FOOD RESOURCE COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY
LADDU
Rau, Santha Rama and the Editors of Time-Life Books. 1969. The Cooking of India. Time-Life Books, New York. TIME-LIFE BOOKS, New York.
Literally, “sweet”
Grimes, William. 2004. Eating Your Worlds. Oxford University Press.
is an Indian confection, typically made from flour, sugar, and shortening, that is prepared by frying and then shaping into a ball.
- ORIGIN from Hindi laddu
