Boondi Ladoo

In India Diwali is incomplete without Sweets and the most common sweet people love to eat is Diwali Ladoo. So, here is my easy Diwali Boondi Ladoo recipe, which you can prepare at home and give to your family and friends..

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Mrs. Vahchef Ragini's Secret Indian Recipe !

Preparation Time: 
20 Min
Cooking Time: 
45 mintues


Chickpea Flour – 250 Grams
Sugar – 200 grams
Water – for making batter and for Sugar syrup.
Cashew – chopped 2 tablespoons
Cardamom Powder – ½ teaspoon
Ghee – 1 teaspoon
Oil / Ghee for frying the boondi – 250 ml.
Begin by making the Boondi first. For this heat the oil for frying the boondi.
Simultaneously make a batter with chick pea flour and water. First take the chick pea flour in a bowl. Add little water and mix. This is to avoid lumps. And then adjust the water quantity to make a drop consistency batter…..when you pour the batter from a distance it should fall in drops.
When the oil is sufficiently hot take a perforated vessel and pour the batter in batches. The oil should be hot so that as soon as you put the batter the boondis will float on the top of the oil. No need to brown the boondi just drop the batter and take out the boondi after few seconds. The boondi should be crispy but not brown.
Once the Boondi is ready, it is time to make the sugar syrup. First take a cup of water and add the sugar. Switch on the gas and let it dissolve. We need a drop consistency sugar syrup. To check if your sugar syrup is ready for ladoo, just take it in a spoon and drop it in a bowl of water. It should not melt or get dissolved in water or when taken on a finger should form a pearl.
Once the sugar syrup is ready, add the boondi, cashew, cardamom powder and ghee and mix it. The boondi will absorb all the sugar syrup.
When it is still hot, bind the ladoos as you will not be able to bind them when they get cold. This is the most difficult stage and require some expertise and experience.
After cooling ladoos will solidify and you can enjoy them for a week.