Doodh Ke Laddoo
One mouthful of these tiny, sweet ladoos made from gram flour, fried and sweetened chickpea flour, milk and rabri simply won’t be enough.
Doodh Ke Laddoo Recipe by Chef Ranveer Brar

- Indian


- 2

Cooking Time

-30-35 Min


- Medium

Preparation Time

- 20 Min


  • 1 cup begal gram flour
  • ¼ tsp cardamom powder
  • ½ cup milk
  • Ghee
  • 250 gms Sugar
  • 125 water
  • 1 litre full fat milk


  1. 1

    Mix begal gram flour, cardamom powder, milk and make a flowing batter.
  2. 2

    Heat ghee in a iron kadhai and pour same batter on a preforated iron ladle used for making boondi.
  3. 3

    Drop boondi batter through spoon in the ghee and remove before it turns golden brown.
  4. 4

    Make single thread Sugar syrup.
  5. 5

    Add little milk in Sugar syrup and skim the impurities.
  6. 6

    In a another pan 1 litre milk till it semi solid, add Sugar syrup to the milk and mix well.
  7. 7

    Drop the boondi in hot Sugar syrup and let them soak syrup.
  8. 8

    Remove the boondi from Sugar syrup, drain it and put it in reduced milk.
  9. 9

    Cook the boondi with reduced milk till dark brown in colour.
  10. 10

    Sprinkle little milk if needed to keep the boondi moist.
  11. 11

    take out the boondi in a plate to cool down.
  12. 12

    Bind the boondi into small balls and let them cool down.
  13. 13

    Garnish with rose petals and pistachios slivers.

About Chef

Meet the people behind the luscious food, delicious recipes and entertaining shows

Ranveer Brar


>Ranveer's fascination with food began on the streets of Lucknow. One of India's youngest executive chefs when he headed the kitchen at The Claridges, New Delhi, he has also spearheading Taj Group properties like Goa-based restaurants Morisco, Il Camino and Fishtail. This globe-trotting award-winning chef paints in his free time.

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