We have already taken a look at the origin of the famous laddu. Today we’re going to learn more about some famous types of laddus and where they come from. This will help us understand why this delicacy has been popular since the 4th century BC and will remain so in the future. 

Motichoor laddu

The motichoor laddu is the most famous laddu around the globe. This is the type of laddu that foreigners imagine when they think of laddus. It is prepared by bringing together globules made from chickpea flour, pressed into a spherical shape, soaked in sugar syrup and fried in ghee or oil. Inside our country it is often presented as an offering to God and then later distributed among the people praying to Him. The oldest mentions of this treat are in Kannada literature from 1516 AD and as a food item of Bihar about a century ago. Due to their sturdy nature and long shelf life, these laddus have been carried as sustenance on long journeys since ancient times.

Sesame laddu

The sesame laddu which is also known as the til gud laddu is made from tiny black sesame seeds rolled in warm, sweet jaggery. Sesame seeds themselves are a natural multivitamin, filled with calcium, magnesium, iron, zinc, copper and manganese. These qualities mean that this tasty treat is not just a pleasure to consume but is also good for your body. The ‘Til Gud’ is an essential part of the Hindu winter solstice, or the Makar Sankranti festival as it also generates heat in the body and serves as a warming treat in the coming winter days.

Coconut laddu

Coconut laddus or the nariyal laddus are prepared with condensed milk, almonds, raisins and desiccated coconut. Its earliest forms date back to the Chola empire, where they would be sent along with warriors as a symbol of strength and good luck. Today you can simply order baked coconut laddus prepared with all-natural ingredients from the DIP Foods website. These tasty treats were a favourite of Lord Ganesha’s and are light and scrumptious making them a great dessert option.

The laddu was originally used as medicine by the legendary surgeon Susruta the elder. Early laddus were prepared from methi, makhana, sonth and sesame, focusing on nutrition instead of taste. As technology advanced so did the laddu, becoming a tasty dessert that naturally strengthens our immune system. This easy to adapt nature of the laddu is why it has lasted the test of time and will continue to do so in the future.