Andhra Pradesh
Bandar laddu
Boondi, pounded fine with ghee and syrup until it melts on your tongue. Machilipatnam's softest flex.
75 minTime
5 gProtein each
mildSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original268kcal
5 gprotein
2 gfibre
75minutes
Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.
Ingredients
Method
7 steps- 1Whisk the besan, salt and about 1 cup of water to a smooth batter that pours like thick cream.
- 2Heat ghee in a kadai on medium. Hold a perforated ladle over it and tap batter through. Fry the boondi until crisp and light golden, then lift out. Repeat with the rest.
- 3Cool the boondi completely and grind to a fine, sandy powder.
- 4Boil the sugar with about 2/3 cup water to a one string syrup.
- 5Off the heat, stir the boondi powder and cardamom into the syrup with 2 tbsp of melted ghee from the frying. Mix well and leave until just warm enough to handle.
- 6Knead the mixture well with your palm, then shape into firm laddus, greasing your hands with a little ghee.
- 7Leave the laddus to set for an hour before storing in an airtight box.
Serve it like this
Stack the laddus on a plate or pack them in a box lined with butter paper.
