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. Two or three drops of lemon juice in the sugar syrup will help prevent crystallization – just made the ladoos – turned out great – ate three in a row 🙁

  2. Hi Hital & Anuja

    Im surupi from Sri Lanka. I really like to make Indian dishes.I tried your boondhi and its sooooo nice & tasty. I really appreciate your hard work.

    Thanks again and wish you good luck

  3. Hi Anuja,

    Don’t want to be a pest, but just wondering if you had the chance to go to a large indian store for a boondi maker for me?


    1. Hi Shelly,
      I have called all the ones in my area and none of them have it in stock but one of them has promised to get it for me – in a week or two – will let you know as soon as I do.
      I have not forgotten… 🙂

      1. Hi Anuja,

        I have been trying (unsuccessfully) to find it online. I live in Colorado – not many large indian stores…just mom & pop stores.
        Could you direct me to an online source that might carry it?

        Thanks much

        1. Hi Anuja,

          That does not work…it is just like the ladle we use for taking out fried stuff from the oil.
          It would be great if you can arrange it to be sent. I will cover any cost. I liked the one you used on the demo.

          Thanks 🙂

          1. Hi Shelly,
            No promises but next time I go to the bigger grocery store in the area, I will look into it.
            I will keep your email handy and email once I have some information.

  4. Hello, thanks for showing this recipe! Also Where can you get one of those handheld sieves with the handle? I also think you are doing a great job! Thank you Hetal and Anuja .

    P.S. If you know how to make khajas in the andhra style and make a video that would be a great big help but if you don’t know it’s ok.

  5. Thanks a lot for your prompt reply Hetal. I will try it again tomorrow and will let you know how it turned out. I am also going to try the Pedas that you have video taped. Your videos are amazing and very handy for those of us with less experience. Thankx for making them and helping us out.

  6. Hello Ladies, you look great and great recipe! It looked so easy and so I decided to try it. Everything worked well(or so I thought) until I tried to make the balls. The boondis do not stick together. where did I go wrong? Is it the syrup or the boondi making? The taste is great it just the last step. Can you help me? Thanks,

    1. Hi Mallika,

      The last step is the hardest and it is most likely the syrup and not the boondi making. If the syrup is cooked too long, it hardens and does not let the boondi stick. If you try it next time, cook the syrup a little less.

  7. hai iam a regular visitor of ur website this time i tried ur ladoo recipe it really turned out a big hit i just added some colouring to give the colour and i crushed some of the boondis and it really turned very tasty thanx a lot for ur delicious recipe now i dont feel homesick for my ladoo i had tried your peda recipe also it was u huge hit once again thanx a lot

  8. Hi Hetal & Anuja,
    Hope u guys had a great Diwali. Sorry for the late response. I was out of the country for about a month. Just checking all your recipes on your site now. Wanted to know where did u buy the bhoondi maker u showed on your video demo? Is it available in Indian grocery stores in the US?

    Thanks for your time & response in adavance,

  9. Hi Hetal and Anuja

    Love your recipes a lot posted on this site. Whenever i have to cook anything the first thing I know is go to your website 🙂 I have loved making so many dishes from you both. I am now looking for atey and gond ke laddu but haven’t seen on your site. Do you have any plans for showing the receipe 🙂

    Thanks a lot!
    Keep up the good work!

  10. i made them today & they were perfect,all of your recipes are sooo simple & easy to make yet delicious,have a HUGE REQUEST…can u plz show us some cookies toooo plzzzzzzzzzzz,specially chocolate chip & macadamia,plz consider my request

  11. I was wondering if you ladies know how to make ice halwa? Its a semi-paper thin sweet and i think Ahmedabad, India is known for it.


  12. I could have cried a bucket.I just couldn’t get the hang of it, too watery, but I dont take to failures too to get this recipe right.
    Will keep in touch with progress.

  13. Hetal & Anuja
    It is an amazingly tasty & easy recipe…it came out pretty good.Just that since i made the syrup even before switching on the oil it got a lil thicker(removed from fire)but still got
    5-6 ladoos before it became impossible to make any awesome tasting boondi too 😉 😉 thanks guys!!

  14. Hi Anju and Hetal ,

    I tried Boondi Ladoo and Namak Pare . They turned out really very well . I made abt 50 ladoos . Great recipe. Thank you so much . I cannt believe that i made it 🙂

    Have a great day .

    Cheers .

  15. hi guys
    just finished making ladoos.. they came out perfect.. got a good boondi sieve as well from Indian store… I cannot believe I made ladoos.. yet another success. have tried n number of recipes from ur site and apart from khandvi everything so far is a success… touchwood! I am enjoying my maternity leave with cooking and looking after my gorgeous daughter.. will definitely miss this cooking once I am back to work fulltime…..keep up the good work…

  16. I tried to make the bundi ladoos but it all went wrong, the mix won’t go through, I think maybe the liquid should be more watery??

    1. Hi Mo,

      Sorry to hear that. Yes, the batter should be thin enough to go through the holes. Did you follow the recipe exactly?

  17. assalamualikum hetal and anuja
    hope u all r doing good?i made a lot of dishes frm ur website which came out really greattt.thank u soooo much for this delicious website.can i post some recipe???!!!!!!!!hoping to hear frm u soon

  18. Hi Anuja and Hetal,
    I was always told making boodi was terribly difficult. You girls make it look sooooo easy!! How long will these keep and do you refrigerate them? Keep up the great work!!

    1. Hi Judy,

      The ladoos should be stored in the refrigerator in an air tight container. They taste best at room temperature (so take them out a little while before serving). They will remain fresh for up to a week.

  19. Hi Hetal & Anuja,

    I just want to thank both of you from my heart for all what you been teaching us. We are really fortunate enough to learn such great recipes from you both.
    Our heartiest wishes to you and your family for this Deepawali. May God fulfill all your wishes in wealth, health & happiness in your life. Thank you so much Hetal, Anuja & Family.

  20. Hi Hetal & Anuja,
    Hope the God of Knowledge” SARASWATI MAA” bless you with the choicest blessings.Hope the festival of lights enlightens your home(your studio too) and heart with peace and serenity. Wishing you loads of joy and happiness on this Diwali and always!
    Hope you’ll have lot & lot GR8 recipes with low fats & calories dear.”joke”
    Have a nice time to both of you & all your viwers.
    Mauritius Island

    1. Hi Paree,

      Thank you so much for the lovely blessings! Wish you and your family a very happy Diwali and prosperous New Year!

  21. Hiya like alwayss ur recipe looks greatt =) I was just wondering if you could melt normal butter and use that instead of clarified butter (ghee)

    thank youu in advancee 😀

    1. Sabaa,
      normal unsalted butter melted till the sizzling sound stops is clarified butter/ dont worry tht is what u need

  22. Hey Anuja and Hetal,

    The boondhi Laddoos look fantabulous. Thanks for posting such a lovely recipe. Wish you both Happy Diwali!!!







  25. Yum Yum Yummy…!!!
    wanna have it right now…. i love bondi ladoos..
    You girls always rock..

    Happy Diwali to you and your loved ones..

  26. Dipping hands in water while preparing the ladoos, will not let the ladoos have a long shelf life, they will spoil soon.

  27. Hi Hetal and Anuja

    The ladoos .. wooooow ….. wish I could grab some from ur plate …

    A Very Very Happy, Prosperous and Blessed Diwali to you both and ur families ..

      1. I made these ladoos today. It came out good … Thanks so much. 🙂

        I also made the jalebis .. But unfortunately … i don’t know what went wrong …. it didn’t turn out gud … 🙁
        I followed all ur instructions … but …

        1. Hi Hetal

          The jalebis were not crisp inspite of frying them quite well. the sugar syrup didn’t gel well. Not able to really explain that … like …. it didn’t look anything like the ones you’ll made. That looked so attractive and nice. Anyways … must be I went wrong somewhere … Thanks …

          1. Hi Bindu,

            hmmm…with the corn starch in the recipe, the jalebis HAVE to be crisp. I’m sorry…I can’t think what went wrong. Was the temperature of the oil too hot that the outside cooked faster than the inside?

        2. Hi Hetal

          No .. the temperature of the oil was right ….. I really am not sure … what went wrong .. well there’s always a next time .. and anyways .. all the other recipes that I tried of SMTC came out fabulous … so .. thats Ok … Thanks so much for replying.

  28. how big is your one cup?? just asking since the quantity seemed a lot compared the measuring cups i have.thanks
    you guys are doing a wonderful have inspired me to cook 🙂 happy diwali 🙂

      1. hi i tried this recipe in kerela once (my native place, though i live in chennai)later i again tried it in chennai for my grandparents( not that i am a grown up . i am just 14) and they loved it. and 2morrow i have to make “40” of those laddus i.e. 5 times more,of the same. i think it was more tastier than those that i made in kerela i think it is becoz the boondi mixture was very thick both the times but when i made it in kerela i made it the dripping consistency by adding water whereas in chennai i made it the dripping consistency by adding melted ghee and the water but more of the melted ghee so my point is i think anyone for that matter should be using more ghee than water.luv u guyz =) 😉 <3.

  29. WOW, I’ll Grab that plat from u girls !!!Yum, i”ll make it for sure…lovely… Thanks for posting this wonderful receipe..

  30. Hello,

    I liked the receipe but only part I didn’t like is the water that was used while forming the ladoos. Dipping hands once is fine but more than once, water got dirty….didn’t liked it….

    Thanks… No harm against the receipe…

    1. I believe the person making the laddus has washed his/her hands well before starting to make laddus. The where is the “dirt” coming from? If it is the laddus, then why eat the dirt? It amuses me to see people faking “modernity” & “intellectual prowess” by conjuring up problems where there are none. Looks like with the increasing western influence, the paranoia & hallucinatory behavior is on the increase among the people, especially the Indians. I think this is a perfectly good method of making laddus, & the germs in this even with the hands in water & stuff, would be much fewer than what we find in the burgers & pizzas & ice creams with dairy & sugar substitutes.

      1. I think it is this same “anonymous” who always has negative comments in every video posted on this website. Either this “anonymous” is totally depressed in life and has negative thoughts/feelings all the time or just pure jealousy, trying to be a “pseudo-westerner” who until yesterday stayed in the slums of a third-world country.

        Plato: Well said.

        1. You guys are doing a great job. I saw the recipe yesterday when it was uploaded and immediately made a few and they came out very, very well. Today, I doubled the measurements and made a lot of ladoos for friends and family along with spicy boondhi with fried poha. I let the sugar syrup come to one-string consistency and it was easy to bind the ladoos, didnt have to dip my hands in water. You can try this next time. once again, thank you guys for all your efforts into making these videos.

          1. Thanks for the feedback Anu. Glad the one string consistency worked for you. In the past, when learning to make boondi ladoos for the first time, I had the bad experience of over cooking the syrup. I’m always a little scared :).

        2. Dear Hetal, and Anuja,
          I love your videos. Thanks.
          There is a way you can block the damagers and negative people from your website.
          And just spam them. Some people can never be pleased.
          I cannot find boondi jhara in USA, in indian stores too. Not on Amazon either, I searched web too. Please direct me if you know any
          Thanks Again

      2. @ Plato truly said.. if someone don’t like the recipe they should not follow it that’s it!! fake people have fake identities too..

    2. Yes. Dipping hands in water everytime naturally gets some of the ingredients into the water and hence changes the water color. It does look a little messy but the final product looks great!

      Plato, to some extent all of us are influnced by the west and modernity, whatever that means!

      Anu, please do not use the word third-world for a country. We will be refering to ourselves that way. West has coined that derogatory word and we don’t need to use it!

  31. Hi Hetal & Anuja,

    Wonderful recipe. Thanks for it. I am going to make it today. Hopefully ladoos will come out well….

    Happy Diwali to both of you. 😉

  32. hi jannnu
    i think spicy boondi is more easier leave these boondi in oil for somemoretime so that it becomes crisp after that you can add chilli powder and salt

  33. Hi Ladies,

    Great recipe! What if I happen to have the ready made store bought Boondis? Can those boondis be substituted for the boondis you both made? In that case, I just need to make the sugar syrup

    Let me know if the store bought boondis will work or not.

    Thank you!


    1. Definitely. If the boondhi you got is non spicy and unsalted, you can definitely use it. I have made it that way. It comes out excellent. Just drop all of them in the hot sugar syrup until it’s coated and little syrup is still left. when you leave for 15-20 minutes, everything gets absorbed and you can make the balls when its warm.

  34. Hello Ladies,
    Thank you so much for the recipe…i love ladoos 🙂
    i usually buy it from the indian store once in a week, but now i will try myself.
    And one request–
    can u plz show us the recipe for the spicy boondi.
    Thanks again .
    A very Happy & a Prosperous Diwali to you and your family !!!

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