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Ingredients:

Sanagapindi (Besan, Gram Flour) : 1 kg



Panchadaara (Shakkar, Sugar) : 2 kg



Bellam (Godh, Jaggery) : 50 grams



Nune (Thel, Oil) : 1 kg



Neyyi (Ghee) : 1/4 kg



Yeelakalu (Ilachi, Cardamoms) : 10



Pacha Karpooram (Kacha Karpoor, Borneo-Campho) : Pinch

Jeedipappu (Kaju, Cashew Nuts) : 10- 15



Chakrala Giddelu : For preparing Chakralu



Procedure:

Step 1 : Mix sanagapindi with water with medium thickness



Step 2 : Heat oil in a pan, mean while



Insert thick senagapindi paste into chakrala gidde

Step 3 : Slowly leave chakralu into oil, fry them till it turns yellow color



Step 4 : After preparing full chakralu, blend them in to smooth powder



Step 5 : Heat 2 kg panchadara, 50 gms bellam in 1/2 ltr water, reamin it for 10min after bubbles come



Step 6 : Off the stove, add blended powder, pinch of pacha karpooram, yelukalaka powder, neyyi to paakam



Step 7 : Mix thoroughly, take that mixture in small quantities in a vessel and mix it well again



Step 8 : Let it cool, apply little ghee to your hand and prepare it in round shape like laddu



Garnish with fried jeedipappu on laddu

Delicious Thokkudu Laddu is ready to serve :)

 

 

 


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