Go Back

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.
Print Recipe
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Resting Time 4 hours
Total Time 1 hour 40 minutes
Cuisine: Indian
Calories: 1234
Ingredients Method

Ingredients
  

  • 300 gm chickpea flour
  • 300 gm grated white jaggery
  • ½ cup water for jaggery syrup
  • ½ cup sugar
  • ¼ tsp cardamom powder
  • 1 cup ghee

Method
 

  1. Mix chickpea flour with just enough water to make a stiff dough.
  2. Heat a deep pan with 1 cup ghee.
  3. Grease your murukku mold with ghee and fill the mold with a portion of the dough.
  4. When the ghee is hot, reduce the flame to medium and press the dough into the ghee and deep fry till crusty.
  5. Fry the remaining dough in the same way and crumble the murukku to pieces.
  6. Save the leftover ghee.
  7. Blend the murukku in a blender to make fine powder. Keep aside.
  8. Add jaggery to water and make syrup to one string consistency. Add the pound flour. Set this aside to cool.
  9. Once cool pound it again in batches.
  10. Add sugar and pound it for the third time in batches.
  11. Heat the remaining ghee and pour to the powder, mix well and add cardamom powder.
  12. Grease your palms with ghee and make circular balls.
  13. Store in an airtight container. Stays good for two weeks.