Tirupati Laddu recipe | Tirumala Venkateswara Temple style ladoo recipe
Gram flour 400g
Ghee 1 litre
sugar 350 g
rock sugar 20g
rice flour 100g
sugar 100g (to mix)
In a mixing bowl add sugar 100 g along with milk and mix well till sugar dissolves.
After sugar dissolves add rice flour and mix well without any lumps.
Next add gram flour little by little and mix without lumps.
Add milk if needed, Make thick flowing consistency batter. Batter is ready.
Heat ghee in a kadai am using iron kadai. Preheat ghee to fry boondi
Use a boondhi laddle and pour the batter on it. Just tap in oil to get boondhi
Fry well till brown. As we added milk and sugar in the batter it gets nice brown color. Once done strain excess oil and remove boondhi. Frying in ghee also give nice color, taste and flavor.
In the same hot ghee fry cashews and almonds.
Fry raisins do not burn them.
Grind boondhi in mixie jar coarsely to get the texture of tirupathi ladoo.
You can also grind half of the boondhi and mix. Transfer to a plate.
Let us make sugar syrup. Add 250-300 g sugar in a pan.
Add water till sugar immerse only little water.
Add cardamom and mix well. Stir well and boil till single string consistency. Keep everything ready to mix and prepare laddu
Now add the sugar syrup on the prepared boondi, Add all other ingredients now dry nuts, raisins, sugar candy
Add little ghee and mix thoroughly. Leave it for a min or 2
Try to make ladoo when its still hot. Press well to make round shape. You can make in desired shape and size.
Tirupathi ladoo is ready after its cool down store it in air tight box.
Please do try this recipe and enjoy with your family and friends.