Ladoo

Round, hand-rolled sweets for every occasion.

Ladoo are rolled into balls by hand while the mixture is still warm, from roasted gram flour, coconut, semolina or tiny fried boondi. Most of the flavour comes from slow roasting in ghee, and most failures come from rushing it or letting the mixture cool too far before rolling. Most keep for several days, which is why they turn up at nearly every celebration.

Small saffron-orange ladoo with a bumpy pearled texture, piled on a pale ceramic plate, flecked with chopped pistachio 1 hr 15 min
Ladoo

Motichoor Ladoo (No Jhara Needed)

Tiny fried boondi pearls, soaked in syrup and bound into soft ladoo, made with just a slotted spoon.
Round besan ladoo stacked on a pale ceramic plate on a wooden board 45 min
Ladoo

Besan Ladoo (Gram Flour Sweet Balls)

Ghee-roasted gram flour ladoo with the slow-roast technique that gets the grainy, melt-in-the-mouth texture right every time.