Tirumala Style 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.

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.

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.