Bandar laddu
Bandar laddu also known as thokkudu laddu originates from a place called Machillipatnam located in Andhra Pradesh, a southern state in India. The soft texture comes from pounding the mix in a stone pestle. Though there are many easy methods to make the recipe, the results are not as good. These laddus are prepared during weddings and other auspicious occasions.
Ingredients
Method
- Mix chickpea flour with just enough water to make a stiff dough.
- Heat a deep pan with 1 cup ghee.
- Grease your murukku mold with ghee and fill the mold with a portion of the dough.
- When the ghee is hot, reduce the flame to medium and press the dough into the ghee and deep fry till crusty.
- Fry the remaining dough in the same way and crumble the murukku to pieces.
- Save the leftover ghee.
- Blend the murukku in a blender to make fine powder. Keep aside.
- Add jaggery to water and make syrup to one string consistency. Add the pound flour. Set this aside to cool.
- Once cool pound it again in batches.
- Add sugar and pound it for the third time in batches.
- Heat the remaining ghee and pour to the powder, mix well and add cardamom powder.
- Grease your palms with ghee and make circular balls.
- Store in an airtight container. Stays good for two weeks.