Ladoo (Bundi)

Ladoos are called Bundi Ladoo because the batter is poured through a ladle or sieve with perforations while frying, these give rise to round shaped droplets, called as bondi(derived from the word “boond”in Hindi meaning water droplets).

Bundi Ladoo is a good mouth watering snack-time dessert and is a must have at all special occasions all over India.  Bundis are very small, round deep fried balls that have been soaked in fragrant sugar syrup.  After soaking, the bundis are formed into ball(ladoo)


  • 2                lbs chana flour
  • 1                cup ghee
  • 1/2             cup evaporated milk
  • 1/8             tsp orange food colouring
  •                   few strands saffron
  • 1/4             tsp freshly ground nutmeg
  • 6                cups oil for frying
  • 2                lbs sugar
  • 1                cup water
  • 1/4             tsp orange food colouring
  • 1/4             cup slivered almonds,
  • 1/4             cup slivered pistachios
  • 1/4             cup golden raisins
  •                   few strands saffron
  • 1/4             tsp crushed elechi
  • 1/4             tsp freshly ground nutmeg
  • 1                cup butter
  • 1/2             cup milk


  1. Rub 1 cup ghee into the chana flour.
  2. Make a dough (running  consistency) using evaporated milk and homo milk.
  3. Deep fry batter by passing through a ganthia jaro* until cooked but not too crisp.  This is called Bundi.
  4. Let the Band cool down then blend it coarsely in a Food Processor.
  5. Make a syrup with sugar and 1 cup water and food colouring to 1 string.
  6. Add this to the blended bhundi.  Add slivered almonds, Pista, golden raisins saffron, elechi and nutmeg.
  7. Add 1 cup melted butter and enough milk to bind the mixture.
  8. Let the mixture cool.
  9. Shape into ladoos, decorate with almonds and Pistachio.

Bundi Mix

Bundi Frying

Fried Bundi

Blended Bundi

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