Thayar Ladoo

//Jaggery Ladoo//


  • Besan flour – ½ cup
  • Rice flour – 1 tsp (optional)
  • Baking soda – a pinch (optional)
  • Salt – a pinch
  • Jaggery – 1 cup
  • Water – ½ cup
  • Cardamom powder – ½ tsp
  • Crushed Edible camphor – ½ rice size
  • Cashews – few
  • Raisins/ dry grapes – few
  • Ghee/ clarified butter – 4 tsp
  • Milk – 2 tblsp
  • Mild cooking oil – to deep fry


  • Melt the jaggery with half a cup of water, bring it to boil until it reaches to 1 string consistency and keep aside.
  • Meanwhile heat the mild cooking oil along with 2 tsp of ghee in a pan to deep fry
  • In a wide mixing bowl, sieve the besan flour, rice flour, baking soda and salt. Now add the 2 tblsp of milk and required amount of water into the dry mixture to make the ladoo batter, the batter should be dosa batter consistency; neither too thick nor thin.
  • Now pour one ladle full of batter over a boondhi ladle into the hot ghee+oil, don’t rotate or tap the boondhi ladle between.
  • Depends on the pan size pour the batter and within a min it will float up and the sizzle sounds off.
  • Now take the cooked boondhis and put directly into the hot jaggery syrup, repeat the same process for the remaining batter.
  • Soak the boondhis into the hot jaggery syrup until the next batch cooks.
  • At last fry the cashews and dry grapes in the same ghee+oil and add into the boondhis.
  • Now remove the boondhis from the jaggery syrup and put it into another bowl and add all the jaggery soaked boondhis into the same pan.
  • Add the remaining 2 tsp of ghee, cardamom powder and edible camphor into the jaggery soaked boondhi mixture and mix well and cover it with a lid and put one heavy weight over it and dum it for another half an hour.
  • After half an hour, the boondhis are soaked well with the jaggery syrup and able to make ladoos easily out of it.
  • The divine, tasty and delicious “THAYAR LADOO” is ready for naivedhyam.

Leave a Reply

Your email address will not be published. Required fields are marked *