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Boondi Laddoo is a popular Indian Sweet that is usually made, gifted and enjoy during any festival or to celebrate any happy occasions.
Prep Time 20 mins
Cook Time 20 mins
resting time: 15 mins
Total Time 55 mins
Course festival recipe, Indian dessert, Indian Sweet
Cuisine Indian


  • boondi jhara(perforated sieve)



  • 1 cup besan flour chickpea flour, chana no lot, besan atta
  • ½ cup water
  • 1 tsp ghee clarified ghee
  • a little bit of kesar orange food colour
  • a pinch of soda bicarbonate baking soda


  • 1-1¼ cup white sugar
  • ½ cup water
  • a few strands of saffron
  • 2 cardamoms remove the seeds and lightly crush them


  • 1 tbsp almonds cut them into slivers
  • 1 tbsp pistachios cut them into slivers
  • ½ tsp cardamom powder
  • 1 tbsp raisins
  • Oil/ghee for deep frying
  • boondi jhara perforated sieve



  • Sieve the flour into a bowl.
  • Add half of the water and mix it well.
  • Add the remaining water and mix well to remove any lumps.
  • Add the food colour and soda bicarbonate. Mix well.
  • Let the batter rest for 10-15 minutes.
  • Heat oil or ghee in a karai, wok or a pan over medium heat.
  • To test if the oil or ghee is hot, add a small drop of the batter. It should come up immediately.
  • Hold the jhara about 6-8 inches high over the wok/karai/pan.
  • Pour a bit of the batter into the jhara.
  • Using a spoon spread it gently. This will enable the batter to go through the holes and drop as boondi into the oil.
  • Fry the boondi for 20-30 seconds and remove from the oil or ghee using a slotted spoon or another jhara.
  • Repeat steps 8-11 with the remaining batter.
  • Spread out the fried boondi so that it can cool down a bit.


  • Add sugar and water to a pan.
  • Heat the pan over medium heat.
  • Stir the mixture till the sugar melts. Add saffron and crushed cardamom.
  • Let the mixture simmer for 5-7 minutes till the syrup becomes thick. Here we need a one string syrup. Check out this video to make sugar syrup.
  • To test it, place a drop of the syrup on a plate. Let it cool and then take it between your thumb and forefinger. If you pull them apart, the sugar syrup will form a string. Or pour the sugar syrup using a spoon. It should drop in a string like fashion.
  • Take the pan off the heat.


  • Add the raisins to the hot syrup and mix well. This will make it a bit soft.
  • Add the fried boondi, almond and pistachio slivers and the cardamom powder.
  • Mix everything using a big spoon.
  • Cover the pan and let the mixture rest for 10-15 minutes. This allows the boondi to soak up the syrup.
  • Take about 2-3 tbsp of the mixture into your palm. By pressing it not your fist gently, start making it into a round shape. Don’t squeeze it too tight as you don’t want the syrup to ooze out.
  • Repeat the above step with the remaining mixture. The number of laddoos will depend on the size of the laddoos you make.
  • Place the laddoos in a plate, cover it and let it rest for 30-60 minutes before you serve them.
  • Tips:


  • Its best to sieve the flour before adding the water to remove any lumps.
  • Add kesar or orange food colour to the syrup if you like.
  • Adding nuts and raisins is optional.
  • I added the batter into a measuring jug. It was so easy to pour it into the jhara instead of using a ladle.
  • The laddoos will stay fresh at room temperature for 2-3 days depending on the climate. After that keep any leftover in the fridge.
  • If the batter runs out of the holes too easily then its too thin and you may need to add a bit more flour.
  • If the batter is too thick it will not drop out of the holes on reading it with a spoon. You may need to add a few tablespoons of water.
  • Don’t let the boondi mixture become too cold. It will become difficult to shape the laddoos.
Keyword boondi laddoo recipe, how to make boondi laddu