Ladu

Name: Ladu
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6 servings
Cuisine: Comorian
Ingredients: 2 cups fine semolina; 1 cup desiccated coconut; 1/2 cup sugar; 1 teaspoon ground cardamom; 1/4 teaspoon ground nutmeg; 200ml coconut milk; Vegetable oil for deep frying; For syrup: 1 cup sugar, 1/2 cup water, 1 teaspoon rose water

Ladu (LAH-doo)

Comorian Sweet Dumplings

⏱ Prep Time 20 min

📈 Difficulty Medium

👥 Servings

🔥 Calories 291 kcal

Round, golden dumplings made from semolina, coconut, and cardamom, deep-fried and soaked in sugar syrup. These festive sweets are essential at Comorian celebrations and a beloved everyday treat.

Nutrition & Info

Protein 4.0g

Carbs 44.0g

Fat 11.0g

Protein Carbs Fat

Dietary

vegetarian gluten-free

Allergen Warnings

⚠ gluten

Equipment Needed

deep fryer or pot mixing bowl saucepan

Presentation Guide

Vessel: decorated plate

Garnishes: crushed pistachios, desiccated coconut

Accompaniments: cardamom tea

Ingredients

2 cups fine semolina
1 cup desiccated coconut
1/2 cup sugar
1 teaspoon ground cardamom
1/4 teaspoon ground nutmeg
200ml coconut milk
Vegetable oil for deep frying
For syrup: 1 cup sugar, 1/2 cup water, 1 teaspoon rose water

Instructions

1
Mix semolina, coconut, sugar, cardamom, and nutmeg in a bowl.
2
Add coconut milk gradually, mixing until a soft dough forms that holds its shape.
3
Roll into walnut-sized balls.
4
Make the syrup: boil sugar and water for 5 minutes until slightly thick. Add rose water. Set aside.
5
Heat oil to 170C (340F). Fry dumplings in batches for 4-5 minutes until deep golden.
6
Drain on paper towels, then dip each ball briefly in warm sugar syrup.
7
Serve warm or at room temperature.

💡

Did You Know?

Ladu shares its name with the Indian ladoo, evidence of the deep culinary connections between the Comoros and South Asia forged through centuries of Indian Ocean trade.

Chef's Notes

Equipment Tips

deep fryer or pot
mixing bowl
saucepan

Garnishing

crushed pistachios, desiccated coconut

Accompaniments

cardamom tea

The Story Behind Ladu

Ladu reflects the South Asian influence on Comorian cuisine, arriving through Indian traders who settled in the archipelago. The Comorian version uses local coconut and cardamom, adapting the concept to island ingredients.

These sweet dumplings are prepared in large batches for Eid celebrations, weddings, and the Grand Mariage. They are also sold by street vendors in Moroni and other towns.

Ladu symbolizes sweetness and celebration in Comorian culture, often gifted between families during festive occasions as a gesture of goodwill.

🕐 Traditionally enjoyed festivals and celebrations 📜 Origins: Indian-Arab trading era

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