Besan laddu is the most common variety. To prepare it,besan (chickpea flour) is fried in hotghee (clarified butter). Sugar andcardamom powder are then mixed in. The mixture is formed into balls and allowed to cool and solidify.[1][5]
Motichoor laddu
Motichoor laddus
Motichoor ("crushed pearls" inHindi)[6] laddu is made fromboondi, tiny fried balls of chickpea batter soaked in sugar syrup.[1][7]
Thaggu ke laddu
Thaggu ke ("Cheat's") laddu is made fromkhoa (condensed milk),semolina, andwhite sugar and is a specialty ofKanpur, India. It was invented by Mattha Pandey, a follower ofMahatma Gandhi. Pandey heard Gandhi refer to white sugar, which was popularized in India by the British, as "white poison" and disease-causing. Since his laddu was made with white sugar, he named it accordingly.[1]
Shahi laddu
Shahi (royal) laddu is made from the sweetspeda andbarfi, which are ground into a paste, mixed with cardamom, dried fruits, and nuts, and formed into balls. It is decorated withvark (edible foil).[1]
Coconut laddu
Coconut laddus
Coconut laddu originated in the medievalChola Empire, when it was packed for travelers and warriors for good luck on their expeditions.[8]
Gond ke laddu
Gond ke laddus
Gond ke laddu is made from roasted and powderedgond (gum arabic), ghee, jaggery, and sometimesbattisa orkeoka powder. It is commonly served in North India as apostpartum food.[9]
An advertisement depicting the world record holder
According toGuinness World Records, the world's largest laddu to date was created by PVVS Mallikharjuna Rao inTapeswaram,Andhra Pradesh, India in 2016. It weighed 29,465 kilograms (64,959 pounds) and was made using a traditional boondi recipe with ghee, oil, cashews, sugar, almonds, cardamom, and water.[11]
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