The same jaggery and ghee, shaped into four laddus we've always made at home — pick one or try them all.
Cashew, almond, pistachio and raisin, bound with jaggery — no flour, no filler.
Roasted foxnuts pounded soft with ghee and jaggery — a lighter laddu for every day.
Roasted sesame and jaggery, rolled by hand — the one Maa makes only in winter.
Gram flour, slow-roasted in ghee till fragrant, finished with cardamom.