Bandar Laddu
This post contains affiliate links to trusted partners
Table of Contents
Looking for a Diwali sweet that’s simple yet full of tradition? Try Bandar Laddu.
Originating from Andhra Pradesh, this sweet blends chickpea flour, ghee, cardamom, and sugar into soft, fragrant laddus. It’s a recipe that brings both heritage and celebration to your table.
Learn about the history of Diwali and about Diwali sweets from our mini guide. Try the Vegan Almond Barfi for an alternative Diwali recipe
✅Why this Bandar Laddu recipe works
- Simple ingredients: Made with just chickpea flour, ghee, sugar, and cardamom—everything you likely already have in your pantry.
- Festive flavor: This recipe keeps the traditional Andhra Pradesh method so you get the true taste of Bandar Laddu.
- Perfect for Diwali: Easy to prepare in batches, making it an ideal sweet to share with family and friends during celebrations.
🕐How to make the this recipe
⤵️Be sure to check out the full recipe and ingredient list at the recipe card below
Did you make this? Follow us on Pinterest @wedesserts and tag #wedesserts on Instagram and Facebook. We can’t wait to see your creation!
FAQs about Bandar Laddu
Where does Bandar Laddu originate from?
This Laddu originates in Machilipatnam, a city in Krishna district of the coastal Indian state of Andhra Pradesh
Is it gluten free?
Yes, it’s naturally gluten-free since it’s made with chickpea flour (besan) instead of wheat. Just make sure your flour is labeled gluten-free to avoid cross-contamination.
Can I substitute ghee with butter or oil?
Ghee gives Bandar Laddu its rich flavor and aroma, but you can use unsalted butter in a pinch. Oil will change the taste and texture, so it’s not recommended.
How long do Bandar Laddus stay fresh?
Stored in an airtight container at room temperature, they’ll stay good for 5–7 days. In cooler climates, they can last even longer.
Shop the Shop!
📖RECIPE CARD
Bandar Laddu
Ingredients
- 1 cup chickpea flour
- ⅓ tsp cardamom powder
- ⅔ cup granulated sugar
- 1 cup ghee or clarified butter
- ⅓ cup water
Instructions
- Add the chickpea flour in a bowl
- Add just enough water to make a sticky dough
- Cover the dough and let it sit for about 10 minutes
- Add the dough into a piping bag
- Heat the ghee in a pan
- Add the dough in batches and fry over medium heat until it turns golden
- Add them to a food processor and process until the mixture it smooth
- In a pot, combine the sugar with water
- Bring it to boil. Add the processed flour. Add cardamom powder
- Stir for 8 minutes. Remove from heat. Make round balls. Serve.
Perfect!