Recipe by Cook's Hideout

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This is one of the 10 things I miss about my Mom’s cooking. They are also known as Bhandar laddu because they were originally made in Machalipatnam/ Bhandar, Andhra Pradesh. These laddus are made with besan (chick pea flour) and are very similar to besan laddus, but are more time consuming to make and way more delicious. Photos Updated: December 2012. My mom always makes them when either my sister or I visit India. Freshly made laddus just melt in your mouth and they also keep well for almost 10 days at room temperature and almost 1-2 months in the...

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Ingredients

• 1 cup Besan ((Chick pea flour))
• 1 cup sugar (– (or more depending on how sweet you want))
• 6 pods Cardamom ((Elaichi))
• 4 tbsps ghee
• Cashews ((fried in ghee))

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Method

1. Add just enough water to besan to make a thick batter.
2. Fry janthikalu in hot oil till golden brown. Remove onto paper towels and allow to cool slightly.
3. When they are cool enough to handle, crush them into small pieces and grind into smooth powder. Sieve the powder 2-3 times to remove any big pieces of janthikalu.
4. When they are cool enough to handle, crush them into small pieces and grind into smooth powder. Sieve the powder 2-3 times to remove any big pieces of janthikalu.
5. Meanwhile, make the sugar syrup. Simmer sugar and water (level of water in the vessel should just above sugar) until it comes to one-string consistency.
6. When you get to the one-string consistency stage, remove the vessel from heat; add the powdered janthikalu, ghee, cardamom powder and cashews.
7. Cover and keep aside until the mixture is easy to handle. Then make laddus and enjoy the warm, freshly home made delicacies.

View the recipe instructions at Cook's Hideout