Ladoos

Ladoos, also spelled laddoo, are a family of small, ball-shaped Indian sweets. They are typically made from a base ingredient such as gram flour (besan), semolina (sooji or rava), or coconut, which is roasted in ghee or oil, sweetened with sugar or jaggery, and bound with milk, water, or condensed milk. Spices such as cardamom or nutmeg are commonly added. The mixture is shaped into compact spheres by hand while still warm.

Many regional varieties exist. Besan ladoo uses roasted gram flour as the primary component. Rava or sooji ladoos rely on semolina. Coconut ladoo is made with grated coconut, often bound with condensed milk or jaggery. Other popular forms include til (sesame seed) ladoo, peanut ladoo, and atta (whole wheat) ladoo. Motichoor ladoo is a variant where tiny fried gram flour droplets are cooked in sugar syrup and then rolled into balls. Each variety has its own texture and flavor profile.

Ladoos play a prominent role in Indian festivals, religious offerings (prasad), weddings, and celebrations. They are commonly prepared at home but are also sold commercially. The sweets have spread to other regions through Indian diaspora communities, with regional adaptations in places such as Mauritius, Fiji, the Caribbean, and South Africa.

Shelf life and storage are influenced by ingredients; without perishable dairy, many ladoos keep for several days in airtight containers at room temperature. They are typically consumed as desserts or snacks and are valued for their portability and festive association.