Boondi ladoo is a popular Indian ladoo variety made with gram flour boondi, sugar, cardamoms and ghee. In this post I share the recipe to make Tirupati ladoo along with tips to make the sweet shop version.

Recipe Snapshot

  • Prep time: 5 minutes
  • Cook time: 35 minutes
  • Total time: 40 minutes
  • Yield: 12 · 12 ladoos
  • Category: Dessert / Sweet
  • Cuisine: South India

Ingredients

  • 1 ¼ cup besan ((115 grams gram flour, sifted or sieved))
  • ½ to ¾ cup water ((approximation))
  • Ghee or oil (as needed for deep frying)
  • 6 green cardamoms ((2.5 grams elaichi))
  • 12 cashews ((20 grams))
  • 15 raisins ((10 grams))
  • 5 grams rock sugar pieces ((kalkandu, patika bellam (1 tsp)))
  • 1 pinch edible camphor ((pacha karpooram) (optional))
  • 1 ¼ cup sugar ((225 grams (I used organic fine sugar))
  • ¾ cup water

Method

Make Boondi

  1. Measure all the ingredients and keep them ready.
  2. Add besan to a large mixing bowl and pour ⅓ cup water. Begin to mix to make a smooth thick batter, adding only as required.
  3. Once the batter is lump free and smooth, then pour more water only as needed to make a free flowing batter. The consistency should not be not too runny/ thin or too thick. Please check the step by step photos to understand the consistency.
  4. Heat up the ghee or oil in a kadai until hot enough, not smoking hot. If using oil, add 2 tablespoons ghee to the oil and heat, this will enhance the flavor of your boondi ladoos.
  5. To test if the oil is hot enough, drop a few drops of batter to the hot oil. The batter should form to boondi, sizzle and come up without browning the boondi. This is the right temperature.
  6. Pour little batter over the boondi ladle to check if the consistency is right. You must get them right in round shape.
  7. Troubleshooting: If you get long tailed boondi, it means the batter is thick, add a teaspoon water and mix well. If you get flat boondi, it means the batter is runny or the oil is not hot enough. I this case sprinkle some flour and mix well to thicken the batter slightly.
  8. Pour one large ladle of batter over the boondi jhara and spread the batter continuously to drop the batter in the shape of boondi.
  9. You will see lots of bubbles. Stir and fry just until the bubbles begin to reduce.
  10. Do not fry the boondi till crunchy but fry them just until the raw smell goes away.
  11. Remove them to a large steel colander.
  12. Continue to make more boondi in batches until all the batter finishes.
  13. In the same ghee or oil, fry cashews until light golden, then add raisins.
  14. When they plump up remove them to the boondi bowl. if using rock sugar add it to the bowl now.

Make Sugar Syrup

  1. Add sugar and water to a pot. Boil until 1 string consistency. Turn off the stove. To check the consistency, take little syrup in a spoon and cool it. Take it in between your thumb and index finger, gently move the fingers apart you should see a single string consistency.
  2. Remove from stove. Next add 2 slightly crushed cloves, cardamom powder and edible camphor. Mix well.

How to make Boondi Ladoo

  1. Immediately add boondi, cashews and raisins. Ensure you add all of these when the syrup is hot.
  2. Mix well and set aside until the sugar syrup is absorbed completely.
  3. This may take about 5 to 10 mins. But keep checking.
  4. Take small portions of this mixture and make ladoos. You don't need to grease your hands. Do not let the boondi mixture cool down completely.
  5. Cool boondi ladoo completely and store in a air tight jar.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.