Types of Indian Laddu: A Simple Guide

Ask five Indian households what a laddu is and you will get five different answers, all correct. The shape is the only constant. What goes inside changes with the region, the season and the occasion.

Besan laddu

The most widely made. Gram flour roasted slowly in ghee, then bound and rolled. Roasting is the whole craft — under-roast and it tastes raw, over-roast and it turns bitter. Read more about our besan ladu.

Moong dal laddu

Finer and softer than besan, made from moong dal roasted only to pale gold. Often prepared for festivals. See our moong ladu.

Methi laddu

A winter preparation built on fenugreek, edible gum and wheat. Deliberately earthy and slightly bitter. See our methi ladu.

Dry fruit laddu

No flour at all — dates, figs and whole nuts pressed together. See our dry fruits ladu.

Spelling varies as much as the recipes: laddu, ladoo, ladu. They all point to the same thing on the plate.