These ladoos are made with sugar, ghee, and roasted gram flour. They have a rich texture and nutty flavour. They can also be stored for a long time and offer warmth and energy, making them ideal for the monsoon season.
These ladoos made with sugar, ghee and semolina, are crisp and light. They are a great rainy-day snack and often contain almonds and coconut.
These ladoos are prepared with freshly grated coconut, condensed milk, and cardamom. They are quick to make and have a delightful, sweet flavour that pairs well with rainy days.
These tiny, boondi-based ladoos are made from chickpea flour, sugar syrup and ghee. They are soft, juicy, and perfect for enjoying during festive occasions and family gatherings in the monsoon.
These crunchy ladoos are made with whole wheat flour, ghee, and either sugar or jaggery. They are said to be the best source of energy and warmth throughout the monsoon season.