Ask for ladoo at an Indian sweet shop and the next question is always: which one? They are all rolled into rounds, but the texture changes completely with what goes in. Here is how to tell them apart.
Motichoor ladoo
Motichoor means crushed pearls. The ladoo is made from tiny drops of besan batter, fried in ghee, soaked in sugar syrup and pressed together while still warm. It is soft and slightly moist, and breaks apart at the lightest touch. Our kesar motichoor ladoo has saffron in the syrup and pistachio on top.
Many families send motichoor with good news, from exam results to a new baby, and it is a common offering at puja.
Besan ladoo
Besan ladoo is gram flour roasted slowly in ghee until it smells nutty, then mixed with sugar and cardamom. It is denser and a little crumbly, with a toasted flavour, and some versions carry chopped nuts. Because it is firmer, it sits well in a mixed gift box.
Boondi, or budana
Boondi is made of small fried pearls of batter, left loose instead of being pressed into a ladoo. Sweet boondi, also called budana, is soaked in saffron syrup and is a familiar prasad at temples and home pujas.
Other ladoo worth knowing
- Jodhpuri ladoo: besan and ghee with cashew and cardamom, richer than plain besan ladoo.
- Rose badam ladoo: almond with rose petals, soft and fragrant.
- Gond ke ladoo: edible gum, wheat, ghee and dry fruits, traditionally made in winter.
Which ladoo for which occasion?
For puja and good news, motichoor or boondi. For a mixed gift box, besan or Jodhpuri next to burfi and kaju katli gives people a choice of textures. For someone who prefers nuts to syrup, rose badam.
Buying ladoo
Kesar motichoor ladoo comes in 250g, 500g and 1kg boxes, and the full ladoo range is online for pickup or delivery. You can collect from our stores in Arndell Park, Kellyville, Campbellfield and Woodridge. For the other sweets, see our guide to Indian sweets.
