Allergens in Bandar Laddu: milk, tree nuts.
Ingredients
Quantities for 15.
- 300g, coarse Besancoarse besan is the point; fine flour gives a dense, pasty laddu
- 300g, ground Sugar
- 200g Ghee
- 8 pods, seeds ground Cardamom
- 40g, broken Cashewoptional
- 30g Raisinsoptional
- 3 tbsp Water
Cookware
stovetop, kadhai
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- The boondi is made loose and coarse rather than as neat pearls, which is what gives Bandar laddu its crumbly bite.
- It is a GI-tagged sweet from Machilipatnam, which the British called Bandar.
Method
- Whisk the besan with the water into a thick batter that falls in ribbons.
- Heat half the ghee. Pour the batter through a slotted spoon so it falls in irregular drops and fry until pale gold.Pale gold, not brown. It cooks again in the syrup.
- Drain and crush the fried boondi coarsely between your palms.
- Fry the cashew and raisins in a spoonful of ghee and stir them through with the sugar and cardamom.
- Pour over the remaining warm ghee and mix. While still warm, press firmly into balls.Warm is essential. Cold mixture will not hold and you will be left with sweet crumbs.
Storage
Keeps 10 days in an airtight tin at room temperature. The ghee firms up but the laddu stays crumbly, which is how it should be.
Nutrition Good estimate
One serving of Bandar Laddu (61 g) is about 292 calories, or 480 calories per 100 g.
Low protein: 5 g a serving, 7% of the calories
| Per serving61 g | Per 100 g | |
|---|---|---|
| Calories | 292 kcal | 480 kcal |
| Protein | 5.1 g | 8 g |
| Carbohydrate | 34.0 g | 56 g |
| of which sugars | 23.6 g | 39 g |
| Fibre | 2.3 g | 4 g |
| Fat | 15.8 g | 26 g |
| of which saturated | 8.6 g | 14 g |
| of which unsaturated | 6.1 g | 10 g |
Ingredients given to taste count as zero, so the real figures run a little higher. Estimated from raw ingredients using USDA FoodData Central.
More like this: Vegetarian Indian recipes · Gluten-free Indian recipes · No onion no garlic recipes · Andhra recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.