The history of laddu making in India dates back several centuries and still rules the roost when it comes to the national preference for sweets. These ball shaped sweets are made out of flour, sugar and a myriad of spices and flavourings, kneaded into a dough and then hand rolled to make small balls. Interestingly, the origin of the ladoo is credited to the medicinal properties that the ingredients proffered rather than its contemporary use as a sweet. Varieties such as besan, coconut and goond are popular in India, but it is the saffron coloured bundi ladoo that is considered the champion among Jodhpur sweets.