ladoo

Ladoo, also laddu, is a ball-shaped confection widely prepared in the Indian subcontinent. It is typically made by combining a roasted base such as flour (gram flour or semolina), grated coconut, or ground nuts with a binding agent like sugar, jaggery, or condensed milk, and fat such as ghee, then rolling the mixture into round balls.

There are numerous regional varieties. Besan ladoo uses roasted chickpea flour (besan) with ghee and sugar. Rava or sooji ladoo uses semolina. Coconut ladoo uses grated coconut and can include cardamom. Til ladoo uses sesame seeds. Motichoor and boondi laddus are made from tiny fried droplets of gram flour in sugar syrup. Other popular versions include almond or mixed-nut laddus, and chocolate or pista-adapted variants.

In Indian culture, laddus are common at festivals, celebrations, and religious offerings (prasad). They are associated with auspicious occasions such as Diwali, Ganesh Chaturthi, weddings, and local fairs, and are prepared or gifted across the region. They are also eaten as an everyday sweet in households.

Preparation generally involves roasting the base ingredient, then mixing with sugar or jaggery and ghee, optionally adding spices or flavorings, allowing the mixture to cool, and shaping it into palm-sized spheres. The texture can range from soft and crumbly to firm, depending on the recipe and ingredients.

Storage and shelf life: Laddus store well at room temperature in an airtight container for several days to weeks, depending on ingredients; refrigerated storage can extend shelf life.