Laddu

This traditional Indian dessert is made with different types of flour that are mixed with sugar and shortening, then shaped into balls. Like many other dishes in India, laddu appears in numerous varieties and is created with a myriad of different ingredients. Tiny laddu balls can be made with various types of legume flour, most commonly chickpea flour, wheat flour, and even coconut flakes. Dried fruits or nuts are often incorporated to provide sweetness and modify the flavor. This old Indian confectionery was primarily created with flour and jaggery. The introduction of white sugar, spices, and an array of dried fruits led to the creation of more elaborate versions. The original laddu had a long shelf life and was predominately eaten as a snack and often used as a health remedy. Today, it is mostly served on special occasions and brought to temples as an offering to the Gods. Different varieties can be found across the Indian subcontinent, and typically each region has their favorite laddu type. One of the most famous versions in the northern states is boondi laddu, created with gram flour mixture that is dropped into hot oil, collected, mixed with cardamom-flavored sugar syrup, and shaped into balls. Other famous varieties include besan laddu, made with frying gram flour in ghee, rava laddu made with semolina flour and dried fruits, and churma laddu, made with wheat flour and fried in ghee.