Step into the world of Bandar Laddus, a deliciously rich treat hailing from Machilipatnam, a historic coastal town in Andhra Pradesh. Known locally as Thokkudu Laddus, these sweets weave together centuries of history, culture, and culinary expertise.
The story of Bandar Laddus begins in the vibrant port town of Machilipatnam, which has been a hub of trade since the 15th century. The name “Bandar” translates to “port” in Telugu, perfectly capturing the town’s maritime significance. These iconic laddus were first introduced by Rajputs who migrated from Bundelkhand during the Sepoy Mutiny of 1857. Locals quickly embraced this delicacy, making it an integral part of their culinary heritage.
The name Thokkudu means “pounding” in Telugu, a nod to the intricate preparation that sets these laddus apart. The method reflects the care and artisanal craftsmanship that go into each piece. Made with besan (gram flour), jaggery or sugar, ghee, and cardamom powder, these laddus stand out for their unique preparation. Unlike regular besan laddus, the dough is crafted into fine strands, deep-fried, ground into powder, and then mixed with sugar syrup, creating a smooth, melt-in-the-mouth texture.
In May 2017, Bandar Laddus were awarded a Geographical Indication (GI) tag, recognizing their unique qualities and ties to their geographical origin.
