It is official. Bandar laddu has been registered in the Geographical Indication Registry in food category. The Brundavanapura Bandar Laddu Manufacturer’s Welfare Association led by its president Gowra Venkateswara Rao of Mallayya Sweets has been credited in earning the GI tag for the ‘Bandar Laddu’.
At least 250 families are engaged in the craft of making the laddu in Machilipatnam. Bengal gram flour, jaggery syrup and ghee are basic ingredients that are used to prepare the sweet. Now, the production of laddu was geographically limited to then Machilipatnam Taluk, which comprises areas including Pedana, Guduru and Nidumolu in Krishna district.
Origin from Rajasthan
The origin of the sweet could be traced from the Rajputs of Rajasthan. Locals have learnt the art of preparing the laddu from Rajput families, who had migrated to Machilipatnam from Bundelkhand in Rajansthan after the 1857 Sepoy mutiny.
The Rajputs are now known as ‘Bondilis’ in Machilipatnam.
From now, the Bandar laddu will get a new logo that was accepted by the Geographical Indication Registry authorities.
According to an affidavit submitted by the Mr. Venkateswara Rao, annually 10,000 kg of laddu is being exported to U.S., U.A.E., and European countries. Chief Minister N. Chandrababu Naidu and the Tourism Department officials will celebrate the GI status during the Ugadi celebrations in Vijayawada on Wednesday.
