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Thaggu ke ("Cheat's") laddu is made from khoa (condensed milk), semolina, and white sugar and is a specialty of Kanpur, India. It was invented by Mattha Pandey, a follower of Mahatma Gandhi . Pandey heard Gandhi refer to white sugar, which was popularized in India by the British, as "white poison" and disease-causing.
Coconut Barfi Made from coconut, fine ground sugar, ghee, cardamom powder and milk. Coconut and milk based Jaynagarer Moa: gur, cow ghee, Kanakchur khoi: Fried and Rice-based Kheer sagar: Chenna, condensed milk, sugar, saffron, cardamom. Milk-based Kolar Bora banana, coconut, maida, sugar, oil: Fried and Banana-based Labanga latika
Bandar laddu, also known as Thokkudu laddu is a sweet produced in Machilipatnam of Krishna district in the Indian state of Andhra Pradesh. It was registered as one of the geographical indication from Andhra Pradesh on 3 May 2017, under foodstuff by Geographical Indication Registry.
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Coconut bar – Chilled, gelatinous dessert made from coconut milk; Coconut cake – Cake with white frosting and covered in coconut flakes; Coconut candy – Candy made with coconut or coconut flavoring; Coconut chutney – dish
During Narali Purnima, the devotees worship Lord Varuna. Devotees offer coconut to the Varuna and ask for his blessings. Devotees perform a puja for Varuna and ask for calm water and avoidance of natural water calamities. Upanayana is a popular ritual of Narali Purnima. [1]
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Tirupati laddu, also known as Tirumala laddu or Srivari laddu, is a popular sweet offered as prasadam at the Venkateswara Temple in Tirupati, Andhra Pradesh, India. First introduced in 1715, the laddu evolved from a sweet called Manoharam and is now prepared in the temple's kitchen, Laddu Potu, by the Tirumala Tirupati Devasthanams (TTD).