Bandar Laddu | How to make Thokkudu Ladoo

Bandar Laddu

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Bandar Laddu is a popular Andhra sweet from Machilipatnam. It is made with Besan Chakli pounded with jaggery and made into ladoos.

For the last of the Traditional Indian Sweets, I decided on this ladoo as this was on my list for a long time and never was the right time to make it. I had a few other dishes planned, however for lack of time I had to ditch those.

Still, making this laddu took time and hence this delayed post. I referred this and went ahead making this ladoo.

For the last day, I have this Bandar Laddu in the BM#104 Sweets & Snacks, whereas its another sinful halwa in Cooking 4 all Seasons.Bandar Laddu

Week 1 – Sweets (Indian Traditional Sweets)

Day 1 is Arcot Makkan Peda
Day 2 is Burhanpur Jalebi
Day 3 is Ghevar
Day 4 is Motichoor Ladoo
Day 5 is Ghotua Ladoo

Pin this for Later!How to make Bandar Laddu

Step By Step Pictures to make Bandar Laddu

How to make Bandar Laddu 1 How to make Bandar Laddu 2

Bandar Ladoo

Bandar Laddu | How to make Thokkudu Ladoo

Ingredients Needed:

1 cup Besan
A Pinch Salt
3/4 cup Jaggary
Mixed Nuts
Cooking Oil for deep frying

In a bowl, mix the besan with water to make a batter.
Heat a Kadai with oil, using the murukku maker, press down the batter into chaklis.
Once it cools down, pulse it into powder.
Heat a nonstick pan melt jaggery, remove impurities, then cook for a couple of minutes.
Add the pounded besan and mix well till you get a thick mix.
Once it cools down, make into ladoos.

Thokkudu Ladoo

Bandar Laddu | How to make Thokkudu Ladoo

Bandar Laddu is a popular Andhra sweet from Machilipatnam. It is made with Besan Chakli pounded with jaggery and made into ladoos.
Course Sweets
Cuisine Andhra Pradesh
By Cook Method Deep Fried, Stovetop
Occasion Festival Meal
By Diet Kid Friendly
Dish Type Festival Sweets, Under 5 Ingredients
Author Srivalli

Ingredients

  • 1 cup Besan
  • A Pinch Salt
  • 3/4 cup Jaggary
  • Mixed Nuts
  • Cooking Oil for deep frying

Instructions

  • In a bowl, mix the besan with water to make a batter.
  • Heat a Kadai with oil, using the murukku maker, press down the batter into chaklis.
  • Once it cools down, pulse it into powder.
  • Heat a nonstick pan melt jaggery, remove impurities, then cook for a couple of minutes.
  • Add the pounded besan and mix well till you get a thick mix.
  • Once it cools down, make into ladoos.
Tried this recipe?Mention @Cooking4all or tag #Cooking4all!

 

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7 comments

  1. Looks like dry gulab jamun. They look absolutely scrumptious and feel to grab one from that plate. Lovely recipes this week and looking forward to your next week posts.

  2. Yes, they actually look like Gulab Jamuns. I love biting on some desserts after a heavy lunch. This one seems to excellent and I will try it at home. I may also add some slight variations to the recipe as per my mood. I will share with you my opinion about this recipe and also the changes I made.

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