Laddu

Besan laddu decorated with silver foil and almond chips.

Ladoo is a sweet from the Indian subcontinent. It is mainly popular in India.

Preparation

Common flours used for laddu include gram flour (chickpea flour), wheat semolina and ground coconut. These are combined with sugar and other flavourings, cooked in ghee, and moulded into a ball shape. Some laddu recipes are prepared using Ayurvedic medicinal ingredients, including methi laddu, multigrain, and resin laddu. Nuts such as pistachios and almonds are commonly stuffed into laddus.

Ancient Indo-Pakistani history

Main page: Indus Valley Civilisation

2600 BCE, Harappan archaeological site, 4MSR near Binjor, western Rajasthan (India); seven closely kept similar sized nutritional Laddus,consisting of ingredients legumes and cereals like barley, wheat, chickpea and Mung (Vigna radiata) as main component, were found in intact form, along with two figurines of bulls and a hand-held copper adze, during 2017 archeological excavations.^[1]^[2] According to Rajesh Agnihotri, the presence of bull figurines, adze and a Harappan seal along with the food balls indicates, Indus valley civilization people might have revered these items to perform some kind of ritual.^[1]^[2]

Laddu Media

Besan (chickpea flour) laddus
Motichoor laddu is made from fine boondi where the balls are tiny and is cooked with ghee or oil. The recipe for this laddu originated in north India, however, it is now popular throughout the Indian subcontinent.
Coconut Ladoo is Famous Indian sweet..It is also known as Nariyal Ke Ladoo in hindi and Topra Na Ladoo in Gujarati.
These are the very famous dessert of Indian cuisine - Atta Laddoos.*Their main ingredient is Atta or wheat flour.
Til (sesame seed) laddus
Indian Sweet dish made from Rice flour
The largest individual laddu weighs 29,465 kg

References

↑ ^1.0 ^1.1 Agnihotri, Rajesh (2021-06-01). "Microscopic, biochemical and stable isotopic investigation of seven multi-nutritional food-balls from Indus archaeological site, Rajasthan (India)". Journal of Archaeological Science: Reports. 37: 102917. doi:10.1016/j.jasrep.2021.102917. ISSN 2352-409X. S2CID 233578846.
↑ ^2.0 ^2.1 Tewari, Mohita (Mar 25, 2021). "Harappan people ate multigrain, high-protein 'laddoos': Study - Times of India". The Times of India. Retrieved 2021-06-21.

[:0-1] 1.0 ^1.1 Agnihotri, Rajesh (2021-06-01). "Microscopic, biochemical and stable isotopic investigation of seven multi-nutritional food-balls from Indus archaeological site, Rajasthan (India)". Journal of Archaeological Science: Reports. 37: 102917. doi:10.1016/j.jasrep.2021.102917. ISSN 2352-409X. S2CID 233578846.

[:1-2] 2.0 ^2.1 Tewari, Mohita (Mar 25, 2021). "Harappan people ate multigrain, high-protein 'laddoos': Study - Times of India". The Times of India. Retrieved 2021-06-21.

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