Boondi laddu

Traditional boondi laddus are made in south India on auspicious days like Diwali, Tamil new year and also on some special occasions. Laddus are loved by all age groups and favorite sweet for many. Whenever we go for vacation to my mom’s place, laddus welcome my kids and they are a big hit. Laddus are so easy sweet which can be made with no strain. Gram flour is dissolved in water to a flowing consistency being neither too thick nor thin, boondis are fried and added to prepared single string sugar syrup, with fried cashews and edible camphor made into laddus.

Important tip for making laddu is boondi should not be crispy. As soon as the boondis are dropped, don’t wait to cook or change in colour. Need to take the boondis very soon when they are soft. I have tried, flopped thrice in making laddus as because I fried boondis crispy or wrong sugar syrup consistency but finally made it perfect. Usually refined sugar is used for making laddus but I have used jaggery maximum with minimal refined sugar. So happy that my family and friends loved it. Do try this hygienic, less expensive delicious boondi laddus for your family. Please check for more tips in note given below.

⏲️PREP TIME : 30 minutes

⏲️COOK TIME : 60 minutes

🥘CUISINE : Indian

🍲COURSE : Dessert

🍴YIELD : 30 laddus


Gram flour – 270 gm (1& 1/2cup)

Baking soda – 1/4 tsp

Turmeric powder – 1/4 tsp

Jaggery – 320gm ( 1 cup)

Sugar – 130gm (1/2 cup)

Ground nut oil – 1/2 L

Cashew nuts as required

Ghee – 1tbsp

Cardamom powder – 1tsp

Camphor – a pinch


In a pan take 1 cup jaggery and add water till the jaggery is soaked.

Heat the pan and stir it until Jaggery dissolves and stop the flame.

Filter the dissolved jaggery syrup.

Now add in the refined sugar to filtered jaggery syrup.

Add 3 tbsp water and allow it to boil.

Touch the syrup and check with your fingers. Let it boil until 1 string consistency.

Now stop the flame and keep it aside.

In a bowl add gram flour, turmeric powder, baking soda and mix well then add water little by little to dosa batter consistency.

Mix with a whisk to break the lumps.

Heat oil in a wok and pour a ladle of gram flour batter on skimmer ladle.

Move around the ladle on the skimmer ladle and tap it for boondis to drop into oil.

Take it immediately when it is soft.

Clean the skimmer ladle with hands both top and bottom each and every time.

Drop the fried boondis in the sugar syrup.

Mix the boondis well with the syrup.

In a mixer jar take the boondis and give it a pulse.

Now add the cardamom powder.

Add in the crushed edible camphor.

Heat ghee in a pan and fry cashews.

Add in the fried cashews.

Mix everything using ladle and make balls.

Laddus are done.


Allow syrup to boil till 1string consistency.

Clean the skimmer ladle everytime.

Do not add more water to jaggery.

Boondis should not be fried crispy for soft laddus.

Crispy boondis result in hard laddus.

I had only 2tbsp excess oil left in wok after frying the boondis.

Do follow exact measurements given for yummy soft laddus.

You may follow either cup (any cup) or gm measurements.

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