Ganesh Chaturthi usually arrives with quaint beauty and culinary joy: flowers and durva grass decorated around the idol, the sound of aarti, overloaded trays of prasad, and almost every home kitchen working overtime to ensure nothing is missing from the bhog of everyone’s beloved Bal Ganesh. In 2026, Ganesh Chaturthi falls on Monday, 14 September, with the Chaturthi tithi beginning at 7:06 am on 14 September and ending at 7:44 am on 15 September. The exact puja muhurat varies from one city to another. For instance, Kolkata's Madhyahna window is listed in the local Panchang from 10:18 am to 12:46 pm.
The festival celebrates Lord Ganesha as Vighnaharta, the remover of obstacles, and is deeply associated with auspicious beginnings, devotion, and community celebration, irrespective of class and social strata. And then there is the food. Now, modak might be the star of Ganesh Chaturthi, particularly the coconut-jaggery-filled ukadiche modaks of Maharashtra, but laddoos have their own worthy place on the festive naivedya platter. And not just a single variety.
Depending on regions and local traditions, laddoos ranging from coconut to besan to rava varieties, among others, are popular puja prasad options. But why stop at that? While welcoming and surprising Ganpati Bappa on his birthday, you can gift him a box full of laddoo personalities. Some traditional, some regional, but all made with love to cater to every possible mood of the adorable, elephant-headed deity.
Diverse Desi Ladoos For Surprising Bal Ganesh On His Birthday
Motichoor Laddoo
Few sweets announce a festival quite like motichoor laddoo. Its tiny golden-orange boondi pearls, fragrant with cardamom and bound in sugar syrup, imbue each laddoo with a celebratory quality that makes it a natural choice for almost every Ganpati sweet platter.
Image credit: Pexels
Ingredients (Makes 10 to 12)
- 1 cup fine besan
- ¾ cup sugar
- ½ cup water
- ¼ tsp cardamom powder
- 1 tbsp chopped pistachios
- 2 tbsp ghee
- Oil or ghee for frying
- A pinch of orange food colour, optional
Method
- Mix your besan with enough water to make a thin, smooth batter.
- Then pass it through a fine boondi ladle into the hot oil and fry the tiny pearls briefly, keeping them soft rather than deeply crisp.
- Now, boil your sugar and water until you have a light syrup and stir in the cardamom.
- Finally, add in the warm boondi and ghee, mix thoroughly, and leave for about 10 minutes.
- Shape into laddoos with lightly greased palms and garnish with pistachios.
Besan Laddoo
There is something deeply reassuring about besan laddoo; nothing flashy and yet festive in terms of taste. It is also among the most popular sweets commonly offered as prasad for Ganesh Chaturthi.
Ingredients (Makes 10)
- 1 cup besan
- ½ cup powdered sugar
- ⅓ cup ghee
- ½ tsp cardamom powder
- 2 tbsp chopped almonds or pistachios
Method
- Melt your ghee in a heavy pan and roast the besan over low heat for 12–15 minutes, stirring continuously until nicely fragrant and golden.
- Then remove from the heat and cool slightly. Mix in your powdered sugar, cardamom, and nuts, working the mixture until it becomes cohesive.
- Finally, shape them into laddoos while still warm.
Also read: Ganesh Chaturthi 2026: Gluten-Free Desserts That Handle Cravings On A Diet
Churma Laddoo
Associated with the culinary traditions of Rajasthan and Gujarat, churma laddoo is made from cooked wheat, ghee, and jaggery or sugar, producing a laddoo that is deliberately coarse, aromatic, and substantial rather than soft and syrupy.
Image credit: Pexels
Ingredients (Makes 8 to 10)
- 1 cup whole wheat flour
- ¼ cup ghee, plus extra for cooking
- ¼ cup milk or water
- ½ cup grated jaggery
- ½ tsp cardamom powder
- 2 tbsp chopped almonds or cashews
Method
- Rub ¼ cup ghee into your flour and add enough milk or water to make a firm dough.
- Then divide it into small portions and shape into thick pieces.
- Cook them in a covered pan over low heat, or bake at 180°C until thoroughly cooked and golden.
- Let it cool and then crumble the pieces before grinding them coarsely.
- Now, pour in your melted ghee, jaggery, cardamom, and nuts, and combine properly until the mixture holds together.
- Finally, shape into compact laddoos of your preferred size.
Narkel Naru
Bengal's coconut naru is not a Ganesh Chaturthi-specific offering, per se, but it is a legitimate and rather common regional practice for welcoming deities at home, during their respective pujas. And while there is no dearth of sweets for Bappa to savour, these mini coconut-jaggery laddoos are a nostalgic part of religious rituals for every Bengali kid, including Bal Ganesh for his birthday.
Image credit: Pexels
Ingredients (Makes 10 to 12)
- 2 cups freshly grated coconut
- ¾ cup grated jaggery
- ¼ tsp cardamom powder
- 1 tsp ghee
Method
- Heat your ghee in a heavy pan and then add in the grated coconut. Cook for 3–4 minutes, stirring continuously.
- Then incorporate the jaggery and continue cooking over low heat until it melts and the mixture thickens, with little moisture remaining.
- Now, stir in the cardamom properly and turn off the heat.
- Cool the mix until comfortable to handle and then shape into small round narus.
Also read: Ganesh Chaturthi 2026: 5 Regional Takes On The Classic Puran Poli
Sunnundalu: The Andhra-Style Urad Dal Laddoo
Made with roasted urad dal, jaggery, and ghee, sunnundalu are wonderfully nutty and dense in taste. They are highly delectable and work well on a festive platter because they taste completely different from the familiar gram-flour laddoo.
Ingredients
- 1 cup whole white urad dal
- ¾ cup powdered jaggery
- ⅓ cup ghee
- ¼ tsp cardamom powder
- 2 tbsp chopped cashews or almonds
Method
- Dry roast your urad dal over low heat until it turns pale golden and smells nutty.
- Then cool it completely and grind to a slightly coarse powder.
- Time to mix with powdered jaggery, cardamom, and nuts.
- Finally, add in your warm ghee gradually, stirring properly until the mixture holds together, then shape into compact laddoos.
Ellunda or Ella Urundai
Kerala's ellunda is another reminder that the humble sesame seed has a remarkably versatile and sweet side. Sesame is toasted until aromatic and bound with jaggery, resulting in a crunchy, darkly caramelised laddoo that brings a southern Indian touch to your Ganpati spread.
Image credit: Pexels
Ingredients (Makes 10 to 12)
- 1 cup white or black sesame seeds (or a mix, if you wish)
- ¾ cup grated jaggery
- ¼ tsp cardamom powder
- 1 tsp ghee
Method
- Dry-roast your sesame seeds over low heat until fragrant and lightly golden.
- Let them cool slightly, then pulse briefly, keeping some seeds whole for texture.
- Now, melt your jaggery with 1–2 tbsp water until thick and sticky.
- Time to add the ghee and cardamom, then quickly stir in the sesame seeds as well.
- Finally, grease your palms lightly and shape the resultant mixture into laddoos while still warm.