Boondi Ladoo is a popular traditional Indian sweet made using gram flour, sugar and ghee. The ladoos are made with very small sized boondi that has been soaked in sugar syrup. This sugar infused boondi are formed into Ladoo (balls). One of the tasty and easy to make traditional sweet for any festival or important events
Boondi Ladoo is my favorite sweet. Very common sweet in any Indian home. It is one of the important sweet dish for Diwali festival and other auspicious occasions like marriages. Very simple to make and very delicious. It is a very popular dish among kids too because of Chota Bheem :-). We can very quickly make this recipe with simple ingredients that is available at any kitchen. For marriages or other auspicious events Ladoo is the main Seer Bakshanam.
Check the consistency of the dough : Add a drop of batter to a hot oil. The boondi should be in round shape. If the boondi is flat then the batter is thin. If you get a boondi with tail ends then the batter is thick. If the batter is thin, add a teaspoon of gram flour, mix well and check it again. If the batter is thick, a teaspoon of water to adjust the consistency and try again. Try this adjustments till you get a round shaped boondi
Gently pour the batter : When adding the batter to the slotted ladle, let the batter drip by itself in to the hot oil. Don’t need to shake the ladle. If shake harder then we will get the boondi with the tail ends. If required gently tap the ladle for the batter to drop. Also keep the ladle close to the frying pan. If the batter falls from higher distance, then we may not get perfectly round boondi
Cook it in Medium Flame : Once the oil is hot bring it to the medium flame and cook the boondi in medium flame.
Do not make Boondhi crispy : Unlike Karaboondi we don’t need to fry the boondhi till its crispy. We need soft boondhi’s, so that it absorbs sugar syrup
Consistency of the sugar syrup : We just need soft ball consistency (refer below the instruction to get soft ball consistency) of the sugar syrup. If sugar syrup is cooked more then we will end up getting very hard laddu’s. Soft ball consistency will help to get softer laddu which melts in our mouth.
Add the hot boondhi immediately in the sugar syrup.
Clean Slotter Ladle: After every use, wipe off the remaining batter from the ladle. It is much better to wash and wipe the slotted ladle after every batch.
Boondi Ladoo is a popular traditional Indian sweet made using gram flour, sugar and ghee. The ladoos are made with very small sized boondi that has been soaked in sugar syrup. This sugar infused boondi are formed into Ladoo (balls). One of the tasty and easy to make traditional sweet for any festival or important events
Heat a pan with 1 1/2 cup of water. Add sugar to the pan and keep in medium-high flame and stir continuously.
When the sugar dissolves completely, stir the syrup in low flame till it forms a soft ball consistency. You can test the syrup consistency by adding a teaspoon of syrup to a bowl of water and if you are able to roll like a soft ball, then the consistency is reached.
Now add kesari powder, cardamom powder to the syrup and stir well. Switch off the flame
Method for making Boondi
Mix the gram flour, rice flour and sieve it in a strainer to avoid lumps. Add salt and cooking soda to the flour. Give a good mix.
Add water little by little and mix the flour well to make a batter. The batter should be little thin in consistency than bajji batter.
Heat a pan, add oil/ghee and keep it in medium flame till it is hot. Drop a single drop of gram flour batter into the oil and see if it comes up immediately in the oil. This is the correct heat to prepare bhoondi. Take 1 ladle of gram flour batter and hold the bhoondi ladle above the oil. Pour the gram flour batter and gently tap the boondi ladle so that the flour batter drops evenly in the oil.
Fry the boondhi till they are 3/4th fried. We don’t need to fry them till they are crispy.
Mix Boondi and Sugar Syrup
Add it to the sugar syrup immediately. The sugar syrup should be warm when you add the boondhi to the syrup. Do no bring the syrup again to boil. Just warm it up. Repeat the same for remaining gram flour batter and add the boondhi to the sugar syrup. In another pan, heat ghee and roast the broken cashews, raisins and cloves till the cashews turn lightly golden brown.
Add these roasted nuts to the boondhi syrup and give it a good mix. Mix the bhoondi well in sugar syrup and let it be in sugar syrup for 10 mins so that the bhoondi’s are soaked well in the sugar syrup. Take the bhoondi in a plate and allow it to become little warm so that we can take it in hand and press it to make small balls of laddu.
Once the bhoondi becomes little warm, take 1 handfull of bhoondi and press it well to make it to medium sized laddu’s. Repeat the same for remaining bhoondi
The delicious laddu is ready to serve.
Video
Nutritional Info
Nutrition Facts
Boondi Ladoo Recipe | Boondi Laddu
Amount Per Serving (1 pieces)
Calories 320Calories from Fat 126
% Daily Value*
Fat 14g22%
Cholesterol 5mg2%
Sodium 15mg1%
Carbohydrates 26.6g9%
Sugar 26.6g30%
Protein 1.2g2%
* Percent Daily Values are based on a 2000 calorie diet.
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Method to make Boondi Ladoo with step by step pictures
Method to prepare Sugar Syrup
Heat a pan with 1 1/2 cup of water. Add sugar to the pan and keep in medium-high flame and stir continuously.
When the sugar dissolves completely, stir the syrup in low flame till it forms a soft ball consistency. You can test the syrup consistency by adding a teaspoon of syrup to a bowl of water and if you are able to roll like a soft ball, then the consistency is reached.
Now add kesari powder, cardamom powder to the syrup and stir well. Switch off the flame
Method for making Ladoo:
Mix the gram flour, rice flour and sieve it in a strainer to avoid lumps. Add salt and cooking soda to the flour. Give a good mix.
Add water little by little and mix the flour well to make a batter. The batter should be little thin in consistency than bajji batter. Heat a pan, add oil/ghee and keep it in medium flame till it is hot. Drop a single drop of gram flour batter into the oil and see if it comes up immediately in the oil. This is the correct heat to prepare bhoondi. Take 1 ladle of gram flour batter and hold the bhoondi ladle above the oil. Pour the gram flour batter and gently tap the boondi ladle so that the flour batter drops evenly in the oil.
Fry the boondhi till they are 3/4th fried. We don’t need to fry them till they are crispy.
Add it to the sugar syrup immediately. The sugar syrup should be warm when you add the boondhi to the syrup. Do no bring the syrup again to boil. Just warm it up. Repeat the same for remaining gram flour batter and add the boondhi to the sugar syrup. In another pan, heat ghee and roast the broken cashews, raisins and cloves till the cashews turn lightly golden brown.
Add these roasted nuts to the boondhi syrup and give it a good mix. Mix the bhoondi well in sugar syrup and let it be in sugar syrup for 10 mins so that the bhoondi’s are soaked well in the sugar syrup. Take the bhoondi in a plate and allow it to become little warm so that we can take it in hand and press it to make small balls of lad00. Once the bhoondi becomes little warm, take 1 handfull of bhoondi and press it well to make it to medium sized laddu’s. Repeat the same for remaining bhoondi
Hi Ma'am.. i want to try this laddoo as i believe its very difficult. i wanted to know is there a way we know how much boondi to add to the sugar syrup made out of the above quantity? I am told boondi should be in excess of the syrup?
Hi Lakshmi, as far i know, the main difference between both is mothichoor laddu and boondhi laddu is the holes in the spatula. also some people add little orange essence and saffon color in mothichoor laddu.
I tried making boondi ladoo today and got the some boondhi hard to chew. Please let me know what could be the reason. Is it because of overcooking ? Few were crispy too .. You suggestion would be great for me to improvise further .Thank u
Mami your recipes are excellent. I prepared boondhi lady just the way you instructed. But it is taking a lot of time to make laddu.i allowed it to cool for more than 2 hours…but it's still watery…please suggest a solution
It might be because of sugar syrup consistency. If it is just before the soft ball consistency, sometimes the boondi will not get incorporated with the syrup. We can add little corn flour or maida or even milk powder a little to the mixture and try make the laddos
Thank you for the easy recepie. The laddus came out well. But the sugar crystallises again once the syrup cools down. This gives a coarse texture to the laddus while eating. It's not smooth. How to avoid this?
Hi Maam,
1st time when I made Motichoor laddu. It came out very well soft. This time i tried it, but boondi’s have struck in kadai. dont know what went wrong. I dint had soda or rice flour. Though i tried making laddu. my matichoor laddu is so hard. my kids dint like it. felt very sad.
Sorry to hear Jothi. Adding soda makes the boondi expand and has vacuum inside and makes the boondi soft and not so crunchy and also we don’t need to fry boondi too long for ladoo. Finally the consistency of sugar syrup. If the sugar syrup has become crystallized then the ladoo will become hard. We can add 1 tablespoon of lemon juice to avoid the crystallization. I would suggest you to try once more and i’m sure you will surely get yummy ladoos next time.
hello I tried your recipe for ladoo.must say this is my 1st time.the boondi cane out perfect and so did sugar syrup.but after a while when syrup got to cool down,I tried to heat it up like you mentioned.while making the ladoo i felt it had a sugar crystal coat( pootu poidthu).can you suggest how i can avoid this
I love the boondhi laddu the way you have prepared it, I would like to taste the at my house. but unable to make it in my home, I have suggested LadduExpress by my friend it’s also very tasty. Thanks bro.
Wow ! Marvelous
Hi Ma'am.. i want to try this laddoo as i believe its very difficult. i wanted to know is there a way we know how much boondi to add to the sugar syrup made out of the above quantity? I am told boondi should be in excess of the syrup?
Can you please tell me the basic difference between the recipe of South Indian Boondhi Laddu & North Indian Mothichoor Laddu?
Hi Lakshmi, as far i know, the main difference between both is mothichoor laddu and boondhi laddu is the holes in the spatula. also some people add little orange essence and saffon color in mothichoor laddu.
Thank you mami
Wow I try it now thank u mam
Hello Aunty,
I tried making boondi ladoo today and got the some boondhi hard to chew. Please let me know what could be the reason. Is it because of overcooking ? Few were crispy too .. You suggestion would be great for me to improvise further
.Thank u
Mami your recipes are excellent. I prepared boondhi lady just the way you instructed. But it is taking a lot of time to make laddu.i allowed it to cool for more than 2 hours…but it's still watery…please suggest a solution
It might be because of sugar syrup consistency. If it is just before the soft ball consistency, sometimes the boondi will not get incorporated with the syrup. We can add little corn flour or maida or even milk powder a little to the mixture and try make the laddos
Thank you Mami….the result was good. Ended up having yummy laddus.
Thank you for the easy recepie. The laddus came out well. But the sugar crystallises again once the syrup cools down. This gives a coarse texture to the laddus while eating. It's not smooth. How to avoid this?
Glad to hear. We can add a tablespoon of lemon juice to sugar syrup to avoid the crystallization
Hi Maam,
1st time when I made Motichoor laddu. It came out very well soft. This time i tried it, but boondi’s have struck in kadai. dont know what went wrong. I dint had soda or rice flour. Though i tried making laddu. my matichoor laddu is so hard. my kids dint like it. felt very sad.
Sorry to hear Jothi. Adding soda makes the boondi expand and has vacuum inside and makes the boondi soft and not so crunchy and also we don’t need to fry boondi too long for ladoo. Finally the consistency of sugar syrup. If the sugar syrup has become crystallized then the ladoo will become hard. We can add 1 tablespoon of lemon juice to avoid the crystallization. I would suggest you to try once more and i’m sure you will surely get yummy ladoos next time.
hello I tried your recipe for ladoo.must say this is my 1st time.the boondi cane out perfect and so did sugar syrup.but after a while when syrup got to cool down,I tried to heat it up like you mentioned.while making the ladoo i felt it had a sugar crystal coat( pootu poidthu).can you suggest how i can avoid this
Glad the laddo has turned out good. We can add little lemon juice around a tablespoon to avoid the crystallization of the sugar
Thank you for the easy recipe. Laddu came out well. I tried for the 1st time and I m happy that laddus are yummy
So happy to hear. Thanks
I love the boondhi laddu the way you have prepared it, I would like to taste the at my house. but unable to make it in my home, I have suggested LadduExpress by my friend it’s also very tasty. Thanks bro.