Boondi Ladoo-Boondi Laddu
Prep Time : 20 mins
Yields: 47 Laddus
Recipe Category: Indian Sweet-Diwali Recipes
Recipe Cuisine: South Indian
Kadalai mavu /Bengal gram flour – 1/2 kg (500 grams)
Rice flour – 1/4 cup
Cooking soda – 1/4 tsp and a pinch
Lemon Yellow food color – a pinch
Ghee – 1 1/2 tbsp
For the sugar syrup
Sugar – 3/4 kg ( 750 grams )
Water – 2 cups
Milk – 1/4 cup to remove impurities from sugar
Cardamom powder – 1/4 tsp
Pachai karpuram/Edible camphor- a generous pinch
Cashew nuts -25 grams (break it )
Raisins -50 grams
Cloves – 5-6
How to find one string consistency?
For Making boondi
Making of laddu/ladoo
Enjoy your Diwali by making these yummy laddus and also parcel it beautifully and gift to your near and dear ones.
If you have any doubts regarding this recipe, do leave a comment in the comment section, I will happily answer your queries as I am just a click away!
Find more Diwali recipes both sweets and snacks in the link below
Meet you all with more interesting Diwali recipes, stay tuned! until then it is bye from Padhu!
Wow……The platter is worth grabbing…….Great recipe & the ladoos look perfect.
wow u have made it look really simple. this post encourages me to try my fav ladoos at home for sure 🙂 they look totally delicious.
Boondi laddo looks delicious.
Looks awesome. Nice clicks.
Perfectly shaped mouth-watering laddoos my dear..can I come over to taste them???
looks perfect and very tempting dear 🙂
Woww they looks super prefect, well prepared..
Anjali Bapna Shukla
I'm a big time fan of boondi laddoos but could never try my hands on this; thanks a ton and a ton for sharing this recipe. 🙂
They look perfect for sure.
Hi there- I have always struggled in the final step of rolling them into ladoos
,probably because I did not blend a portion as you have instructed – let me follow your step by step method and better get it perfect this time for diwali- advance diwali greeting to you enlightening us with new and old mouth watering recipes.
Laddu looks super good…
Nice. Recipe and wonderful presentation
SavithaRaj's Spice Land
Nice one…and looks perfect..
looks perfect…well presented do..thanks for sharing
I followed your steps and the ladoo came out very well. Thanks a lot.
I have one question. I made sugar syrup with string consistency. But it turned out hard when i stopped boiling it. Is that the correct way? Or Should I try by adding more water? Advice pls..
Nice to know that the laddus came out well .Once you get one string consistency, you should switch off the flame and add the boondis. You must do both simultaneously.Do not add more water .You can add 1-2 tbsp of ghee in the end to make balls or laddus.Thank you for visiting padhuskitchen
These looks just perfect. Thanks for the tip of grinding the boondis. I loved it.
suppose the boondi's becomes crispy by chance, what to do? because once i tried to make it and became flop. My MIL used to make it very nicely but did not pay much attention to it as i found it is a tedious process. still i tried once or twice and could not succeed. can you guide me in such case what to do? the right consistency of the boondi could not make it.
My brother's 25th wedding anniversary is on 21st August and would like to make "KUTTY" out of this. your early reply will be highly appreciated.
If the boondi becomes crisp, you cannot do anything but use it as kara boondi.You should not fry the boondi too much as you do for kara boondi. You should find the right consistency of the boondi only by tasting it and by practice.This recipe is for 47 laddus. You can half the recipe and try it.Good luck!
I made it with 100 gms kadalamavu and came out well. thanks once again.
I fried the grambu and powdered it and mixed it along with cardamom powder. my mil usedto say that people will throw the grambu if we put it whole, if powder it and mix, it willgo in their stomach.
wow laddus look awesome n the way u teach to make it step by step is very simple this time m going to make it for Diwali.
thanks a lot for this recipe.
Yummy! I will try this for Diwali. My queries are:
1: Since the sugar syrup is most important part
in making laddu, can u please tell me how
long should I boil the syrup exactly. When
exactly should I add cardamom powder and
2: Shall I add a pinch of Saffron, to get that
delicious color in laddu, instead of lemon
yellow food color?
3: Can I avoid cloves and raisins. I hate
cloves in sweets as it always dominates the
4: Why cooking soda is required?
I cannot tell you the exact time but you have to boil the sugar syrup until it reaches 1 string consistency.I have written clearly as to what is 1 string consistency. Add cardamom powder to the sugar syrup after it is done or in the beginning.
You can add lemon yellow color
You can avoid cloves and raisins if you do not like it.It is all up to you. There are no hard and fast rules.
Cooking soda is added to give the boondi softness.
Thanks Padu for this wonderful recipe!!!! My 4.5 y/o daughter was craving for boondi laadus after watching English vinglish on Monday…and I decided to use ur recipe….I just halved the ingredients as I wanted to do it on trial basis first time…and they have turned out to be outstanding, I didn't have yellow colour but I added saffron and saffron colour too…not just my daughter but even my friends from FB want more!!! Is there any way I could share my laadu pics with u….BTW, my daughter's nick name is Laadu !!
I feel so happy to hear this .Send the picture to me at [email protected] I might post it on Padhuskitchen FBpage
hi..my boondi was getting stuck to each other when i was putting in oil.. what can be done to avoid it?
This happens when you add more water to the boondi batter.So next time try to reduce the water you add.
ladoos are tempting
When you say about cup measurement for milk,water and rice flour,wat size should be the cup? too much of rice flour and water may spoil the ladoo.
And I heard adding 2 drops of lemon in the syrup will keep stable the string consistency and avoids syrup going hard.Is that true?
I have tried badusha,Wheat halwa and it was so good.Your measurements are accurate and helped me a lot.Pls reply me asap and I have planned to do laddoo today.:-)
I use measuring cups and spoons for all cup and spoon measurements in this blog.Refer
Measuring Cups and Spoons
You will get this in all shops which sells baking supplies and in big departmental stores.
I have not tried adding lemon juice to the sugar syrup.
My laddoos came out very well.I am so excited:-))
Thanks a lot.will send you the ladoo photos soon.
Happy New Year..
I tried laddoo again for new year.Some boondis in the ladoos was bit hard to munch.Overall ladoo was taste, but I am bit upset with those hard boondis.wat could be the reason?If its Overcooked, boondi shld go crispy rt,Y hard? Pls reply.
Happy New year to you Uma
First kindly read the recipe 2-3 times before trying it.I have written it clearly that you should not fry the boodis till crisp.You have over cooked the boondis. This recipe has been tried by many with success. I have even posted the pictures they send in Padhuskitchen facebook page
just tried ladoos and it came very well.. but my ladoo tastes lil crunchy, guess it ll be ok after some time… otherwise shape, taste is good.. thanks for sharing.. will send a photo of tht too..
just made ladoos and it came really gud.. thanks for sharing.. will share a photo of tht.
I have a question. How many US cups exactly is in 500grams of gram flour? Some says its exactly 2 cups and some say its 2&3/4 cups which is a huge difference. So I am really confused right now and I don't want to ruin the recipe. I would really appreciate if can please tell me the exact measurement of gram flour and sugar in cups ASAP because I am dying to make these laddus.
Thank you so much for your time!
i've tried it…n my housemates like it….thanks for sharing…^_^
Thank you so much for posting this. They came out very well.Thank you ! God Bless you 🙂
Thank you for sharing this recipe. They came out really good – The tip to crush boondhi worked really well they came out like temple ladoos. Thanks again !
could u tell me the reason u add rice flour?
tq for the easy to follow step by step pictures. i love laddus. i'll be making this once I can get together the ingredients. Tq gain
thanx a ton for the recipe Padma… i tried them.. Came out well..
How to avoid crystallization of sugar in ladoo?
Sasi Rajesh – If the sugar syrup is not prepared properly, it will resuglt in crystallizaton . Tips – Add 3 drops of lemon juice to the sugar syrup to prevent crystallization of sugar
I don't have the boondi ladle to try it out.Instead can I use the Jalli Karandi?
Vimmy – You will not get it in Jalli karandi. You have to use that boondi ladle
Nice to see the laddus.I want to try this for diwali.I have a doubt.500 gms of gram flour makes how many cups?As Iam a beginner bit confused of measurements.Please clarify my doubt. -Nithirva
Muni -I measured it for you. 1 cup besan/gram flour = 125 grams .So 500 grams is 4 cups (flat ) of kadalai mavu
Is there any other option other than the bhoondi ladle? I'm outside India and don't have the ladle with me.. is there any other way to make bhoondis or can I buy the boondhis ready made from shop?
Janaki – Boondis will come out well only with that boondi ladle. You cannot make laddus with boondhis available in shops as you have to make laddu when the boondi is warm.Moreover now a days you do not get sweet boondhis in shops.
What oil should we use to make boondi ?
You can use any refined cooking oil like sunflower oil, canola oil or rice bran oil.
I made laddoos after seeing the recipe from your site. The first time I made the sugar syrup, the syrup crystallized immediately after switching off the stove. By the the time I prepared the boondi's, the syrup had gone hard. I tried adding water and heating it but still it crystallized soon after. So, I prepared the syrup again. This time, the syrup was in liquid state when I added the boondis but after some time it crystallized a little. I managed to form laddoos and the laddoos are tasting good but it has a few white sugar crystals in it. Can you throw some light on what could have went wrong. Your reply is greatly appreciated.
Anitha -You can add 2-3 drops of lemon juice to prevent crystallization of sugar
u r an angel – i tried laddu 2 weeks back- i still cannot blive tht i made it my dear akka 🙂 today my 3 yr old was asking me to make it again. i feel gr8 – i owe it to u:)
Thanks for your recipes.I have been trying your recipes for a while.Not even a single recipe messed up.I'm trying to make with 1 cup first.I see in above comment that 1 cup equals 125 gm.Please let me know the measurements for 1 cup of besan flour.Since i'm making it for the first time.I prefer trying little .Thanking in advance.
i tried the recipe as per the instructions on the site and they turned out great.
thank you for the step wise procedure and instructions
Hi, my 4 year old was asking for ladoosand yours looked mouth watering..I also faced same problems of sugar syrup crystallized..so after making boondi added very little water and mixed it but I didn't bind into shape at all.. I couldn't make ladoos…I tastes yummy though but I.can't make ladoo.. Can you help me please
I tried your recipe….the laddoos came out perfect!!! my colleagues n family liked it very much…….all credit for you!!! Wish you A VERY HAPPY DIWALI………Wish you the VERY BEST for your future endeavours….Many thanks n love….
Thanks for the great recipe. We made it for Diwali this year and all loved it!
Hai madam I had a doubt. How much water should we add to make sugar syrup? Equal measure of water or half is enough?
padhu beautiful laddus , please can u tell me which besan works best , coarse or fine
You can use regular besan.(fine)
Padhu.. I had tried so many of your recipes and every ine of them turned out so good. I am a decent cook but i love to try out new recipes and your website is a wonder. I tried muruku and ladoo from your recipe for diwali yesterday and they turned out so well… I couldnt believe i made them. Thank you for making it possible… By the way.
, i dont have boondi ladle so used jalli spoon. The shape of the boondi is not perfect but it still turned out good.can i send u a pic?
Very happy to know that the boondi laddu turned out well. You can send the picture to padhuskitchen facebook page. (link on the right side)
Thanks Padhu for the wonderful recipe…I have tried many of your recipes and all came out well… tried laddu yesterday and it came out fantastic. I visit your blog almost everyday… your blog is really useful for many people…expecting more from you.
hi..i have tried boondhi laddo. everything is fine but after after one day i am getting bad smell(sour smell). its getting spoiled with in 2days. please help me out of this. thanks
Use good quality and fresh ingredients. Make sure your hands are clean and dry before making laddus. Also avoid excess handling.
Yummy yummy laddoos.How many days we can store it. Storage procedure? Can we refrigerate
Store boondi laddu in an airtight container.It stays good for 3-4 days at room temperature and for more number of days, if refrigerated.
Yummy!!Can it be made with jaggery?
hi, I recently happened to see ur blogs and ur recipes are really superb. the way u explain the procedures are very very clear also ur responses to the queries are so quick. my elder kid s 5and half yrs old. he likes only mothi laddoos. my mom made normal type it came out well too. but still my kid asks for mothi ladoo. what s special in that? is that the same procedure and where could I get that fine holed boondhi karandi.any suggestions please. I planned to try for this diwali.
The boondis in the motichoor ladoo are very small and are fried lighty in ghee. In Boondi ladoo, boondis are big and they are fried in oil.You can enquire in any vessel shops for fine holed boondhi karandi.
Hi Padhu, I couldnt make balls out of it.. i didnot add the boondis to the syrup…. !! by the time i added the sugar syrup turned crispy.. can u suggest me any tips to make balls out of the mixture.. 🙁
You overcooked the sugar syrup.
Tried and came out really nice, thx padhu for the detail and tips.
anupama kalyana sundaram
thanks a lot padhu laddu came out so well.
Hi, I am going to tr this recipe. Is that necessary to add edible campho.
It is optional. If you do not prefer, omit it.
Hi Padhu.. Thanks for the recipe.. I made the laddu two times.. it was good.. I made in coconut oil..so a flavour of that is coming.. which oil is preferable to make laddu?
You can use any flavorless oil.
Absolutely delicious! Made it for Ganesha Chaturthi and now it's almost a practice 🙂 Thanks for the step by step instructions.
Delicious,tried it once for new year and now my fam wants it in almost every event,thanks to you!Just a simple question..how log can the laddus last for..
I have not tested it but I am sure it will last for 7-10 days at room temperature.
Thanks for giving us the receipe.It is neatly explained.This Diwali I want to make it.let me put my experiences later
Iam using only your recipes for all types of dishes. Its too simple and clearly explained.
I have a doubt in this recipe. Why are we grinding half of the boondhi before adding to the sugar syrup ? In my mothers recipe she doesn't do that. Still it turns out well.
It is easy to make balls and it holds/binds together well.
Laddu looks really nice. I'm planning to make for this Diwali. One doubt, can I finish the boondhi part fully n make the sugar syrup and mixing part later.? If I did like this what are the tips n tricks I should follow.?
Yes, you can do that but do not delay too much.
Thank you, Padhu, for the detailed steps. I just followed exact quantity and steps and it came out very well. Impressive. Thank you.
Perfect recipe…. Gonna try tomorrow … Will get back with my results….��
i made laddu with one string consistency but my laddu did not coe to a perfect shape
is there anyothr string consiatency?
if i made the measurements to half will it work?
kindly advice on the same immediately plzzzz
Hi madam liked ur recipe much..i hv a doubt,without using cooking soda is d recipe incomplete…dnt wnt to use it pls suggest
Boondi will be soft if you add cooking soda. Add just a pinch.
Thank u so much 🙂 Tried it for the first time.. It came out very well 🙂 U have explained the recipe very clearly.
By adding milk. How long does d laddus be aromatic.. Or should it berefrigerated
We are adding milk in this recipe only to remove the impurities in sugar.
followed the instructions and Laddu came out very good and also in good shape. Only concern is it not that hard little soft… anything that i could do at this stage after making the round balls…?
Great recipe Padhu. Have been following ur recipes for a while now, all are so easy to do 🙂 Especially your tips and tricks for certain recipes help us in times of need. I would love to try this yummy sweet for this Diwali. Could you please tell me if I can use either brown sugar syrup or jaggery syrup instead of the usual sugar syrup? As I want to try the organic way. Thanks!
You can try with brown sugar.As I have not tried I cannot assure you that it will turn out well.
Came out very well. Previously I followed another recipe and couldn't always make a ball. But grinding some of the boondi really helped pull it together.
I usually make cooking using your receipes only most of them came out well. I did this boondhi ladoo today…. awesome taste is the only word I can say, I thank God and next you my guru… thank you very much… you really help women like us to do cooking…a very special thanks from me and my family…. keep doing this….
Hi,can u tell the cup measurement u used for water in making sugar syrup.
One doubt, what to do if laddu is not dried in the middle even after 2 days. Means I get syrupy in the middle while eating. Taste is ggood.Anything can be done now.
Hi Padhu, thanks for this recipe… is rice flour compulsory.?can we omit it?
Follow the recipe as it is for best results.
The sugar syrup didnot absorb boondi, what will be the reason.
You have over fried the boondi.
I tried making ladoo today. When I tried holding, it was flowing and could not get them into round shape. Taste was very nice. What could be the reason?
Happy Diwali! I made the Laddus today. First batch came perfect and after some time I decided to make another batch. The problem is I think that I turned off the sugar syrup before one string consistency. It looked like gulab jamoon syrup. I added the bhoondis, pulsed in mixer and even was able to make laddoos. But the laddoos are not hardening. They’re soft and sticky. How do I fix this? Please let me know.
Thank you so much for a detailed post. Followed very closely (did not use milk in sugar syrup) and got an amazing result in my first attempt. Now trying for the second time. Let’s see if it was beginner’s luck or not…
Hi, may I know why do you add rice flour to make laddu? First time coming across…
Thank you so much for the recipe. I tried yesterday for Janmashtami and it came out really well.
Thanks for the wonderful recipes. We are planning to make about 1000 boondi laddus one week ahead of time for a non-profit event. Can you please advise if storing it in the fridge will be good to retain taste and texture. What is the best way of storing? It is quite hot here now. Thanks in advance!
Hi….why were my boondis flat and not round.
FYI…I have been making laddoos for the last 4 years but this time I got stuck!
Perhaps you would have tapped it too much.
Mam awesome receipee but sugar is not atall enough for 1/2 kg flour.
Please dont mistake but tried it during Deepawali