Main Ingredients: Bengal gram flour, rice flour and sugar.

Prepare time: approx 1 hour.

To make 40 laddus.




  1. 500 grams Bengal gram flour/ besan flour/ sanaga pindi.
  2. ¼ cup rice flour.
  3. 1 big pinch cooking soda.
  4. A pinch lemon yellow color.
  5. 1 ½ tbsp ghee.
  6. oil or ghee to deep fry.


  1. 750 grams sugar.
  2. 2 cups water.
  3. ½ tsp cardamom pwd.
  4. 1 pinch edible camphor/ patcha karpuram.
  5. 50  grams roasted cashew nuts.
  6. 50 grams roasted raisins.


  1. In a wide bowl, place the Bengal gram flour, rice flour, baking soda, food color and ghee.
  2. Add little water at a time and well combine to make a fine batter. The batter should be pouring consistency like bujji batter. Keep aside.
  3. To make sugar syrup, in a cooking vessel, place the sugar along with 1 cup water and let the sugar melts completely.
  4.  Boil the sugar syrup until you get a one string consistency (theega pakam). Keep aside.
  5. Heat ghee or oil in a frying pan until smoking point.
  6. Once ready, hold the boondi ladle over the hot oil and pour the batter gently over it.
  7. Just hold it study letting the batter fall through the holes into the hot oil.
  8. Fry the boondi unil golden hue. Drain to bowl.
  9. Continue with the next batch and keep going until the batter is all done.
  10. Add cardamom pwd, roasted cashew nuts, raisinsand camphor into the sugar syrup, also add prepared boondi in the sugar syrup and mix everything well.
  11. Soak the boondi in syrup for about half an hour. Boondi will absorb syrup into it.
  12. Wet your hands, take 3 tbsp mixture. With help of both hands, press the mixture making round laddus. Keep the laddus open in air for 6-8 hours.

Delicious n tempting laddus are ready to eat 🙂 🙂