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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.
Prep Time25 mins
Cook Time25 mins
Course: Sweets
Cuisine: Indian
Servings: 30


  • Boondi ladle


  • 1 & ½ cup Besan/ Kadalai maavu / bengal gram dal flour
  • 1 pinch Sodium bi carbonate
  • 2 & ½ 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


  • 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 :)



  • 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.