Rice Flour Laddos | Biyam Pindi Laddos

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We have no dearth of festivals and each one comes with its own set of savories and sweets that are prepared specially for the occasion. With the Festival of lights, its more general, you have the liberty to prepare whatever you want. From childhood, I remember being actively involved and looking forward to what Amma would make for the day. Those days she used to make so much as we used to distribute to the entire neighborhood. Plus you get to taste their treats. It really used to be such a fun time.

Slowly the traditions gave way to store bought treats as we saw that we can now get a wide variety of stuff which we otherwise may not be able to make at home. Though for sharing with neighbors we order outside, we still have something to be prepared at home. For such occasions, laddos made with different ingredients are really the best choice.

The traditional laddos made with besan batter will be out of order, but you can still make quick laddus with just about anything. This quick laddos are made with Rice flour and jaggery. You can also make them with sugar. The choice is yours entirely but these are really super fast!

These laddos are made with Homemade Rice flour, where the rice is soaked, shade dried and ground. But you can make it with ready made flour too.

Rice Flour Sweet Balls ~ Biyam Pindi Laddos

Prep Time: 30 minutes
Making Time: 10 minutes
Makes: 10 ping pong sized balls
Shelf Life: Can be stored for a week in a container

Rice Flour – 1 cup
Grated Jaggery – 1 cup
Cardamom powder a pinch
Roasted Mixed dry nuts – 1/2 cup (opt)
Ghee – 1 tsp

Method to prepare:

  • Wash and soak the rice for 10 mins. Shade dry it for 30 mins or till its almost dry. Grind it to a fine powder in your mixer jar. Sieve to get a fine powder.
  • Grate the jaggery and mix with the rice flour. Run it again in the mixer jar. With the moist in the jaggary, you will get a thick mass.
  • Remove to a bowl, mix in the cardamom powder, mix well.
  • If you are adding the nuts, break them into tiny bits, and roast them in 1 tsp of ghee. The more crunchy they taste better.
  • Add the roasted nuts to the rice and jaggery mix. Gather as balls of ping pong size ones.
  • Press hard to make them hold together. Store in an airtight box if something is left!


  1. Ready made flour might also work out well. But it might be a little too dry. So you can use jaggery that is a little moist.
  2. Since we are adding the jaggary directly you can’t remove the impurities that will be present. I haven’t tried out other ways of making it. But ensure I buy that modeled ones which don’t have sand in it.
  3. It is better to get the rice flour ready and then mix, else the mixture might become runny


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Rice Flour Laddos | Biyam Pindi Laddos
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  1. The moment I saw this post, I somehow got the thought that they might taste like 'Chalimidi'. Except that chalalimidi has jaggery syrup. And do these laddus stick to the roof of the mouth?

  2. Harini, I guess we make the chalimidi quite differently right?..or at least I think so. But this tastes different and yes if you have the rice flour really fine, it will tend to get stuck..:)..that's why Athamma was mentioning that I could make it little coarse, since I made it fine, I didn't mention that. I guess I can update it in notes..thanks..

  3. Yummy laddoos, my last attempt laddoos with rice flour turned out as a disaster, i think i prepared with fine rice powder, cant wait to try soon..

  4. I have heard one of the relative girls mentioning that they make these kind of laddus on Nagapanchami / naga chavithi (I am not sure)when they are not supposed to eat everything raw.

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