bandar laddu recipe

Bandar Laddu (Thokkudu Ladoo)

By Swasthi on August 3, 2022, Comments, Jump to Recipe

Bandar Laddu also known as Thokkudu ladoo are popular ladoo variety from Andhra Pradesh. These are made with gram flour, ghee, sugar and jaggery. With a stunningly smooth & creamy melt in the mouth texture, these delicious balls are sure to impress everyone. These ladoos originated in “Bandar” also known as Machilipatnam in Andhra Pradesh. Bandar ladoo are sold commercially and are rarely made at home except for weddings.


bandar laddu thokkudu ladoo

The right creamy melt in the mouth texture comes from pounding the mix in an appropriate stone pestle. Though there are many cut short methods to make these, they don’t yield good results.

This is a recipe I got from my elders in the family which has been followed for more than 2 decades and are prepared during weddings and other auspicious occasions.

If you follow the recipe exactly, you will have Bandar laddus that just melt up in the mouth, with the best smooth creamy texture and a great aroma of ghee and cardamom powder.

This is my 3rd attempt trying this recipe without anyone’s help and it wasn’t difficult at all. They turned out delicious and perfect.

The recipe can be divided to parts and can be done on 2 different days as I did. Karapusa can be made on the first day and the rest on the second day

Notes:
1. sugar syrup at one string consistency else the laddus can turn flat or may not bind well
2. use ghee with caution at step 12, else your laddus can turn flat

More Ladoo Recipes
Besan Ladoo
Coconut Ladoo
Kova Ladoo

How to make Bandar Laddu (Stepwise photos)

Preparation

1. Mix besan with just enough water to make it a stiff dough. The dough must be stiff when you touch and not sticky or soggy else it will absorb all the ghee when you deep fry the karapusa.

2. Heat a deep pan with 1 cup ghee.

3. Grease your muruku mold or chakkali press.Take a portion of the dough and fill the mold or press.

kneading the dough to make bandar laddu recipe 01

4. When the ghee is hot, reduce the flame to medium and press the dough into the ghee and deep fry till crusty. The color of the karapusa should not turn dark. To get the right color, the heat must be reduced to low when they are half fried and fry till they turn crusty. So the resulting ones must be of light color and not brown and yet crusty. Check the pics

5. Transfer these to a ventilated sieve or a tray. Finish frying till the dough finishes and crumble them to pieces. Save the left over ghee.

6. Meanwhile pound this crumble karapusa in a stone pestle or mixer till it turns to a fine powder. There should be no large chunks left, if needed can use a sieve with large holes to remove the pieces. Divide the whole kara to 2 batches and pound them. Do not let your mix heat up else it becomes like a nut meal, will begin to ooze out ghee. So take a break for few minutes and repeat. Keep the pound mix ready.

making fritters in oil to make bandar laddu recipe 02

Make the Ladoo

7. Add jaggery and water to a pan and melt it completely and filter to remove any impurities.

8. Bring this back to the pan and boil till one string consistency.

9. When the syrup reaches one string consistency, add the pound flour. Off the stove and mix well to remove any lumps. Set this aside to cool

pounding sugar and fritters for thokuddu laddu 03

10.Once it is cool you can see a dry mix, pound it again in batches

11. Add sugar. Pound it again for the 3rd time in batches.

12. Heat the ghee that was remaining after frying kara, fry nuts and raisins and pour this to the mix, add rock sugar too. Mix well and make bandar laddu. if needed add more warm melted ghee and make the balls.

shaping the pound mixture to balls for thokkudu ladoo recipe

Shape Bandar Laddu

13. The most important step, grease your palms with ghee generously each time and roll the laddus, each for atleast few seconds. This helps to give a smooth texture.

14. Take a clean muslin cloth and place one ladoo at one time and roll them along with the cloth just like we roll the ladoos. this is an extra step we follow when we pound the mix in an electric mixer and not in a stone pestle. After few hours they appear more smooth.

Store Bandar laddu in an airtight jar stays good for around 2 weeks. If refrigerated they will keep good for a month.

andhra homemade bandar laddu

Related Recipes

Recipe Card

bandar laddu recipe

Bandar Laddu (Thokkudu Ladoo)

Bandar ladoo are a popular ladoo variety from Machilipatnam in Andhra Pradesh. These are made with gram flour, sugar, jaggery and ghee.
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For best results follow the step-by-step photos above the recipe card

Prep Time5 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 35 minutes
Servings24
AuthorSwasthi

Ingredients (US cup = 240ml )

  • 300 grams besan /gram flour / senaga pindi (best quality that smells fresh)
  • 300 grams jaggery , grated white (jaggery that is light in color) (2 cups grated)
  • ½ cup water for jaggery syrup
  • ½ cup sugar
  • ¼ tsp cardamom powder
  • 1 cup ghee solid, (if needed you will have to use few tbsps. extra upto ¼ cup)
  • 1 handful cashews and raisins (I did not use raisins)
  • Rock sugar , small pieces (I did not use)

Instructions

  • Cooking method to follow from step by step photo instructions.

Alternative quantities provided in the recipe card are for 1x only, original recipe.

For best results follow my detailed step-by-step photo instructions and tips above the recipe card.

NUTRITION INFO (estimation only)

Nutrition Facts
Bandar Laddu (Thokkudu Ladoo)
Amount Per Serving
Calories 181 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 4g25%
Cholesterol 19mg6%
Sodium 8mg0%
Potassium 114mg3%
Carbohydrates 22g7%
Fiber 1g4%
Sugar 16g18%
Protein 3g6%
Vitamin A 5IU0%
Calcium 10mg1%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.
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About Swasthi

I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s Recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills.

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5 stars
I always like your recipes because everyone in our family and friends love your recipes and this recipe is also one of them.

5 stars
It’s a very nice and useful to everyone I’m very happy

5 stars
Hi
Swasthi Garu

Thanks a lot all your baby recipes are very nice and my two year old son likes eating food now.I tried all types of kichidis

wow laddos looks super perfect plz courier some for me Swasthi 😉

delicious ladoos.

Yummy laddu's.. I was born in the place where from where this sweet has originated & these are my favorites..

This is totally new to me….wish I was living next door….yummy clicks.

A huge process but i will try this soon

even though a little bit of work, still it looks so yumm…