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Boondi Ladoo (Tamilnadu Ladoo)

By: rajeswari of pune, IN

besan beads in sugar syrup

Filed in Desserts and Sweets

Serves 20 people

Other 151 recipes by rajeswari »

besan - kadalai mawu,if u don't have hole slotted scoop,u can use small hole strainer.If u follow this method,u will make fresh boondi ladoo.


  • 2 cups besan (Bengal Gram flour)
  • 2 tbsp rice flour
  • 4 cups sugar
  • 2 cups water
  • 2 tsp Diamond sugar
  • ½ tsp elaichi powder
  • 10 cashew nuts
  • 5 cloves
  • a pinch,edible camphor
  • a pinch, kesari powder
  • 20 raisins
  • Saffron,3-4 strands
  • 1 tsp ghee



  1. Sieve Bengal gram flour and rice flour. 
  2. In a large pan,Dissolve 4 cups sugar in 2 cups water.Switch off the gas when it comes to one string consistency. Add kesari powder,cardamom powder and saffron.Remove from the gas stove.
  3. In a bowl take besan,rice flour and mix it with water.Make the batter like dosa mix consistency.(slightly thick).
  4. Heat oil in a kadai.oil should be hot.keep on medium flame.
  5. Take bhoondi scoop (Bhoondi Karandhi with holes all round), keep the scoop raised,above from the oil.
  6. Pour 2 0r 3 scoops of  the batter and rub with another scoop and small beads flows into the hot oil.
  7. When one round is over, please clean  or wipe completely the bottom of the holes thoroughly otherwise in the next round it doesn't fall like beads,it falls like beads with tails.
  8. When it is half cooked and when it reaches golden colour,drain and remove it. Just before crispness we should take out from oil.
  9. Drain them and store them in a bowl.When all the boondis are done,put them in sugar syrup.
  10. Boondis should be inside the sugar syrup.we should not put above the sugar syrup.then it will become more dry.
  11. When u press 1 boondi,u should feel the stickiness in that boondi.Then only it will be fresh.
  12. Heat ghee and add cashewnuts, elaichi powder,clove,raisins.Switch off the gas.Add  edible camphor,diamond sugar to the boondi.
  13. Keep it aside for 4 hours.Stir and shuffle the boondi every half an hour.Then press it and make  ladoos.
  14. Ladoos are ready.store in air tight container.

Note: If u couldn't make the balls.Then,u can just heat the syrup soaked boondi and the syrup melts and u can make laddoo easily.

Latest Comments

By vadivu on 1/30/2010 1:34:00 AM

hai raji,can i get measurement in gms please.

By rajeswari on 1/14/2010 12:51:00 AM

Dear Vadivu,11/2 cup will not enough,first time fried beads will absorb all the jeera(Pagu)next lot beads will not have enough paagu.It should be like squeezy.when u press with the karandi, jeera shd come out well.that is the best consistency.

By vadivu on 1/5/2010 12:35:00 AM

hi raji,can i add 11/2 cup of sugar for 1cup of besan?

By vadivu on 1/5/2010 12:33:00 AM

hi,raji,can i add 11/2 of sugar/

By Marufa Ariff on 11/30/2009 7:52:00 AM

hi rajeshwari! thank a lot, finally i got the ladoo recipe from you

By rajeswari on 10/31/2009 2:05:00 AM

Dear Christy,there is nothing to be amazed.Khana Khazana doesn't insist that only difficult recipes should be submitted.This ladoo is main for us and it's almost in all our occasions and functions.string consistency and method of soaking is important.sometimes u can't make balls.Even making boondi of same beeds is an art.

By christy gerald on 10/29/2009 9:27:00 AM

Hi Rajeshwari,amazed to see this recipe here.This recipe won't look difficult, if u learn to do boondhi easily.


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