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Nethichamili Muddalu, Nethicheni Muddalu, Neicheni Muddalu, Neyyichethi Muddalu, Rice Flour Laddu, Chawal ki Laddu, Bathukamma Prasadam, Sunnivundalu, Telangana Food, Telangana Cuisine, Telugu Food, Indian Food, South Indian Food, Blogging Marathon, Journey Through the Cuisines, A-Z Challenge, A-Z Telangana Cuisine

Biyyam Pindi Laddu ~ Rice Flour Laddu

Biyyam pindi laddu is an easy sweet prepared with flour of roasted rice, sugar and ghee. A delicious festive sweet.
Course Dessert
Cuisine Telangana Cuisine, Telugu Cuisine
Prep Time 20 minutes
Cook Time 15 minutes
Servings 24 pieces
Author Usha Rao


  • Frying Pan
  • Grinder/Mixie
  • Mixing Bowl


  • 2 cups Rice, roasted and ground to flour (yields about 2 ¼ cup flour)
  • 1 ¾ cup Sugar, powdered (powder was about 2 ½ cups)
  • ½ – ¾ teaspoon Cardamom Seeds, powdered powdered
  • ¾ - 1 cup Ghee I used less than 1 cup


  • Dry roast rice until lightly toasted and light brown. Let the rice cool.
  • Grind the rice in a spice grinder to make a coarse-fine powder.
  • Grind sugar and cardamom to powder.
  • Mix all the powders in a bowl. Taste the powder and add more sugar if necessary.
  • Add melted ghee and mix.
  • Take some powder mixture in hand and shape into small ball. Make rest of the laddus in a similar way. If unable to shape the laddu, add more ghee. Ghee is the binding agent to shape the laddu.
  • Store in an airtight container.


  • First 4 steps can be prepared ahead of time. This rice+sugar+cardamom mixture can be store in the fridge for at least 6 months. When ready to prepare laddu, melt ghee, mix it with laddu mixture and shape into laddu.
  • Yields 22 – 24, depending on the size of the laddu.