Ingredients with Measurements:
- 2 cups of mango pulp
- 1 cup of sugar
- 1 cup of water
- 1 cup of besan (gram flour)
- 1 cup of ghee
- 1 tsp of cardamom powder
- 1 cup of chopped cashews
- 1 cup of raisins
Special equipment needed:
- Non-stick pan
- Mixing bowl
- Laddu moulds
Step-by-step instructions:
1. In a non-stick pan, roast the besan on low heat until it turns golden brown. Keep stirring to avoid lumps.
2. In another pan, heat the ghee and add the roasted besan. Mix well and cook for 5 minutes.
3. Add the mango pulp and cardamom powder to the besan mixture. Mix well and cook for another 5 minutes.
4. In a separate pan, add sugar and water. Cook on medium heat until the sugar dissolves completely.
5. Add the sugar syrup to the mango besan mixture and mix well.
6. Add chopped cashews and raisins to the mixture and mix well.
7. Allow the mixture to cool down for 10 minutes.
8. Grease your hands with ghee and take a small portion of the mixture. Roll it into a ball and press it into the laddu moulds.
9. Repeat the process until all the mixture is used up.
10. Allow the laddus to cool down completely.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
Low heat
Serving size:
Makes 20 laddus
Nutritional information:
Calories: 200 per laddu
Fat: 10g
Carbohydrates: 25g
Protein: 2g
Substitutions for ingredients:
- You can use almond flour instead of besan.
- You can use any nuts of your choice instead of cashews.
Variations:
- You can add coconut flakes to the mixture for a tropical twist.
- You can add a pinch of saffron for a richer flavor.
Tips and tricks:
- Make sure to roast the besan well to avoid a raw taste.
- Use a non-stick pan to avoid sticking.
- Grease your hands well to avoid the mixture sticking to your hands.
Storage instructions:
Store the laddus in an airtight container in the refrigerator for up to a week.
Reheating instructions:
You can microwave the laddus for 10 seconds to soften them.
Presentation ideas:
Arrange the laddus on a plate and garnish with chopped cashews and raisins.
Garnishes:
Chopped cashews and raisins
Pairings:
Serve with a cup of chai or coffee.
Suggested side dishes:
None
Troubleshooting advice:
- If the mixture is too dry, add a little more mango pulp.
- If the mixture is too wet, add a little more besan.
Food safety advice:
Make sure to use clean utensils and wash your hands before preparing the recipe.
Food history:
Bandar Laddu is a popular sweet from Andhra Pradesh, India. It is named after the port city of Machilipatnam, which was formerly known as Bandar.
Flavor profiles:
Sweet, tangy, nutty
Serving suggestions:
Serve as a dessert after a meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indian