🍯 Boondi Ladoo Recipe – Traditional Indian Sweet for Festive Celebrations

Boondi Ladoo, also known as Motichoor Ladoo (when made with finer boondi), is a popular Indian sweet recipe prepared during festivals like Diwali, Raksha Bandhan, Ganesh Chaturthi, Holi, and weddings. These golden, round, melt-in-mouth delights are made from tiny fried gram flour pearls soaked in cardamom-flavored sugar syrup and then hand-shaped into luscious ladoos.

This blog post shares the authentic halwai-style boondi ladoo recipe with all the tips and tricks to make perfect festive sweets at home.

🧾 Ingredients for Boondi Ladoo (Makes 12–15 ladoos)

For Boondi:

For Sugar Syrup:

Optional Garnish:

• Chopped cashews or almonds – 2 tbsp

• Edible camphor – a tiny pinch (for traditional flavor)

• Ghee – 2 tbsp for shaping ladoos

🍳 Step-by-Step Instructions

🥣 Step 1: Make the Boondi Batter

1. In a bowl, sieve besan to remove lumps.

2. Add a pinch of baking soda and mix well.

3. Gradually add water to make a smooth, flowing batter. It should not be too thick or watery.

4. Rest for 10 minutes.

✔️ Use a traditional boondi jhara (perforated ladle) to get perfect round boondis.

🍯 Step 2: Fry the Boondi

1. Heat oil or ghee in a wide kadhai on medium heat.

2. Hold the boondi jhara above the oil and pour batter with a spoon. Tap gently to let droplets fall into the oil.

3. Fry the boondis for 30–40 seconds until just cooked but not crispy.

4. Remove and drain on paper towels.

5. Repeat in batches till all batter is used.

❗ Avoid over-frying the boondi or it will turn crisp and won’t absorb syrup.

🍬 Step 3: Prepare Sugar Syrup

1. In a pan, combine sugar and water. Heat on medium flame.

2. Stir until sugar dissolves completely.

3. Boil until you get a 1-string consistency (when a drop between fingers forms a string).

4. Add lemon juice to prevent crystallization.

5. Add cardamom powder and saffron (if using).

6. Turn off the heat.

🍥 Step 4: Mix Boondi with Syrup

1. Immediately add warm boondi to the hot sugar syrup.

2. Mix well so that every boondi gets coated.

3. Cover and let it rest for 10–15 minutes to absorb the syrup.

4. Add chopped nuts and camphor (if using).

✋ Step 5: Shape the Ladoos

1. While the mixture is warm and sticky, apply a little ghee to your palms.

2. Scoop a portion and shape into tight round balls.

3. Let them set for 30 minutes.

🙌 Ladoos stay fresh for 4–5 days at room temperature or up to a week in the fridge.

🧂 Serving Suggestions

• Serve as prasad in religious ceremonies.

• Perfect for Diwali thali, Navratri bhog, or Ganesh Chaturthi sweet platter.

• Pair with namak para or mathri for a balanced festive combo.

• Offer with a cup of masala chai during guests’ visits.

🎊 Occasions for Boondi Ladoo

Boondi ladoos are an evergreen Indian sweet prepared for:

• 🪔 Diwali sweets thali

• 🕉️ Ganesh Chaturthi modak alternatives

• 👫 Raksha Bandhan special treat

• 👰 Indian weddings and pujas

• 🛕 Temple prasadam

• 🎁 Festive gift boxes

These ladoos are deeply rooted in tradition, especially in North India, Maharashtra, Tamil Nadu, and Gujarat.

🥗 Nutrition Facts (Per Ladoo – Approx.)

📌 Use jaggery instead of sugar and shallow-fry boondis in ghee for a more wholesome variation.

💬 Expert Tips for Perfect Boondi Ladoo

• Use a ladle with medium holes for even-sized boondi.

• Syrup must be warm and boondi soft for easy shaping.

• Add a little warm ghee if mixture dries out before shaping.

• For motichoor ladoo, use finer besan and a smaller-holed ladle.

📌 Conclusion

This boondi ladoo recipe is a perfect festive treat, filled with warmth, tradition, and indulgence. Its simplicity and royal flavor make it a must-try for any Indian celebration. Whether you’re preparing for a puja, gifting sweets, or simply craving something sweet, these golden ladoos never fail to impress.