Best Boondi laddu | Boondi laddu Recipe | Perfect Boondi Laddoo recipe

Boondi laddu Recipe- Besan (Gram flour) is made into a loose batter and Boondi is fried to a golden colour. This Boondi is allowed to soak in one-string thick sugar syrup. The Boondi is then bound into laddoos. These Laddoos stay fresh and juicy for more than a week easily.

This Laddoo may appear to be like any other Laddoo. But No! The Boondi looks like golden pearls. And the method of preparing the syrup is also different. The measurements are unique. The tiny tricks and techniques I am going to suggest will definitely give you the best juicy Boondi Laddoos.

Before making the recipe follow the below tips carefully and enjoy the best Boondi Ladoo.

Print this Recipe


Gram Flour (Besan):

  1. Remember to run the Besan through a fine sieve before using it


  1. The batter should be a little thinner than Dosa batter.

How to drop the Boondis into the Kadhai:

  1. Hold the sieve-ladle near to the hot oil

  2. Pour the batter onto the centre of the sieve –ladle and hold still. The Boondi will drop in round baubles into the hot oil. If we tap the ladle, or rub over the batter on the ladle, the Boondi will not come round and uniformly. It will look like tailed droplets.

Why does the Boondi come in lumps?

  1. If we over- crowd the Kadhai, and put in more Boondi thatn the Kadhai can hold, tehn the Boondi will have no space and will stick to the other droplets., forming lumps. Boondi can form lumps if the batter is too thick.

Sugar Syrup:

  1. For these Laddoos we require the Besan and Sugar to be taken in the ratio of 3:1. The water should be half of the measure of Sugar taken.

  2. As soon as the sugar melts and the Syrup cooks to a one-string consistency, take the Syrup off the flame. We do not need to cook the syrup any more.

What to do if the Syrup becomes too thick and sticky:

  1. If we take care to stop cooking the syrup beyond the stage of one-string consistency, there will be no problem at all. If it does so happen that the Syrup turns thick and you are not able to help the situation, then add a little water and put it on the flame. As soon as the mixture loosens up, go ahead and bind the Laddoos.

Best Boondi laddu | Boondi laddu Recipe | Perfect Boondi Laddoo recipe - Recipe Video

Best Boondi laddu | Boondi laddu Recipe | Perfect Boondi Laddoo recipe

Sweets | vegetarian
  • Prep Time 3 mins
  • Cook Time 1 hr
  • Resting Time 3 hrs
  • Total Time 4 hrs 3 mins
  • Servings 20


  • 1 kg Besan
  • Water (as per need)
  • Oil (For frying)
  • For the Syrup:
  • 1 ½ kg Sugar
  • 700 ml Water
  • Dry Fruits:
  • 70 gms Cashew
  • 30 gms Raisins
  • 2 pinches Wet camphor (Edible)
  • 1 tsp Cardamom (Ilaichi ) Powder


  1. Run the Besan through a fine sieve. Prepare a batter with water, making sure that there are no lumps.
  2. Melt the sugar and prepare Syrup of one-string consistency.
  3. While the sugar is boiling take away any impurities that may float to the top. As soon as the syrup to a one-String stage, take the syrup off the flame.
  4. Heat the oil. Hold the perforated ladle close to the oil and drop the batter into pearl like Boondis into the oil through the ladle. Follow the tips about how to drop the Boondi into the oil. Fry till golden brown and take out the Boondis. Do not drop too much of Boondi into the Kadhai at one time.
  5. As soon as the Boondi is taken out, put it into the Syrup. Dunk it into the Syrup nicely with the help of a large spoon. Keep adding the rest of the Boondi into the Syrup. Mix well.
  6. Let the Boondi cool down in the Syrup.
  7. After two hours, mix Cardamom Powder, Camphor and dry fruit (Cashew and Raisins) into the laddoo mixture. Mix well. Rub ghee on the palms and make laddoos squeezing out the Boondis tightly.
  8. After the Laddoos are made, leave them undisturbed for an hour. The Laddoos will firm up. This Laddoo can remain fresh and juicy even after a week. (Do follow the Tips please).

Leave a comment

Rate this Recipe:
Your email address will not be published.