Andhra Pradesh, known for its rich cultural heritage, also boasts a treasure trove of ancient sweets that have been passed down through generations. These traditional Andhra sweets are more than just desserts; they are a reflection of the region’s festive spirit, craftsmanship, and culinary depth.
Here’s a deep dive into the top 5 old Andhra Pradesh sweets that continue to capture hearts even today:
1. Pootharekulu – The Ancient Sweet of Atreyapuram
When talking about old Andhra Pradesh sweets, Pootharekulu invariably tops the list. Originating from the quaint village of Atreyapuram in East Godavari district, this sweet dates back over 300 years. “Pootha” means coating and “Reku” means sheet in Telugu, perfectly describing this sweet made with ultra-thin rice starch sheets, ghee, and sugar or jaggery.
Crafted meticulously by hand, the transparent, paper-thin layers are folded and stuffed with sugary goodness, sometimes with dry fruits. Traditionally, Pootharekulu was prepared during temple festivals and weddings, symbolizing prosperity and meticulous craftsmanship.
2. Kakinada Kaja – Iconic Sweet from Kakinada City
Kakinada Kaja stands as a proud symbol among the famous old sweets of Andhra Pradesh. Its origin traces back to Kakinada city during the 19th century when a North Indian sweet maker introduced a localized version of Kaja suited to the Andhra palate.
Prepared using refined flour, ghee, and sugar syrup, Kakinada Kaja is celebrated for its crunchy outer layers and juicy interior. Its long shelf life and captivating flavor made it a favorite during traditional celebrations and as a travel snack for pilgrims visiting temples across Andhra Pradesh.
3. Bandar Laddu – Historic Sweet from Machilipatnam
Bandar Laddu, also called Thokkudu Laddu, hails from Machilipatnam (also known as Bandar) and is a hallmark of old Andhra traditional sweets. Its history is intertwined with temple rituals where these laddus were offered as prasad.
Made from besan (gram flour), ghee, and jaggery or sugar, Bandar Laddu is famed for its slightly coarse texture and rich taste. The secret to its authentic flavor lies in the traditional method of hand-frying the boondi before binding them with ghee.
4. Sunnundalu – Protein-Packed Sweet with Ancient Roots
Among the old authentic Andhra Pradesh sweets, Sunnundalu occupies a special place, especially during festivals like Sankranti. Made with roasted urad dal (black gram) and jaggery, these laddus were prized in ancient Andhra households for their health benefits.
Prepared with minimal ingredients, Sunnundalu were traditionally made in homes where stone grinders were used to finely powder the dal, enhancing its aroma and texture. Packed with protein and iron, they were also considered a power food for growing children and lactating mothers.
5. Bobbatlu – Traditional Sweet Symbolizing Festive Grandeur
Bobbatlu, also known as Puran Poli in other parts of India, is a classic among ancient Andhra Pradesh sweets. Traditionally prepared during major festivals like Ugadi, Diwali, and Sankranti, Bobbatlu represent abundance and joy.
Made with a filling of chana dal (Bengal gram) and jaggery encased in a thin maida or wheat flour dough, Bobbatlu are pan-fried with ghee until golden. The traditional Andhra version is thinner and larger compared to its counterparts in other states, with an emphasis on the sweet, aromatic filling.
The top 5 old Andhra Pradesh sweets are not just culinary delights but cultural treasures that tell stories of festivals, family gatherings, and age-old traditions. As modern desserts flood the markets, these traditional sweets remind us of the timeless beauty of simplicity and authenticity. Whether it’s the delicate Pootharekulu or the nutrient-rich Sunnundalu, each sweet continues to hold a cherished place in Andhra kitchens and hearts.