The Popular Indian Sweet, Boondi Ladoo

Boondi Laddu
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Boondi ladoo or motichoor ke ladoo is really famous during the times of festival, weddings or pooja. Boondi ladoo is a very popular Indian sweet. These ladoos are made of small boondis and are loved by people of all ages.

The boondi is made using besan and then dry fruits like cashews, almonds, and pistachios are added to the ladoo.

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Each boondi ladoo contains 246 calories:

  • Fat 9 g
  • Carbohydrates 39 g
  • Sodium 11 mg
  • Potassium 134 mg
  • Cholesterol 2 mg
  • Fiber 1 g
  • Sugar 31 g
  • Protein 3 g
Prepare time: 15 mins
Cook: 20 mins
Ready in: 35 mins


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For Boondi Batter 

  • 2 cups gram flour, sieved
  • ½ tsp yellow food color powder
  • Ghee for deep-frying

For Sugar Syrup 

  • 500 gms sugar
  • 500 ml of water
  • 2-3 green cardamom pods, crushed
  • 2 black peppercorns
  • A pinch of saffron
  • ½ tsp lemon juice

Other Ingredients 

  • ½ cup castor sugar
  • Silverwork, for garnish


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 For Boondi 

  1. Add gram flour and yellow food color to a bowl and mix them really well.
  2. Add some water to it and prepare a thick batter.
  3. Make sure that the batter is lump-free.
  4. Using a perforated spoon drop in small rounds of batter into the hot ghee, deep-fry till they turn golden in color.
  5. Remove it and then transfer it to the prepared sugar syrup.

For Sugar Syrup

  1. Add sugar and water in an equal amount, in a deep-bottomed heavy pan.
  2. Let the sugar melt completely.
  3. Once the sugar is melted, add in crushed green cardamom pods, black peppercorns, and saffron.
  4. Allow cooking until it begins to thicken to a 1 string consistency.
  5. Add lemon juice to clean any dirt in the sugar, and if the scum comes up then remove it using a spoon.
  6. Take it off of the flame and set it aside to cool at room temperature.

For Ladoo 

  1. Take out the soaked boondi from the sugar syrup into a plate.
  2. Mash the boondi a little with your palms or spoon, do it gently, add some castor sugar.
  3. mix it very well.
  4. Start shaping into ladoos.

Once done, garnish them with silverwork and serve.