Tirupati Style Boondi Laddu | तिरुपति बालाजी मंदिर के प्रसाद जैसे लड्डू
Delicious homemade Tirupati Balaji style laddus prepared with crispy besan boondi, sugar syrup, ghee, cashews, raisins, cardamom, cloves, and edible camphor. A rich and aromatic traditional style sweet, perfect for festivals and special occasions.
Ingredients
For Boondi
- 2 cups gram flour besan
- ½ cup boiled and cooled milk
- ¼ cup water
- 1 tsp ghee
- ⅛ tsp cooking soda
- Ghee for frying
For Sugar Syrup
- 2 cups sugar
- ½ cup water
For Flavouring
- 3 tbsp cashews and raisins
- 5 cardamom pods
- 2 cloves
- 1 tsp sugar
- A very tiny piece of edible camphor
- ¼ tsp cardamom powder
- 1 tbsp diamond sugar
- 1 tbsp ghee
Instructions
- Prepare the batter: Mix 2 cups besan and add boiled, cooled milk - 1 cup. Mix until smooth. Now Add water, 1 tsp ghee, and 1/8 tsp cooking soda. Mix into a lump free, flowing batter. Rest for 10 minutes.
- Make boondi: Heat ghee in a kadai. Pour the batter through a boondi ladle and fry over medium heat until golden brown and crispy. Remove and drain.
- Fry the nuts: Fry cashews in ghee until golden. Add raisins and fry until they puff up. Keep aside.
- Prepare spice powder: Grind sugar - 1 tsp, cardamom pods - 5, cloves - 2, and a tiny piece of food-grade edible camphor into a fine powder.
- Grind boondi: Take 1 cup of prepared boondi and grind it coarsely.
- Make sugar syrup: Combine 2 cups sugar and add water 1/2 cup in a kadai. Cook until the syrup reaches one-string consistency.
- Combine everything: Add the prepared boondi and ground boondi to the syrup. Add the spice powder, diamond sugar, - 1 tbsp, cardamom powder - 1/4 tsp, fried cashews, and raisins. Mix well and cook for 3–4 minutes.
- Rest the mixture: Switch off the flame and let the mixture rest in the syrup for 15 minutes. Add ghee and mix.
- Shape the laddus: While the mixture is still warm, grease your palms with ghee and shape into large round laddus. Allow them to cool and set.
Video
Notes
- Use only food grade edible camphor, in a very tiny quantity.
- Maintain medium heat while frying boondi.
- Do not over fry the raisins.
- Make sure the sugar syrup reaches one string consistency.
- Shape the laddus while the mixture is warm, as it hardens when cooled.