desserts, indian sweets / May 15, 2016

Boondi ke Ladoo | Indian Sweets

12243216_978036052259150_5330173755493027269_nBoondi Ke Ladoo | Indian Sweets

Ladoos are sweet balls made using chickpea flour, these are used on almost all festive occasions in India. Boondi ladoos holds a very special place among the Indian Sweets.

Boondi means small size drops, and Ladoos are small lemon size sweet balls made using Boondi (small pearl drops made by deep-frying chickpea flour & later combined together in sugar syrup). In India Ladoos holds a very special place among the Indian Sweets. Ladoos are used on almost all festive occasions by many of us, mainly in Puja’s or Prayers. They surely hold a very high significance as per me in all religious prayers among the Hindu’s. Also if you do not wish to make Ladoos, these boondis( dipped in sugar syrup after deep-frying of course) can be used for prasad or you can simply enjoying eating these as it is, these sugar syrup drops taste yum too.


Boondi Ladoos – Indian Sweets
Prep Time
Cook Time
Total Time
  • Besan (chickpea flour) – 1 cup + 2 tablespoons
  • Water to make the batter – 2 tablespoon approx. ( it should not be too thin or thick, but should have a flowing consistency – pl adjust accordingly)
  • Sugar – 1 cup
  • Water for sugar syrup – 1 cup
  • Kesar – few for the sugar syrup
  • Cardamom powder – ¼ teaspoon
  • Food Colour – Orange and Green
  • Oil for deep-frying the Boondi
For the Besan Batter
  1. Take a big bowl and mix besan with water, add little by little the water and ensure no lumps are formed into the besan batter.
  2. Keep stirring continuously to make a smooth batter.
  3. Now take 2 separate small bowls and make similar batter from besan with just 1 tablespoon besan in each small bowl and add a pinch of orange and green colour to form two different color mixture. (We are doing this step to make coloured boondi’s for the ladoos, which we will add to the main boondis later).
  4. For the Sugar Syrup – Take a thick bottom pan and add water and sugar to it and heat this on medium to low flame to form one thread consistency sugar syrup. Keep stirring in-between and add in Kesar to this liquid. This process of making sugar syrup will take approximately 15 minutes.
  5. Now take a kadai and heat the oil in it for frying the boondis.
For Deep Frying the Boondi’s
  1. Take the besan batter and pour it over a sieve with round holes and tap it gently with a spoon so that small balls of besan fall into the oil.
  2. Keep the sieve low and not too high above the kadai else perfect balls won’t be formed.
  3. Keep repeating this process till all your besan is used.
  4. Same process you need to do for the colour boondis.
  5. Now pour the boondis into the sugar syrup and mix well.
  6. Add in the cardamom powder to the fried boondis mixture and stir well.
  7. Let it cool only for few seconds.
For making the Ladoos
  1. Wet your palms nicely and start making the ladoos by pressing one or two tablespoon boondi in your palms to form a ball. The mixture needs to be still hot and if it cools the balls won’t be formed.
  2. Keep using the water by wetting your palms nicely to form the ladoos.
  3. Once you are done making all the ladoos, take one ladoo each again and press again to reshape them to form a perfect ball, repeat this process for all the ladoos.
For extra shine to your ladoos, apply ghee on your palms and reshape your ladoos the final time. Wet your palms each time you form the ladoos. Sugar Syrup should be of one thread consistency or one step before that. As soon as you deep fry the boondis keep pouring them into the sugar syrup, stir well and then form the ladoos. If you wish to avoid using the coloured boondi’s, go ahead with just the natural besan coloured boondi’s. I wanted my boondi’s to look colorful and bright hence I used few drops of food colour for making very less coloured boondi’s. If you wont wet your palms each time you make a ladoo, it will be real tough for you to bind the boondi’s to ladoos.

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