Charishma's Diwali Special Boondhi Ladoos

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“My favourite ladoos next in line after Besan ladoos. This is one of my specialties, made it today for day after tomorrow, DIWALI, The colourful festival of lights! If you wish to serve it later, slightly warm it for about 30 seconds in the oven and then serve. It will taste fresh and yummy as ever!”
1hr 15mins
12-14 ladoos

Ingredients Nutrition

  • 2 12 cups grams flour
  • 1 cup water (you can always add more or less if desired to get the correct consistency)
  • 14 teaspoon salt
  • 14 teaspoon turmeric powder
  • 14 teaspoon baking soda
  • 14 cup rice flour
  • oil (for frying)
  • 10 cashews, broken into slightly big pieces, fried
  • 10 raisins, fried
  • 8 cloves, fried
  • 14 cardamoms, powdered
  • 1 12 tablespoons fresh milk
  • saffron, soaked in the milk
  • For the sugar or water syrup
  • 15 -16 tablespoons sugar
  • 1 cup water (a little less)


  1. Mix Gram flour and water to make the batter for the boondhi ladoos.
  2. Make sure that the batter is neither too thick nor too thin.
  3. Add salt, rice flour, soda and turmeric powder.
  4. Mix well with fingers or use an electric beater and beat it well for 3-4 minutes.
  5. Make sure that no lumps remain.
  6. (I beat it with an electric beater, which is the same one which I use for beating the eggs when making cake).
  7. Now heat oil on medium flame.
  8. Once its hot, take a boondi ladle (flat round ladle with holes on top) and spread 2 layers of the batter on it.
  9. Tap it gently with a spoon.
  10. You will see small round boondis falling into the hot oil.
  11. Keep stirring the boondis and remove from heat once half fried.
  12. Likewise, do for all the batter.
  13. Make sure that the boondi ladle is kept at a distance from the oil.
  14. Now fry the raisins, cashews, cloves in the same oil.
  15. Add these to the half fried boondis.
  16. Add cardamom powder and saffron.
  17. Mix well with fingers.
  18. Pour a little of the warm sugar-water syrup into the boondi batter, just enough to knead.
  19. Mix well with fingers.
  20. Make lemon sized balls (boondi ladoos) and serve once slightly cooled or once cooled, store in an airtight container and serve when desired.
  21. Preparation of sugar water syrup-------------.
  22. This is the slightly tough bit of making ladoos.
  23. It needs some practice.
  24. For this, take a bowl.
  25. Add sugar and water and heat on medium flame for 15-20 minutes.
  26. Keep stirring occasionally.
  27. Add 2-3 tbsp of milk.
  28. This is done so that if any dirt is present in the sugar it will rise to the top and then you have to remove it with a spoon and throw it away.
  29. Mix the syrup.
  30. Once a one string consistency is reached, remove from heat and pour the desired quantity in the boondi ladoo batter and mix.

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