
How each laddu is made
No shortcuts, no machines doing the rolling. Just the slow, four-step way it has always been done.
Spin the boondi
Gram-flour batter is dropped through a jhaara into hot pure ghee to form tiny golden pearls.
Soak in syrup
Still warm, the boondi drinks up a saffron and cardamom sugar syrup until soft and glossy.
Fold in dry fruits
Slivered almonds, cashew and raisins are folded through by hand across the whole batch.
Roll & pack fresh
Each laddu is rolled by hand and boxed the same day it is made — never stored, never stale.
Fresh boondi, generously topped with dry fruits
Folded together by hand, batch by batch
Rolled and finished fresh, same day


