Click On Item to Get The Preparation Method
Click Home To Main Page


Chilli Panner
Masala Dal
Gongura Pachadi
Micromatar Paneer
Mushroom With Paneer
Paneer Recipes
Paneer Taash Kabab
Peshawari Chana

Deliccious Snaks
Bread Pudding
Date Filled
Doodh Pak
Easy Rum Cake
Farmto Cafeteria
Fruit Kheer
Making Pizza

Drinks And Deserts
Blueberry Ice Cream

Tirupati Laddu
Badam Halwa
Gaajar Ka Halwa
Suji Ka Halwa
Sweet Curd
Sweetheart Cook

Pudina Paneer
Recipe Spicy Palak
Veg-Deer Soup

NON-VEG Curries
Chicken Drumstick
Chicken Masala Balls
Chicken Recipe
Dilruba Chicken
Fish Amritsari
Ginger Chicken
Indian Fish Dishes
Keema Matar
Lemon Checken
Mutton Kolapuri
Mutton Korma
Palak Gosht
Pepper Chicken
Pineapple Chicken
Sheek Kabab
Tandoori Chicken
Tandoori Murghi

Chicken Chettinad
Chicken Coconut
Chicken Mushroom
Keem Sandwich
Murghdo Pyaaza
Murg Ka Kabab
For Comments Please Mail To:

Custom Search

Tirupati Laddu Recipes:

Ingredients : Besan - 1 cup Sugar - 1 1/2 cups Cardamom - 2 Clove - 2 Cashews - 4 Saffron - a pinch, one tablespoon raisin, one tablespoon - diamond kalkandu, Dry Camphor - a pinch (Pachai Karpooram) Coloring agent - a pinch Oil - to deep fry

Procedure :

Heat up 1/4 cup water in a heavy bottomed vessel and dissolve the sugar completely in it. Add the carrdamom, dry camphor, saffron and coloring agent to it and remove from the fire / heat. Add 1/4 cup water to the besan and mix it to obtain a thick batter (like bajji maavu). Heat up oil in a kadai and when it starts to smoke, reduce the heat to medium. Hold a plate with holes (or a laddle with holes used while frying) over the hot oil and pour the besan batter over the plate. Small drops of it will fall in the hot oil and fry as small balls. Remove these promptly (without becoming too crisp) and drain off the excess oil. Add these in batches to the hot sugar syrup. Continue to work on the batter to prepare all the boondi out of it. Add the small cashew pieces (fried in ghee) and the cloves and stir the boondi in the sugar syrup to mix uniformly. While it is still warm, form small balls out of it and firmly hold in the palm to round up the balls. Make sure that the laddus are all firm. Try to work as quickly as possible, because as the syrup cools down, you may not be able to form firm laddus.
Custom Search