Tuesday 21 October 2014



Many verities of laddus are made in Indian cuisine using a different type of ingredients. These laddus are one of the famous ones, in some areas of India people call them boondi ke laddu.

A few years back, when my son was getting married, I wanted to distribute laddus to my friends in Botswana. Considering the requirement on a very large scale, I called an Indian lady who was commercially preparing Indian sweets and savoury dishes for local Indians and selling them. I asked her if she can come and make laddus at my place, she agreed. I was happy because I wanted to learn the trick and art of making these laddus. After her demonstration, I realised they are very easy to make.

Though, before I learnt the art of making these ladoos, I used to make sweet boondi and plain boodi for dahi, but laddus were not coming nicely. As far as boondi or sweet boondi is concerned I have made boondi many times even on a large scale for Janmashtmi celebration at my place where we were hosting around 100 people.

Laddus are served as a dessert not only after meals but can also be served in parties, functions and they are distributed to friends and family members on weddings in India. On many festivals, it is offered to Lord Ganesha as prasad at homes and in temples.

Now because I am finding it very easy to make, they are often made in my kitchen for festivals like Diwali, for functions and parties, for family and friends. They are a little bit tricky to make but if you follow the steps correctly it is not difficult to get them right.


  • 1 and ½ cup channa flour (besan)
  • 1 cup water for making the batter
  • 1 and ½ cup sugar
  • ¾ cup water for sugar syrup
  • 50 grams sliced almonds
  • 10 pods green cardamom
  • Oil for frying boondi
  • 100 grams ghee (Purified butter)


        FOR BOONDI
  • Sieve the channa flour (besan) in a big bowl, add water to make a thick batter for boondi.
  • Heat the oil on a medium flame in a wok or flat fry pan, add ghee with oil, it will give a nice flavor to ladoos.
  • When oil is hot, take batter in a big service spoon and spread on the strainer on top of the ghee/oil, move the spoon with the batter in a round direction, you will find nice round drops dropping from the strainer into the oil.
  • Turn the drops with another strainer in the oil, after 2-3 minutes take the boondi out of the wok, it should not change its colour into brown. These ladoos do not require very crispy boondi.
  • For making boondi, any strainer can be used with small holes in it. This batter will finish in 4-5 rounds.
  • Leave the boondi to cool a bit. When boondi is warm put small amount of it in a food processor and pulse it for 2-3 minutes to reduce the size of the boondi. Do it for the whole amount of boondis.
    For syrup
  1. For syrup add water, sugar and cardamom seeds in a pot on medium heat. One thread sugar syrup is required for these ladoos. When syrup is ready, leave to cool to room temperature or a little bit warm.

         For Laddus
    Mix boondi in sugar syrup, add sliced almonds, give a shape of round ladoos, with the help of little water in your palm.
It will make around 25 ladoos depending on the size you make. Laddus are served as dessert at room temperature after meals.

This recipe I am sending as my blog entry for the event., and on recipe of the week event, and for Delectable flavours.