Besan/Chickpea flour/Senagapindi – 500 gms

Sugar – 500gms

Cashew nuts/Jeedipappu/Kaju – 10-15, chopped into small pieces

Cardamom – 4, powdered

Oil for deep fry

Ghee – 1 tbsp

Milk – 150 ml

Saffron- 5 strands

Preparation Method

Take a vessel, mix milk & besan powder and make dough so that the consistency is like making murukulu (chaklees).

Take the murukulu maker with the medium hole disk, which used for making kaarappusa.

Take a deep frying pan, pour some ghee and fry the cashew nuts. Remove and keep it aside.  Now pour oil & remaining ghee. Heat it and keep it a medium flame.
Meanwhile fill the murukulu maker with the dough and press into the oil. It can be any shape not necessarily round.

Fry it till becomes golden brown. Remove once it’s done. If over fried, taste will be different. Finish off all the dough and let it be cool for some time.

Now make the sugar syrup by mixing the sugar, water & saffron.

Boil until it becomes thick syrup. The thickness of the syrup has to be like, when dropped in water it should stand as it is.

Remove the syrup off the flame.
Break the cooled murukulu into pieces and grind it to powder.

Add this powder to the sugar syrup and mix thoroughly without any lumps.

Add cardamom powder, fried cashew nuts and make laddu’s by adding some milk, if needed.

Variations

1.) Water can also be used instead of milk while making the dough.

2.) Using only ghee for frying gives best taste to the laddoos.

3.) The murukulu can be added into the sugar directly. Then grind & powder it. Make laddoos with this.