Boondi Ladoo is a traditional sweet made for Diwali and other festivals or special occasions. Step by step pictures post.
Boondi ladoo 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.
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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.
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.
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)
- 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 wont hold shape.
If the boondi gets cold, the sugar blooms and makes it difficult to shape.
If Boondi is too much and less sugar syrup, sugar crystalizes fast and makes it difficult to shape.. To trouble shoot this, again make syrup and add to the boondi, warm the mixture slightly and try again.
Shelf life
Boondi ladoo stays good for 10 days in room temperature. If you want to store longer, keep refrigerated.
Related posts
Check out more besan recipes
Recipe card
Boondi ladoo recipe
Equipments (Amazon Affiliate links)
- Boondi ladle
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
Instructions
- 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.
- 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.
- 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.
- Add fried boondi to this and mix well. Keep aside.
- Mean while, 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
- 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.
How to make boondi ladoo
- 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 both sides 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.
Making sugar syrup
- 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.
- Add boondi to this. Fry broken cashews, followed by raisins, cloves and add it to the boondi. Add cardamom, nutmeg... Do not over mix as it might crystallize.
- Add edible camphor as shown very less, powdered between your fingers. In goes 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.
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.
Ladoos stays good for a week in shelf. The flavour gets more better from the next day 😉
AparnaRajeshkumar
kalakitenga ! esp the one u show the ladoo 🙂 too good ! could see how proud u are !
Kavitha
Just waiting for this recipe to try for diwali... Looks diff for 1st timers.. Will def give a try...
jeyashri suresh
Laddos are my all time fav. Love the addition of kalkandu. Reminds me of Kalyana Ladoo. Nice video and pretty clicks
Priya shakthi
WOW LADDO, amazing Raks.... Vattamana Thattu Thattu Neraya Laddoo
Veena Theagarajan
wow! perfect shape.. so tempting.. Love it
Kaveri Venkatesh
Perfectly made laddoos...looks very tempting!
Amruta
thanking you, was waiting for this recipe on your site, definitely going to try it this Diwali
vinita
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
Priya
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!
Raks anand
I am equally excited as well vinita. Thanks so much for ur feedback:)
jayasree raj
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?
jayasree raj
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?
Priya
Hello Rak,
Can you please tell me how much sugar and water proposition needed for making that sugar syrup?
prathibha Garre
Pefectly done Ladoos..looks really tempting Raji..:)
Lavi Raj
Super Tempting Perfect Laddu! liked your video too!
Nivedhanams Sowmya
Picture perfect and delicious laddus!!! very helpful step wise pics and a great video!!
Shama Nagarajan
drooling raji
indianspicemagic
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 .
indianspicemagic
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 ?
Shreni sudeep
Thank u so much....Rak...!!! I tried this.. few hours before. It came out really..really..good..once again thanks a lot...
R
they look so festive and delicious!
Sathya Priya
I am a fan of Ladoo.Ladoo looks perfect and very tempting raji.This ladoo reminds me of my mom.Love to have some.
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Priti S
Looks just perfect ..love the pics ...wish I was staying near you 😉
Sowmya Dinavahi
So authentic raks.. I remember having laddu with kalkandu 🙂 Looks perfect ... you really are pro in authentic recipes ... beautiful clicks too 🙂
Raks anand
Thank you very much for taking time to write your instant feedback 🙂
Raks anand
Whole cloves fried in ghee along with cashews
Raks anand
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.
Bindu
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..
Shobana Vijay
Super raks Amazing clicks and way of presentation is also good. Lovely sweet for diwali
Shreni sudeep
U TOO....Raks....!
Shabitha Karthikeyan
Perfectly done ! I have never tried making it your looks so good and very tempting !!
Subha kumar
very tempting ladoos. I loved your poondi raji, looks very perfect. Lovely clicks as usual & very nice video as well. thanks for sharing.
Priya Suresh
Even i love with edible camphor,cloves and nutmeg, adding kalakand is my favourite too.
Pavithra Lakshminarasimhan
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?
suganya ram
Perfect ladoos Rak's. I'm a biggest fan of ur blog. I like all ur recepies.
Raks anand
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.
Raks anand
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....
aish
i have question raks, can we add lemon juice so that the syrup does not crytalsize?
Raks anand
Yes you can add.
aish
thank u
aish
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?
SHARMILEE J
Looks great, love the base and clicks too!
shamili kannan
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 :):)
Pravina Parikh
Thanks for posting sweet yummy recipe nice pictures
Thilak saravanan
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 🙂
Sowndarya Lakshmi
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.
Raks anand
It could be over cooking only Sowndarya
Abitha
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.
Raks anand
You can use normal cup to measure both. My one cup is 240ml
varsha s
If me takin 21/2 cup sugar how much water should I take for sugar syrup ?
Raks anand
1 & 1/2 cups water should be fine.
Hemakarthik
Hi Raks,
Tried these for this diwali... Turned out great.. perfect recipe.. Thank you so much
Chakra Yogacenter
Hi
Is cooking soda a must ? Can we get perfect laddu without it ?
Chakra Yogacenter
Is cooking soda must ? Can we get perfect laddu without this ?
Raks anand
I have not tried 🙂 Why dont you try a small batch, if it doesnt puffs, add soda later and make.
Meena Sak
Hi Raks
My boondhi got stuck to the bottom of the pan?Why is it so?
Raks anand
Oil not hot enough.
Meena
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.
Raks Anand
Thank you so much for taking time to write your feedback 🙂 So happy to know! Happy Diwali to you all
Nanthi
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 !
Raks Anand
Wow, thank you so much! Wishing you happy Diwali as well.