Famous Tirupati Ladoo Recipe | How to make Tirupati laddu recipe at home


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Tirupati ladoo prasadam


Tirupati motichur laddu recipe | Tirupati laddu recipe ingredients | Tirupati style laddu | If you are in love with Indian sweets , you must have some time or the other heard of Tirupati laddu also known as  SriVari Laddu .Its a heavenly treat for sweet lovers which hails from the sacred city of Tirupati in Andhra Pradesh which is a piligremange of Lord Venkatesha.The Ladoo is a prasadam given after the Darshana,it holds a special place in the hearts of sweet lovers and devotes equally. Come let’s dive into this recipe of Tirupati ladoo also understanding its journey of historic significance

Tirupati Laddu prasad

Tirupati Laddu Recipe

Tirupati laddu is a secret recipe of the Tirumala temple and it is hard to replicate it but we have tried our best to bring out that Tirupati Laddus, a sweet divine delicacy made using just a few main ingredients, including besan (gram flour), sugar, ghee (clarified butter), and cardamom. Here’s down explained a step-by-step recipe on how to make this Tirupati laddu

Is Tirupati Laddu Good for Health?

Tirupati Laddus cannot be considered a healthy food as It’s made with a lot of ghee and sugar, making it rich in calories. So, It should be consumed in moderation and can be best indulged occasionally.

Tirupati ladoo prasadam

How Many Calories Are There in One Piece of Tirupati Laddu?

Tirupati Laddu, calories per 100 grams, may contain 350-400 calories.

How Old is Tirupati Laddu

The tradition and history of making and distributing Tirupati Laddu dates back about 308 years

For How Many Days Can Tirupati Laddu Be Preserved?

As with any sweet you can keep Tirupati laddu stored and preserved in the fridge for about 15 days.

Why is Tirupati Laddu Famous?

Tirupati Laddu is famous because it not only has spiritual significance but also a delicious taste. For pilgrims visiting the Tirumala Temple it is a token of blessing received in the form of prasad laddu.

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Tirupati Laddu is not just a sweet; it’s a representation of tradition, faith, and culinary excellence. Even if you are taking it as a prasad or making it in your kitchen, the essence of this ladoo as a treat remains the same which is divine connecting heart with Tirupati.

Tirupati motichur laddu recipe | Tirupati laddu recipe ingredients | Tirupati style laddu | Check out other Recipes – Atta Ladoo, Suji Nariyal Ladoo, Besan Laddu, Kashmiri Ladoo, and Til Khoya Coconut Ladoo

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Tirupati Laddu prasad

Famous Tirupati Ladoo Recipe | How to make Tirupati laddu at home

Special Tirumala Prasad
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dessert
Cuisine south Indian
Servings 8
Calories 400 kcal


  • 2 cup Gram flour / Besan
  • 2 tbsp Semolina / Suji
  • 225 ml room temperature Milk / Doodh
  • 1 +1/4 cup Sugar / Chini
  • 3/4 cup Water
  • 50 gm Almonds / Badam
  • 50 gm Cashews / Kaju
  • 50 gm Raisin / Kishmish
  • 2 tsp Lemon juice / Nimbu raas
  • 4 Cloves powder / Loung
  • A pinch Camphor / Kapur
  • 1 tsp Green cardamom / Hari elachi
  • Ghee for frying
  • 1 tbsp Sugar candy pieces / Mishri


  • Mix Besan and Suji together to make a batter by adding Milk little at a time.The batter should be neither too thick or too thin.
  • Make a Sugar syrup by boiling Sugar in Water at a low heat till Sugar melts.
  • Now add Lemon juice to stop crystallisation, Add Clove powder,Camphor and Cardamom.Syrup is ready.Keep it warm.
  • Fry dry fruits till golden brown and then strain out.
  • Now using a perforated ladle drop the batter in hot Ghee but fry made boondis over low heat stirring continuously.
  • Take out the boondis when still soft just within a minute.
  • Immediately drop the boondis in warm Sugar syrup.Add fried dry fruits and Sugar candy pieces.Mix.
  • Keep boondis soaked in Sugar syrup for about 15 minutes.
  • When the boondis are still warm make Laddu by applying little water over your palms.
  • You can keep them stored for about 15 days.


  • If you are using thick quality Besan,no need to add Suji.
  • To make batter add little milk slowly little at a time to avoid forming lumps.
  • If the batter gets thick add little Besan and if gets thick add little milk.
  • Don’t take out boondis crisp golden brown in colour otherwise they won’t absorb Sugar syrup.
  • Always clean your ladle before making second batch of boondis to get round boondis.
  • If your batter is too thick your boondis will have a tail and if batter is too thin they will come out flat.
  • If boondis don’t absorb excess Sugar syrup keep them over low heat till it dries but boondis are still moist.
  • If you swing ladle up and down to drop boondis you might get boondis with a tail.
  • You can re warm boondis over low.


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