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Tirupati Laddu Recipes:
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
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.