By:Sreedevi Jayadev


Beasan, gramflour/ kadalamavu - 1 cup
Semolina/ sooji rava - 1 tbspn ( powdered in mixer )
Orange food colouring - ½ tsp
Baking soda - a pinch
Water - as required
Ghee - for frying


Saffron - few strands
Cardamom powder - a pinch
Sugar - 1, ¼ cup
Rose water - 2 tsp
Water - 1, ½ cups

Almonds/ cashews/ pistas - 1 tbsp ( sliced thinly for garnishing )


In a mixing bowl, sift together besan flour, and powdered sooji. Add little water and make a smooth batter. Batter should not be too thin nor thick. It should be little thinner than dosa batter. Add orange food colouring, mix well and keep it aside.


In a pan, add 1,1/2 cups of water and 1, ¼ cups of sugar. Bring this to a boil. Simmer it for 8 – 10 minutes, till it forms 1 string consistency. Now add cardamom powder and saffron strands and mix well. Keep this aside .


In a heavy bottomed pan, add oil/ ghee for deep frying. Don’t get it too hot. Take a boondhi ladle/ perforated spoon. Take the batter and pour it over the ladle, so that the boondhi will fall into ghee through the holes. Fry these small balls on a medium high heat for a couple of minutes. IT should be little soft inside, no need to get crispy. Drain the boondi onto a tissue and set aside. Repeat till you finish the whole batter.


Add chopped nuts to the fried boondi’s. Add fried boondi’s in the warm sugar syrup. Mix well so that it gets coated well to the syrup. In a mixer jar, add boondi and also add a little hot water. Blend/ pulse them once. Don’t grind too much. Now dip your fingers in melted ghee. Take a little portion of boondi mixture to your palm and make medium sized ladoo balls. If want you can also garnish cashews, raisins or almonds on top of ladoo...

Yummy ladoo’s are ready to serve..

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