समझ के खाओ
Know what you eat
Every ingredient that goes into our laddus: what it is, where it's grown, how we use it, and which laddus contain it. Where we mention a traditional use, that's custom, not medical advice.
42 ingredients
- G
Ghee
घी
Butter slowly simmered until the milk solids separate and the fat turns clear and golden. We offer two kinds: desi ghee, and A2 cow bilona ghee, which is made from A2 cow milk by churning curd the bilona way.
In 12 laddus
Cashew
Kaju
A tree nut with a mild, buttery taste that turns richer when roasted.
In 12 laddus
Almond
Badam
The kernel of the almond fruit. Soaked or roasted almonds are a fixture of Indian winter cooking.
In 12 laddus
- D
Desi khand
देसी खांड
A traditional, less-processed cane sugar made by boiling down cane juice and drying it into coarse, light-brown granules. It is still sugar, which is why we show added sugar on every product page.
In 10 laddus
- J
Jaggery
Gud
Cane juice boiled down until it sets into a dark, caramel-tasting block. It is unrefined, and it is still sugar.
In 2 laddus
- M
Mishri
मिश्री
Crystallised sugar, often sold as large clear crystals. In Indian homes it is offered as prasad and eaten with saunf after meals.
In 1 laddu
Cardamom
Elaichi
The green pod of a ginger-family plant. Sweet, floral and a little citrusy.
In 9 laddus
- R
Raisins
Kishmish
Dried grapes. They add pockets of sweetness and a soft chew.
In 9 laddus
Fox nuts
Makhana
The popped seeds of the gorgon lotus, grown in the freshwater ponds of Bihar and eastern India.
In 6 laddus
- C
Coconut
Nariyal
Dried coconut, grated.
In 6 laddus
Sesame seeds
Til
Small oilseeds that turn nutty and toasty when roasted. Til and gud is a classic winter pairing, made for Makar Sankranti.
In 4 laddus
Sunflower seeds
Surajmukhi beej
Hulled seeds of the sunflower. Mild and nutty.
In 3 laddus
Finger millet
Ragi / Nachni
A small, reddish-brown millet grown in India for thousands of years, eaten as roti, porridge and laddu.
In 2 laddus
Pearl millet
Bajra
A hardy millet that grows in the hot, dry fields of Rajasthan, Gujarat and Maharashtra. Bajra roti is a Rajasthani winter staple.
In 2 laddus
Sorghum
Jowar
An old grain grown across India for thousands of years. It contains no gluten.
In 3 laddus
Green gram
Moong dal
A small green pulse, split and husked into yellow moong dal. Mild and nutty.
In 3 laddus
Black gram
Urad dal
A pulse with a black skin and a creamy white inside. Mild and earthy.
In 2 laddus
- R
Roasted gram flour
Chana sattu
Bengal gram that is dry-roasted and then ground. In Bihar and eastern UP it is mixed into a summer drink.
In 1 laddu
- B
Bengal gram
Chana
Split brown chickpeas, the pulse besan is made from.
In 1 laddu
- R
Rice
Chawal
Rice, roasted and ground into flour.
In 1 laddu
- W
Walnuts
Akhrot
A tree nut with a slightly bitter, rich taste.
In 2 laddus
Dry ginger
Sonth
Mature ginger root, sun-dried and ground into a warm, sharp powder. A staple of winter cooking in North India.
In 2 laddus
- P
Pumpkin seeds
Kaddu beej
Green, hulled pumpkin seeds.
In 2 laddus
Poppy seeds
Khaskhas
Tiny cream-coloured seeds that turn creamy and nutty when roasted and ground.
In 2 laddus
- W
Watermelon seeds
Tarbooz beej
Hulled, cream-coloured watermelon kernels, a classic thandai ingredient.
In 2 laddus
Muskmelon seeds
Kharbuja beej
Small, flat, mild seeds long used in Indian sweets and thandai.
In 2 laddus
- P
Peanuts
Moongfali
A legume, not a tree nut, and a common allergen. Roasted peanuts and jaggery make chikki and laddus across India in winter.
In 2 laddus
Flaxseeds
Alsi
Small brown seeds. Alsi pinni and alsi laddu are winter sweets in many Punjabi and North Indian homes.
In 2 laddus
- O
Oats
Rolled oats. Oats are not gluten free unless certified, and ours are not certified.
In 1 laddu
Black pepper
Kali mirch
Dried berries of the pepper vine. Sharp, warm and aromatic.
In 2 laddus
- C
Cinnamon
Dalchini
The dried inner bark of the cinnamon tree. Sweet and woody.
In 1 laddu
- W
Water chestnut flour
Singhada aata
Flour ground from dried water chestnuts, commonly eaten on fast days in North India.
In 1 laddu
- T
Tapioca pearls
Sabudana
Small pearls made from tapioca starch, commonly eaten during fasts as khichdi or vada.
In 1 laddu
- A
Amaranth flour
Rajgira aata
Flour from amaranth seed. Rajgira laddus and rotis are commonly eaten on fast days.
In 1 laddu
- F
Fennel
Saunf
Sweet, anise-tasting seeds. Indians chew saunf with mishri after meals, and it is the base of thandai.
In 1 laddu
- R
Rose petals
Gulab patti
Dried rose petals, used in thandai, gulkand and sherbets.
In 1 laddu
- B
Brahmi
A small herb used in Ayurvedic preparations and in some traditional thandai recipes.
In 1 laddu
- S
Sweet basil seeds
Sabja
Tiny black seeds that swell when soaked. Often added to falooda and summer drinks.
In 1 laddu
Dates
Khajur
The fruit of the date palm, eaten fresh or dried. Very sweet and sticky.
In 1 laddu
Edible gum
Gond
Hardened sap from acacia trees, sold as crystal-like granules that puff up when fried in ghee. Gond laddus are traditionally eaten by new mothers and in winter.
In 1 laddu
Carom seeds
Ajwain
Small seeds with a sharp, thyme-like taste. Ajwain is a traditional food for mothers after childbirth in many Indian homes.
In 1 laddu
White musli
Safed musli
The root of a herb used in Ayurvedic preparations.
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