indian cuisine
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Indian Cuisines


North Indian

 Punjabi Cuisine
  Gulab Jamun

 Uttarpradesi Cuisine

 Rajasthani Cuisine

 Mughlai Cuisine
 Bhojpuri Cuisine
 Bihar Cuisine
 Kashmir Cuisine
  Rogan Josh

South Indian

 Kerala Cuisine
 Tamil Cuisine
 Andhra Cuisine
 Karnataka Cuisine
  Akki Rotti
  Jolada Rotti
  Ragi Mudde
  Ragi Rotti

East Indian

 Bengali Cuisine
 Oriya Cuisine

North-East Indian

 Sikkimese Cuisine
 Assam Cuisine
 Tripuri Cuisine


Laddu or Ladoo is an Indian, Pakistani, and Bengali sweet that is often prepared to celebrate festivals or household events such as weddings. It is made of flour and other ingredients formed into balls that are dipped in sugar syrup.


Variations in the preparation of laddu result in different types of the sweet.

Ramdana (amaranth seed) laadu

: A very tasty and crispy laddu from Uttar Pradesh, made with Ramdana, jaggery and dry fruits

Tirupati laddu

Tirupati laddu, made at Tirumala in Andhra Pradesh, is intensely sweet and made of tiny syrup soaked balls called boondi. This is sold as Prasadam of Lord Venkateshwara.


Motichoor laddu or Boondi laddu is a sweet delicacy made from grilled gram flour flakes which are sweetened, mixed with almonds, pressed into balls and fried in ghee. This sweetmeat is believed to have originated from Motichur, a small town near Haridwar and popularized by the Saharanpur, Muzaffarnagar region of Uttar Pradesh. The fact that the western Uttar Pradesh belt is the largest producer of cane sugar in the country has helpd develop variants of this laddu - known as khaand ke laddu and guldane ke laddu. Maner, a small town near Patna in Bihar, is also famous for its delicious motichoor laddus. It is a traditional gift at weddings, engagements and births.

Besan laddu

Besan (ground gram) ladoo is common in India. It is made from besan mixed with pieces of sugar. According to the Hindu mythology, it is associated with Lord Ganesha, whose favourite is besan laddu. It is often prepared during the festival of Diwali. In hundreds of temples across Northern India, like a famous Hanuman Setu Mandir in Lucknow, it is offered to Lord Hanuman. Aata (wheat-flour) laddu: Aata laddu is common across Uttar Pradesh, but is consumer more ferociously in the western districts of the state. It is made by cooking aata with ghee in a kadhai (large, wide utensil) till it turns brown, adding boora (raw, natural sugar) and dry fuits (optional) like raisins, almonds, etc. A type of resin (gond) and sonth is added sometimes for the benefit of pregnant and lactating women.

Rava laddu

Rava laddu is a sweet dish prepared with rava, ghee and sugar. Dry grapes and cashewnuts are added for exotic taste.

Til laddu

It is made from til seeds. Til laddu is very popular in West Bengal.

Bandaru laddu

It is made in Machilipatnam, Andhra Pradesh.

Kunja laddu

It is popular in parts of Tamil Nadu.

Churma Laddu

It is made from Wheat Flour, Ghee and Sugar. It is very popular in Gujarat. Generally made at the time of Ganesh Chaturthi., 2003-2005. All Rights Reserved.
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