Boondi Laddoo Recipe | Boondi Ke Laddoo

boondi laddoo recipe

Boondi Laddoo Recipe: Many people enjoy boondi ke laddoo , also known as magad ke laddu. Whether for festivals or special occasions, boondi ladoos are the most popular sweets, and every bite of boondi laddoo transports you back in time. Remember how your father or mother used to make boondi laddoo at home? The flavour and taste of rich ingredients packed into a sweet ball of bliss. You can now create a similar flavour in your own kitchen.

Essentially, this is an Indian sweet laddoo recipe made from boondi snack or besan or chickpea flour pearls. Deep-fried boondi pearls are soaked in sugar syrup and formed into round balls or indian laddoos.

Traditionally, boondi laddoo is made during festival seasons or for auspicious or religious occasions. Additionally, it is most commonly prepared during the Diwali or Navaratri festivals.

When it comes to texture and sweetness, boondi laddoo and motichoor laddoo have a lot in common. However, it is prepared using entirely different techniques and tools, as well as entirely different cooking procedures. arguably, boondi laddoo is a much easier and simpler recipe than the latter. and it can be made with a filter spoon or a frying spoon that is easily accessible. whereas for motichur laddoo, there is a dedicated filter that produces very small besan peals. It is then mixed with red food colouring and sugar syrup before being shaped into round balls.

some basic and important pointers and suggestions for making a perfectly textured boondi laddoo recipe First and foremost, the consistency of the sugar syrup is critical in the boondi laddoo recipe. Ideally, one string consistency is appropriate. However, for a more difficult laddu recipe, use a 2 string consistency. Second, I used yellow food colouring to make a yellow boondi laddo. Alternatively, you could use a green or orange colour, or you could completely skip the colour. Finally, if your sugar syrup crystallises while shaping the ladoo, microwave it for 30 seconds.

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Boondi Laddoo Recipe Card:

boondi laddoo recipe

Boondi Laddoo Recipe

Boondi ke Ladoo, also known as Motichoor ke Ladoo, is a popular Indian dessert that is typically made during festive occasions such as Diwali or at Indian weddings and pujas. Boondi is composed of small, round droplets known as 'boonds,' hence the name 'boondi.' These ladoos are a mix of small boondis that are enjoyed by both children and adults. This simple recipe for sinfully delicious ladoos can be made at home for your next festival or puja.
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course sweet
Cuisine South Indian
Servings 12


For Boondi

  • 1 cup  besan / gram flour
  • 3 drops  yellow food colour  (optional)
  • ¼ cup + 3 tbsp water
  • 1/4 tsp  baking soda (optional)
  • oil for deep frying

For Sugar Syrup:

  • cup  sugar
  • 1/2 cup  water

Other Ingredients:

  • 1 tbsp  ghee / clarified butter
  • 2 tbsp  raisins / kishmish
  • 2 tbsp cashew / kaju
  • 5 cloves / lavang
  • 1/4 tsp cardamom powder / elachi powder


  • First, combine 1 cup besan and 3 drops yellow food colouring in a large mixing bowl.
  • In addition, add 1/4 cup of water and whisk until smooth, without forming any lumps.
  • Prepare a thick, flowing batter by adding more water as needed.
  • Now, add 1/4 tsp baking soda and mix lightly.
  • Pour prepared besan batter into small holes perforated spoon.
  • Tap gently with a spoon to ensure that the besan drops fall into the oil.
  • Do not overcrowd the boondis in oil.
  • Stir occasionally, and when they are almost crisp, remove from the pan and drain on a kitchen paper towel.
  •  1¼ cup sugar in a large thick-bottomed kadai
  • Add 1/2 cup of water and stir well until the sugar dissolves.
  • Allow to boil until the mixture reaches a string consistency. Because the sugar syrup will be very hot, do not touch it with your bare hands. Before checking for consistency, make sure to wet your fingers in cold water.
  • Pour over prepared boondi once the sugar has cooled slightly (about 5 minutes).
  • 2 tbsp raisins, 2 tbsp cashews, and 5 cloves roasted in 1 tbsp ghee
  • Pour the roasted dry fruits and 1/4 teaspoon cardamom powder over the boondi mixture.
  • Mix well with a spoon until the sugar syrup is absorbed.
  • Prepare ladoo while the mixture is still slightly warm.
  • Finally, once cooled, offer boondi ladoo to God or store in an airtight container.
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Nutrition Info (Approximate values)

Nutrition Facts
Boondi Ladoo

Amount Per Serving
Calories 246 Calories from Fat 81

% Daily Value*
Fat 9g 14%
Saturated Fat 1g 6%
Cholesterol 2mg 1%
Sodium 11mg 0%
Potassium 134mg 4%
Carbohydrates 39g 13%
Fiber 1g 4%
Sugar 31g 34%
Protein 3g 6%

Vitamin A 40IU 1%
Vitamin C 0.3mg 0%
Calcium 12mg 1%
Iron 0.9mg 5%
* Percent Daily Values are based on a 2000 calorie diet.

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  • To begin, ensure that the sugar syrup has a string consistency, otherwise it will be difficult to shape the laddoo.
  • Also, for a more traditional flavour, add camphor and sugar candy.
  • In addition, adjust the consistency of the besan batter as needed by adding water.
  • Finally, boondi laddoo can be stored in an airtight container for a week.


How to make round boondis in boondi ladoo?

Making boondi ladoos is similar to making Motichoor ladoos. Just keep in mind that the batter’s consistency must be correct in order to obtain round-shaped boondis. Also, if you can and have the means, make the boondis with a boondi ladle (specially designed equipment for making boondis).

If you use a regular perforated ladle, you will not get round boondis. When the batter is added and spread, the first batch produces a round boondi. If you continue to spread, you will not get round-shaped boondis. That’s exactly what happened while I was making this. Making these is a bit time-consuming, and I began to lose patience near the end.

Round or not-so-round boondis, they taste good and disappear quickly. Once finished, store the boondi laddu in an airtight jar for a couple of days. To keep for a longer period of time, store in the refrigerator for about a week. Instead of oil, you can fry the boondis in ghee.

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