The laddu (or ladoo) — a round, sweet treat beloved across India — has become a symbol of celebration, joy, and tradition. Whether it’s Ganesh Chaturthi, Diwali, weddings, or a simple family gathering, no occasion feels complete without laddus gracing the plate.
But have you ever wondered:
Who invented laddu? Where did this delicious sweet originate?
Let’s take a delicious dive into the history of laddus, exploring their origin, evolution, and cultural significance.
The Ancient Origins of Laddu
While the exact “inventor” of laddu isn’t known, historical and Ayurvedic texts give us fascinating clues.
1. Sushruta Samhita – The Medicinal Laddu (circa 4th century BCE)
One of the earliest mentions of something similar to laddus comes from the Sushruta Samhita, an ancient Sanskrit text on medicine and surgery.
Laddus were originally made as medicinal balls, combining herbs, jaggery, ghee, and nuts.
They were used to boost immunity, balance digestion, and increase energy.
These early laddus were more functional than festive, designed to deliver medicine in a palatable way.
So technically, laddus were first invented by Ayurvedic practitioners — not as sweets, but as health supplements!
2. Laddus in Medieval India
As time passed, the culinary use of laddus evolved — from medicinal mixtures to sweets and prasadam (offerings to gods).
During the medieval period, particularly around the 11th to 13th century, laddus became:
Temple offerings: Temples started preparing boondi laddus, made from deep-fried gram flour balls soaked in sugar syrup.
Royal delicacies: Kings and nobles enjoyed rich versions with dry fruits, saffron, and ghee.
By this time, laddus had become not only a religious offering but a symbol of wealth, purity, and hospitality.
The Temple Connection: Tirupati Laddu
One of the most famous historical laddus is the Tirupati Laddu, first offered in the Tirumala Venkateswara Temple in Andhra Pradesh in 1715 CE.
This laddu has geographical indication (GI) status.
It is considered one of the largest laddu distributions in the world — millions of devotees receive it as prasadam.
This further cemented the laddu’s role in Indian spiritual and cultural life.
Types of Laddus That Evolved Over Time
As Indian cuisine expanded, so did its laddus! Today, we have a wide variety of them, based on region and ingredients:
| Type of Laddu | Main Ingredients | Region |
|---|---|---|
| Besan Laddu | Gram flour, ghee, sugar | North India |
| Boondi Laddu | Fried gram flour pearls | All over India |
| Rava Laddu | Semolina, ghee, sugar | South India |
| Motichoor Laddu | Tiny boondi, saffron, nuts | Uttar Pradesh, Rajasthan |
| Coconut Laddu | Grated coconut, jaggery | Maharashtra, Kerala |
| Til Laddu | Sesame seeds, jaggery | Winter festivals |
| Dry Fruit Laddu | Nuts, dates, no sugar | Health-conscious |
Who Gave Laddu Its Name?
The name “Laddu” or “Ladoo” likely comes from the Sanskrit word “Lattika” or “Lattuka”, which referred to small round balls. Over time, this evolved into “Laddu” in Hindi and most Indian languages.
Did Laddus Spread to Other Countries?
While laddus are quintessentially Indian, similar sweets can be found in Middle Eastern and Mediterranean cultures, such as:
Ma’amoul – Date-filled cookies (Arab countries)
Loukoumades – Honeyed dough balls (Greece)
However, laddu remains a unique Indian creation, deeply rooted in Ayurveda, temple culture, and festive tradition.
Why Laddus Are Still Loved Today
Easy to make at home with simple ingredients
Long shelf life, perfect for gifting
Symbol of auspiciousness and joy
Available in both traditional and modern versions (like protein laddus!)
Final Thoughts: So, Who Really Invented Laddu?
While there’s no single person credited with “inventing” laddus, India’s ancient Ayurvedic doctors and temple traditions played the biggest role in shaping them. From healing energy balls to divine prasadam and modern desserts, laddus have come a long, sweet way.
They may have started in medicine — but today, laddus are the medicine for the soul. 