Boondi Laddu

Recipe Prepared By

Smt Mani Kumari
Article Written By

Preparation: 5 minutes
Cooking time: 60 minutes
Yield: 40 medium size laddu
Shelf life: 7-10 days



Senagapindi (Gram Flour) : 1/2 Kg

Panchadara (Sugar) : 1 Kg

Yelukala Podi, Pacha Karpooram (Elaichi Powder, Edible Camphor) : 1 tsp, 1 Pinch

Jeedipappu (Cashew) : 50 grams

Kismis (Raisins) : 50 grams

Oil : To Fry

Ghee : 1 tsp

Boondi Apaka : For making boondi

Apaka (Strainer) : For taking out fried boondi


Step 1 : Boil 1 kg Sugar adding 1 glass of water in medium flame till light thickens (Theega Paakam Ravali)

Off the flame once Paakam is Ready

Step 2 : Prepare 1/2 kg Gramflour loose paste adding water (Palchaga Vundali)

Heat Oil to fry

Step 3 : Take the paste into Boondi Apaka with long Spoon and fry in heated Oil till Yellow Colour (Pachigane Vundali)

Step 4 : Remove with strainer, immediately put it in Paakam.

Keep on mixing paakam, Boondi each time

Step 5 : After Completion, keep it aside. Fry Cashews, Raisins in 1 tsp Ghee

Step 6 : Add 1 pinch Edible Camphor, 1 tsp Elaichi Powder, fried Cashews & Raisins to Boondi,

Mix them all, Prepare round Laddu's without pressing hardly

Very Sweet and Tasty Boondi Laddu is ready :)

Comments powered by CComment


Sri Vara Lakshmi Vratham Naivedyam Recipes

Vara Lakshmi Vratam












Chakkara Pongali


Chalimidi Vadapappu


Our Latest Recipes

Search Header.



“Amazon and the Amazon logo are trademarks of, Inc. or its affiliates.”

Follow Us... Stay Updated !



  facebook   twitter   google