Tirupati Laddu తిరుపతి లడ్డు
The prasadam of Tirumala — a large boondi laddu made in the temple's kitchens with gram flour, ghee, sugar, cashew, cardamom and raisins, GI-tagged and given to every pilgrim after darshan.
Where to try it
Only at Tirumala, from the TTD laddu counters after darshan.
What's in it
Restaurants in Tirupati's HQ
Related dishes
Pootharekulu
'Paper sweets' from Atreyapuram in Konaseema: sheets of rice starch as thin as tissue, made by swirling batter on an inverted clay pot, layered with ghee, sugar or jaggery and nuts, then folded. A GI-tagged sweet that is impossible to eat just one of.
Bandar Laddu
Machilipatnam's laddu — coarse gram-flour boondi fried in ghee, bound with sugar syrup and pressed into a dense, crumbly ball with a distinctly caramel note. GI-tagged, and the town's most famous export after Kalamkari.
Kakinada Kaja
A cylinder of layered maida dough deep-fried and soaked in sugar syrup until the outside is crisp and the inside runs with syrup — the 'gottam kaja' of Kakinada, a coastal cousin of Tapeswaram's madata kaja.
Bobbatlu
Flat sweet breads stuffed with a paste of chana dal and jaggery, cooked on a griddle with ghee — the festival sweet of Ugadi and Sankranti in every Telugu home.