Make Andhra's Own Bandar Ladoo At Home

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

Ingredients

In a mixing bowl add the besan and gradually add ⅓ cup of water to make a stiff dough.

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Step 1

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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Step 2

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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Step 3

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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Step 4

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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Step 5

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.

Step 6