Boondi Ladoo Recipe
Recipe type: Dessert, Vegan
RecipeCuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 15
Boondi ladoo are glutenfree sweet balls made from chickpea flour droplets and soaked in sugar syrup.
recipeIngredient (used american measuring cup, 1 cup = 250 ml)
  • 150 gms gram flour / chickpea flour (I used organic flour)
  • 75 gms water Or as required
  • 125 gms sugar Or as required
  • 225 ml water
  • ½ t/s cardamom powder
  • few saffron strands Or saffron syrup (I used Mapro saffron syrup)
  • 1 t/s baking soda
  • 2 cups oil / ghee for frying (I used oil)
  • few pistachio flakes to garnish
How to make the recipe?
  1. Sift gram flour and combine in a mixing bowl / vessel. I added saffron syrup you could add orange food color Or saffron infused in milk.
  2. Add water gradually and keep mixing it. The batter should be nor too thick nor too thin. Add salt and baking soda. Mix all nicely place it aside.
  3. Boil sugar and water until it reaches thread like consistency. Remove scum if any then lastly add cardamom powder and saffron syrup Or strands. Place it aside.
  4. Take a deep vessel add oil. Add one droplet of batter and see if it's coming up. Now take a slotted spoon and with the help of other spoon. Pour the batter and keep rotating with spoon.
  5. Fry few at a time. Repeat the same with the rest of dough. Just ensure the oil isn't too hot .Don't fry the boondis too much else they would be crispy. We don't want crispy boondis for this recipe.
  6. Just fry for until they cooked and place them on absorbent napkins. Now add them into the sugar syrup while it's still warm. Allow the boondis to absorb the syrup should take about 20 mins Or so.
  7. Apply some ghee / oil on your palm and shape into round ladoos. I didn't apply anything on my palm as the ladoos itself had enough oil. Garnish with pistachio flakes. These should be consumed in 2 to 3 days and store them in the fridge.
  8. Serve the boondi ladoos warm or chilles.
1. It's important to use a slotted spoon for boondis.
2. Don't fry them over high heat and don't fry them till crisp.
3. I haven't added nuts if you wish you can add them in the syrup.
4. It's important the droplets soak the syrup else the ladoos won't shape properly.
5. You could keep them in the fridge for half an hour and then shape ladoos.
Recipe by Flavors of Mumbai at