This is one of the 10 things I miss about my Mom’s cooking. They are also known as Bhandar laddu because they were originally made in Machalipatnam/ Bhandar, Andhra Pradesh. These laddus are made with besan (chick pea flour) and are very similar to besan laddus, but are more time consuming to make and way more delicious.
Photos Updated: December 2012.
My mom always makes them when either my sister or I visit India. Freshly made laddus just melt in your mouth and they also keep well for almost 10 days at room temperature and almost 1-2 months in the refrigerator.
This recipe has been on my to-post list for almost 6 months now. I took the pictures during my India trip last year and it is a perfect Andhra treat for RCI-Andhra blog event hosted by Latha. Recipe is a two step process, first make the janthikalu and then grind and make the laddus.