Ladoo Guide: Motichoor, Besan, Nariyal and the Rest of the Family
Motichoor, besan, nariyal, khoya, dry fruit: the types of ladoo on a mithai counter, what each is made of, which suits which occasion, and how long they keep.
By Laxman Bikaner · · 3 min read
If Indian mithai had a mascot, it would be round. The ladoo is the sweet of pujas, results, new jobs, weddings and "good news, mooh meetha karo". The word itself comes from the Sanskrit for a small ball, and it has been called one of the oldest and most universal sweets in India.
But a ladoo isn't one sweet. At our counter on 100 Ft Road, Ballabgarh there are more than ten of them, and they're made in completely different ways. Here's the family, one by one.
Motichoor ladoo: crushed pearls
Motichoor means "crushed pearls", and that's exactly what it is. Besan batter is dropped through a fine sieve into hot ghee or oil to make tiny boondi, those boondi go into sugar syrup, and the soft, syrupy mass is shaped into balls.
It's soft, moist, a bit crumbly, and that bright orange is the colour of every Indian celebration. Fair warning: it falls apart. Keep a napkin handy.
Besan ladoo: the most common one
Besan (gram flour) is roasted slowly in ghee until it smells nutty and turns golden, then mixed with sugar and elaichi and shaped by hand. No syrup, no frying of individual pearls, just patience over a low flame.
The roasting is everything. Under-roasted besan tastes raw and sticks to your mouth; properly roasted besan ladoo melts and tastes toasty. It's also the ladoo behind the famous Tirupati temple prasad.
Nariyal ladoo: the soft, fragrant one
Coconut, cooked with sugar (and often milk or khoya) until it binds. Soft, fragrant and lightly sweet, so it's the ladoo for people who find the others too sweet. Coconut ladoos go back a long way in South India, where they were packed for travellers.
Khoya, atta and dry fruit ladoos
- Khoya Ladoo is made from khoya, milk cooked down to its solids, so it's rich and milky, closer to a peda in a round shape. (More on that in what khoya is.)
- Atta Dry Fruit Ladoo uses roasted wheat flour, a Rajasthani style of ladoo, loaded with dry fruit. Hearty, filling, the winter favourite.
- Coconut Dry Fruit Ladoo and Mix Fruit Ladoo pack in nuts and fruit, for a richer bite and a nicer gift.
There are also a few house ladoos on our counter, like the Jodhpuri Ladoo, Panjeeri Ladoo, Sadha Ladoo and Honey Ladoo. Each has its own recipe, so ask about them at the counter and find your favourite.
Every ladoo on our counter
- Motichoor Ladoo₹480/ kg
- Besan Ladoo₹500/ kg
- Nariyal Ladoo₹480/ kg
- Khoya Ladoo₹580/ kg
- Atta Dry Fruit Ladoo₹600/ kg
- Coconut Dry Fruit Ladoo₹800/ kg
- Mix Fruit Ladoo₹900/ kg
- Jodhpuri Ladoo₹480/ kg
- Panjeeri Ladoo₹580/ kg
- Sadha Ladoo₹280/ kg
- Honey Ladoo₹1,200/ kg
Which ladoo for which occasion
| Occasion | Pick | Why |
|---|---|---|
| Puja, Ganesh Chaturthi, prasad | Besan or motichoor | The traditional choice, and easy to share |
| Results, new job, "good news" | Motichoor | Nothing says celebration like that orange |
| Someone who finds mithai too sweet | Nariyal | Lightest and most fragrant |
| Winter, or a gift that should last | Atta dry fruit or besan | Dry ladoos keep longer and travel well |
| A rich gift box | Dry fruit or khoya | Feels special, looks generous |
How long ladoos keep
Roughly: the drier the ladoo, the longer it lasts. Besan and atta ladoos are the most forgiving and keep happily in a closed box. Motichoor has syrup, so it softens over time. Khoya and nariyal ladoos are milk and coconut, so eat them first and keep them cool. The tray's best-before date always wins, and here's our five-second freshness check.
लड्डू है, तो ख़ुशी हैAll our ladoos are on the sweet shop menu. And if the ladoo has a rival for the top of the box, it's barfi.
