Measure a cup of besan and sugar, keep them ready. Use the same cup for measurement. If you like sweeter laddu then you can add a quarter cup of extra sugar.

I fry my boondis in oil, but if you prefer you can fry in ghee also.

In a pan heat a tablespoon of ghee, fry cashew nuts and dry grapes for few minutes until golden brown color. Keep aside.

Recipe steps to make boondi laddu:

In a cup take besan flour, and a pinch of baking soda. Baking soda makes the boondi fluffy. Add water gradually and mix well to make boondi batter without any lumps.

The batter should not be too thin or thick. Slightly thicker than dosa batter and thinner than bajji batter.

Heat oil in a kadai. The temperature of the oil should be high enough to fry the boondis instantly.

You can check the temperature of the oil by dropping a bit of the batter. If the droplet rises immediately to the top of the oil then that is the right temperature to cook boondis.

Hold the perforated ladle on top of the kadai as shown in the picture. Now pour a ladle full of batter in a circular fashion and spread as shown. Do not crowd the oil by adding too much of batter.

Boondis drop into hot oil and starts cooking immediately. Boondis cook with an oozing sound.

Stir in between so that boondis will be cooked evenly.

Do not cook until they become crisp and around after 3 to 4 minutes, when they are still soft (but cooked), strain out them and keep in a paper towel.

Follow the same process for all the batches. Now proceed with the preparation of sugar syrup.

In a separate pan add a cup of sugar and half cup of water, and boil.

Sugar melts and starts bubbling.

Add a pinch of edible camphor if you like that fragrance. This is optional and you can avoid if you don't like.

Now add a half teaspoon of Cardamom powder.

Bring the sugar syrup to a single string consistency. It takes around 6 to 8 minutes and be careful to maintain the string consistency. You can check it by holding a single drop between your index finger and thumb finger and if you are able to make a string out of it that is the right temperature. Switch it off.

If you go on cooking beyond this stage then the syrup may reach crystal stage.

Mix the cooked boondis and the prepared sugar syrup. If you have prepared more syrup by chance, then add syrup slowly into the boondi and mix until you get a nice sticky mixture.

Add the fried cashews and dry grapes.

Now you can mash them lightly so that the boondi can absorb the sugar syrup well.

Start making ladoos when the syrup is still warm by applying some oil or ghee in your palm.

Take a handful of boondis and press very tightly to make ladoos.

You can wiggle out the extra boondis and syrup and keep the laddus in a separate plate.

Yummy tasty delicious boondi ladoos are ready