Jodhpuri Boondi Ladoo

Jodhpuri Boondi Ladoo


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About this recipe: Boondi ladoos are a popular indian sweet generally made or bought at every auspicious occasion in india. These ladoos are little different from regular motichoor ladoos and tastes better. These ladoos mainly come from Rajasthan and therefore called as jodhpuri ladoos.

Akshita Delhi, India


  • For making boondis
  • 1 ½ cup gram flour (besan)
  • 1 ½ - 2 cups water (depending on the quality of besan)
  • oil for frying
  • 1 tbsp melon seeds
  • 2 tbsp almonds (crushed)
  • For sugar syrup
  • 1 ½ cup sugar
  • 1 cup water
  • a pinch of saffron strands


  1. Preparing sugar syrup: Mix sugar and water in a pan. Keep the solution on a flame with low heat.
  2. Cook the syrup till you get a single thread consistency. To test it, take a water in bowl. Put a drop of syrup in it. If it does not get dissolved and is visible, then your syrup is ready.
  3. Keep the sugar syrup on a plate or tray filled with hot water. This will keep the syrup hot as required for the recipe.
  4. Soak the saffron strands in two tea spoons hot water for a minute. Add this solution to the syrup. This will give a nice yellow colour to it.
  5. Preparing the boondis: Mix gram flour (besan) and water to make a smooth batter. For this purpose, you will need a wired whisk to mix them well as there should be no lumps in the batter. I would advice you mix the water in little quantities. This will give a smooth batter and will help you to maintain the consistency of the batter.
  6. After mixing the besan and water together, whisk the batter for another 1 or 2 minutes. This will smoothen the mixture and will become little fluffy. Simultaneously, heat the oil in a pan for frying. Frying should be done on a medium flame.
  7. For making boondis you will need a perforated ladle (the same we use for frying puris). If the batter is too thin, the boondi becomes flat. If the batter is too thick, it will not easily get out of the perforated ladle. First try some boondis, to check the consistency.
  8. Place the perforated ladle maximum 2 - 3 inches above the oil. This will give the round shaped boondis. Now pour a full table spoon of batter on the ladle and tap it regularly till whole batter gets out of it. Once the boondis are cooked and are soft take them out immediately. One should keep in mind that we need soft boondis. If they become crispy, don't add them to the sugar syrup.
  9. You can directly take the boondis out in the syrup. This will help them soak the solution well. After boondis become wet, take them out on a strainer so that the excess syrup will get out.
  10. Add melon seeds and crushed almonds to the boondis and mix well. Wipe your palms with water. Take boondis between your palms and roll them to give it a shape of nice round balls.
  11. Your boondis ladoos are ready to pamper you and your family members.


1. Flame should always be kept on medium heat as this will give properly cooked and soft boondis. 2. In case your boondis become crisp, don't add them to the syrup. Keep them aside and you can use them for boondi raita. Crispy boondis will not help the ladoos bind together.

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- - - 19 Feb 2016


- - - 23 Feb 2016

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