Laddu: A Sweet Delight in Malaysia

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Laddu, also known as laddoo, is a spherical sweet originating from the Indian subcontinent. Made from a variety of ingredients combined with sugar syrup or jaggery, it is often described as “perhaps the most universal and ancient of Indian sweets.” Laddus hold a significant place in celebrations and religious festivals, particularly those associated with the Hindu deity Ganesha.

Source: tasteatlas

Historical Roots

The history of laddu dates back to the Indus Valley Civilization around 2600 BCE, where “food balls” made of legumes and cereals were consumed. Ancient Sanskrit medical texts mention ladduka, small balls of jaggery, peanuts, and sesame seeds coated with honey, used for medicinal purposes. However, the first documented mention of laddu as a sweet treat is found in the 11th-century Western Indian cookbook Lokopakara.

Source: Kuali

Varieties and Evolution Over the years, various types of laddus have emerged:

  1. Besan Laddu: Made from chickpea flour fried in ghee, combined with sugar and cardamom.
  2. Motichoor Laddu: Derived from boondi, tiny fried balls of chickpea batter soaked in sugar syrup.
  3. Shahi Laddu: A royal treat made from ground peda and barfi, mixed with cardamom, dried fruits, and nuts.
  4. Coconut Laddu: With multiple recipes, its earliest form, Narayl Nakru, was a symbol of good luck for travelers during the Chola Empire.

Laddu in Popular Culture

Laddu has also made its mark in popular culture. It was featured in the Sesame Street episode “Rakhi Road” and has been showcased in movies like English Vinglish. The Netflix series Mighty Little Bheem also features laddus in several episodes.

Source: cookpad


Laddu, with its rich history and diverse variations, continues to be a favourite sweet treat not just in India but also in countries like Malaysia. Its cultural significance and delightful taste make it a cherished dessert across generations.


Source: Wikipedia

Article curated by Suwaytha Gopal