bandar laddu | thokkudu ladoo
bandar laddu is nothing less than a marvelous creation. With the instructions provided, you can easily create this bandar laddu . This bandar laddu tastes delicious and will make you want to eat all the more due to its rich flavours. The yummy recipe is created by parveen with loads of love and effort. Try this simple and nutritious bandar laddu for dinner tonight and let your loved ones experience new flavours of this unique dish. bandar laddu is simple and best for all special occasions. Take your taste buds on a joy ride with this yummy bandar laddu. Foodies vouch for this bandar laddu due to its rich aroma and awesome texture. So, what are you waiting for? Enjoy this delicious bandar laddu. Don’t forget to recommend this wonderful bandar laddu to your friends and relatives.
Prep time
Cook time
Total time
Ingredients (240 ml cup used)
- 300 grams of besan / chickpea flour / senaga pindi (best quality that smells fresh)
- 300 grams of grated white jaggery (jaggery that is light in color) (2 cups grated)
- ½ cup water for jaggery syrup
- ½ cup sugar
- ¼ tsp. cardamom powder
- 1 cup solid ghee (if needed you will have to use few tbsps. extra to 1/4 cup)
- Fistful of cashews and raisins (I did not use raisins)
- Rock sugar small pieces (I did not use)
How to make the recipe
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Cooking method to follow from step by step photo instructions.
step by step photos on bandar laddu or thokkudu ladoo recipe
1.Mix besan with just enough water to make it a stiff dough. The dough must be stiff when you touch and not sticky or soggy else it will absorb all the ghee when you deep fry the karapusa.
2.Heat a deep pan with 1 cup ghee.
3.Grease your muruku mold or chakkali press.Take a portion of the dough and fill the mold or press.
4.When the ghee is hot, reduce the flame to medium and press the dough into the ghee and deep fry till crusty. The color of the karapusa should not turn dark. To get the right color, the heat must be reduced to low when they are half fried and fry till they turn crusty. So the resulting ones must be of light color and not brown and yet crusty. Check the pics
2.Heat a deep pan with 1 cup ghee.
3.Grease your muruku mold or chakkali press.Take a portion of the dough and fill the mold or press.
4.When the ghee is hot, reduce the flame to medium and press the dough into the ghee and deep fry till crusty. The color of the karapusa should not turn dark. To get the right color, the heat must be reduced to low when they are half fried and fry till they turn crusty. So the resulting ones must be of light color and not brown and yet crusty. Check the pics
5.Transfer these to a ventilated sieve or a tray. Finish frying till the dough finishes and crumble them to pieces. Save the left over ghee.
6.Meanwhile pound this crumble karapusa in a stone pestle or mixer till it turns to a fine powder. There should be no large chunks left, if needed can use a sieve with large holes to remove the pieces. Divide the whole kara to 2 batches and pound them. Do not let your mix heat up else it becomes like a nut meal, will begin to ooze out ghee. So take a break for few minutes and repeat. Keep the pound mix ready.
7.Add jaggery and water to a pan and melt it completely and filter to remove any impurities.
8.Bring this back to the pan and boil till one string consistency.
9.When the syrup reaches one string consistency, add the pound flour. Off the stove and mix well to remove any lumps. Set this aside to cool
10.Once it is cool you can see a dry mix, pound it again in batches
11.Add sugar. Pound it again for the 3rd time in batches.
12.Heat the ghee that was remaining after frying kara, fry nuts and raisins and pour this to the mix, add rock sugar too. Mix well and make laddus. if needed add more warm melted ghee and make the balls.
13.The most important step, grease your palms with ghee generously each time and roll the laddus, each for atleast few seconds. This helps to give a smooth texture.
7.Add jaggery and water to a pan and melt it completely and filter to remove any impurities.
8.Bring this back to the pan and boil till one string consistency.
9.When the syrup reaches one string consistency, add the pound flour. Off the stove and mix well to remove any lumps. Set this aside to cool
10.Once it is cool you can see a dry mix, pound it again in batches
11.Add sugar. Pound it again for the 3rd time in batches.
12.Heat the ghee that was remaining after frying kara, fry nuts and raisins and pour this to the mix, add rock sugar too. Mix well and make laddus. if needed add more warm melted ghee and make the balls.
13.The most important step, grease your palms with ghee generously each time and roll the laddus, each for atleast few seconds. This helps to give a smooth texture.
14.Take a clean muslin cloth and place one ladoo at one time and roll them along with the cloth just like we roll the ladoos. this is an extra step we follow when we pound the mix in an electric mixer and not in a stone pestle. After few hours they appear more smooth.
bandar laddu recipe below
Store in an airtight jar stays good for around 2 weeks. If refrigerated they will keep good for a month.
