Tirumala Style Tirupati Laddu

Name: Tirumala Style Tirupati Laddu
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 7
Cuisine: Indian
Ingredients: 250 g Ghee; 1 cup Besan; 0.25 cup Rice flour; 0.5 cup Milk ( as required ); 1.5 cup Sugar; 0.5 cup Water; 5 clove ( lavang ); Prepared boondis; Prepared Sugar Syrup; Few Fried cashewnuts; Few Yellow Raisins / Black seedless raisins; 1 tbsp Rock sugar; 4 Crushed cardamom; pinch of edible camphor; Basil leaf to garnish

by Ria Pai (@riapai009)

Prep Time

5min

Cook Time

25min

Total Time

30min

Indian Dessert Vegetarian

Tirupati Laddu, famously offered at the Tirumala Venkateswara Temple, is not only a revered prasadam (sacred offering) but also a culinary symbol of devotion. Its unique taste and texture have captivated pilgrims for centuries. While the exact recipe is a closely guarded secret, the Tirumala-style laddu can be recreated at...

Ingredients

7 Servings

(1 serving = 1 laddu)

Batter For Frying Boondis For Tirupati Laddu :

250g
Ghee
1cup
Besan
1/4cup
Rice flour
1/2cup
Milk ( as required )

Sugar Syrup For Tirumala Style Tirupati Laddu

1 1/2cup
Sugar
1/2cup
Water
5clove
( lavang )

Shaping The Tirumala Style Tirupati Laddu

Prepared boondis
Prepared Sugar Syrup
Few Fried cashewnuts
Few Yellow Raisins / Black seedless raisins
1tbsp
Rock sugar
4
Crushed cardamom
pinch
of edible camphor
Basil leaf to garnish

How to make Tirumala Style Tirupati Laddu

Batter For Frying Boondis For Tirupati Laddu :

In a bowl, mix besan and rice with milk to form a smooth batter. The consistency should be pourable but not too thin.
Heat ghee in a deep pan for frying. Once hot, take a perforated ladle (boondi maker) and pour the batter through it, allowing small droplets to fall into the ghee.
Fry the boondi until they turn light golden. Ensure they remain soft, not too crispy.
Drain the boondi on a plate and repeat the process for the remaining batter.

Preparing Sugar Syrup

In a pan, dissolve the sugar with enough water to just cover it (about ½ cup). Heat this mixture until it reaches a one-string consistency (when a small drop between your fingers forms a single thread). Next add cloves to this sugar syrup.

Shaping The Laddus.

Immediately add the fried boondi into the hot sugar syrup. Mix well to ensure the boondi is evenly coated with syrup. Let this mixture sit for a few minutes to absorb the syrup. Switch off the flame. Allow it to rest for few minutes.
Once the mixture cools down and boondis absorb the syrup , add fried cashews, raisins, rock sugar , cardamom and pinch of edible camphor. Mix well.
When the mixture is warm (not too hot or cold), grease your hands with ghee and shape the boondi into small, round laddus. Make sure to press them firmly so they hold together.
Let the laddus cool down completely and solidify. You can store them in an airtight container.

Tips & Tricks

Use high-quality ghee to get the traditional richness.
Be mindful not to over-fry the boondi. It should be just golden, soft, and not crispy. Overcooking will make the boondi hard, resulting in laddus that do not bind well.
While camphor is optional, it plays a key role in the authentic temple flavor. If you do use edible camphor, ensure it’s just a small pinch to avoid overpowering the flavor.
Don’t add excess water when making the syrup, as too much moisture will make the laddus too soft. Use just enough water to dissolve the sugar properly.
Tirupati laddus are best enjoyed after resting for a few hours. This allows the flavors to develop and the texture to set. If stored properly in an airtight container, they can last up to a week at room temperature.