New Delhi: Tirupati Laddu, also known as SriVari Laddu, is a beloved sweet offered as Naivedhyam to Lord Venkateswara at the Tirumala Venkateswara Temple in Tirupati, Chittoor District, Andhra Pradesh. After devotees have their darshan, this special laddu is given as prasadam. Prepared in the temple kitchen, known as ‘Potu,’ by the Tirumala Tirupati Devasthanams, the laddu has received a Geographical Indication tag, ensuring that only the temple can make and sell this iconic treat. Its rich, melt-in-your-mouth texture offers a sweet and aromatic flavour that is truly irresistible.

Tirupati Laddu Recipe

This round-shaped treat is crafted from a delightful blend of gram flour, sugar, ghee, and cardamom powder. Considered a sacred offering to Lord Venkateswara, the laddu is distributed as prasadam at the Tirumala Venkateswara Temple. For anyone with a sweet tooth and a passion for traditional Indian sweets, Tirupati laddu is an absolute must-try. Here’s the perfect recipe!

Tirupati Laddu Recipe Ingredients

• Gram flour: 400g
• Ghee: 1 litre
• Sugar: 350g
• Almonds: 50g
• Cashews: 100g
• Rock sugar/sugar candy: 20g
• Cardamom: 10g
• Milk: 300ml
• Rice flour: 100g
• Sugar: 100g (for mixing)
• The main ingredients include gram flour, cashew nuts, cardamom, ghee, sugar, sugar candy, and raisins.

Tirupati Laddu Recipe Easy Steps

• In a mixing bowl, combine 100g sugar with milk, stirring until the sugar dissolves.
• Gradually add rice flour, ensuring no lumps form.
• Use gram flour little by little, mixing to achieve a thick, flowing batter. Add milk if necessary to reach the desired consistency.
• Heat ghee in an iron kadai until hot enough for frying boondhi.
• Using a boondi ladle, pour the batter onto it and gently tap to drop the batter into the hot ghee. Fry until golden brown, thanks to the milk and sugar.
• Remove the boondi and strain off excess ghee. In the same ghee, fry the cashews and almonds, followed by the raisins—be careful not to burn them.
• Grind the boondi coarsely in a mixie to achieve the texture of Tirupati Laddu. You may also grind half the boondi for a varied texture and transfer it to a plate.
• Prepare the sugar syrup by adding 250-300g sugar to a pan, covering it with just enough water to immerse the sugar. Add cardamom and stir well, boiling until it reaches a single-string consistency.
• Once ready, pour the sugar syrup over the prepared boondi and add the dry nuts, raisins, and sugar candy, along with a little ghee. Mix thoroughly and let it rest for a minute.
• While still warm, shape the mixture into round laddus. You can form them in your desired size and shape.
• Allow the Tirupati Laddu to cool before storing it in an airtight container.

This intricate process, combined with the temple’s deep spiritual significance, makes the Tirupati Laddu a cherished part of the pilgrimage experience. Despite any recent controversies, it remains a symbol of devotion for millions of devotees.