/2 cups water should be fine.

      Reply
    52. Hemakarthik

      November 06, 2016 at 12:21 am

      5 stars
      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 08, 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 08, 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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    Hi, I'm Rajeswari Vijayanand! I am the person behind Rakskitchen, sharing recipes with pictures & videos.

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