How to Make Sweet Boondi?

Of all the Indian confections, sweet boondi is the most common and loved by all. Think of any Indian festival, and you will find sweet shops filled with boondi-laddoos.


However nowadays, sweet shops often sell boondi fried in refined oil instead of ghee. Indian desserts taste best when made in ghee while refined oil just reduce their authentic taste.

I mostly use home-made ghee in cooking. Do read how to make ghee in microwave where I have shared easy process that I follow to make ghee at home.

I had been thinking since long time to try making boondi at home. So on the occasion of Ganapati celebration in my society, I planned to make Ganeshji’s favorite boondi ke laddoo as prasad. Last year I had made ramdana ladoo so thought of making something else.

I had seen boondi-making process often at home, but it I was the first time I had made myself. Boondi turned out really soft and sugar syrup was also perfectly absorbed in it.

Earlier, I used to think that boondi-making would be a difficult task, but surprisingly I found it quite easy.  So, here I am sharing with you the easy process of boondi-making.

Ingredients for Boondi

  • Gram flour (besan): 1 cup
  • Food colors (optional): red, green
  • Cardamom powder: ½ tsp
  • Almond flakes: ½ tsp
  • Pistachio flakes: ½ tsp
  • Saffron: few strands
  • Ghee for frying

Ingredients for sugar syrup

  • Sugar: 1 and 1/2 cups
  • Water: 1 cup
  • Saffron: few strands
  • Cardamom powder: ½ tsp

Procedure of sugar syrup

  • To make the syrup, add water and sugar into a vessel and put it on low flame. It will approximately take 15 minutes.
  • Take a drop of syrup on your finger tip, join your thumb with the finger and move them apart. You must see a strand. This is called “ek taar ki chaasni”. We need “ek taar ki chaasni” for boondi. However, for making boondi laddoos, you will need “do taar ki chaasni”. This means you need to get two strands while doing finger test, and this requires further thickening of syrup.
  • Add few strands of saffron and cardamom powder in this syrup and keep aside.
  • Reheat sugar syrup while adding boondi as syrup should be warm while putting boondi into it.

If you have leftover sugar syrup of gulab-jamun or jalebi it can be easily used for soaking boondi.

Process of making boondi

  • Take flour in a bowl, add little water and make a thick paste. Adding small quantity of water in flour prevents lump formation in batter. Add more water and dilute the paste. It should be of pouring consistency. For making soft boondi, consistency of batter is very important.
  • If batter is too thin, boondi will fall flat on frying and won’t acquire round shape. If batter is too thick, boondi will not absorb enough sugar syrup. To check consistency, my mother performs this test. Drop a spoon of batter from height and it should have continuous flow and it should not break in between.


  • Take 1 tbsp each of batter in two small bowls and add red and green color for red and green color boondi. Here I would like to mention that these colorful boondi are optional, and you can skip this if you are not in favor of using food colors. However, colorful boodis make laddoos more appealing.


Frying Boondis

  • For making boondi, special perforated ladles are available in market.  It has several round holes and gives you several round boondi at a time. Since it was an impulsive idea to make boondi at home, I used a ladle with holes that we normally use for deep frying.
  • Heat ghee in a heavy bottom skillet on medium heat. To test the ghee, pour a drop of batter in the ghee, and the drop should immediately come on the surface without changing color. Once ghee is heated, hold the ladle above the center of the skillet.


  • Pour a spoonful of batter over ladle and let it drop through holes. Don’t shake the ladle, batter will strain by itself. Don’t overcrowd boondi into ghee. Boondi should just cover the surface of the ghee in skillet in a single layer.  After pouring boondi, stir intermittently for even cooking.
  • Now, strain and remove boondi from ghee and immediately transfer in warm sugar syrup. Soaking immediately after frying helps in better absorption of sugar syrup.
  • Repeat the process of making boondi and adding to the syrup with rest of the batter. Cover the vessel with a plate and let boondi soak the syrup for an hour before serving. You will notice the size of boondis have increased and they have become delectable.
  • Garnish with few almond and pistachios pieces before serving. Can be served warm or at room temperature.

Since I was running short of time I didn’t made laddoos, however you can make laddoos as well from the same boondi.

boondi-sweetYou can use this boondi in curd raita too. You just need to skip soaking in  sugar syrup.

So, do try making boondi at home and let me know your feedback. 🙂

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