By Rittwik Naskar
Originating from Bandar, now Machilipatnam in Andhra Pradesh, this ladoo is made from besan, ghee, and jaggery. Also known as Thokkudu ladoo, it involves pounding the dough for a smooth, melt-in-your-mouth texture.
1 cup besan ¾ cup water 2 tbsp ghee 2 tbsp cashews ¾ cup jaggery ½ tsp green cardamom powder 1 cup oil
In a mixing bowl add the besan and gradually add ⅓ cup of water to make a stiff dough.
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Heat the oil in a kadhai and using a spyder, fry the cashew nuts and set aside. Make noodles out of the prepared dough using a mould and fry them in the hot oil.
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Once the besan noodles are fried till golden, take them out onto a paper towel. Once they are cooled, add them to a grinder and turn them into a fine powder.
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In a heated saucepan, add the jaggery and ¼ cup water. Once dissolved remove it from the heat and add in the fried besan powder, cardamom powder, and ghee and mix well.
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Take a few tablespoons of the mixture and pound them in a mortar and pestle to remove any lumps and ensure the smoothness of the ladoos.
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The mixture will thicken up once cooled, then take 1 to 2 tablespoons of the smoothened dough and turn them into ladoos. Garnish them with a single cashew nut on top and serve.