Boondi Ladoo – Diwali Sweets

Boondi Ladoo is an all time favorite festival mithai. With Diwali and other festivals right around the corner, what better time than now to make this easy boondi laddu recipe. See the delight as you watch your kids enjoy this moist and sweet ladoo and realize that Lord Ganesh is not the only big fan of Boondi Ladoos!


Chickpea Flour (Besan) – 1 cup
Clarified Butter (Ghee) – 1 Tbsp
Water – 1/2 cup
Oil – for deep frying

For Syrup:
Sugar – 1 cup
Water – 3/4 cup
Saffron – pinch
Cardamom Powder – 1/4 tsp

Cashews/Almonds/Pistachio – 1/4 cup, powdered


1. In a mixing bowl, sieve Chickpea Flour and add Ghee and 1/2 cup Water. Mix well until there are no more lumps and keep aside.
2. In a medium pan, add Sugar, Saffron and 3/4 cup Water for the sugar syrup.
3. Mix well and cook on a medium flame for 9-10 minutes (210F – 215 F). After 9-10 minutes, reduce the flame to a simmer and continue cooking for 3-4 minutes. Sugar syrup should be 1/2 thread consistency.
4. Start heating Oil for deep frying.
5. Turn off stove and add Cardamom Powder to the sugar syrup.
6. Once Oil is hot, place a small amount of boondi batter onto a Boondi Maker or flat ladle with holes and gently tap the sides with a spoon to allow batter droplets to fall into the oil. Using a circular motion with the spoon, you can help the remaining batter go through the holes.
7. Fry Boondi until light golden, remove them from the oil allowing excess oil to drain off and place them directly into the sugar syrup.
8. Using a different spoon, mix the fried boondi into the sugar syrup until they get coated.
9. IMPORTANT: Wipe the bottom of the boondi maker clean (each time) before continuing to fry remaining boondi.
10. Once all the boondi are fried and submerged in the sugar syrup, add Powdered Nuts and mix well.
11. Allow mixture to rest for 10 -15 minutes (until cool enough to touch, but not too cool).
12. Dip hands in water, shake off excess and using a 1/4 cup measure, take the mixture into your palms and press to form a round ball (ladoo). Continue to make remaining ladoos.
13. Starting from the first ladoo made, gently press the ladoo a second time to make a tighter ball. Do this for all the ladoos.
14. Allow the ladoos to cool completely and store in an air tight container.
15. Ladoos can be kept at room temperature for 1-2 days but should be kept in the refrigerator for any longer time. They should be served at room temperature.
16. Makes approx. 15 ladoos.

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0 thoughts on “Boondi Ladoo – Diwali Sweets

  1. Hello Ladies, It’s a mouth watering recipe. Great video, really gets me into a festive mood and I am straight to the kitchen, not missing a minute.

  2. Dear Hetal,
    Please carry boondi jhara in your kitchen store. I cannot find it in stores in houston. Some online stores have commercial, large one.
    I love your cooking, you are awesome.
    Thank you

  3. hi,

    recipe was awesome i made it for my mom on mothers day . i had a request there is something called as ‘patasha’ i dont know another word for it its like apapad but made out of sugar , so cud u please get the recipe

    thanx !!!

  4. Hi ladies

    Loved your recipe and tried it immediately. The ladoos came out fine but its little soggy…. Any suggestion to set it right?.

    1. Hi Preethi,

      The texture of the ladoos has everything to do with the sugar syrup. You may have needed to cook it a bit more so that it is stickier.

  5. Hi Hetal and Anuja,

    The laddus look delicious…thanks for the recipe.
    However, i am unable to find boondi maker anywhere…where did you get it from?


    1. Hi Mukta,

      Ours is from India but some of the larger Indian grocery stores carry them. Alternately, you can use a slotted spoon or ladle that you use to remove puris.

  6. Hi hetal and Anuja.

    Can I offer a small suggestion if u don’t mind. I make tis regularly and I learnt this trick from my mother in law. I always put some baking soda in the besan batter n key is not to brown the Boondi, the Boondi needs to be white. I have tried these for like 4 years :(and then got them right last yr only. This is just few things I know..just wanted to share.


    1. Hi Priya,

      If you have been experimenting for 4 years and have finally hit upon the “aha” moment, I think its worth considering :). Thank you for taking the time to share it with our viewers!

  7. Hi from South Africa, Ladies.

    It’s Janmasthmee today and I woke up with a craving to make a prasad. I thought Ladoos, googled the word and found your recipe. Made them already, offered them and just tasted them. They taste really good. I think I need to make the syrup a little thicker the next time, though.

    Thank you so much for the recipe and may Bhagwaanji keep you all blessed, always.

  8. your recepie is kind of boring make it a bit more fun and the ladoos were too sweet and do they contain gram flour?

  9. Very nice recipe. But dont you think by using water in the end laddos are more prone to loose its taste earlier than usual? ( I mean jaldi bagdi jay)
    Thank you

  10. Hi Anuja,

    Responded to you on the email address above. Please let me know if you did not receive it.

    Thanks a bunch

      1. Hi Anuja,
        Please carry this BOONDI JHARA in your kitchen store, many people are looking for it, including me.

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