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  • 05


For the Bhoondi/Droplets

  • Chickpea/Garbanzo beans Flour/Besan
    : 1 1/4 cup
  • Water
    : 3/4 th cup+ 2 tablespoons
  • Salt
    : to taste
  • Cashews broken into small pieces
    : 1/4 cup
  • Black Raisins.
    : 1/4 cup

For the Sugar Syrup

  • Sugar
    : 2 cups
  • Water
    : 1 cup
  • cloves
    : 5
  • Cardamom powder
    : 3/4 th teaspoon
  • Milk
    : 1 teaspoon
  • Yellow food color
    : 1 teaspoon
  • Edible Camphor.
    : 2 pinches


Hello Everyone

Yaay, I’m slowly catching up the blog posts with my vlog posts. A week away from Diwali, I’m sharing the Laddu recipe for you all. I shared the video of this recipe during Navrathri and am on dot time to post it here before the greatest festival of India. This Laddo which is a favorite of the South Indian community especially Kerala is a favorite of mine. I love Laddu’s and Jalebi’s. There was a tradition at my maternal house. Every year during the festivities especially Onam, my grandpa used to assign their traditional cooks for making snacks, sweets and the elaborate Sadya or the vegetarian feast. I have never ever tasted a Laddu or Jalebi as tasty as the one made by that Kaka.

We used to call him Chettan, whose name was Krishnankutty. His hands were magical. The way he made Jalebi’s were a sight to watch. Along with my cousins, I used to watch him make all these delicacies. His specialities also included mixture, murukku and other sweet and savory delicacies. One of his other master piece was Kesari. Believe me, it was just mystical, yummilicous and mind blowing.The moment it is made, me and my cousins used to start hogging it. Still Krishnankutty Chettans, Jalebi’s and Laddus tastes lingers in my mouth.

Big, rather huge steel containers were filled with these delicious snacks and sweets and stored. After the vacations when everyone used to return to their homes, containers of these delicacies used to go along with each family. It was also gifted to dear and nears. Poor sould departed a decade back and we all miss him a lot. So this post is in dedication to his memory. I have tried to replicate his recipe with that good old taste. I feel I have succeeded and this Laddu has been a hit in my family and amongst our friends.

Earlier I used to make this very often. But this time when I was in my home town, I felt like eating those Laddus our chettan used to make. The only one close to this Laddu is the Tirupathi Laddu. So I decided that as soon as I’m back to my den, I’m going to prepare this. It was then that I realized that it was festival time. What more should I need. Hurray!!!! my next post was finalized. Since then, I have been making it every week until now, some for us and some for friends.

So here I’m sharing with you the delightest of the delightest Indian sweet, Laddu. Chickpea flour/Besan/Garbanzo bean flour is extensively used in making desserts and sweets in India. The main ingredient of this Laddu is this flour. It should be of the best quality, latest date, with a super fine texture. You can sieve it once or twice to avoid lumps and to have a fine texture. Consistency of the batter is another important thing. I have given the exact measurement of the water required for the batter. Be careful when you add it. Its always better to add in small batches. If too thick, it wont come out of the slotted ladle, also it wont be light and crispy. If too thin, you wont get proper drop shaped bhoondi’s.

Slotted ladle is the main equipment needed for this recipe. As I have shown in the video, try to use the same size and type. You can dip the ladle in water after each batch. I have used oil and ghee for frying the droplets/bhoondi. This will add on to the taste as in Sri Krishna sweets. You can also use complete oil or ghee according to your preference. I would not recommend a whole oil version as that will not give a satisfying taste. I either use ghee or oil or a combination of both. The combined version is really good as it will not giving that kicking effect of ghee.

Sugar syrup should be of one string consistency. Always keep it warm. Once all the bhoondi’s are added, increase the flame a bit and keep mixing it. The syrup should not dry up completely. You should be be able to see the syrup. Switch off and take it off the stove. Let the temperature come down a bit, a bit means a real bit where you can hold the mixture. You should roll the laddus when its hot so that it retain it’s hape and hold itself.

To get a perfect yellow color, I’ve mixed milk and yellow color in equal proportions. Clove, cardamom and edible camphor is used for flavoring and aroma. Edible camphor, ah, ah, this is where my memories go back to Krishnankutty Chettan. This when I started enjoying the Laddus whole heartedly. Camphor gives a special taste and aroma to the laddus which inturn gives us a kick, making us to have it again and again. So try your maximum to include it in this recipe. Hope you will try out this recipe and let me know how the laddus lit up your festivities.


Sieve the Chickpea flour and add the required amount of salt. Add the water in batches until the right consistency is obtained. Set aside.

Heat a deep bottomed iron pan. Add a litre of oil and 3-4 tablespoons of ghee. Once its hot, you can put a little of the batter and see whether the oil has reached the right temperature. If it pops up immediately, then the oil is ready.

Add the cashews and fry till golden in color and followed by the raisins until it pops up. Keep aside.

Using the slotted ladle, slowly pour the batter on to the ladle and keeps circling it. Mix up with another ladle and keep frying till light and crispy. Strain and add to the prepared sugar syrup. Repeat the process until done completely.


In a pan, add the sugar and water. Let it melt completely. Keep stirring. Allow it to simmer until it reaches one string consistency. Reduce the flame. Add the cardamom powder, yellow color mixed with milk and slightly crushed cloves. Combine well and keep hot on the stove.

After adding all the boondis, mix up well and let it stay on the stove for couple of minutes for the sugar syrup to be absorbed. Switch off and get it out of the stove.

Allow it cool down a bit. Take a bowl of cold water and keep aside. Add the camphor and combine along with fried nuts and raisins. Dip your hands in cold water and start rolling the laddus into lemon sized balls. Dipping the hand in water help you to protect the temperature of the laddus and to get proper shaped laddus. Continue the process until its completely done.

Store the laddus in air tight containers when its cold and set.

Happy Diwali and cooking !!!!!!

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