Boondi Laddoo


 Diwali, the festival of lights is the most popular festival of India, it is famous for its Diya (Lamps), sweets and fireworks. Most of us light the lamps, burst a lots of fireworks , distribute sweets and celebrate this day with family and friends, although there are lots of reason and rituals behind this day, we consider it as a day of happiness and fun. So here I am to wish everyone a Happy Diwali with a simple sweet recipe called “Boondi Laddoo”


For Boondi:

Besan/Chick Pea flour – 1 cup [Sieved]

Water – 1/3 cup

Turmeric powder – A Pinch

Ghee – 1 tbsp

Oil – To Deep fry

For Sugar Syrup:

White Sugar – 1 cup

Water – ½ cup

Saffron – few strands

Cardamom Powder – ½ tsp


Cashews – 4 or 5 [broken into pieces]

Raisin – 5

Cloves – 5



Sugar Syrup:

  1. Take a pan, add sugar, saffron strands and water into it and allow it to boil until it forms a single strand consistency.
  2. Add the cardamom powder to it and allow it to cool.


  1. To a bowl, add the besan, turmeric powder, Ghee and water to  make a lump free batter.
  2. Heat oil in a kadai, just enough to deep fry the boondi
  3. Use the spatula with holes, scoop some batter into it and tap it slowly over the hot oil.
  4. The batter seeps through the hole and forms the boondi
  5. Move them around in the oil to ensure they are all cooked well
  6. Drain them from the oil into a paper towel
  7. Add the boondi to the prepared sugar syrup immediately along with the optional ingredients and mix them well.


  1. Take a big bowl of water, this is to dip your hands before making laddoo so it doesn’t get sticky and its easy to form the shape
  2. Dip your hands into the water and scoop out the boondi with a spoon into your palm
  3. Squeeze the boondi between your palm to form round shapes, the laddoo’s are ready to be served 🙂
  4. Store them in an air tight container, they stay well for 2 weeks.




  • The water should be added little by little while making the batter so that it doesn’t become too watery
  • Single Strand consistency – when you touch the sugar syrup between your index and thumb finger it should form a clean single line and not sticky or too thick, this consistency is very important
  • Food color could be used to make Orange/Red/Green laddoo if needed
  • Start making the laddoo when the syrup is luke warm do not let it sit for a long time as the sugar crystallizes






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