No form of celebration in India is ever complete without Laddos. It won’t be wrong to say that if one day India decides to have a national sweet, then undoubtedly the humble Laddo would be the strongest contender. Right from the pooja ceremony to the marriage ceremony, Laddos find their way to households in almost every state of India. While the shape and the underlying nuances of preparation remain the same, there is a varied variety of lad0os found in India, each holding its own and each offering exquisite culinary delight. Here we offer you a list of ladoos from different Indian states, a list that you can’t help but drool over.
- Coconut Ladoo from South India: Not only does this easy variety have close to a dozen styles of making it, the oldest form called the Narayl Nakru in South India dates back to the time of the Chola Empire when it was a sweet that was packed for travelers and warriors as a symbol of good luck for their expeditions. Yet another variety is the Foxtail Millet Ladoos, which is the prasadam at the Lord Muruga temple today.
- Pinni ke Laddo from Punjab: This rich delicacy made from linseeds, desi ghee, jaggery, wheat flour and cardamom is an absolute winter delight that not only helps one keep warm but also offers incredible health benefits because of the Omega-3, Omega-6 elements in linseeds. These ladoos are also known to keep cough, cold, arthritis and body pain at bay.
- Gond ke ladoo from Haryana: These ladoos are prepared with an edible gum resin also known as ‘Gond’. There is a lot of frying and dry roasting of almonds, cashews and pistachios involved in preparing these energy booster ladoos.
- Churma ladoo from Gujrat, Rajasthan: Very popular during festivals and weddings in Gujrat & Rajasthan, Churma ladoos are made of unsalted wheat flour dough deep fried in ghee, coarsely ground and mixed together with ghee, jaggery, raisin and cardamom powder, then formed into balls and rolled in poppy seeds.
- Rava ladoos from Maharashtra: Rava ladoo/sooji ladoo is made with roasted sooji, ghee, coconut, sugar and nuts.The best part is that the preparation time for these ladoos is not too long and these can be easily prepared.
- Boondi and Motichoor ladoo from Rajasthan: Boondi and Motichoor ladoos are prepared in the same way and the only difference is the size of boondi which is made of chickpea flour soaked in sugar syrup.
- Narikol’ from Assam: It is basically a coconut rolled into balls and since there are not many other ingredients to interfere with the flavor of coconut, these ladoos melt in mouth and taste like heaven.
Source: Thetezzy files
- Thaggu ke ladoo Kanpur: This is basically a sweet shop in Kanpur but these ladoos are so revolutionary and immediately melt in your mouth that it won’t be wrong to term these ladoos as a special category altogether.