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Boondi ladoo recipe (Tirupati boondi laddu)

By swasthi , on November 23, 2019, 27 Comments, Jump to Recipe

Tirupati boondi ladoo recipe with video and step by step photos – Learn how to make boondi laddu at home. Boondi ladoo is a popular traditional Indian festive sweet made with gram flour, ghee, sugar, nuts and cardamom powder.

boondi ladoo

Tirupati boondi ladoo is considered to be one of the most precious prasadams by devotees. The aroma and taste of ladoo from Tirupati Balaji temple is the best among any other ladoos.

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Most traditional Telugu speaking people make boondi ladoo for almost every major occasion in a family like Engagement, wedding, baby shower and then after having a baby.

These are sent with the bride as a gift to her In-laws place after every occasion. Usually some hundreds to thousand are made for most such occasions to give as return gifts.

I made these tirupati boondi ladoo following a video from YouTube. The original recipe is to make 5001 boondi ladoo which I scaled down to a size which even a newbie can easily try.

These turned out really good and delicious. These can be made by a single person even if the recipe is doubled without a helping hand.

To make anything more than that will surely need a help since the mixture has to be rolled to balls while it is warm.

The only step I have not followed in this recipe is the blending, since it is not clear in the original video. Not sure if the mixture is partially blended. For the method I have followed the way we make at home.

More ladoo recipes
Besan ladoo
Coconut ladoo
Rava Laddu

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Preparation

1. Keep all the ingredients ready as mentioned in the recipe card.

2. Make a batter of the flour by adding water little by little, just as needed.

making batter for boondi ladoo

3. The batter has to be free flowing yet neither too thick nor too thin. Before making boondi, we will have to check whether the consistency of batter is right to get them correctly round shaped.

Since the boondi to make ladoo is not fried to crunchy (they are just partially cooked), the batter should not be made as thin as we make for the khara boondi otherwise they will soak up lot of ghee or oil.

batter consistency for boondi laddu

4. While you make the batter, heat up the ghee or oil. Tirupati ladoo is made using only ghee, so I have used ghee here.

Making boondi for boondi ladoo

5. There are different ways of checking the batter consistency. I check using my boondi jhara/ ladle directly. When the ghee turned very hot, I have added little batter to my ladle. Try with just one tbsp of batter.

Checking the batter consistency

6. Boondi turned out to be good in shape after adding 1 tbsp water to the initial batter I made. To get them right make sure you follow these steps:

  • Ghee or oil has to be very hot (not smoking hot) otherwise boondi may not hold shape and may turn flat. They have to fried on a medium flame.
  • If the batter is too thin then the boondi may turn flat or soak up lot of ghee. In this case add a tsp to tbsp of flour and mix well.
  • If it is too thick, then you may get tailed boondi. Then add a tsp of water and mix well.
  • You will have to adjust the consistency until you get them right.

7. Pour 1 ladle of batter to the boondi ladle. This recipe needs spreading the batter through out the boondi jhara with another ladle to help the batter drop off easily to the hot oil. This spreading is needed for 2 reasons:

  • Since the batter is not very thin, spreading the batter helps to drop the boondi quickly and easily with in few seconds.
  • Secondly we do not need to wipe off the boondi jhara with a cloth or tissue after every batch if we are going to spread it using another ladle.
pouring batter to hot oil for boondi laddu recipe

8. As soon as the boondi is dropped, lot of bubbles come up.

frying boondi
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9. These will begin to cease as the boondi gets cooked. When the bubbles begin to reduce, I removed the boondi.

bubbles reduce

10. At this stage they need not be crunchy but must be cooked enough for the raw smell of flour to go away.

fried boondi for ladoo

Frying nuts and raisins

11. I have fried cashews in the same ghee. When they are half done, i added the raisins as well.

frying nuts and raisins
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12. Switch off the stove and add these to the boondi along with rock sugar. Set this aside.

transfer to a large bowl

Making sugar syrup for boondi ladoo

13. Add sugar along with 3/4 cup of water to a pot.

pouring water to sugar for boondi laddu recipe

14. Begin to make the sugar syrup by boiling on a medium heat until it reaches a one string consistency.

boiling sugar syrup

15. Check the string consistency by taking little sugar syrup from the spoon in between your thumb and forefinger. When you stretch it gently, you will be able to see the string consistency.

While the syrup boils, you will need to keep checking until you get this one string consistency. As soon as you see it has reached the one string consistency, then switch off the stove and move the pan aside.

sugar syrup consistency

16. Add cardamom powder, cloves and edible camphor. Mix everything well.

cardamom powder and cloves
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17. Add fried boondi now.

boondi absorbs syrup

Making boondi ladoo

18. At this stage there will be lot of sugar syrup in the pan.

19. All the sugar syrup will be absorbed in a short time depending on your indoor temperature. It took less than 10 minutes for me and the mixture was warm. When the mixture cools down, you will notice the syrup has been absorbed completely , this is the right stage to form the boondi ladoo.

shaping boondi ladoo

20. Take small portions of this and make balls. We will get about 12 boondi ladoos for this recipe. If you want to make the size of tirupati boondi ladoo, then you may get about 4 to 5.

Allow boondi ladoo to cool completely and store in a tight jar.

boondi ladoo boondi laddu
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Tips to make boondi ladoo

Important notes:
1. To make these boondi ladoo recipe, I have used ghee for frying the boondis since tirupati ladoo is made that way. However you can fry them in oil.

2. The actual unique aroma comes from the edible camphor that is used. But be cautious while you buy edible camphor since these days most commercially sold are synthetic pacha karpooram which are also toxic.

Traditionally pacha karpooram was made from leaves and was also considered to be healthy. You can completely skip it if you do not have a good one.

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Tirupati boondi ladoo recipe

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boondi laddu boondi ladoo

Boondi ladoo recipe

Tirupati boondi ladoo is a popular Indian sweet made using gram flour, ghee and sugar.
Pin Recipe Print Recipe

For best results follow the step-by-step photos above the recipe card

Prep Time5 minutes
Cook Time35 minutes
Total Time40 minutes
Servings12 ladoos
AuthorSwasthi

Ingredients (1 cup = 240ml )

For boondi batter

  • 1 ¼ cup besan or 115 grams gram flour (sifted or sieved)
  • ½ to ¾ cup water ( approximation)

Other ingredients

  • Ghee as needed for deep frying
  • 6 elaichi or 2.5 grams green cardamoms
  • 12 cashews or 20 grams
  • 15 raisins or 10 grams
  • 5 grams rock sugar or kalkandu or patika bellam (1 tsp)
  • 1 Pinch edible camphor (pacha karpooram) (optional)

For sugar syrup

  • 1 ¼ cup sugar or 225 grams (I used organic fine sugar)
  • ¾ cup water
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Instructions

Making boondi for ladoo

  • Measure all the ingredients and keep them ready.
  • Add besan to a large mixing bowl and pour water just as needed to make a free flowing batter that is not too thin or too thick. Please check the step by step photos to understand the consistency.
  • Heat up the ghee or oil in a kadai until hot enough.
  • Pour little batter over the boondi ladle to check if the consistency is right. You must get them right in round shape. More details in the step by step photos below.
  • Pour one large ladle of batter over the boondi jhara and spread the batter continuously to drop the batter in the shape of boondi.
  • Stir and fry just until the bubbles begin to reduce.
  • Do not fry the boondi till crunchy but fry them just until the raw smell goes away.
  • Drain them to a large bowl.
  • Continue to make more boondi in batches until all the batter finishes.
  • In the same ghee or oil, fry cashews until light golden, then add raisins.
  • When they plump up remove them to the boondi bowl. if using rock sugar add it to the bowl now.

Making syrup

  • Add sugar and water to a pot. Boil until 1 string consistency. Turn off the stove.
  • Next add cloves, cardamom powder and edible camphor. Mix well.

How to make boondi ladoo

  • Add boondi, cashews and raisins.
  • Mix well and set aside until the sugar syrup is absorbed completely.
  • This may take about 5 to 10 mins. But keep checking.
  • Take small portions of this mixture and make ladoos.
  • Cool boondi ladoo completely and store in a air tight jar.
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Alternative quantities provided in the recipe card are for 1x only, original recipe.

For best results follow my detailed step-by-step photo instructions and tips above the recipe card.

Video

NUTRITION INFO (estimation only)

Nutrition Facts
Boondi ladoo recipe
Amount Per Serving
Calories 275 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 9g56%
Cholesterol 38mg13%
Sodium 10mg0%
Potassium 132mg4%
Carbohydrates 30g10%
Fiber 2g8%
Sugar 23g26%
Protein 3g6%
Vitamin A 5IU0%
Vitamin C 1mg1%
Calcium 9mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @SwasthisRecipes or tag #swasthisrecipes!

© Swasthi’s Recipes

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About swasthi

I’m Swasthi shreekanth, the recipe developer, food photographer & food writer behind Swasthis recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills.
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Comments

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  2. Suhasini says

    October 25, 2020

    5 stars
    Hi Swasthi
    On the auspicious day of Vijayadashami today, I could not think of making any other sweet from anywhere else but refer to your blog. I looked at the boondi recipe a few times earlier but didn’t try as didn’t have the boondi jhara. I made my purchase yesterday and this morning as an offering made the boondi ladoo. Thankyou so very much for the recipe. Never imagined I would roll out a boondi ladoo so delicious. I appreciate the time and efforts you take in writing detailed post it helps people like us to cook and come out with tasty food for family. This has always been my first go to blog for any recipe. Many a times I haven’t tried some recipes as I am waiting for you to come up with it. Thankyou for feedback on the pic of ladoo. Everyone in the family loved it. It truly felt like having prasad ladoo.

    Reply
    • swasthi says

      October 28, 2020

      Hello Suhasini,
      You are most welcome! Glad they turned out so good. Thank you so much for leaving a comment. Yes I will share the recipes requested by you.
      🙂

      Reply
  3. Yamuna K says

    May 22, 2020

    I tried first time mam. It came very excellent …. my family likes it … Thanks a lot mam….. I tried many recipes using your notes.

    Reply
    • swasthi says

      May 22, 2020

      Welcome Yamuna
      Glad to know!
      Thank you

      Reply
  4. Srivani says

    May 11, 2020

    Hi.. I wanna try this… Am having peanut oil…. Can I use this for frying… Please advise

    Reply
    • swasthi says

      May 13, 2020

      Hi Srivani,
      Yes you can use peanut oil. Just add 2 tbsps ghee to the oil for frying.

      Reply
      • Srivani says

        May 13, 2020

        OK thanks for your reply

        Reply
  5. Devanjali says

    October 21, 2019

    Really good demonstration along withstep by step procedure. Also good guidance about boondi to make round shape.

    Reply
    • swasthi says

      October 22, 2019

      Thank you!

      Reply
  6. Gayathri says

    October 21, 2019

    5 stars
    Thank you so much . Your tip of using ghee worked like a charm. I made them yesterday. My mil is surprised and was pouring compliments.

    Reply
    • swasthi says

      October 21, 2019

      Hi Gayathri,
      So glad the ladoos turned out good. Thanks much!

      Reply
  7. Gayathri says

    October 18, 2019

    5 stars
    Hi swasthi
    I made your boondi ladoo yesterday. They came out very good & tasty. However I am not happy with the flavor. I used fresh sunflower oil (meaning not reused) to fry the boondi. Please suggest which oil is good for this. I want to make these for diwali to gift my in-laws. Please reply.

    Reply
    • swasthi says

      October 18, 2019

      Hi Gayathri,
      You can use any neutral refined oil that does not have a strong aroma. Combine oil and ghee for frying. 4:1 ratio of oil:ghee works very well. Not sure where you live to suggest a particular brand of oil. But we usually follow mixing of oil and ghee while making in large quantities. I have eaten them a lot of times back home in India. I am sure this will help you. Thanks for trying!

      Reply
      • Gayathri says

        October 19, 2019

        Okay. thanks a lot. I will be making them tomorrow.

        Reply
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  9. Poornima says

    March 14, 2019

    Hi swathi
    I tried out boondhi laddu.it came out excellent.thanks for the recipe and tips too

    Reply
    • swasthi says

      March 14, 2019

      Hi Poornima
      Great! you are welcome. So glad to know they turned out good.
      🙂

      Reply
  10. Arunima says

    October 23, 2018

    5 stars
    I made these boondi ladoo as a return gift (prasad) for a Pooja. They came out very good. 😊 thank you

    Reply
    • swasthi says

      October 23, 2018

      Welcome Arunima,
      Thank you so much for trying.

      Reply
  11. Indu says

    October 15, 2017

    It is too watery too much liquid with boondi and it’s not getting absorbed.
    Really what do I do now

    Reply
    • swasthi says

      October 16, 2017

      Hi Indu
      If you follow the recipe correctly you will not be left with too much liquid.. I guess you went wrong some where. May be you over fried the boondi that’s why its not absorbing the syrup. It has to be lightly fried and not crisp.
      You can just drain up the excess sugar syrup and bind them. If that doesn’t work, then just blend it in a blender and roll the mixture to balls.

      Reply
  12. bharti rohilla says

    October 31, 2016

    very nice
    ?

    Reply
  13. sana says

    October 30, 2016

    i like all recipes.

    Reply
    • swasthi says

      October 30, 2016

      Thank you

      Reply
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  15. Ana says

    October 27, 2016

    What if the boondis remains crunchy n hard at last n what to do with this to make soft laadus????

    Reply
    • swasthi says

      October 27, 2016

      I have mentioned in the recipe that boondi should not be fried until it turns crunchy and hard.
      Did u try the recipe from this post?

      Reply
  16. DAMODARANSWAMINATHAN says

    October 24, 2016

    5 stars
    Elaborate in every detail !

    Reply
    • swasthi says

      October 25, 2016

      Thanks sir

      Reply

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