Ardrak Laddu, a traditional dietary formulation infused with the base of ginger, holds a significant role in culinary traditions. This paper presents a comprehensive investigation into the development, sensory evaluation, nutritional analysis and physicochemical properties of Ardrak Laddu. The product was developed systematically as per the standard protocol mentioned in the Ksemakutuhalam (ancient classical text of Ayurveda). The research methodology encompasses the systematic development of the therapeutic product, considering variations in ingredients and processing techniques. Subsequently, sensory evaluation was carried out by a panel of 20 semi-trained panelists on a 5-point hedonic scale to determine the overall acceptability of the product. Proximate analysis was conducted to quantify the essential nutritional components such as carbohydrates, proteins, fats, and moisture content, shedding light on the dietary profile of Ardrak Laddu. Additionally, physicochemical analysis elucidates the moisture sorption behavior, pH levels, and other relevant parameters to understand its stability and shelf-life. The findings of this study contributed to a deeper understanding of Ardrak Laddu, bridging the gap between traditional culinary practices and modern scientific inquiry. Insights gained from the experimental research approach offer valuable information for food technologists, nutritionists, and culinary professionals, facilitating further exploration, innovation, and appreciation of this culturally significant delicacy.