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Bandar Laddu:- Traditional sweet from Machilipatnam town of Andhra Pradesh

Bandar Laddu:- Traditional sweet from Machilipatnam town of Andhra Pradesh – thokkudu_laddu-720x400_bdef1b4b-0d87-4077-9fdb…

Bandar Laddu:- Traditional sweet from Machilipatnam town of Andhra Pradesh

 

What is Bandar Laddu?

Bandar Laddu is a  popular traditional south indian sweet items from the coastal town of Machilipatnam, Andhra Pradesh. It is made from Besan, Jaggery, ghee & cardamom powder. It is popularly known as Thokkudu Laddu or Machilipatnam Bandar laddu in Andhra pradesh.

  • The name “Thokkudu” refer to the traditional pounding process used to achieve its signature smoothness. The name“Bandar”taken from the old name of Machilipatnam town formally called Masulipatnam or Bandar. Bandar means Port in Telgu. 
  • It is belive that Bandar Laddu was originated by the Bondili community who migrated from bundelkhand region of Uttarpradesh long ago during the 1857 sipahi vidroh ( Sepoy Mutiny)  and lived in and around town of Macchilipatnam, Andhra pradesh. The Bondili community are traditional halwai in the business of indian sweets making.

https://in.cherrypick.city/products/vellanki-thokkudu-laddu-bandar-laddu?srsltid=AfmBOooy9O6aAy43jdair3-oZZtA_xRn226vQdYbfxvlR1VeMRPJUrhI&shpxid=f2f1e700-bcab-4cba-bd56-cff17b47b1f7

 

What makes it so unique about bandar laddu to get GI Tag:-

Bandar Ladoo granted Geographical indication tag by Govt of India on 29th April 2017 in class 30 (food stuff) having GI number- 433 due to its unique preparation, use of locally grown jaggery & gram flour  and specific technique of roasting besan (Bengal gram flour) preparing dough with roasted besan with ghee & jaggery, frying it as chaklis (fried strands from the dough) & curshing them before mixing and pounding to achieve smooth texture.  It is renewned for its crumbly texture, rich ghee flavor and natural sweetness of jaggery & authenticity of Andhra pradesh.  

  • Unlike the traditional besan laddu,  the dough of bandar ladoo is first shaped into fine strands locally known as Janthikalu or murukku. It is then deep fried in ghee untill it reached golden brown color and then grounded into a fine powder to create a smooth mixture to achieve the desired consistency. It is shaped into round ball like besan ladoo.

                                                                                    It is important to mentioned here that GI Tag is granted only to those product which have distinct origin, historical associtions and specific qualities that can not be replicated elsewhere. Its production is strictly confined to the Machilipatnam taluk including areas like Pedana, Guduru, polavaram, & Nidumolu in Krishna district of Andhra pradesh.   

 

Significance of Bandar Laddu:- Bandar Laddu play a significant role in the culinary landscape of Andhra pradesh. It is highly regarded and highly enjoyed sweets among locals during festivals & celebration in weddings. 

 

Geographical indication tage to Bandar Laddu:-

Bandar Ladoo granted Geographical indication tag by Govt of India on 29th April 2017 in class 30 (food stuff). It has been registered in the name of Brundavanapura Bandar Laddu Manufacturers welfare Association, Machilipatnam, Andhra pradesh.  The GI Number of Bandar Ladoo is 433 and recently renewed in the year 2024 for further 10 years of period. Gowra Venkateswara Rao of Mallayya sweets has been credited in earning the GI Tag for the Bandar Laddu.  At least 250 people are engaged in making of this unique ladoo in the Machilipatnam, Andra pradesh.

 

Where one can purchase this traditional sweets:-

There are several online sweet shop or e-commerce platform selling this authentic sweets. some of the most popular are as under:-

 

Content Reference & disclaimer:-

The above content has been compiled after referring various  websites such as GI Registry website, Govt of Andhra pradesh website, culinary books, Research Papers, Research articles, Food magazines, news papers, top culinary websites, NABARD, renowned chefs from various hotel brands like The Ashok Group of hotel, ITC, Oberai, Leela, Park Hotels & various IHM Faculties, Nutritionists etc.. The main purpose of my blog is to educate the students/hoteliers/culinary aspirants/chefs etc who are pursuing their carier in hotel industry & food industry as well as to spread awareness amoung people about indian food & GI Tag food.  The picture which i have used has been taken from the open source website .Some of the important website referred for the above content are:- 

Author: chef radhe
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June 2026
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