Boondi Laddoo

Chickpea flour pearls soaked in sugar syrup wrapped in balls with nuts and raisins made commonly in Andhra Pradesh during Ugadhi.


  • 1/2 teaspoon oil
  • 1 cup Besan / Chick pea flour
  • 1 cup Sugar
  • 1 teaspoon Ground Cardamom
  • 3 tablespoons Cashews, roughly chopped
  • 3 tablespoons Raisins


  1. Oil roast cashews and raisins. Keep aside.
  2. Make sugar syurp by heating sugar in boiling water. One string consistency expected.
  3. Make flowing besan batter by mixing it with water.
  4. Heat oil. Pour chickpea batter through round holed ladle such that round boondi falls in hot oil. Fry till light golden.
  5. Drain boondi and dip in sugar syrup.
  6. Mix cardaomon, roasted cashew and raisins to sugar coated boondi. Roll with hand to make lemon sized balls.
  7. Store boondi laddoo in air tight container.

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