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September 30, 2014

Homemade Boondi Laddu Recipes|How to make boondi ladoo

LadduHomemade Boondi Laddu Recipes is a Rajasthani snack food made from sweetened fried chickpea flour. Boondi ke Ladoo is a standard Indian sweet (also called a Motichoor Laddoo) is served in any special occasion in India.The difference between motichur and boondi laddus is that the boondis in the boondi laddus are larger and are fried till they are slightly brown in colour. Motichur laddus however are made with very small sized boondi, almost like little rice pearls and they are not fried till they darken.


  • Bengal gram flour ( besan or kadalai mavu) – 4 cups
  • Refined sugar – 600 grams or 31/2 cups
  • Water – 2 cups
  • Rice flour(raw rice) – 2 1/4 teaspoon
  • Soda bi-carb( cooking soda) – 1/2 teaspoon
  • Cardamom – 8
  • Clove – 7
  • Cashew nuts – 50 grams
  • Raisins – 40 grams
  • Sugar Candy (kalkandu) – 15 to 20
  • Ghee – 100 grams
  • Refined Oil – 11/2 ltr (or as required)
  • Perforated  ”boondhi” ladle, for frying the boondhi.


  • Mix the Bengal gram flour with rice flour and soda bicarb and add some water to make batter.(consistency should be like dosa batter)
  • Take a thick-bottomed vessel and add both sugar and water(2cups).
  • Take a thick-bottomed vessel and add both sugar and water.
  • Heat on medium flame to make sugar syrup.
  • Keep stirring in between till you reach a certain consistency, which can be tested by taking some syrup between your thumb and index finger and spreading the fingers out.
  • If the syrup is sticky and extends like a thread between the two fingers, means your syrup is ready. Set this aside.
  • Powder the cardamom.
  • Heat oil in a frying pan.(keep the flame high).
  • When the oil is very hot, take a big spoon of flour batter.
  • Place the ”bhoondhi” ladle over the hot oil, pour one spoonful of batter into the bhoondhi ladle and press down.
  • Small balls of the dhal batter will drop into the oil.
  • Once they are cooked, remove with another spoon, draining the excess oil.(Do not over fry the boondis)
  • Let the fried batter balls (Boondhi) soak in the sugar syrup.
  • Do the same with the rest of the batter. Using a big heavy spoon, pound the cooked mixture to a pulp.
  • Fry the raisins and cashew in ghee and add to the pulp with the remaining ghee.
  • Now you can add the powdered cardamom, sugar candy and the whole cloves, and make round laddus, pressing the pulp into spheres using your hands.


  • Ensure that the  sugar syrup you make should be the right thread-like consistency.
  • Adding colors and other ingredients like edible camphor, saffron or  ”diamond kalkandu”(sugar crystals) is optional.


A self-proclaimed Champion Cook, who gets the confidence from the love and praises showered upon me by my family consisting of a Cute little Daughter and a husband who loves the Internet more than me (LoL..) and who incidentally happens to be the man behind the technical aspects of this blog. I love working from home and the benefits that come from it and that is why I started this blog where I document all my adventures with cooking. Follow me on my journey..

Puja Darshan

  • Those look so good! I have never tried any Indian food so I am pleased that I have found your site! I will be browsing now!

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