Laddus

Laddus, also spelled laddoo or laddu, are ball-shaped sweets that originate in the Indian subcontinent and are widely prepared across India and in South Asian communities. They are typically served as festive treats, offered as prasad in temples, and given as gifts during holidays and celebrations.

A laddu's base is usually a flour, grain, or paste such as besan (gram flour), semolina (rava), coconut, or boondi. It is combined with a sweetener—sugar or jaggery—along with ghee or oil, and flavored with cardamom, saffron, or vanilla, often enriched with nuts and dried fruit.

The preparation involves roasting the base with ghee, then blending in the sweetener and flavorings until a dough forms. The mixture is cooled and rolled into small, tight spheres. Some varieties require shaping while warm; others are pressed into molds.

Regional and seasonal varieties include besan laddu, rava (suji) laddu, coconut laddu, and motichoor laddu. Laddus remain a staple in festive menus and weddings, reflecting culinary diversity across the region and the practice of sharing sweets during communal celebrations.