Bandaru Laddu is also known as Thokudu Laddu – one of Andhra’s most favorite sweet. They are originated in a place called “Machilipatnam” in the state of Andhra Pradesh, India. The so-called modern day Machilipatnam used to be called “Bandaru”. Hence the name Bandaru Laddu. These laddus made by pounding the fried besan murukus. In the Telugu language which is spoken in the state of Andhra Pradesh Pounding is called tokkudu. Hence the name Tokkudu Laddu. Bandaru laddu, with its striking and smooth velvety texture melt right in your mouth. You are lucky to find these laddus in sweet stalls. Only until recent years these are only made at home, never in sweet stalls. In addition to its delectable taste, bandaru laddu will wow you with its long shelf life. Bandaru laddu will stay fresh for three to four weeks, which can be extended by refrigerating and avoiding milk in the recipe.
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.
Diwali!!! With such a hype, you’d expect bursts of color and light as far as the eye can see, and Diwali doesn’t disappoint! The whole of India hangs diyas, or colored lights, outside windows and doorways; they burn throughout the festival nights. Colorful floor decorations called rangoli dot the floors of homes and businesses. The streets are ablaze with lights, fireworks, and colored powder and abuzz with shopping and celebration akin to the West’s Christmas observance. Whether you’re a homesick Indian or just can’t swing a ticket to experience Diwali in India, there is one way to get a taste of India’s most festive time: the sweets of Diwali.
Diwali Food/Food Philosophy Overview
Like most cultural celebrations, food forms a major part of the Diwali experience. Carts sell sweet and spicy food on nearly every street throughout the festival, and families and friends watch the festivities or relax afterwards over sweets. Food is also a major part of the Indian identity. Children grow up at their mothers’ apron strings, watching as families come together to cook and chat. As adults, they return to bring the family recipes to life and catch up on everything that’s happened between visits. To cook Indian food is a window into what it is to be Indian, and I intend to give each of my readers that authentic experience.
And I mean authentic. Both the cultural roots of my recipes and modern health consciousness inform my food philosophies. Traditional Indian cuisine evolved over centuries before ingredients were invented in a lab or waterlogged inside a can; if it doesn’t use real India-native ingredients, it’s just not real Indian food. And while I won’t bore you with pages after page of studies, the human body was never intended to use fuel pumped up with artificial ingredients and stretched over months by chemical preservatives. These recipes were a gift from my ancestors, using the ingredients they had available to craft delicious, time-tested recipes, and I intend to honor that gift.
- 3 cups besan (Bengal gram flour)
- ½ - 1 cup water
- oil to deep fry
- ½ cup fresh ghee
- 15 cashew nuts
- 2 cups brown sugar or 1½ cup grated jaggery
- 1 tsp cardamom powder
- First, we will mix the dough. Mix gram flour with ½ water. Knead well. Add little by little more water if needed. Add 1 tsp oil so that it doesn't stick to fingers.
- Heat oil in a kadai to medium.
- Transfer this dough into a greased chakli press. When the oil is hot enough, press the gram flour dough with chakli mixture into the oil. Fry till golden brown on medium heat. Remove the fried karappoosa into a bowl. Let it cool.
- Heat ghee in a small pot. Add cashew nuts and fry till golden brown. Let them cool.
- When murukulu are cold, crush the murukulu with fingers and break into small pieces. Grind the murukulu to a fine powder. Remove the powder into a bowl. Measure 2 cups of powder and add back to the grinder. Add 2 cups of sugar and cardamom powder. Pulse till all ingredients are mixed well.
- Remove into a bowl. Add room temperature melted ghee little by little. Mix well until you can form laddu balls.
- Press between your palms and form round laddus. Store in a closed box in cool place.