Whether it is an engagement, wedding, the birth of a baby or the beginning of a new business, the unofficial national sweet dish "ladoo" is exchanged on every auspicious occasion as an expression of joy. The ubiquitous sweet is just not infused with love and blessings, other elements like geography, weather and diets of communities also play a significant role. "Ladoo" is also offered to Ganesha (elephant-headed Hindu god of beginnings) who is worshipped for removal of all obstacles.

From "motichur ladoo" that is originally said to hail from Rajasthan and Uttar Pradesh in North, "coconut ladoo" from down South, the Assamese "til ladoo" (black sesame) to the famed Maharashtrian "dinkache ladoo" - each region-specefic ladoo has its distinct identity and is laced with history.

It is believed that Indian physician, Susruta, used laddos as an antiseptic to treat his surgical patients. In the 4th century BC, he used a concoction of ingredients with nutritional properties like sesame seeds, jaggery and peanuts to make ladoos (today we fondly call "til ladoos"). The seeds were coated with pure honey, known for its antibacterial properties, while sesame seeds are considered to have multiple health advantages in Ayurveda including maintaining blood pressure, indigestion, curing a cold and so on. Even today, new mothers and pregnant women are given ladoos as a means to boost immunity.

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