Tirupati Laddu
World-famous sacred boondi laddu prasadam from Tirumala's Srivari temple. A thin gram-flour (besan) batter is dropped through a perforated ladle and deep-fried into tiny boondi pearls in pure ghee, soaked in cardamom sugar syrup, bound with roasted cashews and raisins, and pressed into round laddus.
Ingredients
Garnish
- Cardamom — 2 piece (ground)
Main
- sugar — 100 g (whole)
- Cashew Nuts — 20 g
- salt (optional) (whole)
- Ghee — 100 g (whole)
- raisins — 15 g
- Gram Flour — 100 g (ground)
Method
- Sift the gram flour (besan) into a bowl and whisk in water a little at a time to make a smooth, free-flowing batter - neither too thick nor too thin, so it falls in clean droplets.
- Heat the ghee in a heavy kadai until hot but not smoking. Hold a perforated boondi ladle over the ghee and pour a little batter onto it, tapping gently so tiny droplets (boondi) drop into the ghee. Deep-fry each batch on medium flame just until the bubbling subsides and the raw smell goes - do not let them turn crisp. Drain and set aside, and repeat with the rest of the batter.
- In a little of the same ghee, fry the cashews until golden and the raisins until they plump up; remove and set aside.
- In a separate pan, dissolve the sugar in a little water and boil to a one-string-consistency syrup. Take off the heat and stir in the cardamom powder.
- Add the hot fried boondi to the syrup along with the cashews and raisins and mix well so the syrup coats and soaks into the boondi. Rest for 5-10 minutes until the syrup is absorbed and the mixture is warm and holds together.
- While still warm, press small portions firmly between your palms to shape into round laddus. Cool completely before serving.
Common questions
- How many calories in one plate of Tirupati Laddu?
- 304 kcal per plate.
- How much cooking time?
- 70 min — 30 min prep, 40 min cooking.
Ghar ka khana in Visakhapatnam →