These ladoos are an important part of all Indian celebrations be it diwali, birth, party and specially marriages. Marriages are specially associated with ladoos in India (a general saying goes “shaadi ladoo mootichur ka”). So, let’s have a look at the recipe of this famous dish.

Preparation Time: 30 minutes

Servings: makes 10 to 12 ladoos (depending upon size)


  • 1.5 cups Bengal gram flour (besan)
  • 1 tbsp rice flour
  • A pinch of baking powder
  • A pinch of saffron
  • A pinch of cardamom powder
  • 1 tbsp cashew nuts (finely cut)
  • 2 cups sugar
  • 1 cup water
  • 1 cup oil (for frying)
  • Silver foil (for decoration) (optional)

Preparation Instructions:

  • Mix gram flour, rice flour and baking powder with little water to make a thick batter.
  • Heat oil for frying. Take a sieve with round holes, hold it above the hot oil (about 5 to 6 – inches above) and pour the batter over it.
  • Tap the sieve gently with a spoon. By doing this, small balls of batter will fall into oil.
  • Fry the balls till they turn golden. Take them out on paper towel. Make small balls (boondi) with all the batter.
  • Now, heat water and sugar till it reach 1/2 consistency. Remove the dirt from the sugar syrup with the help of a spoon.
  • Add cardamom powder, saffron and sugar syrup to the fried boondis. Set aside for few minutes till the boondis absorb syrup.
  • Make small balls (ladoo) from the mixture. Don’t let the mixture cool, it will become difficult to make the ladoos.
  • Grease a plate with ghee and keep the ladoos on it. Decorate with small pieces of silver foil.


  • There are special sieve available in the market for making ladoos.
  • The procedure for making boondi ladoos and mootichoor ladoos is same. The boondis in boondi ladoo are big in size while in mootichoor, they are small and more fried.

Content credit: mp3skullreborn

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